Valui mushrooms salted recipe. Valui for salting and pickling; Valuy's twin mushroom. Valuya taste and nutritional value

offers you an article about salting mushrooms ... Salted mushrooms are extraordinarily tasty and deservedly respected on the festive table. But, before you start pickling mushrooms, it is very important to know the basic rules for pickling mushrooms. And, if you want to "live up to the golden wedding" and not have health problems when eating mushrooms, then it is very important to know basic rules for mushroom pickers .

Methods for salting mushrooms:

Salted milk mushrooms, mushrooms, chanterelles, greenfinches, chernushki, podgruzdki, whites, volnushki, russula, serushki, valuei, smoothies, violins, rubella, bitters, bbw, ryadovki.
Mushrooms are thoroughly washed in clean, cold running water in vats, tubs, tubs, low wide barks. If heavily soiled, soak for 3-4 hours in 2-3% saline solution.
Large mushrooms are cut into pieces in diameter so that the maximum length of the pieces does not exceed 4-6 cm.
There are three methods of salting mushrooms:
dry (for mushrooms and russula); cold with preliminary soaking (for milk mushrooms, podgruzdkov, volvushki, valuey, whites, violins) and hot with preliminary boiling (for all others).
Hot salted mushrooms are ready to eat in a few days; they are quite soft and less stable during storage. The advantage of the hot method is not only in the processing speed (the mushrooms are not soaked in this case), but also in the fact that the mushrooms immediately, without "shrinkage", fill the container tightly.
Longer cold canning: 1.5-2 months; mushrooms in this case turn out to be hard, crunch pleasantly when chewed; they are stored very well. To remove the bitterness, the mushrooms are soaked in clean water, changing it several times. You need to soak in a cool place. Soaking times for each mushroom are different. Milk mushrooms, volushki, russula are soaked from 5 hours to a day, and valui, black milk mushrooms, bitter, violin - for 3-5 days. More valuable mushrooms are thoroughly washed, not soaked or boiled. To do this, the mushrooms are placed in cold water overnight so that adhering leaves, stems, moss, etc. come off. In the morning, the mushrooms are sorted out, thoroughly rinsed with clean water and salted.
The amount of salt is recommended from 3.5-4.5% by weight of the mushrooms.
It should be remembered that only certain mushrooms are prepared with the help of soaking: russula, milk mushrooms, russula, volushki, etc. But honey mushrooms, valui, pigs, stitches, morels are cooked only hot, because when they are cold prepared, severe poisoning with a fatal outcome is possible.
Mushrooms can be salted in enamel and glass containers with a wide "neck" so that a circle with a load can be placed. But it is best to use tubs or barrels made of hardwood or spruce.
Barrels containing mushrooms are washed with warm water using brushes, soaked for 10-15 days in clean cold water, changing it every 3 days, and then steamed with soda ash (50 g per 10 l of water) or juniper.
Salted mushrooms are a ready-made snack, and are also widely used in fillings, salads, etc. They can be rinsed or soaked before use. Well-soaked mushrooms can be fried.
Processing of salted mushrooms into pickled ones is possible.
The most favorable storage temperature for salted mushrooms
from 0 to 4 * C.

Dry pickling of mushrooms:

It is better not to wash the mushrooms before pickling, but to thoroughly clean with a brush and wipe with a damp nylon cloth. If the mushrooms are washed, then after the water has drained off, they are placed with caps down in layers of 5-6 cm in barrels, ceramic or glass jars and sprinkle with dry salt at the rate of 6% by weight of mushrooms (or 40 g per 1 kg of mushrooms). Then a freely passing circle is placed in a container filled with mushrooms, and light oppression is placed on it. After 3-4 days, when the mushrooms settle and give juice, add fresh mushrooms and salt. Store in a cellar or refrigerator.

Cold way of salting mushrooms:

With cold salting, the mushrooms are soaked to remove the bitterness. For this, the prepared mushrooms are placed in barrels or hams with a double lattice bottom and a hole for water drainage. Mushrooms are poured with cold water, covered with a clean cloth and a wooden circle so that they do not float. For oppression, washed stones from solid flint rocks that do not dissolve in the juice of salted mushrooms are used. The barrels are placed in a cool place and the water is changed at least 2-3 times a day. Soaking lasts 3-5 days. When the mushroom caps do not break, but bend, the soaking is stopped: the mushrooms are ready for salting.
The soaked mushrooms are placed with their caps down in 5-6 cm layers, sprinkling each layer with salt and spices according to the recipe. The bottom of the vessel and the top layer of the mushrooms are covered with a large layer of salt according to the recipe. The filled barrel is covered with a circle on which the oppression is placed. After 2-3 days, add a new batch of mushrooms, repeating this operation until the sedimentation of the mass stops and the maximum filling of the container. Then it is poured to the top with 6% salt solution and corked.
There are also ways of salting.
Soak mushrooms (volushki, russula, milk mushrooms) in cold water for 5-6 hours, rinse the mushrooms only. After that, place the mushrooms in rows in an enamel or glass container with their caps down. Pour a layer of salt on the bottom of the dishes, put black currant leaves, cherries, horseradish, dill stalks. Sprinkle each layer of mushrooms with salt and spices to taste: pepper, garlic, bay leaf.
For 1 kg of mushrooms - 40-50 g of salt. After salting, cover the mushrooms with black currant leaves, cherries, dill stalks, put a clean cloth, a wooden circle and oppression. After 1-2 days, the mushrooms will settle and give juice. If there is not enough brine, increase the load. If mold appears, then the fabric must be changed, the load must be washed. The mushrooms are ready in 30 to 40 days. Store in a cool place.
To avoid acidification of mushrooms when soaked in hot weather, salting is used with preliminary blanching: mushrooms in a colander are placed in boiling water for 3-5 minutes or scalded 2-3 times, then quickly washed with cold water and salted in the same way. Blanched mushrooms are ready to eat in 7-10 days.

Hot way of salting mushrooms:

The hot method of salting is also used in the absence of conditions for soaking mushrooms, in hot weather, and also if it is necessary to accelerate their processing. You can boil any mushrooms before pickling, but conditionally edible mushrooms are prepared only in this way, the bitterness is removed faster, they acquire elasticity.
1 way. Peeled and washed mushrooms are boiled in lightly salted water. If you have several servings, then do not cook them in the same solution, they darken and the bitterness is not completely removed from them.
Boil milk mushrooms, russula, valuy, volushki for 20-30 minutes, rinse in cold water, put on a sieve. Put in a bowl, sprinkle with salt: 40-50 g per 1 kg of mushrooms. Season with garlic, onion, horseradish, dill, tarragon. Put the load on top. Store cold. After 6-8 days, the mushrooms are ready and consumed cold.
Method 2. With a larger amount, the mushrooms are dipped in mesh blanching containers made of stainless steel, or in willow baskets peeled from bark and boiled in salted (2-3% salt) water for 15-20 minutes. Wolves and whites blanch for 5-8 minutes, bitters, valui, violins with a particularly bitter juice - up to 25 minutes. In this case, the foam must be removed. The blanched mushrooms are discarded on sieves to drain the water. Then the mushrooms are salted in the same way as in the cold method, adding 6% salt by weight of the prepared mushrooms. For lactic acid fermentation, salted mushrooms are kept in barrels for at least a month. For 10 kg of salted mushrooms, 650 g of salt, 1 g of pepper and 2 g of bay leaves, 50 g of dill, 20-30 pieces of cloves and black currant leaves are consumed.
Preparation of a semi-finished product for further use.
Porcini mushrooms, aspen mushrooms, boletus boletus, moss, oak, boletus, honey mushrooms until cooked for 10-20 minutes (for 1 kg of mushrooms - 1 glass of water and 45-60 g of salt), put in sterilized jars, pour boiled vegetable oil, tie with paper and Keep refrigerated. These mushrooms are a semi-finished product that can be used in the future. for pickling mushrooms or cooking fried; in soups, fillings.

Those who know how to salt the value in different ways, manage to feast on themselves all winter and treat their guests to a delicious dish. Valui, or gobies, are not among the most popular mushrooms, but skillful preparation will make it possible to appreciate how tasty and healthy they are. Experts say that not only collecting, but also harvesting gobies is a fascinating and rather responsible business. Inattention can cause spoiled food or even poisoning, so before you start cooking mushrooms, you need to study the recipes and instructions of specialists in detail.

Cooking valuey (bulls, cams) in a cold way is the best way to keep their flesh tender and juicy. Most experienced mushroom pickers and chefs assure that properly prepared fists will be a real delicacy. Careful primary processing of mushrooms is important, since due to numerous pests, the valuy leg is in most cases severely damaged, and is not suitable for salting, pickling or cooking in any other way.

Valui must be thoroughly rinsed under running water using a soft brush or sponge. In the process of washing, a thin film is removed from the hats, obtaining an even, smooth surface. In addition, there is one more feature of gobies - strong bitterness. You can get rid of it only with the help of prolonged soaking of the mushrooms in cold water. Valui is left in it for at least a day, draining the used water three times and adding new one. Ideally, soaking lasts three days. Mushrooms are in a bowl, filled with water, under slight oppression. Only after soaking can you start cooking.

Cold stocking of bulls: option 1

Salt the value by rinsing them again after soaking under running water. To get mushrooms with pleasant taste, it is better to use a wooden barrel. You will also need a certain set of spices. If 5 kg of value is used, then at least 15 g of coarse table salt, a dozen peas, a few leaves of laurel will be enough.

Salt the mushrooms correctly after the soaked and washed gobies are laid in a thin layer on the bottom of the keg. Sprinkle them with salt, placing on top a few peas of allspice and a bay leaf. Now you can lay the second layer of mushrooms, more precisely, their caps, again sprinkling with salt. So glad all available gobies are stacked behind the row. The last layer should be salt.

Now you need to put a base under the oppression on top of the value. This can be a ceramic plate, an enamel pot lid, or a specially prepared wooden circle. A load is placed on top. After a couple of days, the brine that appears will close the lid. It is important here to determine if the juice released is enough for the Valui to be completely saturated with it. If there is not enough such juice, then you need to increase the pressure on them by adding a load. If, on the contrary, there is too much, then the excess liquid should be drained by taking it from the keg with a ladle or mug.

The mushrooms will be ready no earlier than in one and a half to two months. Considering that only the youngest mushrooms and only their caps are used for harvesting valuey for the winter, after a specified time, you can safely eat the resulting treat, seasoning it with fragrant vegetable oil and crumbling fresh greens.

Option 2: cold salting in jars

Using a different recipe, you can salt the mushrooms in jars for the winter and get a dish with quite spicy taste... For this, prepared, soaked and washed mushrooms are boiled in salted water for 20 minutes. After that, they are placed in layers in an enamel pan, sprinkling each layer with salt, sugar, thinly chopped garlic. You can salt the value by adding all the ingredients and covering it with a plate on which the oppression is placed. If you wish, you can add a little cold mushroom broth to the dish with the cams.

To get delicious salty value for the winter you will need:

• 10 kg of mushrooms;
• 150 g salt;
• 50 g sugar;
• 25 allspice peas;
• 4-5 heads of garlic.

The time it takes to bring the bulls to full readiness will be 1.5 months. The peculiarity of this salting recipe is that mold may appear on the surface of boiled mushrooms. This must be carefully monitored and immediately removed from the pan. It is possible to prevent such a phenomenon by watering the valui laid in the dishes with a small amount of vegetable oil. It is important not only to sterilize glass jars, but also to thoroughly wash them beforehand using baking soda.

You can store mushrooms in the same saucepan by placing it in the cellar. But this recipe for salting allows you to keep the fists in the refrigerator, transferring them to sterile jars, pouring oil and closing them with a lid.

Hot salting of valuev: option 1

The advice on how to hot salt the value is so varied that choosing the best recipe can only be done empirically.

In accordance with one of the recipes, in order to prepare the fists for the winter in a hot way, you will need, as usual, to thoroughly soak them for three or even four days, changing the water three times a day. After the allotted time, all the water must be drained and the gobies must be boiled in brine for at least 30 minutes.

Hot salting of valuev requires preliminary sterilization of the jars into which the prepared mushrooms will be placed. The boiled cams are thrown back on a sieve, the water is allowed to drain off, and only practically dry they are placed in prepared hot jars. Salting valuey in this way is performed by layer-by-layer stacking of mushrooms in jars, and each layer is sprinkled with a tablespoon of table salt.

Having filled the container to the top, pour the mushrooms with vegetable oil and close with screw caps or parchment paper so that there is no air under it. The dish will be ready in two weeks. Before serving, add sliced ​​into half rings to a plate onion and season the mushrooms with vegetable oil. So you can harvest the value for the winter, but you need to store it in a cool cellar or in the refrigerator.

Option 2: Hot salting with spices

Hot salting of valuev requires patience and adherence to all the recommendations specified in the recipe. Experienced chefs insist that you can only prepare fists for the winter in a hot way. It is with this processing that it is possible to cook them juicy, elastic, without bitterness. It's as easy as it gets.

The peculiarity lies in the fact that salting the value in this way requires their portion-wise preparation. The recipe says that after soaking and rinsing, you cannot cook all the mushrooms in one water at once. After draining the water after soaking in an enamel bowl, the first portion of gobies is boiled in salted water. They should float freely in the brine. Throwing the first batch of mushrooms on a sieve, put a new portion of salt water on the fire and cook the following prepared cams. The cooking time is 20 minutes.

Ready-made mushrooms, from which water is almost completely drained, are placed in layers in jars, sprinkled with salt and shifting with dill and garlic. After filling the container, pour over the contents with vegetable oil to avoid the appearance of mold. It is important to carefully tamp each layer, removing all air. The jars are closed with screw caps and stored in the cellar or in the refrigerator.

Hot salted valui according to this recipe can be tried no earlier than in a month. Serving on the table, you need to generously pour the contents of the plate with fragrant vegetable oil.

Valui is a lamellar mushroom found in almost every region of Russia. Although its value is much less than that of porcini or camelina, the product has been used for food since ancient times. Since the mushroom belongs to conditionally edible plants, in order not to harm health, it is important to know the features of its processing.

The Valui mushroom (Russula foetens) from the genus Russula belongs to the Strophariev family. Due to its qualities, it received several names: snotty, goby, fetid russula, weeping mushroom, underfloor, cowshed, cam.

Edible Valui

Small specimens have a cap close to a ball of different sizes, the edges of which, curving inward, embrace the leg. Since even at a young age the fungus can be infected with pests that do not spread beyond the leg, it is recommended to pick it out with a knife. Thus, hollow ball caps are formed that do not contain wormholes.

The older the specimen, the straighter the cap becomes. A depression appears in the center... The diameter of the fleshy cap varies in size depending on age. Can reach 18 cm. Color spectrum from pale yellow to dark ocher. The surface is shiny, slimy to the touch, may crack. Under the cap are brittle plates, which change color from white to light brown during life.

The skin on the cap, presented in the form of a thin plate, is easily peeled off. With high humidity, droplets of a transparent liquid appear on the plates, which is the reason for the name snotty or crybaby mushroom. When dry, rust stains remain on the plates.

The stem of the mushroom is characterized by the presence of a cylindrical or barrel-shaped shape, reaching 12 cm in height and 3.5 cm in diameter. It has several cavities inside. The older the specimen, the looser the inside. The shade of the leg is lighter than the cap. Brown at the base.

When and how to collect Valui mushroom (video)

False value

The fungus, ranked by mycologists as poisonous, has a specific smell, similar to the horseradish plant. Therefore, the false valui was called a shitty mushroom.

Despite the similarity with edible value, it has some significant differences. The hat, which has a diameter of 6 - 8 cm, is characterized by the presence of a slight bulge in the center. Its color is brown or dirty yellow.

The rounded stem is covered with scales, slightly thickened in the lower part and does not have a ring, which is typical for most poisonous mushroom crops. Its color is the same as the color of the cap. The white pulp has a bitter taste and an unpleasant odor.

False value

Where does the Valui mushroom grow?

The cowshed is harvested in areas with moderate climatic conditions, in deciduous and mixed forests (regions of the Far Eastern District, Western Siberia, the North Caucasus). Although the culture can be found in single specimens, it likes to settle in colonies. Most often, myceliums are spread under an aspen, birch, oak, and also under coniferous trees. They prefer wet, shady and low-lying places.

Valuya taste and nutritional value

Only mushroom caps are suitable for preparing various dishes. Although the barn is inferior to the taste of porcini or camelina, it is still considered tasty. Since the flesh of the goby is bitter in taste, it is used in cooking only for pickling and salting.

The cowshed is harvested in areas with moderate climatic conditions, in deciduous and mixed forests

Important! Despite the long process of soaking the product, preparing the value for use is worth it, since mushrooms contain many useful components.

Due to the fact that bulls have a small calorie content (100 grams 29 calories) and are able to quickly saturate the body, they are classified as dietary products. Like all mushroom cultures, valuei saturate the body with a powerful supply of natural protein that is used in the structure of cells.

Since the value is 90% water, it does not contain much nutritional value. After heat treatment, moisture evaporates, leaving only valuable substances. In addition to proteins, the composition includes:

• amino acids;
• a small amount of fat and carbohydrates.

Valui mushroom properties (video)

Terms and rules for collecting value

This lamellar mushroom grows from mid-summer to late autumn, regularly throwing out fruiting bodies. It is recommended to collect valuy in humid forests.

Young specimens should be harvested, the plates of which have not yet darkened. Since the leg is often affected by pests, it is not used in the workpiece. The collected mushrooms must be soaked in cold water and kept under oppression in a shaded place for 3 days. The water should be changed twice a day. As a result, the bitterness will go away.

It is forbidden to pick mushrooms in places with a polluted environment, as they absorb harmful and toxic compounds from the environment.

Young specimens of Valuev should be harvested, the plates of which have not yet darkened

How to cook Valui mushrooms deliciously

There are two ways to salt the bulls: cold and hot. After 1.5 months, the mushrooms can be eaten. The soaked product is used in salads, vinaigrette and frying.

Salted mushrooms

Collected values ​​should be soaked for 3 - 4 days, changing the water. Then boil for 10 minutes, add salt (300 g of salt per 10 liters of harvest), horseradish leaves (3 - 4 pieces), currants and cherries (20 - 25) and dill umbrellas (5 - 6). After 40 days, the mushrooms must be transferred to a container and stored in a cool place (5 - 8 ° C).

Canned mushrooms

For harvesting forest products for the winter, it is recommended to use hot way... Mushrooms must be washed and boiled for 10 minutes. Then strain through a colander and cover with cold water. The cooled raw materials should be placed in a bucket, sprinkling each layer with coarse salt (1.5 cups of salt per bucket of mushrooms). To release the juice along with the bitterness, you need to put oppression on top. Insufficient soaking will not eliminate the bitter taste, which will negatively affect the workpiece.... Duration of soaking is not less than 40 days. During this period, the mass must be pierced with a stick.

Top the mushrooms with dill, horseradish, black currant and a clean cloth. After the mushrooms are salted, the moldy cloth with branches must be removed. In steamed jars, tightly pack the finished rolls, cover and place in the refrigerator or basement.

Pickled value with garlic

Spicy food lovers can cook mushrooms with garlic. A rich marinade will have a positive effect on the palatability of the mushrooms.

1. The crop washed from the sand should be boiled twice for 15 minutes, after each boiling, drain the water and rinse the dishes where the mushrooms are boiled.
2. To prepare the marinade in water (2 l), dissolve salt (3 tablespoons), vinegar.
3. Mix the mushrooms strained through a colander with garlic.
4. Put the cooled mixture in jars, put dill (1 - 2 umbrellas), bay leaves (3 pcs.) And pepper (5 - 6 peas) on top.
5. Pour with brine and close with a nylon lid.

You can store cans with a workpiece at any temperature. Even if the liquid freezes, the product can be consumed.

Spicy food lovers can cook mushrooms with garlic

Mushroom caviar

After the bitterness has been removed by soaking, you need to do the following steps:

1. Boil the valuei in salted water for 30 minutes (or more).
2. Drain the water.
3. Grind the caps with a meat grinder or blender.
4. Mix with well-fried onions (amount to the taste of the hostess), pepper and salt.

Put the finished mass in sterilized jars and put in the oven for half an hour, heated to 200 degrees. Then seal tightly.

The second way to cook caviar:

1. Mix the chopped forest product with fried onions, add salt, pepper and season with lemon juice.
2. Place the caviar in prepared hot jars.
3. Close with nylon caps and put in a cold place.

How to pickle value mushrooms (video)

The cowshed, like other types of mushrooms, provides the body with protein, vitamins and minerals. Since the mushroom culture is a difficult food for digestion, it is not recommended for people with pathologies of the gastrointestinal tract, as well as for children under 14 years old.

All summer we spoil ourselves with mushrooms. With varying degrees of success, however, if the year is dry. But already in September - the mushroom season, forest mushrooms give such a harvest that it is difficult to cope with it. The people carry mushrooms from the forest in buckets and baskets, and immediately start harvesting mushrooms for the winter.

There are a great many ways to harvest mushrooms, but here we ask ourselves the question of carefully considering only one of them - salting. Methods for salting mushrooms are also different, we will deal with each of them separately.

What kind of mushrooms can not be found in our forests! These are boletus, and honey agarics, aspen mushrooms, and boletus, and white, and chanterelles, and volushkas, and greenfinches, and many others. Let's take it for granted that you are well versed in the mushrooms that grow in your area, and recognize them by sight. There is no doubt that they are all edible, it remains only to choose the method of salting.

No, well, if there are not many of them, about a couple of kilograms, then you should not start with salting, you can just fry potatoes with mushrooms, or try hard on julienne. But in the event that you have a bucket of mushrooms or more, half measures will not be enough. Let's salt.

Features and pitfalls of mushroom pickling

Salted mushrooms are a semi-finished product. Then you can marinate them, and put them in soup, and fry, and stew, and make the most delicious mushroom caviar... Salting mushrooms is an effective way of harvesting them for the winter. If you strictly follow all the rules, then this is a very safe way. But it is necessary to approach in the procedure of salting mushrooms very, very responsibly.

There are no contraindications for salting mushrooms, that is, all edible mushrooms can be salted. And flowers, and smoothies, and green leaves, and rubella, and girlfriends, and saffron milk caps, and silver eggs, and russula, and whites, and valui, and ryadovki, and violins, and bitters, and milk mushrooms, and fatties, and chanterelles, and other mushrooms , of which there are many in our forests.

The process of salting mushrooms itself breaks down into several fundamentally different stages.

1. The stage of mushroom preparation, the most time consuming and tedious. Mushrooms must first be sorted out and divided into varieties. In each individual variety, include mushrooms that require the same processing conditions, as well as a similar taste, so that they do not distort each other's pleasant characteristics. For example, together you can pickle such mushrooms as milk mushrooms and podgruzdki, volushki, russula mushrooms, they can quite peacefully coexist in one jar.

2. At this stage, the mushrooms are cleaned from debris, animals and poor-quality parts, as well as - just from dirt. For oil, for example, you need to remove the sticky skin from the cap. After the mushrooms have undergone the first stage of cleaning, they are thoroughly washed from sand and adhering needles under running water. After washing, the mushrooms are soaked. This can be different in time: from 5 hours to a full day for mushrooms such as russula, milk mushrooms and volushki; porcini mushrooms, boletus, aspen, as well as oak and champignons are soaked overnight; for bitters, black milk mushrooms, value and violins, it will take from 3 to 5 days at all. When soaking, water should be periodically changed every 2-3 hours. Keep the mushrooms in a cool place so as not to initiate the fermentation process. For very dirty mushrooms, preliminary aging in a solution containing 2-3% salt for 3-4 hours is recommended, and only then soaking in ordinary water.

3. This stage is already simpler, but still quite time consuming. Mushrooms are sliced ​​here, and at the same time, the quality control of the initial cleaning is carried out. In fact, the second, it is also the final, stage of cleaning. We cut only large mushrooms, leave small ones in their original form. All lamellar mushrooms undergo separation of the stem from the cap, and it is permissible to salt the mushrooms with or without stems - as you like. In the generally accepted standard, the size of a piece of mushroom should fit in dimensions of 6x4 cm.

4. Directly salting. Recipes for salting mushrooms are fundamentally different: this is a dry salting, and a hot way of pickling mushrooms, and a cold way of pickling mushrooms. Not all mushrooms can be salted in any of these ways; each mushroom requires an individual approach. For example, salting mushrooms of camelina, as well as russula, may well be done with dry salting, because they do not have a bitter aftertaste. Cold salting of mushrooms can be done for milk mushrooms, valuey, volushkas, russula, whites, violins and podgruzdok. But hot salting of mushrooms is suitable for all mushrooms, without exception. But there are certain types of mushrooms, such as valui, honey mushrooms, morels and stitches, for which only hot salting of mushrooms is suitable. If other types of salting are applied to such mushrooms, then severe poisoning, up to a lethal outcome, is possible.

Dry salting russula and mushrooms, recipe with photo

Ingredients:

Mushrooms, 1 kg;

Salt, 40 g.

Let's consider in detail the process of dry salting of mushrooms or russula.

1. Such mushrooms as russula and mushrooms are not washed, but simply cleaned with a brush and then gently wiped with a soft damp cloth. If you washed them together with other mushrooms, then well, you just need to dry them well before salt.

2. Dry clean mushrooms are placed in jars, glass or ceramic, or in barrels, caps down, in layers, sprinkling each layer of mushrooms with salt. The salt should also be dry, and the layer of mushrooms should not exceed 5-6 cm in thickness.

3. The dishes with mushrooms are covered with a circle with a small weight. When, after 3-4 days, the mushrooms secrete juice and thicken, the dishes can be supplemented with new layers. After the container is completely filled with mushrooms, you need to wait another 7-10 days.

4. After the allotted time, mushrooms can already be eaten. They are served on the table without additional spices, as mushrooms and russula have their own excellent taste and aroma.

Cold salting of mushrooms

Ingredients:

Mushrooms, 1 kg;

Salt, 40-50 g;

Salt for filling the bottom of the tank;

Leaves black currant, horseradish and cherries;

Dill, stems;

Spices such as bay leaves and peppercorns.

Let us consider in more detail how the cold salting of mushrooms is carried out.

1. Mushrooms, such as mushrooms, milk mushrooms, russula, or others, for which the cold salting method is acceptable, should first be soaked in cold water for 5-6 hours. If we are dealing with mushrooms, then they do not need soaking, they just need to be rinsed well.

2. Cover the bottom of the container, glass or enamel, intended for cold salting, with a layer of salt. Put horseradish leaves, cherries and currants, dill stalks on salt. On a layer of herbs, with the caps down, lay a layer of mushrooms, no more than 5-6 cm thick. Fill it with salt, put garlic, pepper and bay leaf.

3. Put salt, grass, mushrooms and spices in the same order until everything is laid. The last layer on the mushrooms is put salt, garlic, spices and leaves with stems. We cover all this with a clean cloth napkin, put a circle and put oppression, not particularly heavy. In a day or two, the juicing of the mushrooms will begin, the layers will settle and be covered with brine. During this period, apparently, the load will have to be somewhat heavier. If mold appears, then the weight and the circle are washed, and the fabric is replaced with a clean and dry one.

The ripening period for mushrooms salted in this way lasts 30-40 days, or one and a half months. The container with mushrooms should be kept in a cold place at all times, especially after ripening. Mushrooms salted in this way are well stored, they are hard and crunchy, and retain an indescribable mushroom aroma.

Hot salting of mushrooms

Ingredients:

Mushrooms, 1 kg;

Salt, 40-50 g;

Condiments such as tarragon, dill, and horseradish;

Water, 1 glass of tea.

There are 2 ways to hot pickle mushrooms. The method of salting also changes depending on the type of mushroom. Some mushrooms do not show themselves very decently, even those that have been known for a long time. For example, the salting of pig mushrooms is not described here, since earlier this mushroom belonged to the category of conditionally edible, and then, after the discovery of numerous sluggish poisonings with this mushroom, it was officially classified as poisonous in Russia. But those mushrooms that are listed here in all recipes can be salted fearlessly, especially if it is hot salting of mushrooms . So, let's consider two methods of hot salting. Both methods are tied to the specific types of mushrooms for which they are intended.

Valui mushroom, salting the first way. This method is used for mushrooms such as volushki, valui, russula, milk mushrooms.

1. Mushrooms are prepared for salting in a standard way, that is, they are cleaned, washed, soaked, cut.

2. After that, the prepared mushrooms are placed in salted boiling water, in which they are boiled until tender, that is, until they themselves settle to the bottom of the pan. This is approximately 20-30 minutes.

3. Mushrooms boiled until cooked are thrown into a colander, placed under a stream of cold running water, washed, and allowed to drain.

4. Spread the mushrooms in a special bowl, sprinkle with salt and transfer with seasonings. On top, as expected, cover with a clean cloth, put a circle with a load. The container is kept in the cold for 6 to 8 days, after which the mushrooms are tasted. They should be ready by now.

White mushroom, salting in the second way. This method is used if we have mushrooms such as porcini, oak, boletus, boletus, boletus, honey agarics, flyworms.

1. Mushrooms are prepared for salting in a standard way.

2. Prepared mushrooms, as in the first method, are dipped in boiling water with salt, in the ratio indicated in the recipe. Cook until tender, that is, before lowering the mushrooms to the bottom of the pan.

3. Jars for mushrooms are washed and sterilized at this time, vegetable oil is brought to a boil and kept in this state.

4. Hot mushrooms, just removed from the fire, are laid out in jars, a layer of boiled vegetable oil is poured on top. Each jar is tied with paper and cooled.

5. Mushrooms salted in this way are stored in a cold place, they are used as a preparation for cooking other dishes, such as all kinds of mushroom soups. It is also possible to prepare independent dishes on the basis of such mushrooms, that is, mushrooms can be subjected to secondary processing - frying, stewing, even pickling.

Some nuances of pickling mushrooms, with a photo

Whichever method you use when salting mushrooms, you still need dishes where these mushrooms are for a long time, and even under the influence of salt, that is, in an aggressive environment. Therefore, very serious requirements are imposed on the dishes. This should be dishes that are easy to clean, and glass or enamel should be the material for it. The neck of such dishes should be wide, convenient for placing a mug and oppression.

Or it could be a spruce or hardwood tub. Such a tub must be carefully looked after. After freeing it from the mushrooms salted in it, the tub is soaked in water for 10-15 days, and the water must be changed every 2-3 days. After soaking, the tub is steamed with lye, that is, with soda ash. Soda is taken 50 g for every 10 liters of water. You can steam the tub without baking soda, and instead take juniper branches. After that, the tub must be dried. You see how difficult it is. Therefore, now they prefer to use plastic tubs, they are much easier to wash.

Mushrooms must be handled with care and additional measures must be taken to prevent poisoning. So, if during the processing of mushrooms and the course of the salting process in a cold way, it is hot, then it will be better if you blanch the mushrooms before salting. It's simple: after the mushrooms have passed the soaking procedure, they are placed in a colander and dipped in boiling water for 3-5 minutes, and then, without removing from the colander, they are washed with cold running water. And the salting process continues after the mushrooms have completely cooled down. Blanching eliminates the risk of souring and accelerates the ripening of mushrooms, and after 7-10 days they can already be served.

With hot methods of salting mushrooms, you need to pay attention to one subtle point: if there are a lot of mushrooms and they require cooking in more than one step, then each time put the next portion of mushrooms in clean water. If you use the same water, then the saturation of this water will not allow the bitterness to come out of the next portion of the mushrooms, and their color will not brighten, but will remain dark.

Salted mushrooms are stored at a low temperature, from zero to 4 degrees Celsius, that is, in the refrigerator. Salted mushrooms are prepared as a semi-finished product, therefore, for further culinary processing, they should be prepared - rinsed in cold water, or, better, soaked in it to leave excess salt... And then you can fry, and stew, and cook the soup. Or you can put it in a salad.

Experts say that lamellar mushrooms, such as milk mushrooms, honey mushrooms, volnushki and russula, are especially suitable for salting. As for the ratio of mushrooms to salt, then:

With dry salting, 1 kg of mushrooms should have 40 g of salt, or 6%;

When salting hot, as well as cold, the most successful is the ratio of 3.5% to 4.5% of the weight of salt to the weight of mushrooms.

Salting mushrooms at home, recipe with video

Let's try to pickle mushrooms collected in the forest so that they are preserved for the winter. It is not so easy. Previously, when there were spacious cellars in every household, it was possible to saline in tubs without blocking the air access to the mushrooms, and, therefore, without provoking the emergence of the causative agent of botulism. Now the cellars are tight, and you have to pickle mushrooms in jars. Let's see what we get.

Ingredients:

Mushrooms, chanterelles and some white ones;

Vinegar essence 70%.

Mushroom pickers say that picking mushrooms while wandering through the forest is fun, but peeling and polishing them is boring, but necessary. Let's consider the process of salting mushrooms for the winter in more detail, in stages.

1. Shake out the collected mushrooms on the table and sort them out. We put good, clean mushrooms without damage in a large bowl, remove needles, spiders and snails, remove the damaged parts. We also throw out overripe, wormy mushrooms.

2. We soak the sorted mushrooms for several hours, sometimes overnight, if there is no strength to tinker with them today. After going to the forest, you get tired, but here - painstaking work. When the soaking time has passed, we carry out a control check of the quality of the selected mushrooms. To do this, we take them out of the water and review them, sometimes we find a poor-quality piece of mushroom - we remove it. Pour out the remaining water with floating debris, as we drain the rest of the water from the pan with mushrooms prepared for cooking.

3. Simultaneously with the control check of the purity of the mushrooms, we adjust them to one size. That is, we do not touch the small mushrooms, but cut the large ones into pieces. We are preparing chanterelles for salting, and to make the final product of better quality, we add several large porcini mushrooms to the chanterelles. Of course, we cut them into pieces and put them in a common pan. The presence of porcini mushrooms in chanterelles gives a special aroma and taste to the whole ambassador.

4. Mushrooms collected in a saucepan, prepared for cooking, are once again decanted and poured into clean water, about one teacup for 3-4 kg of mushrooms. The fact is that the mushrooms, when soaked, collected water, and during cooking this water will be released from them into the brine. And we need brine to pour mushrooms in jars with it, but not in excessive quantities. Because we still have the pickling of chanterelle mushrooms, and not the preparation of brine in jars. Therefore, the jars should contain mainly mushrooms, and just enough brine to cover the mushrooms. Place the saucepan on the fire and slowly boil the mushrooms for 10-15 minutes. Now it's time to put some salt in the pot.

5. We put in so much salt that the mushrooms are slightly salted, because salt is also a good preservative. And the mushrooms, after the jar is open in winter, get wet, rinsed, spices will be added to them, and you will also have to add salt. It turns out that salt should be put in 3 heaped tablespoons for a 4.5 liter volume of mushrooms with water. When the salt is in the pan, simmer the mushrooms over low heat for another 10-15 minutes.

6. While the mushrooms are boiling, prepare the container: wash and boil the cans, boil the lids separately.

7. Remove the pot with mushrooms from the heat and begin to put the mushrooms in the jars. Put the mushrooms on the shoulders, pour the brine on top and leave room for the vinegar essence.

8. We put vinegar essence at the rate of 1% of the volume of the can. We pour it, in our case - 2 teaspoons of the essence per jar with a volume of 0.7-0.8 liters. Do not be afraid to put more vinegar in order to avoid the development of botulism microbes in the jar. When you open the jar, soak the mushrooms to normal acid and salinity, because what we are doing now is a semi-finished product. We still need to work on it in order to serve it on the table.

9. After adding vinegar to the jar, slightly stir the mushrooms in the jar so that the vinegar gets inside and does not immediately erode the lid. We twist the boiled lids, listen to if the air hiss, being drawn into the jar, if it is turned upside down. If no hiss is heard, place the jar in the same upside-down position on a towel. When all the mushrooms are placed in the jars, cover them all with another towel, or even a blanket, so that the conservation processes continue longer.

When you open the jar in winter, remove the mushrooms from it, rinse with cold water, pour the mushrooms again with clean water. It is necessary that excess salt and acid come out of the mushrooms. Therefore, you change the water, taste the mushrooms and determine the moment when they are ready for use. Drain the water, add cinnamon and other spices, oils - and on the table.

So, all the ways of salting mushrooms are outlined. All of them are interesting, all have the right to life, only they must be applied correctly so as not to harm. Mushrooms are an unusual thing; it requires a special attitude towards itself. We have tried to draw your attention to the nuances and subtle issues of mushroom pickling. Therefore, with a responsible approach to this issue, you will not experience any difficulties, and in the end you will get an excellent preparation for the winter.

Widely distributed in birch and coniferous forests. They mainly grow in groups. Rising 7-10 cm from the soil surface, the mushroom has a dense grayish-white stem and a brown-orange sloping cap. The smell of Valui is a mixture of dampness and Christmas tree bitterness. Young mushrooms tend to release liquid droplets on the surface of the cap. Another common name for the Valuev is "bulls".

Having prepared salty valui, the recipe of which is quite simple, you can surprise any guest with a dish. And he will never guess what he was treated to. But it is important to remember that gobies are conditionally edible mushrooms. Therefore, other ways of using Valuev can provoke acute poisoning, up to and including death.

Salty valui. Recipe

The secret of this dish lies in the correct technological sequence of all processes. To begin with, the mushrooms are washed well several times under cold running water, clearing them of dirt and debris. Then, from the surface of the cap, the peel is peeled off with a knife at an angle of 45 degrees, in which the sources of bitterness are concentrated. After all the manipulations done, before the value is salted, they must be thoroughly soaked in cold water, which must be changed every 5 hours. After this procedure, the mushroom will cease to taste bitter and will be much softer.

After a long soaking process, you can proceed to the next step - cooking. Mushrooms are boiled over moderate heat for 20-30 minutes with the addition of salt, after which they are taken out of the water and allowed to dry well. Next, we prepare glass containers, previously sterilized by steam, and lay out the gobies, alternating a layer of mushroom and a layer of salt. You can add bay leaves and black pepper, so salty valui will be more saturated in taste. After that, the containers are closed with lids or and sent to a cold place.

Why are Valui dangerous?

There are recipes that involve eating gobies immediately after marinating for two weeks. But be careful and never let children try mushrooms. The child's body is not able to produce special enzymes for the digestion of these products, which leads to severe intoxication. Treatment and consequences do not bode well, therefore, in order to protect the child, you should not give him dishes from them under any pretext. You should also control that children secretly from adults themselves do not gorge themselves on mushrooms, because babies, as you know, are not able to assess the seriousness of the situation and most often strive to do what is strictly prohibited. Valui can be consumed after two months of salting.

Mindfulness is the first rule when cooking

As you can see, in order to cook salty value, the recipe must be followed exactly, since the slightest deviations from the technology or the desire to add your own flavor can lead to unpleasant consequences. But a properly cooked dish of bulls, thanks to its wonderful taste, will not leave anyone indifferent. Salted Valui, the recipe of which can be found in any cookbook, subject to strict processing rules, can become an excellent dish on any festive table.

Those housewives who know how to salt value mushrooms for the winter always manage to treat their family and friends with a delicious snack. Although these fruiting bodies are not very popular, if they are skillfully prepared, they can be appreciated beneficial features and taste. Fans of "quiet hunting" assure that collecting value and harvesting them is a fascinating, but at the same time, responsible business. Therefore, before you learn how to salt the value at home, you need to familiarize yourself with the recipes and instructions of specialists.

There are 2 ways to pickle valuev: cold and hot. Regardless of which option you use, cooked mushrooms will be a real delicacy on your table. However, there are secrets here too: a feature of these fruiting bodies is the bitterness in the pulp. Therefore, to get rid of it, the mushrooms are soaked for 3 days. In this case, 3-4 times you need to change the water to colder. After this procedure, the valuei can be used for further processing: fry, salt, marinate, stew and even bake.

This article will consider 5 recipes for salting valuev in a cold way and 5 in a hot way.

Cold salted value recipe is a great option for preparing an appetizer for a festive table.

• 5 kg of main product;
• 200 g of salt;
• 7 dill umbrellas;
• 5 bay leaves;
• Currant leaves.

The description of the primary processing in this recipe will be fundamental for all salting described in the following methods.

How to salt the value in a cold way so that the final result of the product is tasty and harmless to your health?

Remove the foil from the mushroom caps with a knife, cut off a significant part of the stem. Rinse in plenty of water to rid the fruit body of sand and earth. Pour with cool water and leave for 3-4 days to soak from bitterness (change water 2-3 times every day ).

Usually salting of Valuev mushrooms for the winter is done in jars. Therefore, on the bottom of glass containers you need to lay out black currant leaves, dill umbrellas and a layer of salt.

Transfer the value from the water to a sieve to drain well. Spread the mushrooms in layers in jars, sprinkle with salt and dill. Spread currant leaves on top, press down well and cover with gauze folded several times.

After about 6 days, brine begins to appear in the jars. If there is not enough of it and it does not completely cover the mushrooms, you need to increase the load. You can also add some cold boiled water.

Salted mushrooms are stored in a cool, dark room, the temperature of which does not exceed + 10 ° С. After 40-50 days, the value is ready for use. They can be seasoned with sour cream, as well as vegetable oil in combination with finely chopped green onions.

How to cold salt the value at home

In this recipe for salting Valuev in a cold way, it is better to take an enamel pan, and then put the mushrooms in jars and close.

• 3 kg of main product;
• 150 g salt;
• 10 cherry leaves;
• 2 horseradish leaves;
• 3 bay leaves;
• 10 black peppercorns.

Cold salting of valuev is divided into several stages:

1. After preliminary cleaning, conditionally edible mushrooms are poured with water for 3 days to remove bitterness from them.
2. The used water is drained, and the fruit bodies are laid out on a sieve to drain and dry.
3. A layer of salt is poured onto the bottom of an enamel pot, cherry and horseradish leaves are spread.
4. Next, lay out a layer of mushrooms with caps down, its thickness should not exceed 5 cm.
5. Sprinkle on top with chopped garlic, salt, bay leaves and pepper.
6. The last layer is laid out with salt, spicy leaves and covered with a clean kitchen napkin.
7. Cover with a large inverted plate and press down with a load so that the Valui settle down and let the juice out.
8. After 20 days, when the mushrooms are covered with brine, they are transferred to glass jars, filled with the same brine.
9. They are closed with tight plastic lids and placed on the shelves in the basement.
10. After 2 months, the mushrooms are completely ready for consumption.

Cold salting of valuev for the winter in glass jars

This method, showing how to salt the value for the winter in banks, differs from the previous ones. In this case, immediately before salting, the mushrooms must be blanched in boiling water.

• 4 kg of main product;
• 180 g salt;
• 1 tbsp. l. dill seeds;
• 8 carnation buds;
• 2 horseradish leaves.

The recipe for cold pickling Valuev mushrooms requires a detailed description.

1. After preliminary cleaning, we wash the mushrooms in a large amount of water so that all the sand comes out of them.
2. Fill with water and leave for 2-3 days to get soaked from bitterness.
3. Put the mushrooms in a colander and put them in boiling water for 5 minutes. The blanching process protects the values ​​from souring in salty form.
4. We rinse immediately in cold water and put on a sieve so that it glazes and dries well.
5. Put torn horseradish leaves on the bottom of sterilized bottles, pour a thin layer of salt.
6. Put a layer of mushrooms on top and sprinkle with salt and other spices indicated in the recipe.
7. Similarly, fill the jars to the very top, sprinkling with salt and spices.
8. Press down and pour 1 tbsp. cold boiled water.
9. We close it with lids and take it to the basement.
10. We store at a temperature not higher than + 10 ° С in order to exclude the risk of acidification of the workpiece. After 15 days, a mushroom snack can be put on the table and treated to your guests.

Salting Valuev with cherry and oak leaves

The recipe for pickling Valuev mushrooms for the winter in this way will appeal to everyone: the mushrooms are crispy, hard and amazingly tasty. The spices and herbs offered in the recipe make the dish original.

• 3 kg of main product;
• 150 g salt;
• 1 tsp coriander seeds;
• Cherry and oak leaves.

Salting of valuey for the winter, carried out in a cold way, should be divided into stages.

1. Once the mushrooms have been cleaned and washed, they are poured with cold water for 3 days.
2. Then put in portions in a colander and dipped in boiling salted water for 7 minutes.
3. Distribute in a thin layer on a sieve to drain off excess liquid for 10-15 minutes.
4. At the bottom of any glass or enamel container, clean cherry and oak leaves are laid out, which will give the mushrooms elasticity.
5. Pour a thin layer of salt and distribute a small part of the mushrooms to a height of no more than 6 cm.
6. Sprinkle with salt and coriander seeds on top.
7. Lay out all the mushrooms available and use all the spices.
8. The last layer should be salt, as well as cherry and oak leaves.
9. Press the mushrooms, cover with a gauze napkin and put a load on top so that the mushrooms let the juice out.
10. After 1.5-2 months, the mushrooms are completely ready for consumption, although some begin to eat them after 20-25 days.

Recipe for cold salting of Valuev mushrooms at home

This method of salting valuev at home involves not only soaking for several days, but also a little boiling. This will completely protect the further preparation of value mushrooms with cold salting.

• 3 kg of main product;
• 150 g salt;
• 1 tsp citric acid;
• ½ tsp cumin;
• 2 tsp oregano;
• Horseradish leaves;
• 5 cloves of garlic.

1. After preliminary cleaning and soaking, the valuei mushrooms are placed in boiling water.
2. Pour 1 tbsp. l. salts and citric acid, boil for 15 minutes and remove in a colander.
3. Horseradish leaves and a thin layer of salt are spread on the bottom of the cans.
4. Next comes a layer of mushrooms and a layer of all the spices.
5. Having laid out all the fruit bodies together with spices and sprinkling each layer with salt, press down the mass with your hands, cover with a gauze napkin and put the load.
6. Within a few days, the mushrooms settle and release the juice, covering all layers with brine.
7. Once a week, you need to look through the containers with mushrooms, and if mold appears, remove it, and wash the gauze in hot water and cover the mushrooms again.

The next 5 recipes will tell you how to salt the value for the winter in a hot way.

How to salt valui mushrooms hot (with video)

This method helps to get a quick snack and put the mushrooms on the table as early as 10 days after salting.

• 3 kg of main product;
• 150-180 g of salt;
• 4 onions;
• 3 tbsp. l. chopped horseradish root;
• 4 dill umbrellas.

We suggest watching a video showing how to salt value mushrooms hot:

1. Peel the valui, cut off the legs and add water for 5-7 hours to remove the bitterness.
2. Boil water and put soaked mushrooms in it.
3. Cook for 30 minutes, constantly removing the foam from the surface.
4. Remove, put in a colander and rinse with cold water.
5. Put in a large container, sprinkle with salt and all the spices (cut the onion in half rings), mix well with your hands.
6. Arrange in sterilized jars, place the load from a plastic water bottle on top and take it to the basement.

After a few days, you can treat your family and friends to value.

Recipe for hot salting of Valuev mushrooms for the winter in jars

If you do not have wooden or ceramic barrels on your farm, then a recipe showing how to salt value mushrooms is suitable for glass jars.

• 2 kg of main product;
• 4 tbsp. water;
• Vegetable oil;
• 100 g of salt.

Salting Valuev mushrooms at home follows the following pattern:

1. Fruit bodies first need to be cleaned of forest debris, then soak for 5-8 hours in cold water, put on a sieve.
2. Pour the water indicated in the recipe into an enamel pot, let it boil and add salt.
3. Dip the mushrooms in boiling water and boil for 20-25 minutes over low heat, constantly removing the foam.
4. Distribute boiled valui into sterilized jars and pour 3 tbsp. l. boiled vegetable oil.
5. Allow the mushrooms to cool, tie with parchment paper, tie with a tourniquet and put in a cool room.
6. Such a blank can later serve for pickling, and also be used for preparing first courses.

Hot salting of valuev with barberry

Salting jars for the winter is a great way to get a quick snack for unexpected guests. Mushrooms cooked with hot salting will go well with alcoholic drinks and complement main dishes.

• 3 kg of main product;
• 150-170 g salt;
• Black currant leaves;
• 1 tsp barberry;
• Dill sprigs.

How to salt the value in jars correctly, will tell you a detailed description of the recipe.

1. The mushrooms are washed and cleaned, filled with cold water for 5 hours. During this period, it is recommended to change the liquid 2-3 times.
2. After soaking, the fruit bodies are again poured with water, allowed to boil over medium heat and boiled for 20 minutes, removing the foam.
3. The broth is drained, the mushrooms are allowed to drain and cool.
4. Spread in a large bowl, pour out all the salt and spices, mix thoroughly with your hands.
5. Leave for 3-5 hours, stirring the whole mass from time to time to melt the salt crystals.
6. They are placed in prepared jars under the very neck, pressed down and placed the load (a plastic bottle filled with water can act as a load).
7. They are taken out to a cool room for long-term storage.
8. After a while, juice should begin to stand out from the workpiece, which will gradually overflow over the edge of the jar. This will help remove the remaining bitterness from the fruit bodies. Several times a week, a clean wooden stick (to the very bottom) should be dipped into the jar to enrich the mushrooms with oxygen.
9. The load is changed to a lighter one, and the salting continues. In total, the process lasts 30 days from the moment the mushrooms are placed in jars.

Hot salting of valuevs with garlic and dill

The following recipe for preparing salted value for the winter in a hot way gives tangible advantages for a snack. The first - after boiling, the bitter taste disappears, as well as an unpleasant mealy smell. Second, the salting period of mushrooms is much shorter than with cold salting.

• 2 kg of main product;
• 120 g salt;
• 10 cloves of garlic;
• 5 carnation buds;
• 1 tbsp. l. dry dill;
• Black and red currant leaves.

Cooking Valuev mushrooms for the winter with hot salting will only speed up the wait for a delicious snack. Literally in 10-12 days, the mushroom dish will be ready, and you can replenish and diversify your daily diet.

1. Clean the wali, rinse, cut off the legs and add water to soak for 2 days.
2. Boil mushrooms in salted water for 30 minutes and put on a sieve or colander to drain.
3. After cooling, distribute the product in layers into jars, sprinkling each level with salt and spices from the recipe.
4. Sprinkle the last layer of mushrooms with salt and cover with black and red currant leaves.
5. Cover with gauze on top and put a load so that the Valui let in the juice.
6. As soon as the mushrooms settle and the brine appears, you can add a new portion of the fruit bodies to the jars, also sprinkling with salt and spices.
7. Take the cans to the basement and store at a temperature not exceeding + 10 ° С.

Hot salting of Valuev mushrooms for the winter

Salting valuevs in glass jars for storage for the winter will require every housewife to follow all the recommendations and a little patience. In this case, you will get an appetizing and aromatic snack.

• 3 kg of main product;
• 150 g salt;
• Dill sprigs;
• 10 cloves of garlic;
• 7 bay leaves;
• Vegetable oil.

How to properly salt value mushrooms in a hot way, will show a step-by-step description.

1. After 2 days of soaking, the mushrooms are boiled in salted water for 30 minutes, constantly removing the dirty foam from the surface. There should be enough water for the Valui to swim freely in it.
2. The mushrooms are thrown onto a sieve, washed with hot water and allowed to drain completely.
3. The finished main ingredient is placed in layers in jars, alternating with salt, dill sprigs, diced garlic and bay leaves.
4. After filling completely sterilized jars, the mushrooms are tamped well to remove air pockets.
5. Pour boiled vegetable oil (for 1 liter of a jar of mushrooms you need 3 tablespoons of oil).
6. Close with tight plastic lids and refrigerate.

This salting recipe allows you to taste the value after 20 days.

Marinated and salted extremely rarely. This is due to the fact that the Valui have a rather bitter taste, which is in no way acceptable in the blanks. But if you learn how to properly prepare them, how to remove bitterness, then jars with these mushrooms will certainly appear on the shelves.

Most hostesses avoid these mushrooms, they simply do not use them for pickling or pickling. The reason for this is their unpleasant, bitter taste and specific aroma. But if you know all the subtleties and the rules for their preparation, then you can get amazingly tasty:

1. It is imperative to thoroughly wash out each mushroom, especially soaked, even soak in cold soda with the addition of salt for several hours.
2. Only young specimens should be used.
3. To remove the bitterness, the value is soaked in water for at least three days, be sure to change the water twice a day.
4. For salting, you must use glass, wood or enamel dishes.
5. Salted mushrooms are stored at temperatures between zero and four degrees.
6. The peel from the caps must be peeled off at an angle of 45 degrees.
7. Regardless of whether it is necessary to pickle mushrooms or pickle, they must be boiled in salted water for 30 minutes beforehand.
8. You need to cook the valuei in a sufficiently large amount of water so that they float freely at the same time.
9. If there are a lot of mushrooms, then they should be cooked in several stages. Each portion is boiled in clean water. It is strictly forbidden to use the same water.

Picking and salting mushrooms: valui, milk mushrooms (video)

Rolling barns for the winter: a step by step recipe

The cowsheds have excellent taste, due to which they are very often salted and pickled. The recipes for their preparation are varied, but special attention must be paid to marinating the barns, followed by rolling into jars. They turn out to be surprisingly tasty, and the very minimum of products is needed to prepare:

• 2 kg. cowsheds;
• 2 p. water;
• 30 gr. salt;
• 10 gr. Sahara;
• 5 laurel leaves;
• 15 gr. peppercorns;
• 10 gr. carnations;
• 20 gr. vinegar essence.

Cooking is carried out in several stages:

1. The barns must be rinsed and soaked in water for several hours.
2. The soaked mushrooms should be transferred to a saucepan, covered with water and added 20 grams. salt, boil for 30 minutes.
3. The next step is to prepare the marinade. To do this, pour a liter of water into a saucepan, add salt and sugar, all spices and vinegar essence to it, bring to a boil.
4. Mushrooms are placed in sterilized jars and they are immediately poured with hot marinade and the remaining brine from cooking barns.
5. Close with lids.

Pickled valuei: a recipe for the winter

Valui in pickled form has excellent taste. To cook them really tasty, you just need to strictly adhere to the recipe, not disregarding a single trifle.

You need to prepare the following products:

• 1 kg. Valuev;
• 2 p. water;
• 40 gr. salt;
• 10 gr. peppercorns;
• 10 gr. laurel leaves;
• 20 gr. vinegar essence.

1. Mushrooms should be soaked in slightly salted water for at least three days, changing the water periodically.
2. Soaked valui must be washed and put in a saucepan, salt, add water and boil for 30 minutes.
3. Separately, you need to prepare the marinade. To do this, add salt and spices to ordinary water, pour in vinegar and bring the liquid to a boil.
4. First put the mushrooms in sterile jars, and then fill them with marinade.
5. Filled cans must be rolled up and, after cooling, transferred to a cool place.

How to cook valui hot for the winter

The safest way to harvest mushrooms for the winter is, of course, hot. Heat treatment ensures the preservation of products for a long time. Due to the fact that the values ​​are quite dense, they remain dense and crispy even after cooking.

All products must be prepared:

• 1 kg. mushrooms;
• 2 laurel leaves;
• 4 gr. peppercorns;
• 5 gr. Sahara;
• 15 gr. salt;
• 10 gr. dill umbrellas;
• 2 cloves of garlic.

Preparation is carried out as follows:

1. Valui should be washed and soaked for three days in salted water, periodically changing the water, otherwise they will become moldy.
2. Mushroom caps must be cleaned of films.
3. Put the value in a saucepan, add water and salt, boil for 30 minutes.
4. Mushrooms should be put in a saucepan, sprinkled with salt, sugar and spices, put under oppression, pour over the water in which they were previously cooked.
5. The mushrooms are insisted for a week, after which they are laid out in prepared jars, sprinkled with garlic and covered with lids.
6. Store in the refrigerator for two weeks, after which they are already served.

How to salt the value for the winter

Jars of mushrooms will last until the very cold. Vegetable oil will avoid the appearance of mold and will give an amazing scent. Valui prepared according to this recipe have a special taste, despite the fact that the very minimum of products is used:

• 1 kg. mushrooms;
• 30 gr. salt;
• 200 gr. oils;
• 10 gr. dill umbrellas;
• 4 cloves of garlic.

There are only a few cooking stages:

1. Mushrooms must be soaked and then rinsed, boiled in salted water for 30 minutes.
2. After cooking, the value should be poured into a colander and dried.
3. All mushrooms should be put in sterile jars, sprinkling with salt and periodically adding garlic and dill.
4. It is imperative to tamp the contents of the can so that all the air comes out.
5. Filled containers should be filled with oil and closed with a lid. Use a refrigerator or cellar for storage.

How to cold salt valui

Differs in simplicity cold way salting mushrooms. The main condition is to withstand the required time of the value in the barrel. Only a month and a half of waiting and you can carry an amazing snack to the table, for the preparation of which you need the following products:

• 1 kg. mushrooms;
• 30 gr. salt;
• 5 gr. peppercorns;
• 1 laurel leaf.

Just a few simple steps and values ​​are ready:

1. Valui must be soaked for at least three days, changing the water three times a day.
2. After soaking, they should be rinsed and placed in layers in a wooden barrel.
3. Put a thin layer of mushrooms in a barrel and sprinkle with salt, pepper and put a bay leaf.
4. Next, you should lay out the mushrooms, alternating them with salt.
5. The final layer should be salt.
6. Valui is put under oppression for a month and a half. Only then are they ready.

How to distinguish mushrooms (video)

Experienced mushroom pickers are well aware of how tasty valuei can be. They are not afraid of a sharp unpleasant smell and characteristic bitterness. By properly preparing these mushrooms, soaking in water and boiling, you can make such imperfections disappear. There are only undeniable advantages left: they are dense, crispy, surprisingly tasty and aromatic. Salted and pickled, these mushrooms can even be present on the festive table. After all, it really is good snack... Values ​​can be submitted to boiled potatoes... At the same time, a regular meal will become festive, incredibly pleasant.

The conditionally edible Valui mushroom is actively gaining popularity among foresters, because it often catches the eye during a quiet hunt. Many people may be confused by the tart taste with pronounced bitterness, but with proper processing, the taste is absent.

Before you start preparing this pickling, learn how to pickle valuei mushrooms so as not to be disappointed in the end result. Cams mushrooms, as this species is also called, can be made at home in different ways. Pay attention to this simple recipe with a description of the cooking process and a photo.

Recipe for salted value for the winter in banks

A fairly simple version of how to cook these specific mushrooms for the winter in a cold way, any housewife can master it. The main thing is to follow the rule of preparing gobies: before you start preparing them, you need to soak the mushrooms for a long time with a regular change of liquid. On average, this process takes two to four days.

Ingredients

Servings: - + 40

• Mushrooms fists 2.5KG
• Rock salt 100 g
• Lavrushka 6-7 sheets
• Blackcurrant leaf 5 pieces.
• Dill 8 umbrellas

Per serving

Calories: 15 kcal

Proteins: 1.7 g

Fats: 0.8 g

Carbohydrates: 0.6 g

1 hour. 25 minutes Video Recipe Print

Before soaking the mushrooms, be sure to remove the top layer of the cap and cut off most of the base.

Put some dill umbrellas and a sheet of black currant on the bottom of the glass containers (if possible, ignite the jars). Choose extremely clean greens, without spoilage. Add a couple of lavrushkas there. Salt.

Layer the mushrooms, sprinkle each with salt. Tamp down well.

Cover the opening of the jar with several layers of gauze or bandage, set the weight (it may well be a filled bottle or glass with pebbles) and leave for 6 days.

Then close with a plastic lid. After 40 days, the values ​​will be suitable for consumption.

Advice: during salting, pay attention to the amount of brine formed, it should stand out abundantly. However, sometimes a failure occurs, and in order to correct the situation, you need to increase the weight of the cargo, or add a little boiled and chilled water.




Hot salted value recipe for the winter

This recipe allows you to get a delicious snack extremely quickly - after 14 days you can safely put it on the table.

Servings: 20

Cooking time: 1 hour

Energy value

• calorie content - 19 kcal;
• proteins - 2 g;
• fats - 0.8 g;
• carbohydrates - 1.6 g.

Ingredients

• mushrooms - 1.5 kg;
• horseradish, root - 1.5 cm;
• onions - 2 pcs.;
• table salt - 90 g;
• dill seeds - 1 bunch.

Step by step cooking

1. Cut off the legs of the peeled gobies - it is recommended to use only the hat part of the mushroom for cooking. Place them in cold water for at least 10 hours, then drain the liquid by discarding the fungi in a colander.
2. Boil the valui over low heat for about half an hour. At this time, gray foam will actively accumulate, which must be removed.
3. Combine mushrooms with finely chopped turnips and stir. Add salt and other ingredients. First peel the horseradish and grate it on a mini-grater. Set aside.
4. At this time, take care of the banks. Wash them thoroughly in a sufficient amount of running water, and then set them to bake in the oven upside down for 15-20 minutes. It is very important to place the containers in the oven while it is still cold. Preference should be given to containers of half a liter - containers will not take up too much space during storage and they will be enough for one meal.
5. Tamp the mushrooms tightly over the cans, placing a heavy weight on top that matches the diameter of the hole. It is recommended to store the workpiece in the basement or on the loggia at low temperatures.

The recipe for canned fists for the winter

Fists mushrooms can be pickled for the winter. As a result of the addition of vinegar, the bulls will acquire a small speck, which can be enhanced if desired by adding a pod of hot pepper.

It is important: Despite the fact that Valui behaves well in seasonal preparations, it is highly discouraged to fry it, because the mushroom has a bitter taste.

Servings: 16

Cooking time: 45 minutes

Energy value

• calorie content - 22.4 kcal;
• proteins - 1.3 g;
• fats - 0.8 g;
• carbohydrates - 2.6 g.

Ingredients

• mushrooms - 1 kg;
• granulated sugar - 1 tbsp.;
• salt - 1.5 tablespoons;
• dill inflorescences - 5 pcs.;
• black pepper (in the form of peas) - 10 pcs.;
• raspberry leaf - 10 pcs.;
• cherry leaf - 10 pcs.;
• bay leaf - 3 pcs.;
• vinegar essence (70%) - 3 tbsp.

Step by step cooking

1. Be sure to soak the peeled mushrooms for a day, changing the liquid at least a couple of times.
2. Prepare the marinade: mix spices, salt and seasonings in water. After you have boiled all the spices in two liters of water, forget about pouring for two hours. The marinade should be infused.
3. When the preliminary preparation is done, pour the marinade two fingers into a clean jar, then loosely put some of the mushrooms. Continue these manipulations until the container is 80% full and top up with the rest of the solution.
4. Cover with lids. Leave in a warm room, additionally wrapping containers as warm as possible. In this state, the bulls should stand for 14 days. But do not rush to try the workpiece, let it stand for a month - during this time the marinade will acquire a richer taste, which will make the seaming even tastier.

Valui mushrooms (gobies, cams) have excellent taste and, if properly prepared, will be an excellent snack. Try them with sour cream - you will have no doubt that this mushroom is worthy of attention. Bon Appetit!

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Valui are considered specific mushrooms due to their bitter taste, so some housewives prefer other varieties to them: honey mushrooms, chanterelles, champignons, however, the correct one will provide an excellent mushroom taste, not inferior even to russula or the king of mushrooms - porcini mushroom.

Valui are suitable for cooking only when young, that is, with unopened plates (an old mushroom can be identified by its gray, earthy color and dark plates). They practically do not come across whole Valui, despite their bitter taste, they are very popular among forest pests, so they can be collected with minimal damage immediately after rain.

After harvesting, the value mushrooms should be thoroughly soaked in cold water to remove the bitterness. To do this, they are poured into a container with opaque walls, placed under light oppression, and the container is removed to a dark place. Thus, the mushrooms are soaked for three days, while the water must be changed at least two to three times a day. After this period, and subject to the specified conditions, the bitterness goes away and the mushrooms become suitable for salting, otherwise the preparation for the winter may be spoiled.

Mushrooms valuev salting for the winter it takes place with the usual hot method, but nevertheless differs from or honey agaric: the mushrooms are washed under running water, boiled for 10-15 minutes, the broth is drained, the mushrooms are cooled. Then they are stacked in layers in a bucket or tub, sprinkled with rock salt (the calculation should be 1.5 cups per 10 liter container, in the summer the amount of salt can be increased). The mushrooms should be placed under the very top, after which the load is placed, so when the juice appears, it will overflow, and the last bitterness of the Valuev will go away with it.

Valuev salting recipe provides for the enrichment of the mushrooms with oxygen, that is, the mushrooms should be pierced with a thin stick, which should reach the bottom of the bucket. After a sufficient amount of juice is released and it overflows, the top layer of mushrooms is covered with leaves of dill and horseradish (you can add black currant leaves), cover with a white clean cloth, the load is changed to a lighter one, and the salting process is kept for 40 or more days. Thanks to free air ventilation, this method of salting excludes the development of botulism.

When the salting period has passed, the mushrooms are laid out in sterilized jars, horseradish and dill from the tub are added, covered with a lid and removed to a cold place. over!
Bon Appetit!