Pickled valui: rules for pre-processing mushrooms and technology for making a delicious snack

Not only edible mushrooms, but also conditionally edible species can be stored for the winter. For example, pickled valui mushrooms, or as they are popularly called “dung mushrooms,” are one of the delicious homemade preparations that can outshine the taste of pigs, talkers and rows. Experienced housewives who know a lot about pickling mushrooms will certainly like recipes for hot and cold marinade, combining herbs, spices and fresh herbs. Each of the methods given in the article below is unique and original in its own way, and most importantly, can be changed to your taste.

Like all conditionally edible mushrooms, valui require heat treatment before pickling. They are soaked in water for several days (a week), cleaned of sand and leaves stuck in the forest, washed under running water and boiled several times in clean water, not forgetting to drain the broth each time by pouring new water into the pan. And only after the mushrooms have undergone initial processing will the cook discover the most important thing - recipes for pickled valuev mushrooms for the winter.

When prepared correctly, delicious pickled valui mushrooms can be served not only on winter holidays as a mushroom appetizer, but also as one of the products included in recipes for salads, baked pies and wicker “basket” pie. In addition to classic recipes with pickled valui, some housewives manage to prepare more interesting recipes. First and second courses, men's snacks and hot sandwiches, come out of these mushrooms no worse than from honey mushrooms and blue legs.

Pickled valui - a simple recipe for mushrooms for the winter

The simplest, but very tasty recipe is the classic preparation of pickled valui for the winter. It consists of cheap ingredients and free mushrooms collected with your own hands in the forest. However, in order for the recipe to exceed all expectations, you should not change it by adding ingredients to your taste.

Products for cooking:

4 kg of valuev mushrooms, heat-treated;
2 liters of clean drinking water (if possible, you can use spring water);
2 table. l. with a heap of salt;
4-5 table. l. granulated sugar;
3 table. tablespoons of dried dill, chopped with a knife;
10-15 leaves of raspberry, grape and oak (leaves must be fresh);
1 table. a spoonful of black peppercorns;
several leaves of bay leaf;
200 ml table vinegar 9% (you can use wine vinegar).

Step-by-step preparation:

1) Set the heat-treated valui aside while preparing the marinade.

2) Pour water into a ceramic pan, add spices, seasonings, salt and spices. Place on low heat and cook for 12-18 minutes over low heat.

3) Pour the mushrooms into the pan and continue cooking, skimming off the foam periodically.

4) Pour in 9% vinegar, stir using a small sterilized ladle and leave on the stove for 10-15 minutes. After time has passed, remove the marinade from the heat.

5) Place fresh tree leaves, dried dill and bay leaves in sterilized glass jars. Place the valui mushrooms on top using a slotted spoon and pour in the marinade using a ladle.

6) Close the jars with mushrooms with screw caps or turnkey iron ones.

7) Leave the mushrooms to cool for a while, and then put them on a shelf in the pantry or basement.

Features and rules for pre-treatment of mushrooms

Valui belong to the conditionally edible category of mushrooms, but at the same time they have a number of useful properties:

They saturate the body with nutrients, amino acids and polyunsaturated fats, since they contain a lot of protein.
They have a beneficial effect on the functioning of the heart and hematopoietic processes.

They have anti-inflammatory and antioxidant effects.
They support the body's defenses thanks to the beta-glucan contained in the tissues.

Combined with low calorie content (29 Kcal per 100 g of raw product) and the ability to retain potassium and phosphorus even in pickled form, these qualities make valui an ideal food product.

Along with useful substances, valui contains chitin, which makes it difficult to digest food. Therefore, this product is not recommended for use by children under 12 years of age and patients suffering from gastrointestinal diseases.

In order for valui to be tasty and not cause harm to the body, they must be properly processed before the pickling process. The texture of these mushrooms is very delicate and during the growth process the stem is subject to attack by worms and rotting. Therefore, only caps are used for pickling.

It is recommended to collect only young specimens with elastic, dense flesh!

Preparations made from overgrown, softened mushrooms will not please you with their taste and aroma. Before cooking, the valui is cleaned of debris and dirt, soaked for 30–60 minutes, then washed with a sponge or soft brush. The thin film from the surface of the cap is completely removed.

The last preparatory step in preparation for marinating is soaking. This will help free the pulp from the milky juice it contains, which gives the mushroom bitterness. Soak the valui in lightly salted water for 3–4 days. During this time, the water must be changed every 5 to 6 hours.

Expert opinion

Shitova Lyudmila Sergeevna

Collects mushrooms every year and experiments with them in the kitchen

Some housewives, as an alternative to soaking, use repeated boiling of mushrooms. Valui is boiled for 10 - 15 minutes, each time draining the water and replacing it with a new portion.

Valui mushrooms marinated with chili for the winter - step-by-step cooking recipe in the photo

A spicy and incredibly piquant recipe for pickled valui is a method that includes in its ingredients hot chili peppers and hot garlic, poured into sterilized jars in the form of peeled slices.

The list of ingredients includes 10 products:

4 kg of valuev mushrooms, subject to heat treatment (read more about this above);
2-2.5 liters of boiled water (you can use running and mineral water without gas);
20-26 cloves garlic;
1 chili pod (you can use more if you want an extremely spicy marinade);
3 table. l. heaped salt;
3 table. l. granulated sugar;
180-230 ml vinegar;
9 black or white peppercorns.

Step-by-step preparation at home:

1) After the valui has been soaked and boiled several times, you can begin preparing the marinade. 2) Place a saucepan on the stove and pour water into it, add spices and seasonings, salt and sugar, leaving intact: chili pepper, garlic and vinegar. 3) Bring the broth to a boil, add mushrooms to it and leave for 15-20 minutes. 4) After boiling, pour vinegar into the marinade, keep on fire for another 6-9 minutes and remove from heat. 5) Add chopped garlic and finely chopped chili pepper to the slightly cooled mushrooms. Use a slotted spoon to catch the mushrooms and place them in the bottom of a sterilized jar. Strain the marinade using sterile gauze, pour back into the pan and bring to a boil again. Pour the prepared marinade into jars. 6) Close the jars with lids, cover with an old blanket or jacket, and leave to cool for several days.

Valuy-mushroom: how to salt using the hot method

Salting is the most popular and correct way to process a bull. In this form, it can easily compete with milk mushrooms and saffron milk caps, and some people like it even more than them. First you need to thoroughly rinse the valui mushrooms. There is debate about how to cook them - peeled or not - but most chefs are inclined to believe that the skin should be removed from the caps. Moreover, it comes off without any difficulties. The mushrooms are boiled; after boiling, at least a quarter of an hour should pass, during which time the notorious bitterness will go away. When the valui have cooled, they are placed in an opaque container (for example, an enamel pan) and sprinkled with coarse salt, approximately one and a half glasses per 10-liter container. A load is placed on top of the walls compacted flush with the edges; under its weight, bitter juice will flow out of the top. From time to time, to get oxygen inside, you need to pierce the mushrooms to the bottom. When the juice stops flowing, the pressure is removed, spices are placed on top (for example, blackcurrant leaves, horseradish and dill), the pan is covered with a cloth and left for 40 days. Afterwards, the valui are packaged together with herbs in sterile jars and hidden in the basement.

Classic recipe for pickled valui for the winter - preparation with 9% vinegar

Compared to the first two cooking recipes, method number three is classic and does not contain unnecessary ingredients. The basis of the marinade is 9% vinegar, the main ingredient is mushrooms, and the container for twisting is jars.

Today, the classic recipe is the most popular, as it does not contain anything superfluous.

So, for preparation you will need:

4 kg of valuev that has undergone heat treatment (more details about it are written above);
1 liter of water (you can use a little more if you want more marinade);
250 ml 9% table vinegar;
2.5 table. l. salt;
2-3 table. l. Sahara;
8-12 sprigs of cloves;
5 bay leaves;
1/2 teaspoon black peppercorns.

Preparation for the winter step by step:

1) Set the mushrooms prepared for cooking aside (they should be soaked and boiled). 2) Prepare everything for the marinade by mixing sugar and salt, cloves, pepper and bay leaves in a saucepan with clean water. 3) Place the pan over medium heat and bring to a boil, reduce the temperature and simmer the marinade for a few more minutes. 4) Pour 9% vinegar into the water, add mushrooms using a sterilized slotted spoon and cook for another 30-40 minutes. 5) Pour the mushrooms with the marinade into pre-marinated jars and roll up the lids. 6) Turn the jars over with their lids facing down. 7) Cover the workpiece with warm material and leave to cool for 48 hours. Place the finished mushrooms in the cellar or basement.

Hot marinating

If you want your mushrooms to be savory, with a spicy hint of garlic, try making them according to the following recipe. The peculiarity of the method is that the caps and legs remain very elastic and crispy.

Ingredients:

cams (valui) - 2 kg;
bay leaf – 6 pcs.;
garlic – 4 cloves;
dry dill - a pinch;
pepper – 5 peas;
salt – 100 g;
aspirin – 2 tablets;
water – 1 l.

How to pickle valui for the winter in jars correctly:

Wash barns free of sand and dirt.
Boil water in a saucepan, put the peeled valui in it.
Cook over medium heat for 40 minutes from the point of boiling.
Make the brine. To do this, dissolve salt in a liter of water and boil.
Rinse the boiled barns under running water and place in a pan with saline solution. Cook the mixture for 30 minutes.
5-10 minutes before the end of cooking you need to add the bay leaf.
Peel the garlic and place it in pre-sterilized jars. Add the remaining spices to the containers.
Place an aspirin tablet in each jar. This drug will increase the shelf life of mushrooms and will not affect the taste of the product.
Fill the contents of the jars with boiling brine, roll up and seal the containers.

Marinated valui mushrooms with vinegar essence added

The most interesting recipe for preparing pickled valui is a preparation method that involves adding vinegar essence to the marinade, which contains a higher percentage of acid.

The photo below shows a step-by-step photo recipe that will be a godsend for housewives who are accustomed to delighting guests with delicious and delicious snacks of Russian cuisine.

Ingredients for cooking:

4 kg of heat-treated valuev (more details above);
3 table. l. salt;
4-5 table. l. vinegar essence;
1 teaspoon black or white peppercorns;
several bay leaves.

Step-by-step preparation of pickled valui for the winter according to the recipe:

1) Set the well-soaked, peeled and boiled valuis aside several times. 2) Pour the vinegar essence into a saucepan with clean water and add all the ingredients from the recipe, with the exception of mushrooms. Cook for 20 minutes. 3) Place conditionally edible mushrooms into the pan and leave on low heat for another 25 minutes. 4) Pour the prepared mushrooms in the marinade into jars that have been sterilized in advance. 5) Close the blanks under the metal covers using a special key. 6) Cover the workpieces with warm material, turning the jars with valuu downwards. 7) Leave the mushrooms in this position for several days, and then hide them in the pantry.

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.

Important! For hot salting, it is necessary to sterilize the jars in which the valui will be stored in advance.

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.

Important! Barberry is best taken fresh. Dried berries will not provide such strong aromatic properties.

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.

Video: how to pickle valui at home for the winter

You can also marinate valui with vegetables. For example, a good preparation is obtained by combining mushrooms with carrots. The appetizer turns out fragrant and in the style of Russian cuisine.

To prepare an appetizer for the holiday table for the winter months, you need to take the following ingredients:

6 kg valuev mushrooms;
350-400 ml 9% vinegar;
a heaped teaspoon of black or white peppercorns (optional);
15 sprigs of cloves;
10 pcs bay leaf;
10 medium-sized onions;
5-7 medium sized carrots;
5 table. l. salt;
7 table. l. Sahara.

The video below shows how to properly marinate valui. However, it is better to have a visual description on hand that tells about each action in the marinating process.

1) Set the valuis, ready after heat treatment and washed under running water, aside. 2) Finely chop the onion and grate the carrots on a coarse grater. 3) Place all the ingredients from the recipe on the bottom of the pan, including the mushrooms. 4) Cook for 40-50 minutes over low heat, remembering to skim off any foam that has formed. 5) While the mushrooms are cooking in the marinade, sterilize the jars and lids in the oven or over steam. Covers - about 10 minutes. Banks – 12-17 minutes. 6) Pour the marinade with mushrooms into jars and close the lids. 7) Once the jars have cooled completely, store them in a dark place at room temperature.

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.

Important! Canned valui should not be consumed if the jar has darkened, swelled and mold has formed on the surface. This will lead to severe poisoning.

Marinated valui - mushrooms without salt in jars in the photo

Fans who are accustomed to salting mushroom appetizers at their own discretion will certainly like this recipe for the winter without adding salt. The preparation method is similar to previous recipes in terms of ingredients and differs only in that the recipe does not contain the addition of salt or, as it is popularly called, “an additive harmful to the body.”

To prepare mushrooms according to this recipe, 4-6 kg of fresh mushrooms should be subjected to heat treatment. It is necessary to thoroughly wash and peel the forest fruits, soak them in a bath for several days (weeks), boil them several times, and only then start preparing the recipe for the winter.

To reproduce a delicious marinade without salt for 6 kg of mushrooms, you will need:

3 liters of water;
370-320 ml 9% wine or table vinegar;
a few pinches of white and black peppercorns;
1 pack of bay leaf;
5 table. l. sugar (people with diabetes can replace sugar with natural honey).

The step-by-step preparation is identical to the previous ones. The only difference is the ingredients, which vary in each recipe. And the technology itself is repetitive.

Salting valuev cold

If you don’t know how to deliciously pickle valui mushrooms, try cooking them using this recipe. It is good because the finished pickling turns out to be piquant and very aromatic, thanks to the horseradish leaves and dill seeds included in the recipe. In addition, the substances contained in horseradish will prevent the mushrooms from becoming moldy, as they have bactericidal properties.

Ingredients for salting:

steers – 4 kg;
salt – 2/3 cup;
dill seeds – 20 g;
cloves – 7 buds;
horseradish (leaves) - 2 pcs.

Valui - cold salting step by step:

Pre-clean the fruiting bodies, rinse in a large volume of water.
Fill with water and leave the mushrooms to soak for 2-3 days (this is how long to soak valui before salting). Constantly change the water, this should be done every 2-3 hours.
Place the bulls in a colander.
Pour water into a deep saucepan and bring it to a boil.
Immerse the valuiki in a container of hot water for 5 minutes. Blanching helps protect the mushroom from possible mold.
Place the bulls back on the sieve, they should cool and dry.
Place spices on the bottom of clean, hot jars: cloves, horseradish leaves, dill seeds.
Place mushrooms in the next layer. Don't forget to salt them well and season with spices.
Press the rolls so that they are compacted well. Fill with cold water.
Close with nylon lids and place in a cool place to salt.

Important! Such preparations should be stored in a room with a temperature no higher than 10C. After 15–20 days, you can take a sample.

How to marinate valui mushrooms with onions in jars? Step-by-step recipe in the photo

Pickled valui in jars with onions turns out incredibly aromatic and crispy. In terms of hardness, they resemble barrel cucumbers cooked under nylon lids.

Products for cooking:

4-5 kg of valuev that has undergone heat treatment (this is discussed in more detail above);
2-2.5 liters of water (you can use spring and mineral water for children without gas);
280-320 ml table vinegar 9%;
1 tsp. a spoonful of hot black pepper;
1 tsp. a spoonful of white peppercorns;
8 leaves of each tree: cherry, oak, currant (must be fresh);
10-15 large onions;
8 sprigs of cloves;
4 table. l. salt;
3 table. l. Sahara;
1/2 package bay leaf.

1) Rinse and dry the heat-treated vegetables using a sieve. 2) Place a large aluminum pan over low heat. Pour water into it, add salt and sugar, add spices and herbs. Allow the seasonings to develop for 5 minutes. 3) Meanwhile, peel the onion and finely chop it. Add to warm water and boil for 10-15 minutes. 4) Pour vinegar and mushrooms into the prepared marinade, boil well for 20 minutes. 5) Place fresh leaves in equal parts into sterilized jars and fill with mushroom marinade. 6) Let the jars stand for 5-6 minutes, and then close the lids. 7) Once the jars have cooled, they can be transferred to the cellar or pantry.

Marinated valui with mustard for the winter, video recipe + photo

This recipe differs from the previous ones in that it is well suited not only to the holiday table, but also to family feasts on weekdays. The combination of valuev with mustard can please household members, not only as a separate dish, but also as the main ingredient in salads, vegetable stews and even first courses.

The marinade is prepared in the same way as in the classic recipe. The only difference is the addition of 2 tablespoons to the water. l. mustard seeds. The rest of the technology remains unchanged, but can be changed at the request of the owner. It is allowed to replace spices, reduce or increase the amount of sugar and salt, and add spices.

Beneficial properties and calorie content of kulbiki

Dumplings are not only tasty in any form, but also very healthy. Valui contains a huge amount of protein and valuable amino acids: tyrosine, arginine, leucine. The fists contain beta-glucans - substances that tend to support the immune system, as well as ergothioneine - an effective antioxidant with powerful anti-cancer effects. Consumption of valuev has a positive effect on hematopoiesis, metabolism, normalizes sugar levels and stabilizes heart rate. In addition, cams also have anti-inflammatory properties.

Nutritional value of value:

proteins – 3.7 g;
fats – 1.7 g;
carbohydrates – 1.1 g.

The calorie content of value is 29 kcal/100 grams. The fruiting bodies contain:

proteins rich in valuable amino acids;
vitamins C, group B, A, PP;
minerals phosphorus, potassium, cobalt, chromium and others;
cellulose;
carbohydrates (glucose and fructose);
polyunsaturated and saturated fats.

How to cook valui in marinade with aspirin? Unusual recipe + photo

Housewives who prefer any other additives to vinegar will certainly like an unusual recipe that involves adding aspirin to the marinade.

In the list of ingredients:

4 kg of heat-treated valuev;
1 package of bay leaves;
2 teaspoons dill seeds;
10-12 cloves of garlic;
any variety of peppercorns;
8 aspirin tablets;
300 g table salt;
3 liters of clean water.

1) Pour salt and sugar into the water and place on low heat. Stir until the bulk seasonings are dissolved. 2) Add mushrooms to the marinade using a sterilized slotted spoon. Add dill seeds and pepper. Cook for 20 minutes. 3) At the end of cooking, when the water has boiled well, turn off the burner and begin sterilizing the jars. 4) Place garlic and aspirin on the bottom of each jar, fill with marinade with mushrooms and close with lids. 5) After cooling, send the pickled valui to a dark corner of the pantry until the first feast.