Valui mushrooms: how to cook them deliciously. Valui (mushrooms): preparation and salting Hot salting of valui at home

06.04.2024

Growing in our forests. It has popular names: bull, snotty and fist. The mushroom belongs to the Russula family ( Russula).

Description of value.

Everyone knows that valui is an edible mushroom. But only a few mushroom pickers collect it. But there are always a lot of people willing to kick the tree in the forest.

Value has a strange fate. In the very, so to speak, depths of the people, it is not considered a bad mushroom, much less a toadstool, as is the case with champignon. Everyone knows that valui is an edible mushroom, and yet they almost never take it. And yet it grows in such abundance and is so conspicuous that it seems as if it was created on purpose so that there would be something to knock down in the forest. Not a single mushroom, including the fly agaric, suffers from kicks as much as the valuya. Maybe that’s why it evokes such feelings on the part of mushroom pickers that from a distance it is often mistaken for some other mushroom, and most often for a white one. (V.A. Soloukhin “The Third Hunt”).

Valuis usually grow in scattered forms. The collection falls on - . You can find this mushroom in a variety of forests.

So, I do not agree that valui grows in various deciduous plants. Behind the village, on a hillock, there is a tiny forest consisting only of fir trees and pine trees. There is not a single leafy branch there. And yet, in this coniferous forest every year valui are born in abundance. The whole forest is two hundred steps long and the same width, that is, it would seem there is nowhere to turn. Nevertheless, you can collect value there in buckets, and there will be some left over for tomorrow... (V.A. Soloukhin “The Third Hunt”).

Hat. A very young valui has the shape and size of a hazelnut, and a little later - a walnut. While Valui is young, there is a lot of mucus on its cap. An adult valuu has a straightened or concave cap with a diameter of up to 15 cm (less often 20 cm). In dry weather there is no mucus on it at all. The size of such a hat is often the size of a large saucer. The edge is thin, ribbed. The skin is ocher-yellow or ocher-brown.

Records young mushrooms are white-cream, then they become yellowish. Large valuevs have yellowish-brown plates and usually have dark spots. Damaged plates secrete droplets of yellowish juice.

Pulp. Valuy, especially young ones, has dense white flesh, which turns yellow over time. It has an acrid, burning taste and an unpleasant odor, reminiscent of the smell of dampness. In dry, hot weather, the aroma of the pulp becomes more pleasant.

Leg. In young mushrooms, the stem is so tightly covered by the edges of the cap that it seems that it has grown together with them. The leg of an adult value is barrel-shaped. It has a height of up to 12 cm, a thickness of up to 3 cm. The leg is hollow, from cream to brownish-yellow in color. Old mushrooms have a stalk that is filled with “cotton wool” inside. You can often find a walui with a wormy stem, but an absolutely clean cap.

False Valuy

From a distance, valui looks very much like a porcini mushroom with a rounded brownish cap. And how often it is confused with some types of strong ones. But it’s not the russula that scares away mushroom pickers, but some types of inedible hebelomas (Hebeloma). This mushroom has a second name - “false valui”. The cap is also slimy and yellowish-brown in color. The bitter pulp smells like radish. Hebeloma is a common mushroom that grows in groups. If you look closely at it, it becomes clear that there may be similarities, but there are many more significant differences. For example, on the legs of many species you can see discreet horizontal bracelets of curls. The edges of the hebeloma cap are slightly wavy.

Salty valui

Salted valui (especially when it’s young and looks like a tiny ball) is very tasty if it’s properly salted. It is recommended to salt the mushroom only hot. To do this, the valui are sorted by the size of the caps and the stems are almost completely cut off. Then soak for 2 - 3 days, changing the water several times a day. After this, boil the valui for 10 - 15 minutes in salted water. The foam must be removed. The finished mushrooms are drained through a colander, cooled, salted (if necessary) and seasoned with spices.

This is how Vladimir Soloukhin describes the taste of salted valui. It looks like we are talking about a cold salting method here.

But large values are also good. You just need to prepare them correctly, which is not at all difficult. They are soaked in cold water for two or three days, changing it at least twice a day, and then salted with various leaves and spices. In two months they will be ready. And really, I don’t know if you can tell them apart from other salted mushrooms, including the famous milk mushroom.

Valui is soaked for at least two days. Some bitterness persists at first. After a month or a month and a half, the mushroom is completely freed from it.

Sometimes valui is pickled. Before this they are soaked and boiled. The taste of these mushrooms is excellent.

I admit that for a long time I treated valus with disdain. But one day in a Moscow house, where they love to eat delicious food, mushrooms were served on the table. They were all equal in size, and there was not a single one larger than a hazelnut, and they were pickled, tasty, enjoyed the greatest success at the table, and they were ordinary valuychiki.

The process of salting and pickling mushrooms is described in detail in the article.

Mushroom caviar from Valuev

This dish can be prepared by first soaking the valui, changing the water three times a day. After this, the mushrooms are boiled for about half an hour in a large amount of salted water. The water is completely drained, and the cooked valui is passed through a meat grinder.

Chopped (very finely) onions are fried in sunflower oil (odorless). After this, minced mushroom is added to it and simmered for 10 - 15 minutes. The caviar is seasoned with chopped garlic, table vinegar, herbs (green onions, parsley, etc.) and added with salt (to taste).

Mushroom caviar from Valuev can be used to stuff vegetables (potatoes or tomatoes) and fill pancakes. Caviar makes delicious “rolls,” which require thin pita bread and mayonnaise. When preparing “rolls,” caviar from valuev is mixed with mayonnaise and spread on the surface of a sheet of lavash. Then the sheet is rolled up, wrapped in foil and placed in the refrigerator for several hours. The chilled roll is cut into transverse pieces 2 to 4 cm thick and served. The result is a delicious snack that can be prepared not only from fresh, but also from salted valui.

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offers you an article about pickling mushrooms . Salted mushrooms are extremely tasty and deservedly enjoy respect on the holiday 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 until your golden wedding” and not have health problems when eating mushrooms, then it is very important to know basic rules for mushroom pickers .

Methods for pickling mushrooms:

They salt milk mushrooms, saffron milk caps, chanterelles, greenfinches, nigellas, podgruzdki, whites, volnushki, russula, serushki, valui, smoothies, violins, rednushkas, bitters, fatties, rows.
Mushrooms are thoroughly washed in clean, cold running water in vats, tubs, bathtubs, and low, wide containers. In case of severe contamination, it should be soaked for 3-4 hours in a 2-3 percent saline solution.
Large mushrooms are cut into pieces according to their diameter so that the maximum length of the pieces does not exceed 4-6 cm.
There are three ways to pickle mushrooms:
dry (for saffron milk caps and russula); cold with preliminary soaking (for milk mushrooms, podgruzdki, volnushki, valuevs, belyankas, violins) and hot with preliminary boiling (for all others).
Hot-salted mushrooms become 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 the speed of processing (the mushrooms are not soaked), but also that the mushrooms immediately, without “shrinking,” fill the container tightly.
Cold canning is longer: 1.5-2 months; In this case, the mushrooms turn out to be hard and have a pleasant crunch when chewed; they are stored very well. To remove bitterness, mushrooms are soaked in clean water, changing it several times. You need to soak in a cool place. The soaking time is different for each mushroom. Milk mushrooms, volnushki, russula are soaked for 5 hours to a day, and valui, black milk mushrooms, bitter mushrooms, and violins are soaked for 3-5 days. More valuable mushrooms are washed thoroughly, not soaked or boiled. To do this, place the mushrooms in cold water overnight so that adherent leaves, stems, moss, etc. come off. In the morning, the mushrooms are sorted out, rinsed thoroughly with clean water and salted.
The amount of salt is recommended from 3.5-4.5% by weight of mushrooms.
It should be remembered that only certain mushrooms are prepared by soaking: russula, milk mushrooms, russula, volushki, etc. But honey mushrooms, valui, svinushki, strings, morels are prepared only using the hot method, because when they are prepared cold, severe poisoning with fatal consequences is possible.
You can salt mushrooms in enamel and glass containers with a wide “neck” so that you can place a mug with a load. But it is best to use tubs or barrels made of hardwood or spruce.
The barrels in which there were 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 liters of water) or juniper.
Salted mushrooms are a ready-made snack and are also widely used in fillings, salads, etc. They can be washed or soaked before use. Well-soaked mushrooms can be fried.
It is possible to process salted mushrooms into pickled ones.
The most favorable temperature for storing salted mushrooms is
from 0 to 4 *C.

Dry pickling of mushrooms:

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

Cold method of pickling mushrooms:

During cold salting, the mushrooms are soaked to remove bitterness. To do this, prepared mushrooms are placed in barrels or barrels with a double lattice bottom and a hole for draining water. Mushrooms are poured with cold water, covered with a clean cloth and a wooden circle so that they do not float. For oppression, they use washed stones from durable flint rocks that do not dissolve in the juice of salted mushrooms. The barrels are placed in a cool place and the water is changed at least 2-3 times a day. Soaking continues for 3-5 days. When the mushroom caps do not break, but bend, stop soaking: the mushrooms are ready for salting.
The soaked mushrooms are placed caps down in layers of 5-6 cm, sprinkling each layer with salt and spices according to the recipe. The bottom of the vessel and the top layer of mushrooms are covered with a large layer of salt according to the recipe. The filled barrel is covered with a circle on which oppression is placed. After 2-3 days, add a new batch of mushrooms, repeating this operation until the mass stops settling and the container is filled to its maximum. Then it is topped up with 6% salt solution and sealed.
There are other methods of salting.
Soak mushrooms (volnushki, russula, milk mushrooms) in cold water for 5-6 hours, just rinse the saffron milk caps. After this, place the mushrooms in rows in enamel or glass containers with their caps down. First add a layer of salt to the bottom of the dish, put black currant leaves, cherries, horseradish, and dill stems. 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 blackcurrant, cherry leaves, dill stems, put a clean cloth, a wooden circle and pressure. After 1-2 days, the mushrooms will settle and produce juice. If there is not enough brine, increase the load. If mold appears, the fabric needs to be changed and the load washed. Mushrooms are ready in 30 -40 days. Store in a cool place.
To avoid souring of mushrooms when soaking in hot weather, use salting 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. Cooked mushrooms by blanching are ready for consumption in 7-10 days.

Hot method of pickling mushrooms:

The hot salting method is also used in the absence of conditions for soaking mushrooms, in hot weather, and also if it is necessary to speed up their processing. You can boil any mushrooms before pickling, but conditionally edible ones are prepared only in this way; the bitterness is removed faster and they acquire elasticity.
1 way. Peeled and washed mushrooms are boiled in lightly salted water. If you have several servings, do not cook them in the same solution, as they will darken and the bitterness will not be completely removed from them.
Boil milk mushrooms, russula, valui, and volushki for 20-30 minutes, rinse in cold water, and place in a sieve. Place in a bowl, sprinkle with salt: 40-50 g per 1 kg of mushrooms. Season with garlic, onion, horseradish, dill, tarragon. Place a weight on top. Store refrigerated. After 6-8 days, the mushrooms are ready and consumed cold.
Method 2. If the quantity is larger, the mushrooms are placed in mesh blanching containers made of stainless steel, or in willow baskets cleared of bark and boiled in salted (2-3% salt) water for 15-20 minutes. Volnushkas and whites are blanched for 5-8 minutes, bitters, valui, skripitsa, which have especially bitter juice, for up to 25 minutes. In this case, be sure to remove the foam. Blanched mushrooms are placed on sieves to drain the water. Then the mushrooms are salted in the same way as with the cold method, adding 6% salt from the weight of the prepared mushrooms. To undergo 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 leaf, 50 g of dill, 20-30 pieces of cloves and blackcurrant leaves are consumed.
Preparation of semi-finished product for further use.
Boil porcini mushrooms, aspen mushrooms, boletus mushrooms, boletus mushrooms, oak mushrooms, butter mushrooms, honey mushrooms until tender for 10-20 minutes (for 1 kg of mushrooms - 1 glass of water and 45-60 g of salt), put in sterilized jars, pour in boiled vegetable oil, tie with paper and Keep refrigerated. These mushrooms are a semi-finished product that can be used later for pickling mushrooms or fried preparations; in soups, fillings.

Housewives often prepare pickled barns for the winter, since this variety generally does not require long-term heat treatments. Therefore, the process of pickling valui for the winter in jars takes a minimum of time, and the taste and quality of the finished preserve is in no way inferior to popular pickles.

This recipe is suitable for pickling valui mushrooms - this is the second name for barnyard mushrooms, which have just been collected from the forest. The process takes about half an hour, but it produces a rich, fairly concentrated marinade. This recipe is designed for 1 kg of valua.

Preparatory stages:

It is worth collecting only intact, and most importantly small, mushrooms.
The mushrooms are first cleaned of dirt and sand.
Valui should be soaked in cold water for a day to clean out the pores.
Mushrooms need to be processed for half an hour in a special solution characterized by the following proportions: seasoning is dissolved in the amount indicated above for a volume of 1 liter of water.

Ingredients:

1 kg. mushrooms;
2 liters of water;
2 dessert spoons of salt;
1 tablespoon sugar;
3-5 flowers from dill;
8-10 raspberry leaves;
8-10 cherry leaves;
9-10 black peppercorns;
3 parts bay leaf;
10 grams or 3 tbsp. spoons 70% vinegar essence.

Marinating barns for the winter:

The brine is prepared in advance. It should sit for several hours, about 2-3.
The marinade is made as follows: salt is diluted in the liquid, then all other ingredients are added. The resulting mixture should be slightly boiled. To use the marinade, it should be cooled slightly.
You need to properly place the mushrooms in the jar - they should occupy almost 80% of the total volume of the container. In this case, you should adhere to the following scheme: marinade is poured into the bottom of the dish two fingers from the bottom. Then the mushrooms are placed, but not too tightly. Then the rest of the marinade is poured in. The jar is closed with a lid, after which the container must be put in a dark, warm place. For insulation, the preservation can be covered with an old jacket or fur coat.
The jars should stay here for about two weeks. When aged for one month, the marinade will become more saturated, which will improve the taste of the mushrooms themselves.
This method of marinating is quite mild, so even those who have stomach problems can eat such mushrooms, but in small quantities. Cowsheds can be filled with sour cream or sunflower oil - this will enhance the taste perception. Sometimes chopped onions and black peppercorns are added.

How to marinate cowsheds for the winter with garlic

This recipe is suitable for gourmets who love spicy foods. The marinade in this case has a richer and spicy taste, which has a positive effect on the taste of the mushrooms themselves. This recipe is for 1 kilogram of mushrooms.

Compound:

1 kilogram of value;
2 liters of water;
Garlic.
3 tablespoons salt;
Vinegar;
Dill with an umbrella;
Bay leaf;
Peppercorns or allspice.

How to marinate cowsheds recipe:

The plant needs to be thoroughly washed to remove sand; it is advisable to treat it with a toothbrush. In order for the sand to be completely washed, the mushrooms need to settle.
After this, the barns are boiled twice for 15 minutes, each time the waste water must be drained. The pan needs to be rinsed. You can do the same with barns, but then the taste threshold may decrease.
After heat treatment, the product is placed in a colander, where it should completely drain of water. The process takes approximately 5-10 minutes.
At this time, the marinade is being prepared: the specified tablespoons of seasoning will dissolve in 2 liters of water. In order for the substance to completely dissolve without sediment, you need to take a warm liquid.
When the valui has completely drained, but is still hot, mix it with garlic. In this case, the more savory root vegetables, the better - it all depends on the taste of the hostess.
When the mixture has cooled completely, you can place them in jars. It is better to take liter or half-liter containers. The mushrooms should fill the jar up to the shoulders as much as possible.
The remaining space of the container is filled with dill, bay leaf, and pepper is placed here. The amount of spices is variable.
If the barns should turn out spicy, then you should put in each jar: 3 bay leaves; 1-2 dill umbrellas; 5-6 peppercorns, can be combined.
The contents are filled with brine and hermetically sealed on top with a nylon lid. If air gets into the jar, the contents begin to ferment. This cannot be used.
You can store such pickled valui at any temperature and in any room. Even if the liquid in the jar freezes, the product can still be consumed - the thermal effect will in no way affect the original taste of the dish.

How to marinate barnyard mushrooms in a boiling marinade

Cowtails marinated in boiling broth turn out to be very soft, but the caps and legs remain elastic and intact. This marinating option is very interesting and unique for cooking.

Compound:

1 kg. mushrooms;
2-3 bay leaves;
2 cloves of garlic;
1 dill inflorescence;
3-5 peppercorns;
3 tablespoons salt;
1000 grams of water;
1-2 aspirin tablets.

How to marinate barns for the winter:

Cowsheds should be thoroughly washed to remove sand and dirt.
The washed product is immersed in the hottest, but not boiling, water.
When the liquid begins to boil, the heat treatment process should continue for 40 minutes.
While the valui is boiling, the brine is prepared. The specified amount of salt is dissolved in one liter of water. It is better to take a large crystalline one. Often, simple table salt is partially replaced with sea salt. The resulting consistency is brought to a boil.
While the brine is gradually heating up, the mushrooms are drained and poured into a colander, where they are washed with running cold water.
Subsequently, the mushrooms are placed in a boiling solution.
The contents of the pan should boil. Heat treatment time – 30 minutes.
10 minutes before the end you need to put a bay leaf in the container.
While the product is boiling, the sealing jars must already be sterilized. If seaming is performed, the same should be done with the lids. You can also use the nylon version.
Before adding the mushrooms, peeled garlic, dill, black peppercorns and aspirin tablets are placed in the jar.
The last stage is filling the jars with brine. Close or roll up the containers.
This recipe for pickled value for the winter is not used so often, but it is interesting in its taste characteristics. Aspirin gives the mushrooms and brine a slightly carbonated taste.

How to pickle cowshed mushrooms for the winter

In this case, cowsheds acquire a sweetish-sour taste, with a slight bitterness present.

Products for manufacturing:

mushrooms;
60 grams of sugar;
1 liter of water;
20 grams of salt;
2-4 bay leaves;
120 grams of 9% vinegar;
2-3 dill inflorescences;
3 parts of a head of garlic.

Marinated cow mushrooms recipe:

The product is cleaned and washed away from dirt. The mushrooms must be allowed to settle for 3 hours.
The mushrooms are boiled for 45 minutes. You need to skim off the foam and stir the dough.
Mushrooms are drained and cooled naturally.
Prepare the brine: bring water to a boil, into which all the ingredients are placed. The boiling process takes 5-8 minutes.
Mushrooms in jars are filled with hot marinade, and garlic is placed on top. The contents of the brine may not be used, but for a more aesthetic appearance it is transferred to a container.
The jars are covered with a nylon lid. This must be done in such a way that air can enter through it, this way botulism and the formation of viruses under the lid are avoided.
Store pickled barnacles in the refrigerator. If you leave them in a warm place, the product will not be consumed.

How to marinate valueu mushrooms

This method of pickling mushrooms is different from the others, but this method of processing significantly reduces the risk of poisoning. Involves both hermetically sealed marinating and the use of a plastic lid.

Required Products:

1 kilogram of cowsheds;
120 grams of water;
120 grams of 5% vinegar;
20 grams of salt;
1 teaspoon sugar;
2 dried cloves;
3 bay leaves;
6 balls of black pepper.

How to pickle valui for the winter:

Place peeled, washed mushrooms in a saucepan with brine and bring the product to a boil for at least 30 minutes. It is better not to cut the product, but to use small examples.
The foam that forms on the surface should be removed as much as possible. This means that during the cooking process you need to monitor the preparation all the time.
As a result, the cooked mushrooms will sink down, and the liquid will become transparent and rise upward.
Distribute the valui among containers, filling 75% of the container space, and sterilize at a temperature of at least 85 degrees Celsius.
If the jars are closed with a plastic lid, then the surface is first filled with sunflower oil.
The storage method depends on the method of sealing the containers. If this is sterilization, then preservation can be stored anywhere at any temperature. The plastic lid requires special storage conditions - a refrigerator.

Valui are mushrooms that can be pickled in several ways. At the same time, each of them has its own distinctive feature, which affects its taste. The difference is also evident in the method of preparing the brine and placing the mushrooms in the container. This significantly affects the conditions of storage and consumption of salted food.

Salted mushrooms are a traditional Russian dish, served as an appetizer, used to prepare soups and various side dishes during the winter months. Almost all edible mushrooms can be salted by pre-processing them.

Basic rules for pickling and storing mushrooms

Salting is carried out using a hot, cold or dry method, depending on the type of mushroom. Select strong, preferably young, non-wormy samples for processing. They need to be thoroughly washed and cleaned of adhering needles, leaves, and soil.

The lower part of the stem is cut off from each specimen, and the thin skin from the caps is removed from the boletus. After processing, saffron milk caps and boletus should be immediately placed in a container filled with brine prepared from 1 liter of water, 10 g of salt and 2 g of citric acid. Otherwise, the cut mushroom pulp will quickly darken, and the salted mushrooms will not look very appetizing.

When choosing the optimal pickling method, you must take into account which varieties, how they tolerate heat treatment, and whether the mushrooms should be pre-soaked. The dry salting method is suitable for saffron milk caps, as it helps preserve the incredibly piquant resinous taste of strong mushrooms. Cold pickling is used for preparing saffron milk mushrooms, milk mushrooms and other types that do not need to be boiled beforehand.

It is important to know not only which mushrooms can be pickled and in what way, but also the rules for their further storage. If the product is stored in an open large container, the room temperature should be between 0-6°C. If the temperature drops below 0°C, the pickled mushrooms will begin to crumble and lose their taste. An increase in temperature will lead to the appearance of mold, souring and further deterioration of the workpieces.

It is necessary to monitor the brine level, since evaporation of the liquid will lead to drying and deterioration of the top layer. When the level drops, add boiled, cooled water to the container. If mold forms, it must be wiped off the walls with a cloth soaked in hot water, and the circle that covers the barrel must be washed in salted boiling water.

If the preparations will be stored in a living room all winter, you should preserve the mushrooms in tightly sealed glass jars that have previously been sterilized.

Pickling saffron milk caps

Since there are three ways to pickle saffron mushrooms, the housewife has the opportunity to choose the most suitable method.

When dry salting, saffron milk caps should not be washed. They are cleaned and thoroughly wiped with a cloth. The mushrooms are placed in a prepared container in dense layers, each of which is covered with salt. Then the saffron milk caps are covered with a clean canvas and pressed down with a weight. Soon the juice should appear, covering all layers. In order not to spoil the delicious resinous taste inherent in saffron milk caps, it is not recommended to use spices during salting. The preparations can be consumed 7-10 days after salting.

For the cold method, you will need the following ingredients:

1 kg of peeled and washed saffron milk caps;
50 g salt;
10 laurel leaves;
20 g currant leaves;
2 black peppercorns;
3-4 cloves of garlic.

It is recommended to salt young saffron milk caps using a cold method. The bottom of the container is sprinkled with salt. Pre-washed mushrooms are placed on it, caps up. Sprinkle the layers evenly with salt, not forgetting to add spices, bay leaves and sliced garlic. The filled barrel is covered with a cloth and a flat plate is placed on it, on which a load is placed. The saffron milk caps will be ready in 3-4 weeks.

When hot salting, you need to prepare in advance:

washed and peeled saffron milk caps;
salt;
garlic;
horseradish leaves;
currant leaves;
laurel leaves;
dill branches;
black peppercorns.

In this case, you can use not only young small saffron milk caps, but also fairly large specimens, which are cut into several convenient pieces. Prepare a brine from 1 liter of water, 2-3 tbsp. l. salt. Peppercorns, bay leaves and chopped garlic are added to the liquid to taste. Place the saffron milk caps into the boiling brine and continue to cook them for about 5 minutes.

The brine is poured through a sieve into a suitable container. Then the cooled saffron milk caps are transferred to sterilized glass jars, alternately adding scalded currant leaves, dill branches, and black peppercorns. The brine is boiled again and the containers are filled with it. Horseradish leaves are placed on top, which will make the taste of saffron milk caps especially pleasant and protect the preparations from mold. The jars are sealed with sterile lids. The preparations are ready for use in 1.5-2 weeks.

Salting milk mushrooms

Every housewife knows the best way to pickle milk mushrooms. However, they all require pre-soaking. Milk mushrooms differ from their relatives in having a rather unpleasant bitter taste. Therefore, before storing them for the winter, they need to be washed white with a brush and soaked in a large volume of water for 2 days under oppression. The water should be changed periodically. The soaked milk mushrooms are washed again in cool water.

A great way to salt mushrooms for the winter is to make preparations with the addition of mustard seeds. In this case, the bitterness will be replaced by a pleasant bitterness.

To prepare the preparations you will need:

1 kg of milk mushrooms;
1/2 liter of water;
2 tbsp. l. salt;
1 tsp mustard seeds;
1 dill umbrella;
Horseradish leaves;
2 cloves of garlic;
2 black peppercorns.

The washed milk mushrooms are cut into small pieces and placed in a saucepan along with salt, mustard seeds, an umbrella of dill, black peppercorns and garlic cloves. After pouring water, place the pan on fairly high heat. Boil mushrooms for 5-10 minutes.

Boiled milk mushrooms are placed in sterilized glass jars and filled with hot brine. The top layer of milk mushrooms is covered with horseradish leaves. The jars are closed with plastic lids. You can open jars of crispy and incredibly tasty milk mushrooms in just 10 days.

Pickling oil

Perhaps boletus is the most popular salted mushroom. Since pickling mushrooms using a cold method leads to damage to the appearance of the preparations, most often they are preserved using hot brine.

For salting you will need:

1 kg butter;
2 tbsp. l. salt;
dill umbrella;
3 currant leaves;
2 laurel leaves;
100 ml water;
2 cloves;
2 black peppercorns.

Water with added salt is brought to a boil and butter and other ingredients are added to it. As soon as the water boils again, reduce the heat and continue to cook the mushrooms until they begin to sink to the bottom and the brine becomes transparent. Usually this happens after 15-20 minutes.

The cooled mushrooms are transferred to sterile jars and filled with brine. It is not necessary to roll up the boletus prepared according to this recipe. It is enough to close the jars with boiled plastic lids.

Salting valuev

For salting, small young valui with unopened caps are chosen. People call them “fists”. Not every housewife decides to salt valui, as they have a very bitter taste. However, it is worth noting that properly salted valui is considered a delicacy and will decorate any festive feast.

Valuy is a lamellar type of mushroom that is found in almost every region of Russia. The nutritional value of this species is much less than others. But despite this, it has been used as food since ancient times. Experts classify valui as conditionally edible, therefore, in order not to cause significant harm to health, it is necessary to know all the subtleties and nuances of preparation.

Main characteristics

Belongs to the genus Russula and the family Strophariaceae. It has several names received because of its positive qualities - goby, fetid russula, fist, cowshed, snotty mushroom, crying mushroom, etc.

Collection time is mid-summer to late autumn. To preserve valui, it is recommended to collect it in humid forests.

Young fruits whose plates have not yet acquired a darker shade are suitable for harvesting. The leg, as a rule, is affected by pests, so it is not used for canning.

The collected mushrooms are carefully sorted, the skin is peeled off in a thin layer and soaked in cold water. Keep under pressure for 3 days. Moreover, the liquid must be changed regularly up to 2-3 times a day. Primary processing allows you to remove the characteristic bitterness.

Valui mushroom or goby or kulbik

Important! You should not collect mushrooms in polluted places, near roads and industrial plants. Valuy has a strong ability to absorb harmful, toxic compounds.

Salting of bulls

Before starting the canning process, it is important to remember that mushrooms of this type are classified as conditionally edible. This means that primary processing must be approached with full responsibility. There are 2 options for salting valuev; let’s consider them in more detail.

Cold method

Products:

fresh mushrooms - 7.5 kg;
non-iodized salt - 300 g;
laurel;
sweet pea.

Cooking process:

Sort the mushrooms, rinse and soak for 3-5 days, changing the water as often as possible. After the time has passed, rinse and place on the bottom of the container where the salting will take place. Be sure to sprinkle each layer with coarse salt and spices.
Important! There must be 5 cm left to the edge of the barrel, and the last layer is salt.
Place a small load on top: a flat plate, then a lid and a heavy object. After 2 days, juice should form on the surface; if it is not there, then the size of the load should be increased.
Place the container in a cool place. After 45-60 days, the value mushroom will be completely ready. Serve with finely chopped green onions and vegetable oil.

Hot method

It is considered the most common method. The workpiece turns out no worse than with the cold version. Let's look at how to salt valui for the winter in jars.

Products:

fresh mushrooms - 3 kg;
table salt - 180 g;
laurel;
sweet pea.

We do this:

Prepare valui: sort, rinse and soak for 3-5 days, changing the water as often as possible. After the time has passed, rinse again, place in a deep pan and boil in salted water for half an hour. Remove the resulting foam regularly, otherwise the taste of the finished dish will be spoiled.
Place on a sieve, rinse and wait until excess moisture drains. Cut the mushroom fruits into pieces, place in clean, dry jars, adding layers of rock salt and spices. Cover with plastic lids, wait until completely cooled and put in a cool, dark place.

Use for its intended purpose is permitted after 15 days.

Marinated mushrooms with aromatic herbs

The process will not take much time - only 30 minutes. The marinade turns out concentrated, with a rich taste. This recipe for preparing valueu marinated for the winter is designed for 2 kg of the main ingredient.

Products:

fresh mushrooms - 2 kg;
filtered water - 4 l;
table salt - 80 g;
granulated sugar - 50 g;
dill umbrellas - 10 pcs.;
raspberry leaf - 16 pcs.;
cherry leaves - 16 pcs.;
black peas - 20 pcs.;
laurel - 6 leaves;
vinegar essence - 20 ml.

Procedure:

Prepare mushrooms in advance: sort through, remove leaves, sticks and twigs. Rinse and soak for 3-5 days, changing the water as often as possible.
Pour the required amount of liquid into a large saucepan, add non-iodized salt, sugar, aromatic herbs and spices. Bring to a boil, cook for 5-7 minutes. Remove from the stove, cool until warm, that is, leave for 2-3 hours on the kitchen counter.
Place the prepared, washed mushrooms in a jar according to the following principle:

Warm marinade is poured 2 cm in height onto the bottom of the container;
then the “forest gifts” are laid out tightly;
Fill the container completely with marinade.

Seal with a lid and store in a dark, cool room. In this form, containers with contents are kept for 14 to 30 days. The longer the preparation is infused, the richer the marinade becomes and the taste of the mushrooms improves.
The pickling process is a milder one, so preservation is allowed to be consumed by people with diseases of the gastrointestinal tract. In reasonable quantities, of course.
Before serving, it is recommended to season with natural sour cream or vegetable oil. Gourmets add onions chopped into half rings.

With aspirin

The appetizer is prepared in a boiling marinade. Therefore, the mushrooms turn out moderately soft and very tasty. For best storage, acetylsalicylic acid is used instead of vinegar.

Products:

value - 2 kg;
bay leaf in leaves - 6 pcs.;
garlic - 4 cloves;
dill umbrellas - 2 pcs.;
black peppercorns - 10 pcs.;
table salt - 180 g;
filtered water - 2 l;
aspirin - 4 tablets.

We do this:

Remove leaves and twigs from mushrooms. Rinse under running water to remove sand and dirt and soak in a large container for 3-5 days, changing the water as often as possible.
Place the prepared fruits in a saucepan with warm water, bring to a boil and cook over medium heat for 40 minutes.
Now let's move on to preparing the brine. To do this, pour the required amount of liquid into a saucepan, add salt and granulated sugar. Cook until the bulk ingredients are completely dissolved.
Place the mushrooms in a sieve and rinse with filtered water. Place in hot brine, boil and continue cooking for another half hour. 8 minutes before removing from the stove, add bay leaf.
Wash the jars with soap and dry in the oven. Boil the lids for 5 minutes. Place peeled garlic cloves, dill umbrellas, black pepper, and aspirin on the bottom of the prepared containers. Distribute the mushrooms evenly and fill with marinade. We roll it up, turn it over and leave it like this for a day under a warm blanket. As soon as the jars with the contents have cooled completely, put them in the cellar or refrigerator.

The recipe is considered not popular, but very interesting in taste. Acetylsalicylic acid gives the product a slight carbonation.

A simple way to marinate

This preparation method differs from all those described above, but it reduces the risk of poisoning. It is allowed to roll up with a machine or simply cover with plastic lids. Let's figure out how to pickle valui for the winter in jars.

Products:

fresh mushrooms - 1.5 kg;
filtered water - 1 l;
vinegar 6% - 180 ml;
table salt - 30 g;
granulated sugar - 10 g;
cloves - 3 inflorescences;
laurel - 4 leaves;
black peppercorns - 9 pcs.

Clean the main ingredient from any unedible parts. Place in a colander and rinse well under running water and soak for 3-7 days, as indicated above.

Pour the required amount of liquid into the pan, add salt, granulated sugar, and spices. Stir until the bulk ingredients are completely dissolved.

Combine the prepared wild mushrooms with brine, put on the stove and bring to a boil. Reduce heat to low and continue cooking for half an hour. Be sure to remove foam from the surface.