How to pickle valui for the winter at home

Harvesting a variety of mushrooms for future use is incredibly popular in all countries of the post-Soviet space. There are two ways to salt valui - cold and hot. In combination with additional ingredients, these mushrooms will become an excellent appetizer that even the most demanding gourmets will appreciate.

The benefits and harms of salted valui

Like any other mushrooms, gobies contain a large number of different chemical compounds. They are rich in iron, potassium, manganese, calcium and sodium. Other beneficial substances include B vitamins.

Salted valui is incredibly useful from a nutritional point of view. They are an excellent source of protein compounds important for the proper development of the body.Their low calorie content allows the product to be included in a variety of diets aimed at gradual weight loss.

Despite all the advantages of pickling goby mushrooms, their use should be treated with great caution. For example, in European countries these mushrooms are considered inedible. In Russia, gobies belong to the class of conditionally edible mushrooms, so they require quite a long processing before consumption.

Preparing values ​​for salting

Proper salting allows you to keep the mushroom pulp tender and juicy. To get a real delicacy, you need to take special care in the process of preparing bulls for salting. It is best to collect valui for pickling in person or entrust the collection to an experienced mushroom picker.

It is believed that the stem of the mushroom is unsuitable for harvesting - this is explained by numerous pests and insects that destroy this valuable part. Therefore, the initial task when processing valuev is to trim it right down to the cap itself. The bull's cap should not have any signs of rot or damage by insects.

Before salting the valui, each mushroom must be washed under running water. You can use a soft brush to remove blades of grass and excess dirt. At the time of washing, the film on the cap is removed from each bull - the result is a smooth, even surface.

The taste of valui is slightly bitter. To remove this negative manifestation, several additional procedures are carried out before salting. The traditional way to improve the taste of mushrooms is to soak them in cold water for a long time.Place the mushrooms in a large saucepan or bucket and fill them with cold water. The water must be changed every 6-8 hours. It is believed that the optimal period for the release of all the bitterness from the bulls is 2 days. After the mushrooms are washed, you can start salting the valui at home.

How long to cook valuei mushrooms before salting

Despite the rather long soaking, valui require additional heat treatment before salting. Whatever cooking method is used - hot or cold - it is necessary to boil the bulls in boiling water to remove possible toxic substances.

Experts advise boiling mushrooms for no more than 10-15 minutes. It is important to constantly remove scale from the broth, since it contains the most dangerous substances for humans. The finished mushrooms are discarded in a colander and washed with cold water. The bulls are ready for further salting.

How to pickle goby mushrooms

Salted bullocks are a real delicacy, the recipes of which have been passed down from century to century. Traditionally, there are two recipes for salting valuei - hot and cold. Depending on the method chosen, the cooking process can change dramatically.

Some housewives also use a combined method. You can combine long-term cold salting with additional short-term boiling in boiling brine, or you can pour ready-made brine over the bulls laid out in rows with salt. Despite the objective advantages of these methods of processing mushrooms, when salting bulls, traditional methods are more preferable in terms of preserving taste.

How to salt valui in a hot way

The hot method involves additional boiling before direct sterilization in salt water. To salt valui using the hot method, on average 50-70 g of table salt are needed per 1 kg of valui. Spices are used as desired - bay leaf, peppercorns or fresh herbs.

Cooking traditionally takes place for 25 minutes, after which the liquid is drained and the mushrooms are lightly washed. After this, they are laid in rows, sprinkling each of them with salt and spices prepared in advance, all rows are compacted tightly. The jars are sealed and sent for ripening. The hot method of salting steers is superior in terms of speed of preparation. In the classic recipe for their preparation, the readiness stage occurs within 2-3 weeks after placing them in jars.

How to cold salt valui

Compared to the hot method of salting valuei, this cooking method takes longer and requires patience and attention to detail from housewives. There is an opinion that this technique does not require preliminary boiling of the bulls and only long soaking is sufficient. But to avoid possible health problems, it is recommended to do at least minimal boiling in boiling water.

With the cold method of salting valuev, the recipe involves laying a layer of salt on the bottom of the container. Valuis are placed on top of it and covered with salt and spices. With this alternation, the top layer of salt should remain. The entire mass is pressed under pressure and stored in a cool place for several weeks. It is believed that salted valui can be eaten no earlier than after 1.5-2 months.

Salted bullock recipes

A variety of cooking technologies and a large selection of additional ingredients allows you to choose a recipe that suits any taste preferences. In addition to the traditional version using only valuev and table salt, the finished dish can be diluted with all kinds of spices - black and allspice peas, bay leaves, dill or garlic. Other additives used for salting include:

• onion;
• horseradish;
• lemon acid;
• cherry or oak leaves;
• barberry berries.

Depending on the chosen recipe and preparation method, the process of salting valuev will differ slightly from the classic recipe. Additional ingredients in some cases can speed up the pickling process.

Classic recipe for salted goby mushrooms

The generally accepted traditional recipe for salting valuev is the hot method with minimal addition of spices. This allows for a fairly quick, clean mushroom flavor that most people will enjoy. For this preparation you will need:

• 2 kg bulls;
• 120 g salt;
• 2 bay leaves;
• 6 black peppercorns.

The washed mushrooms are placed in boiling salted water and boiled for 25 minutes, periodically descaling. After this, the bulls are thrown into a colander to drain excess water. Then they are cut into small pieces of 3-4 cm.

Place bay leaf and black pepper on the bottom of a sterilized jar. Then still hot bulls are laid out in it, sprinkling each layer with a generous amount of salt. When the contents of the jars have cooled, they are tightly rolled under the lid and stored in a cold place. After about 2 weeks, the dish will be ready to eat.

Recipe for salted valuev with oak and cherry leaves

Adding cherry and oak leaves when salting gobies allows you to complement their taste with subtle aromatic notes. Also in this recipe, coriander is used to better reveal the taste. The finished valui is dense and incredibly crispy. For salting you will need:

• 3 kg bulls;
• 150 g table salt;
• 1 tsp. coriander seeds;
• a few oak and cherry leaves.

Cleaned and washed valui are placed in a colander and immersed in boiling water for 5-7 minutes. They are then placed on a sieve to allow excess liquid to drain. Place oak and cherry leaves on the bottom of an enamel pan and sprinkle them with a small layer of salt. Then a layer of mushrooms 5-6 cm high is laid on top of the salt. They are salted and sprinkled with coriander seeds. Then lay out the rest of the mushrooms, cover them with salt again and cover them with cherry and oak leaves.

The entire mass is placed under oppression. After 1-2 days, the valui will release juice. After this, the pan with them is put in a dark, cold place for about 1.5-2 months until fully cooked. If further storage is planned, then the finished bulls are placed in jars and sent to the cellar.

Hot salting of valuev with barberry berries

The bright note in taste from the addition of barberry berries allows you to get an excellent finished dish that will ideally serve as an appetizer and as an addition to a variety of side dishes. The hot salting method will allow you to preserve the product for long winter months and will come in handy for welcoming your dearest guests. This method of preparing salted value is one of the most delicious among other recipes. To prepare you will need:

• 3 kg valuev;
• 150-160 g salt;
• 1 tsp. barberry berries;
• sprigs of dill;
• currant leaves.

Place the washed caps in a pan with salted water and boil over medium heat for about 20 minutes. After this, the broth is poured out and the bulls are cooled. In a large bowl they are mixed with salt, barberry berries, dill and currant leaves. The mushrooms must be left for 4-5 hours for the salt to completely dissolve and saturate them.

The bulls are transferred into 3 liter jars, compacting them tightly. A pressure in the form of a plastic bottle filled with water is placed on top of each jar. Once a week it is necessary to drain the excess juice formed. It is also recommended to lower a long wooden spatula to the bottom of the jar - this will enrich the jar with oxygen and reduce the possibility of spoilage and rotting. After 30 days, the product is ready for use.

How to pickle valui mushrooms with garlic and dill

Adding garlic and dill to the pickling allows you to get a great appetizer that will appeal to most guests. Garlic with dill also helps remove too strong mushroom flavor. To prepare this delicacy you will need:

• 2 kg of soaked steers;
• 1 large head of garlic (10-12 cloves);
• 1 tbsp. l. dried dill;
• 125 g salt;
• currant leaves;
• 4-5 buds of cloves.

The bulls are boiled for half an hour in boiling water, then discarded in a colander to drain excess liquid. Currant leaves are mixed with salt, dried dill, chopped garlic and cloves. 1/3 of the resulting mixture is placed on the bottom of a 3 liter jar. Then put half of the mushrooms on the spices, sprinkle them with another third mixture of spices and garlic. Finally, lay out the rest of the mushrooms and cover them with the salt mixture.

A pressure from a plastic bottle filled with water is placed on top.Every few days it is necessary to drain the excess liquid. After just 2 weeks, the dish is ready - you can eat it or roll it into jars and send it to a cold place for further storage.

Recipe for spicy salted valui

Fans of more savory snacks can turn their attention to another way of salting valui for the winter. The pungency of taste is achieved by adding hot ground pepper and finely chopped chili to the salt. If desired, you can adjust the spiciness of the finished product. To prepare you will need:

• 2 kg valuev;
• 2 medium chili peppers;
• 1 tsp. ground red pepper;
• 120 g salt;
• 10 peas of allspice;
• black currant leaves.

The soaked bulls are washed and boiled for no more than 5 minutes in salted boiling water. Salt is mixed with red pepper and finely chopped chili, from which the seeds have been removed. The bottom of a large pickling container is lined with currant leaves. They are sprinkled with some of the prepared seasoning. Layers of mushrooms are placed on it, alternating them with spices. The finished dish is put under pressure and sent for salting for about 1.5-2 months.

Cold salting of valuev with horseradish

Horseradish adds a unique taste and strong aroma to the finished snack. When cold-salting bulls with horseradish, you get crispy and dense mushrooms. To prepare such a culinary masterpiece you will need:

• 4 kg valuev;
• 1 medium horseradish root;
• 200 g salt;
• 8 clove buds;
• 1 tbsp. l. dill seeds;
• horseradish leaves.

Pre-soaked mushrooms must be blanched - to do this, place them in a colander and lower them into boiling water for 4-5 minutes. This approach allows you not to worry about their further souring. The waluis are taken out of the boiling water and allowed to cool.

Meanwhile, horseradish leaves and a little salt are placed at the bottom of sterilized jars. They put bullocks, salt, spices and horseradish grated on a fine grater. The layers are alternated so that there is a layer of salt at the top. Pour a little cold water into each jar. The contents are placed under pressure and sent to a cold room for a month and a half.

Cold salting of valuev with citric acid

A special feature of this recipe is soaking the bulls in water with the addition of citric acid. It improves the color of the finished product. Soaking occurs in liquid at the rate of 10 g of salt and 2 g of citric acid per 1 liter of liquid. Valui is kept in liquid for about 3 days, the water is changed to fresh every day. Already at this stage, the mushrooms will be slightly saturated with salt and will taste sour.

The bulls are then washed and blanched in a pan of boiling water, to which a little salt and citric acid have been added, for about 5 minutes. The dried and cooled valui are placed in an enamel pan lined with currant leaves. It is necessary to alternate layers of mushrooms and salt so that the entire mass is cooked as uniformly as possible. The bulls are put under pressure and sent for further salting for 1-2 months.

Hot salting of valuev with onions and horseradish

Adding onions and finely grated horseradish allows you to get a great appetizer that will be an excellent addition to simple side dishes. Onions allow you to get an additional aromatic note during the pickling process. Horseradish makes the dish more piquant and unique. To prepare you will need:

• 3 kg bulls;
• 1 horseradish root;
• 2 medium onions;
• 150 g salt;
• currant leaves.

The mushrooms are boiled in boiling salted water for 20-25 minutes, then removed and cut into 3-4 cm pieces.At this time, the horseradish is grated on a fine grater, the onion is chopped into thin half rings.

To get a brighter and more balanced taste, still hot mushrooms are mixed with salt, finely chopped onion and horseradish in a large saucepan. The mixture is covered with oppression for a day, then the excess liquid is drained, placed in sterilized jars, rolled up tightly and stored.

Hot salted valui with butter

This recipe is excellent for preparing bulls in small glass jars. Vegetable oil allows you to get an additional subtle aroma and also improves the preservation of the finished dish. In most cases, this salting method allows you to obtain an excellent preparation for further culinary masterpieces. To prepare this delicacy you will need:

• 2 kg valuev;
• 100 g salt;
• 4 glasses of water;
• vegetable oil.

Place the pre-soaked bulls in a large saucepan and fill them with cold water. Add all the salt to the mushrooms. Valui is boiled over medium heat for 25-30 minutes, after which the pan is removed from the heat and its contents are cooled. When the bulls have cooled and are saturated with saline solution, excess liquid is drained from them and tamped into prepared jars. 3-4 tablespoons of hot vegetable oil are poured into each of them. Each jar is covered with parchment and tied with a tourniquet. The finished dish is sent to infuse for 1-2 months in a cold place.

Calorie content

A special feature of bulls is their particularly low calorie content. When salted, they can be included in various diets aimed at weight loss. Due to their predominant protein content, they can be a complement to a balanced diet. 100 g of a dish prepared using cold salting technology contains:

• proteins - 3.7 g;
• fats - 1.7 g;
• carbohydrates - 1.1 g;
• calories - 29 kcal.

Depending on the chosen cooking recipe, the calorie content of the finished product may vary significantly. When salting, adding ingredients such as onions or pure vegetable oil increases the amount of carbohydrates and fats. At the same time, currant, oak and cherry leaves will not affect the nutritional value of the finished product.

Terms and conditions of storage

Salt is one of the strongest preservatives. A large amount of it when preparing salted valui allows you not to worry about the rapid spoilage of the finished dish. It is believed that after the fermentation process is complete, finished bulls can easily be stored in a tightly sealed container for 9-12 months.

The best place to store such preservation is a cold basement or cellar in a summer cottage. The room temperature should not exceed 8-10 degrees. Also, a mandatory condition for storing the finished pickling is the complete absence of direct sunlight and a tightly sealed lid.

Conclusion

Salting valui for the winter at home is extremely simple. Properly processed mushrooms and a proven cooking recipe will allow you to easily get an excellent delicacy that guests and family members will appreciate. Adding additional ingredients to the dish will improve the mushroom taste and add bright flavor notes to it.

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