How to salt valui: cold and hot, delicious recipes, video

The summer and autumn periods in Russia bring a large harvest of mushrooms, but, unfortunately, fans of quiet hunting avoid the valui mushroom (it is also called a goby, a cry mushroom or a fist).

Most likely, this is due to the fact that it has a bitter and tart taste, which can remain in the finished dish if the cooking technology is not followed.

However, salting valuev for the winter is gaining great popularity among lovers of salted mushrooms

After all, they have excellent taste and, with proper preparation, will become an excellent snack. I suggest we figure out together how to properly prepare this dish.

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.

The benefits and harms of pickled valui

The beneficial properties of pickled mushrooms of this type are as follows:

• The composition includes a large amount of protein, which is used as a building material for our body. 100 g contains more nutrients than meat and eggs. Therefore, it is recommended to use pickled fruits during stress on the body.
• Considered a dietary product. Mushrooms are low in calories, but quickly make you feel full.
• Consumption cleanses the body of waste, toxins and cholesterol.
• The minerals included in the composition normalize the digestion process and have a positive effect on the gastrointestinal tract.
• Increases immunity.
• Participate in the process of metabolism and hematopoiesis. As a result, the functioning of the cardiovascular system is normalized.
• They have antioxidant and anti-inflammatory effects.

Valui is toxic and requires additional processing.

It's true! It's a lie!

The negative ones include the following:

• Valui belong to the category of conditionally edible mushrooms. Therefore, if consumed without proper preparation, they can cause serious food poisoning.
• Mushrooms are good at absorbing toxic substances from the environment. Therefore, low-quality fruits can cause a number of other health complications.

Author's note

Agapov Vladislav

Buy value only from trusted suppliers, so as not to deal with negative consequences later.

To learn how to distinguish an edible mushroom from an inedible one, see the following video below:

Preliminary preparation

Do not under any circumstances ignore soaking and boiling the fists; you risk ruining not only the workpiece, but also putting your health at serious risk. It is very important to do all the operations correctly in order to enjoy the taste of pickled mushrooms all winter. The preliminary preparation process consists of the following stages:

1. Wash each fruiting body thoroughly, paying special attention to the stems. If they are very dirty, you can soak the mushrooms for a couple of hours in plenty of water to make them easier to clean later.
2. Use only young fruiting bodies for pickling.
3. Next comes the soaking process: place the valui in a deep, large container, fill it with water so that it completely covers the bulls. Mushrooms must be soaked for at least 2-3 days!
4. Some mushroom pickers recommend peeling the skin from the value, but this is a matter of taste. If you plan to do this, then you need to know that the skin must be removed at an angle of 45 degrees.
5. The next stage is thorough washing of the values. You need to remove them from the container and pay attention to each mushroom, this is important, since the bitterness of the gobies must be washed off well.
6. Fill the bulls again with plenty of water, add salt (proportion: 1 tsp per 1 liter of liquid).
7. You need to cook the mushrooms for at least 20 minutes, then rinse well again and repeat the procedure.
8. Place the twice-boiled mushrooms in a colander and allow the water to drain.
9. The valui can then be prepared according to the canning or seaming recipe.

The easiest and fastest pickling recipe

Before you pickle valui mushrooms for the winter, you need to take care of suitable containers. A wooden barrel is optimal for these purposes, and if you don’t have one, then a large enamel pan will do just fine. The advantage of this method is that in this way you can process a large harvest of value at once, saving effort on preparing the marinade and sterilizing the jars.

Ingredients:

• raw valui – 5 kg;
• salt – 150 g;
• peppercorns - a pinch;
• bay leaf – 5 pcs.;
• cherry and currant leaves, dill umbrellas.

Cold salted valui - recipe:

1. Soak the bulls thoroughly for at least 3 days. During this time, you need to constantly change the water every 2-3 hours.
2. Scald the barrel with boiling water - this will disinfect it, preventing pathogenic bacteria from developing.
3. Rinse the gobies well and lay out the first layer of mushrooms.
4. Sprinkle the valui with salt, season with spices, add a few leaves of currants and bay leaves.
5. Repeat layers until you run out of product.
6. The last layer should be spices and aromatic herbs, dill umbrellas.
7. Press the contents of the barrel firmly to release the juice, cover the container and apply pressure.
8. After 2-3 days, you need to check the salting: if no liquid appears on the surface, you need to add salted water.
9. It will take 30–40 days to salt the valueu, only after which they can be tried.

Reference! Valui, salted in a cold way, can be preserved in jars. After the pickling period has expired, the mushrooms are removed, placed in glass jars, filled with boiled brine and sterilized.

Salted bullock recipes

Various cooking technologies and a wide selection of additional components make it possible to choose a recipe that suits any taste preferences. Apart from the classic version using only value and table salt, the finished dish can be diluted with a variety of spices - black and allspice peas, bay leaves, dill or garlic. Other additives used in salting include:

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

Depending on the selected recipe and preparation method, the process of salting valuev will differ slightly from the traditional recipe. In most cases, additional components make it possible to speed up the salting process.

Traditional recipe for salted goby mushrooms

The generally accepted classic recipe for salting valuev is the hot method with a small addition of spices. This makes it possible to very quickly get a clean mushroom taste that many people will like. 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, sometimes descaling. After which the bulls are thrown into a colander to drain unnecessary water. Afterwards they are cut into small pieces of 3-4 cm.

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 turns out dense and incredibly crispy. For salting you will need:

Do you properly preserve and store your products?

Of course, this is very important because your health may suffer.

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We store it as it turns out, we don’t really think about how and what is right.

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Voted: 208

• 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. Afterwards they are thrown onto a sieve to allow unnecessary liquid to drain. Oak and cherry leaves are placed on the bottom of an enamel pan and sprinkled with a small layer of salt. After adding salt, place a layer of mushrooms 5-6 cm high on top. They are salted and sprinkled with coriander seeds. Then lay out other mushrooms, cover them again with salt and cover them with cherry and oak leaves.

The classic method of pickling for the winter in jars

Experienced mushroom pickers claim that this is one of the most successful recipes for salted valui for the winter. It is with this method of preparation that they turn out juicy, elastic and completely non-bitter. In addition, such salting is suitable for those who do not have large containers for storing salting.

Ingredients:

• steers – 6 kg;
• water – 12 tbsp;
• vegetable oil;
• salt – 300 g.

How to pickle goby mushrooms:

1. Rinse the forest fruits thoroughly, place in a deep container, fill with cold water and leave for 5–8 hours.
2. Rinse the valui and place in a colander or sieve to remove excess liquid.
3. Pour 3 liters of clean water into a saucepan, add salt, bring to a boil.
4. Place the fruiting bodies in a container and boil for 25 minutes over low heat.
5. Place mushrooms in clean jars, pour boiling vegetable oil (3 tablespoons into each jar).
6. Cool the fruits directly in the jars, then cover with thick paper or parchment and tie tightly with twine.
7. Store pickles in a cellar or basement.

Reference! This simple hot recipe allows you to use valui in winter as a preparation for creating soups, stews, vegetable and meat main courses.

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.

Important! Mushrooms can be stored for up to 2 years. However, during the new harvest, it is better to prepare a fresh delicacy.

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.

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:

1. Pre-clean the fruiting bodies, rinse in a large volume of water.
2. 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.
3. Place the bulls in a colander.
4. Pour water into a deep saucepan and bring it to a boil.
5. Immerse the valuiki in a container of hot water for 5 minutes. Blanching helps protect the mushroom from possible mold.
6. Place the bulls back on the sieve, they should cool and dry.
7. Place spices on the bottom of clean, hot jars: cloves, horseradish leaves, dill seeds.
8. Place mushrooms in the next layer. Don't forget to salt them well and season with spices.
9. Press the rolls so that they are compacted well. Fill with cold water.
10. 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 long to cook valuei mushrooms before salting

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

Experts recommend boiling the mushrooms for no more than 10-15 minutes. It is important to regularly descale the broth, since it actually 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 subsequent salting.

Hot way

If you have brought a sufficient number of goby mushrooms from the forest and do not know how to pickle valui for the winter in a hot way in a simple and tasty way, use the following method. Such valuiki will quickly salt, after 15 days you can already try preservation.

Ingredients:

• steers – 3 kg;
• salt – 180 g;
• onion – 4 heads;
• grated horseradish root - 3 tbsp. l.;
• dill - 4 umbrellas.

A simple step-by-step recipe for salting valuev:

1. Rinse the fruiting bodies thoroughly and place in a deep container filled with water. Valui should be soaked for 5–7 hours, constantly changing the water.
2. After this time, rinse the mushrooms well under running water.
3. Place in a saucepan with brine and cook for 20 minutes, skimming off the foam with a slotted spoon.
4. Remove the fruits again and rinse.
5. Prepare a large container (bowl, pan, vat) and place the rolls in it.
6. Peel the onion and cut it into rings.
7. Sprinkle each mushroom layer with chopped onion, other spices and salt.
8. Mix the mixture well.
9. Place everything in sterilized jars, place a weight on top and place in a cool place. The mushrooms will be salted in their own juice.
10. The pickling will be ready in 7 days.

Cold pickled mushrooms without vinegar

The only significant difference between pickling mushrooms and cold or hot pickling is the fact that leaven (whey) is added to the valui. Low-fat kefir is sometimes used as a fermentation product, but this is a matter of taste.

Ingredients:

• valui – 2 kg;
• salt – 140 g;
• sugar – 30–40 g;
• spices to taste: horseradish, allspice and dill seeds, cumin, cinnamon or ginger.

Valui pickled for the winter in jars:

1. Soak and boil the valui once in salted water (proportion: 20 g of salt per 1 liter of water). Boiling should take 20-30 minutes.
2. Prepare the starter: to do this, dissolve salt and sugar in boiled water, add whey, stir well.
3. Place washed, boiled valui in layers in a wooden barrel or enamel pan and fill with sourdough.
4. Place a bend on top. Place the container in a place where a constant temperature of 5–10 C is maintained, this is important for a successful fermentation process.
5. After this time, move the pan to the cellar for ripening. This will take 30–40 days.
6. The fermented valui must be placed in jars, filled with boiled brine and sealed.

Important! 40 days after fermentation, lactic acid continues to form in the brine, and the mushrooms will become more and more sour. It is very important to stop this process in time. That is why you need to put the mushrooms in jars and seal them.

Hot salting of valuev with barberry

Experienced mushroom pickers have created many different recipes for salting and pickling valuiki. One of them is with the participation of barberry grains. This component acts as a preservative, as it helps preserve natural fermentation and prevents the fruiting bodies from becoming moldy. In addition, barberry goes well with valuiki, giving them piquancy and aroma.

Ingredients:

• salt – 170 g;
• valui – 3 ksh;
• currant leaves – 4 pcs.;
• barberry – 20 g;
• fresh dill - 3-4 sprigs.

Hot salting of valuev at home:

1. Rinse and peel the mushrooms, cover them with cold water and leave to soak for 5 hours. Change the water to fresh water two or three times.
2. Fill the valui with water again, bring to a boil and cook for 20 minutes. In this case, you need to ensure that foam does not form and remove it using a slotted spoon.
3. Drain the broth and let the mushrooms drain in a colander.
4. Place the valui in a deep container or vat, sprinkle with spices and seasonings, and add salt. Knead the mass thoroughly with your hands so that all the aromatic herbs and ingredients are absorbed into the bulls.
5. Leave the valuiki to salt for 3–5 hours.
6. Place the mushrooms in jars and press down to release the juice.
7. Place a weight on top. A bottle of water or a jar filled with liquid can act as oppression.
8. After a couple of days, juice will begin to form on the surface, which will overflow over the edges. This process should not be interfered with, as it indicates that the mushrooms are intensively getting rid of bitterness.
9. Change the pressure to a lighter one and send the valui to salt in a cold place.
10. After 30 days you will be able to try the first portion of salted valuyki.

Preparatory work

Cooking valuevs (calves, kulaks) in a cold way is the best way to keep their flesh tender and juicy. Most experienced mushroom pickers and cooks assure that properly prepared cams will be a real delicacy. Careful initial processing of mushrooms is important, since due to numerous pests, the stem of the mushroom is in most cases severely damaged and is not suitable for pickling, pickling or cooking in any other way.

Valui must be thoroughly rinsed under running water using a soft brush or sponge. During the washing process, a thin film is removed from the caps, obtaining a flat, smooth surface. In addition, there is another feature of gobies - strong bitterness. You can get rid of it only by soaking the mushrooms in cold water for a long time.

Secrets of cooking at home

Inexperienced housewives often complain that salted valui tastes bitter. There may be several reasons for this. Among them: insufficiently thorough and prolonged soaking of valui at the pre-processing stage, lack of boiling, and also salting of old fruiting bodies. You can try to rinse the mushrooms again and soak them thoroughly, but this is unlikely to give a positive result.

To make salted valui even tastier and more appetizing, spices are used when salting: horseradish leaves and roots, umbrellas and sprigs of dill, currant, oak, raspberry and cherry leaves, coriander, cloves, mustard seeds, allspice and peppercorns, bay leaves and garlic. These seasonings will highlight the taste of the bulls and make their taste more intense.

When pickling valuev in jars, you need to lower a clean wooden stick into the container several times a week to enrich the fruiting bodies with oxygen.

Salting valui in a hot way is a longer and more labor-intensive process, but this dish turns out crispier, more aromatic, and is better preserved.

Collecting and preparing valui is a pleasure. During the rapid fruiting season in autumn, a huge number of them can be found in the forest. Having spent a little effort on the mandatory pre-processing and preparation of the valuiki, you will end up with a wonderful treat that any housewife can be proud of!

Cooking features

• One of the names of value is undertopolnik. These mushrooms can often be found under poplars, including those planted in cities to purify the air. However, within the city limits, as well as near industrial enterprises and highways, in any environmentally unfavorable areas, mushrooms cannot be collected. They absorb and accumulate toxins, which makes them unsafe for human health and even life.
• Young valui are considered the most delicious, and they are less damaged by insects. Experienced mushroom pickers select mushrooms for pickling whose caps do not exceed 4 cm in diameter.
• Even young valui often turn out to be wormy. First of all, their leg is damaged. Therefore, only the caps of gobies are used for salting.
• Before preparing the valui, you need to carefully sort them out, clean them of adhering debris, and cut off their stems. Then the mucus covering the mushroom caps is carefully cleaned off. The task will be a little easier to cope with if you soak the mushrooms in warm salted water for 15 minutes beforehand.
• Valui are classified as conditionally edible mushrooms and require long soaking before cooking. You need to soak the valui for 3-5 days, changing the water 3-4 times a day.
• Before salting, the valui must not only be soaked, but also boiled, even if the mushrooms are salted cold. For hot salting, boil valui for 25-30 minutes, cold - 5-10 minutes. The broth remaining after this is poured out, the mushrooms are washed again and only then used to prepare the appetizer.
• Valui can be salted in wooden tubs, enamel containers (buckets, pans), as well as in jars. The first stages of pickling mushrooms often involve placing them under pressure. It is problematic to create such conditions in jars, so often valui is first salted in wide containers, then transferred to jars, in which they are stored all winter.
• Before placing mushrooms in them, the tub or bucket or pan must be thoroughly washed and rinsed with boiling water. Before filling them with snacks, jars must be sterilized. It is recommended to boil the brine used to pour salted mushrooms placed in jars.
• To give the mushrooms a better aroma, garlic, cloves, black and allspice, dill and other spices are often added to the brine. The organoleptic qualities of the finished snack depend on the spices used. Cherry and currant leaves are used not only to give mushrooms a pleasant taste and aroma, but also for better preservation, since they contain tannins. Mustard and pepper also have preservative properties.
• You can close jars with salted vegetables with plastic lids. It is desirable that the lids fit as tightly as possible. Before use, they need to be immersed in boiling water for 10-15 seconds.
• Salted valui should be eaten no earlier than after 1.5-2 months. Hot-salted mushrooms can be tasted a little earlier. However, the longer these mushrooms are salted, the more tasty they become.
• The shelf life of the product is one year. It can only be stored in the cold. The optimal temperature is considered to be from 0 to 4 degrees, it happens in the refrigerator. It is permissible to keep jars of salted valua in a cold cellar, where the temperature does not rise above 7 degrees.

Before serving, it is recommended to rinse the salted valui, add onion or garlic, and season with vegetable oil.