Pickled valui: homemade recipes

Many housewives are looking for recipes for pickled valui for delicious preparations for the winter. These mushrooms, which are also popularly called “cow mushrooms,” are attractive due to the preservation of texture, color and shape after heat treatment. They easily absorb the taste and aroma of the marinade. It is worth considering not only all the cooking methods that you can use, but also the proper preparation of the products.

Is it possible to pickle valui?

Despite the fact that kulbiki are classified as conditionally edible mushrooms, no one forbids their use provided they are prepared correctly.

There are strict rules that will help avoid poisoning after eating a salted or pickled product:

1. Do not collect overripe or questionable ones.
2. It is imperative to subject it to heat treatment or pre-soaking, which gets rid of the milky juice (it is this that is dangerous to health). Do not eat raw or dry.

The benefits and harms of pickled valui

Valuis from the Russula family grow in damp places of mixed forests; they are practically not collected specifically for medicinal purposes. But they benefit the body when prepared in dishes.

Properties:

• provide a person with the necessary supply of natural protein, which is 2 times higher than that of meat and eggs;
• even after pickling, valui mushrooms retain carbohydrates, potassium, polyunsaturated fats and phosphorus;
• anti-inflammatory and immunomodulatory effects have been proven;
• are able to normalize heart rhythm and blood pressure;
• valui is a good antioxidant.

There are contraindications due to the presence of chitin in these mushrooms, which negatively affects absorption and digestion. Therefore, the product should not be used by people with gastrointestinal problems and children under 12 years of age.

Preparing values ​​for marinating

Valuy is a very delicate mushroom, which makes it attractive to various pests. More often the leg suffers, which also has some rigidity. That is why it is better to use caps for pickling.

There are some more rules necessary for successful harvesting:

1. Choose only young valui with an unopened cap.
2. Start cooking immediately after collection.
3. Sort through the product and remove any debris.
4. Rinse each with a sponge, removing the thin film.
5. Cut large caps.
6. Soak for a long period to remove the bitterness.

The last preparatory stage is very important. It is this that will help get rid of toxic substances and bitterness that is present in these mushrooms.

How long to soak valui before marinating

The ideal time for keeping value in water before marinating for the winter is 2 or 3 days. During this period, it is necessary to change the fluid several times a day. In this case, it is better to place the container in a dark place and apply pressure.

Some housewives don't have that much time. They boil the harvest for 15 minutes several times, constantly changing the water in the container.

How to marinate valueu mushrooms

Today, there are many options for marinating valuei, but there are the most popular: cold and hot methods. They differ in technology, but the family will be satisfied with the result. We should consider them in more detail.

Hot marinating of valuevs

Despite the heat treatment, the crop will remain elastic and retain its softness and delicate taste.

Cooking process:

1. After soaking in water for 3 days, boil the valui for 30 minutes.
2. Change the liquid, add salt and cook for another quarter of an hour.
3. Place in sterilized jars, at the bottom of which there are already spices according to the recipe.
4. Pour over hot marinade.

Seal tightly and store after cooling.

Cold marinating of valuevs

This method is more suitable for pickling mushrooms in wooden barrels, and wood can take away the bitterness from the value.

Manufacturing technology:

1. After the “quiet hunt”, immediately sort the crop, cut off the stems and wash.
2. Fill with water, which must subsequently be changed several times, and let stand for 3 days.
3. Before marinating, rinse the valui again.
4. Place in jars or barrels in layers, sprinkling with coarse salt, bay, currant or cherry leaves and pepper.
5. Apply pressure to release mushroom juice.

It will take 1.5 months for the mushrooms to be completely salted and ready for consumption.

Recipes for making marinated valui

Now it’s worth taking a closer look at how to marinate cowsheds (valui) using various seasonings at home. Each method is good, gives new taste sensations and an unforgettable aroma. The harvested mushrooms can subsequently be washed and used as an ingredient in various dishes. They are added to salads, various side dishes and meat. Also served as a snack, sprinkled with vegetable oil.

Classic recipe for pickled valui

It’s better to start preparing with the most common method, for which a food kit can be found in any home.

Compound:

• valui – 3 kg;
• vinegar - 2 tbsp. l.;
• black peppercorns – 7 pcs.;
• salt (sea or just coarse) – 1.5 tbsp. l.;
• carnation flowers – 5 pcs.;
• sugar – 30 g;
• Bay leaf;
• allspice.

Marinate, repeating all steps:

1. Soak the pre-soaked valui for about 60 minutes in water, to which add a little salt.
2. Rinse each cap under the tap.
3. Cook in a saucepan for 20 minutes.
4. Drain the liquid using a colander.
5. Prepare the marinade. To do this, dilute all the spices and vinegar in 1 liter of water.
6. Boil the mushrooms in it again for a quarter of an hour over low heat.
7. Using a slotted spoon, transfer the valui into jars (sterilized) and fill with hot marinade up to the neck.

Seal, cool and store.

Recipe for marinating valuev without salt

Fragrant valui, marinated in this way, is prepared by slightly changing the technology.

Product set:

• cloves with allspice – 8 pcs.;
• cowsheds – 2 kg;
• vinegar – 100 ml;
• bay leaf – 4 pcs.

Detailed description of the recipe:

1. Soak the valui in the usual way for 3 days.
2. Blanch by placing in a colander in boiling water for 5 minutes. All mushrooms will not fit at once; they should be laid out in small batches.
3. Spread in small layers, sprinkling with coarse salt. Repeat the steps until the barns run out.
4. Leave to stand for 2 days in a dark, cool place under pressure.
5. After the time has passed, rinse and place in jars for pickling.
6. Boil brine from 1 liter of water, add spices. Keep on the stove for 10 minutes.
7. Immediately cover the mushrooms with it and screw on the lids.

Place in the cellar when the contents have cooled.

Recipe for pickled valuev mushrooms for the winter with mustard

New ingredient - new taste. This preparation is perfect as an addition to meat dishes.

Compound:

• mustard seeds – 1 tbsp. l.;
• valui (pre-seasoned in water) – 1 kg;
• salt (iodized is not suitable) – 50 g;
• vinegar 9% – 35 ml;
• sugar – ½ tbsp. l.;
• water – 0.5 l;
• bay leaf, allspice, black pepper.

Preservation of values ​​should be carried out in this way:

1. Pour in tap water, add salt and boil for half an hour.
2. Drain in a colander and wait.
3. Place all the ingredients described above into the pan, add the prepared barns and cook for 20 minutes, reducing the flame.
4. Cool directly in the pan, and then divide into clean jars.
5. The marinade should fill the dish to the very neck.

Seal with tight plastic lids and place in a cool place.

Marinated valui mushrooms with aspirin

Aspirin in this recipe will act as a preservative.

Products for pickling:

• salt – 1 tbsp. l.;
• freshly picked valui – 1 kg;
• aspirin – 2 tablets;
• dill – 1 inflorescence;
• garlic – 2 cloves;
• black pepper – 5 peas;
• water (filtered) – 1 l;
• Bay leaf.

Hot cooking:

1. Soak the valui for several days, changing the cloudy water every 10 hours.
2. Rinse, cook in a convenient container over medium heat for 40 minutes after boiling, removing the foam.
3. Drain the liquid and rinse under the tap.
4. Separately, boil the brine from water, add salt. Place the mushrooms in the boiling mixture and cook for another half hour. A few minutes before turning off, add bay leaf.
5. Prepare the container by placing aspirin, dill, pepper and garlic on the bottom of each container.
6. Without turning off the heat, distribute the contents of the pan.

Seal and cool upside down.

Recipe for marinating valuev mushrooms with cherry and currant leaves

With this recipe you can surprise your guests with a snack dish.

Ingredients:

• cowsheds – 1.5 kg;
• cherry and currant leaves;
• grated horseradish root - 1 tbsp. l.;
• salt – 1.5 tbsp. l.;
• black peppercorns, bay leaf.

Step by step guide:

1. Boil the pre-soaked waluis for half an hour. Drain the liquid.
2. Pour a liter of water into an enamel basin, add all the spices at once except blackcurrant and cherry leaves. Distribute them at the bottom of the jars.
3. Place valui in the marinade for mushrooms, keep in the boiling mixture for a quarter of an hour and immediately distribute into jars for storage.

After sealing, turn upside down and cool.

Recipe for pickled valui with chili peppers

This option is a ready-made spicy snack that will decorate the table during a feast.

Ingredients:

• garlic – 5 cloves;
• valui – 1 kg;
• salt, sugar - 20 g each;
• vinegar – 50 ml;
• chilli;
• black, allspice.

Algorithm of actions:

1. Boil the already soaked valui for 10 minutes in 2 batches, adding new water each time.
2. Drain the liquid through a colander.
3. Prepare the marinade separately. To do this, pour 500 ml of liquid into a saucepan, add sugar, allspice and black pepper. Boil for about a quarter of an hour and cool.
4. Finely chop the chili pepper and garlic and mix with mushrooms, place in jars.
5. Pour in the strained marinade and seal.

Put it in storage.

Marinated valui with carrots

An excellent recipe for hot-cooking valueu caps marinated for the winter.

Workpiece composition:

• cowsheds – 0.5 kg;
• sugar – 1 tsp;
• black pepper – 5 pcs.;
• carrots – ¼ pcs.;
• vinegar – 30 ml;
• cloves – 3 pcs.;
• salt – ½ tbsp. l.;
• bulb;
• Bay leaf.

Detailed description:

1. Place the soaked and well-washed valui in a pan with water. After boiling, cook for about 20 minutes.
2. Drain in a colander to remove liquid.
3. Separately, prepare the pickling brine by boiling water with seasonings and chopped vegetables. Cook until carrots and onions are ready.
4. Add mushrooms and leave on fire for another 5 minutes.

Distribute along with the marinade into sterilized jars and roll up.

After how many days can you eat pickled valui?

It all depends on the chosen method of marinating the product.So, if they are prepared with a cold composition, it will take 2 months before the valui is suitable for consumption.

The option with hot marinade involves infusing the products for about 2 weeks. In some cases the period is reduced.

Calorie content

When fresh, valuei mushrooms have a low energy value - only 29 kcal.

When prepared, the calorie content depends on the composition of the dish and can increase greatly if vegetable oil is used for serving.

Terms and conditions of storage

Pickled valui have different shelf life, which directly depends on the following factors:

• cooking technology;
• cleanliness of the dishes in which they will be stored;
• presence of preservatives;
• quality of lids on jars;
• temperature regime.

If all the rules are followed, the mushrooms are placed in sterilized glass jars, tightly sealed and kept in a cold place, then the product will be suitable for a year.

Conclusion

Recipes for pickled valui are varied. After washing, the finished product can be fried and made into soups, as well as added to snack salads. For a simple serving, which is also popular, just decorate the caps with finely chopped onions, pour over oil and sprinkle with herbs.

Recommended Posts

How to quickly make soaked apples

What are the benefits of soaked apples?

How to pickle honey mushrooms

German tomatoes with apples

Marinated brown tomatoes

Pickled radish

Radish for the winter

Harvesting bracken fern for the winter: drying, freezing

Pickled gooseberries with and without garlic: recipes for winter preparations