Mushroom pickers, who from year to year collect delicious waluses or, as they are called, cowsheds in the forest, certainly know a couple of interesting recipes, such mushrooms. However, Valui marinated for the winter are able to impress you with their delicate and savory taste. Making blanks of such products is a pleasure, if you know a couple of good recipes from simple ingredients. It is with this point that we will understand today in more detail. Every recipe deserves your attention, one of them will surely conquer you from the first mushroom.

Ingredients:

• freshly picked valui - 1 kg .;
• water - 2 l .;
• salt - 0.04 kg .;
• sugar - 0.025 kg .;
• dried dill - a few twigs;
• raspberry leaves - 8 pcs .;
• cherry leaves - 8 pcs .;
• black pepper - 10 pcs .;
• bay leaf - 3 pcs .;
• acetic essence - 0.1 l.

Cooking process:

1. First of all, in order to taste and properly marinate the valy, it is necessary to prepare them for canning. Mushroom pickers recommend soaking cowsheds, freed from large forest debris, for 24 hours in cool water. Mushrooms of this type contain bitter juice, which spoils the taste of the product and makes it not entirely safe for health. When the walruses are soaked, they will have to be rinsed under running water, and then slightly dried with a regular or paper towel.
2. Cooking for the winter must necessarily be in a special brine. To do this, combine the water with the required amount of salt and spices, place the future marinade in a saucepan over medium heat and wait for the water to boil. Hot pickle you do not need, because you need to wait 10-15 minutes to cool the spicy broth.
3. Then the recipe of preparation proceeds to the laying out of the prepared peeled mushrooms in a special container. The most convenient way to do this is in banks. It is important to ensure that the valy are tightly packed with each other and take up more than half of the can. Initially, a small amount of marinade is poured, on top of which washed valuis are gently rammed. Only then can you pour the remaining marinade so that it completely covers the food. Pickled mushrooms can be rolled up immediately and sent to a warm place for several weeks. By the way, it is better to keep the mushrooms warm under a blanket or old jackets for a month. From this taste will only get better. After a few months, pickled forest mushrooms can be eaten. Serve them to the table with the addition of sour cream or fragrant sunflower oil with onions.

In boiling marinade with aspirin

Ingredients:

• freshly picked valuy - 1 kg;
• aspirin - 2 tablets;
• black pepper - 5 peas;
• salt - 0,075 kg .;
• water - 1 l .;
• dill - 1 sprig;
• garlic - 2 cloves;
• bay leaf - 3 pcs.

Cooking process:

1. Do you prefer to marinate mushrooms for the winter in a hot way? Then this recipe will certainly appeal to you. First, prepare the forest mushrooms for heat treatment, thoroughly wash them, soak for several days and immerse in hot water. As soon as the products boil, boil them for 40 minutes.
2. In the meantime, it will be possible to do the preparation of brine. To do this, it is necessary to dissolve rock salt in water, you can use the sea, but not iodized salt. Salt brine should be sent to the fire in an enamel saucepan and boil.
3. Boiled billet need to fold in a colander, rinse with cool water and let them drain. After that, the mushrooms can be sent to a salty marinade and cook in it for 30 minutes. 5-7 minutes before the end of cooking, marinated valui must be supplemented with bay leaf.
4. Further it will be necessary to sterilize the banks in which fragrant preservation will be stored. Instead of metal caps, you can use the usual kapron counterparts. In the prepared container lay the slices of peeled garlic, sprigs of dried dill, aspirin and pepper peas. It is necessary to continue the pickling of wood products in a hot way by laying down forest products and then pouring them with the bubbling marinade. Mushrooms will get an unforgettable carbonated taste and spicy aroma.

Garlic Option

Ingredients:

• wild mushrooms of valui - 1 kg.;
• water - 2 l .;
• garlic - 2 heads;
• salt - 0.1 kg .;
• vinegar - a few tablespoons;
• peppercorns, bay leaf and dried dill - 3 pieces each.

Cooking process:

1. Before you pickle for the winter, you must thoroughly clean them from debris and sand. This can be done much easier if you soak food in salted cold water for a day. If the garbage clings too tightly, you will have to use a stiff brush. It will remain once again to rinse the trees under running water so that they become completely clean. The creaking of sand on the teeth can spoil the final product very much.
2. Next, you need to boil for two times for fifteen minutes, each time pouring out the broth. It is advisable to rinse the pan before the next cooking. While you are preparing the marinade, you should move the valoui mushrooms to a colander, so they will get rid of excess liquid.
3. To prepare the brine, it is necessary to dilute the salt and the necessary spices in the prepared amount of water. Garlic must be carefully peeled, rinsed and cut into thin petals. If you like exceptional garlic spice, you can add as much garlic as you want, but not more than the volume of mushrooms.
4. Allow the marinade to cool completely. Mushrooms should also be slightly warm. Further products can be sorted by sterilized jars and tightly tamped them. It will remain only to evenly distribute bay leaf, pepper and dried dill, as well as pour mushrooms with marinade. Then it will only remain to close the conservation tightly to prevent air from entering the container. To store such pickled goodies can be in the cellar or at room temperature. There can only be no Valuya, who began to wander.

With cloves - an unusual recipe

Ingredients:

• valui - 1 kg .;
• water - 0.15 l .;
• vinegar - 0.1 l .;
• salt rock - 1 tablespoon;
• carnation - 2 pcs .;
• sugar to taste;
• bay leaf - 3 pcs .;
• peas - 6 pcs.

Cooking process:

1. As in the very first recipe of preparation, pickling of the value should begin with a thorough pre-treatment of the product and soaking it in cold water. Properly washed cowsheds should be placed in a deep pan with salted water and cooked for half an hour after boiling with the addition of spices. In the process of cooking, in any case, a foam will be formed, which must be cleaned in time. As soon as the walls fall to the bottom, the fire under the pan can be turned off.
2. Then the mushrooms must be decomposed into banks, filling only three-quarters of each pot. After that, place the jars of food in a metal bowl or large saucepan and sterilize for 15-20 minutes. Before installing the caps, add a small amount of vegetable oil to each jar. Under the nylon bagua can only be stored in the refrigerator. If we are talking about the twist of metal lids, there are no restrictions on the temperature storage conditions.

The secret of pickled value is that, regardless of the method of preparation of such blanks, they can be eaten only after 2 or 3 months from the date of preservation. It is worth recalling that you can feast on porcini mushrooms or boletus in a month and a half.

Valuis in the process of their preparation require a responsible and attentive attitude, since, if improperly processed, it is possible not only to spoil a large number of products, but also to be poisoned. To avoid this, you need to know a few techniques by which you can prepare a truly delicious mushroom snack.

Valuis in the process of their preparation require responsible and attentive attitude.

Before you begin salting the value, it is necessary to properly process each mushroom.  It is worth considering that this is a delicate fungus, so its leg is often severely damaged by pests, which makes it unsuitable for human consumption.

1. Each valui is thoroughly washed with water. It is necessary to use a sponge.
2. During the wash in each mushroom requires a thin film to be removed.
3. Then they must be soaked in cold water for a long period. Soaking should last at least a day, and during this period it is required to change the water three times for fresh. Ideally, the soak should last for 3 days. In no case should this step be missed, because without soaking, the mushrooms will be bitter.

Such preparation of mushrooms should be carried out before their preparation, both cold and hot.

Valui: how to cook and salt a mushroom is a cold way

After soaking and additional washing of mushrooms with running water, you can proceed to the cold salting of mushrooms.

For this you will need:

• 5 kilo value;
• 15 grams of salt;
• 10 peppercorns;
• couple of bay leaves.

Step by step preparation:

1. Soaked and washed mushroom caps are laid in a thin layer on the bottom of a wooden barrel, sprinkled with salt, seasoned with peppercorns and bay leaf.
2. All other layers of mushroom caps are similarly stacked.
3. The last layer is sprinkled with salt more generously than the previous ones, covered with gauze, folded in several layers. On the laid gauze the oppression is established.
4. In this state, the mushrooms should be 1.5-2 months. If a brine does not appear on the surface of the keg two days later after the establishment of the yoke, it is necessary to increase the yoke mass. If after 2 days the brine is poured over the edge, it should be drawn out with the help of a mug. Every 3 days is required to change the laid gauze napkin.

If there is a desire to roll in the glass jar, they need to be shifted and rolled up after 3 weeks of pickling under the yoke.

Cold can salting

Many housewives do not have a wooden barrel, so they prefer directly in glass jars.

For this you will need:

• 5 kilo of mushrooms;
• 75 grams of salt;
• 25 grams of sugar;
• 12 peppercorns;
• small amount of vegetable oil;
• 3 garlic cloves.

Salting occurs by the following technology:

• 1. Soaked and washed valui boiled in salted water for 20 minutes.
  2. Then the mushroom caps are laid in enameled dishes in layers. In this case, each layer must be sprinkled with salt, sugar and chopped garlic slices. After the last layer has been laid and layered, the oppression is set on the mushrooms. In this state, the mushrooms remain for 2 days.
  3. During this time, glass containers are thoroughly cleaned using baking soda, and then sterilized.
  4. Prepared valuas are laid out on banks, on the bottom of which several pepper peas are laid.
  5. From above, mushrooms are poured with brine and poured with vegetable oil, and then closed with a lid.

Store prepared in this way can only be in the refrigerator. It is possible to eat marinated valuas in food after 1.5 months.

Valui: cooking in cans for the winter is a hot way

It is possible to salt the trees in a hot way. Ingredients needed for this:

• kilo of value;
• 50 grams of salt;
• 3 peppercorns;
• garlic clove.

How to cook:

1. Soaked and washed mushrooms are transferred to the pan, poured with fresh salted water, brought to a boil and cooked for half an hour.
2. At this time, glass packaging is sterilized.
3. Cooked mushrooms recline in a colander and left until such time as all the excess moisture does not drain.
4. When almost every mushroom becomes dry, you can shift the valuy into prepared jars, on the bottom of which pepper is laid with peas.
5. Mushrooms are stacked in layers, each of which is powdered with a dinner spoon of salt.
6. A thin garlic clove cut into thin slices is laid between the layers.
7. After the whole bank is filled, the mushrooms are watered with vegetable oil. Can be rolled in using a sterilized lid or parchment.

In this state, the dish is prepared for another 2 weeks. Valuas are kept until winter only in the refrigerator.

Salting gobies hot (video)

Marinated barns: a recipe for winter

Valui people are called cowsheds, bulls or cams.  One of the most delicious recipes for the preparation of these mushrooms is their pickling with the addition of spices. For brine you need to prepare:

• kilo of cowsheds;
• 1 liter of water;
• a couple of tablespoons of salt.

For the marinade base you will need:

• 1 liter of water;
• 1 tablespoon sugar;
• 1 tablespoon salt;
• 5 bay leaves;
• 10 peppercorns;
• 6 clove buds;
• 2 dinner spoons of 70% vinegar.

In order to prepare the barns for the winter, you need to adhere to the following step-by-step recommendations:

• 1. The first step is made brine. To do this, it is necessary to dissolve salt in water.
  2. The cowsheds soaked, cleaned and boiled for 30 minutes are immersed in the brine. The pan is set on medium heat and the mushrooms are boiled for a quarter of an hour.
  3. In a separate container prepared marinade. To do this, mix sugar, salt in a saucepan with water. In the resulting liquid is added bay leaf, peppercorns, cloves. Marinade is left to boil, and then vinegar essence is poured into it. Everything is mixed and cooked for another 5 minutes.
  4. Boiled mushrooms are laid out on the banks, half filled with the marinade base, and in the second half - brine.
  5. Banks just twist caps.

Store salted mushrooms in unpacked cans in the refrigerator. It is possible to eat pickled barns after 1.5 months.

Pickled Balsam with Aspirin

In order to extend the shelf life of the billet, some housewives use aspirin.  To cook the barns for this recipe, you will need:

• kilo fresh value;
• 2 aspirin tablets;
• 5 peppercorns;
• 75 grams of salt;
• 1 liter of water;
• 1 dill umbrella;
• 2 garlic cloves;
• 3 bay leaves.

Step by step preparation:

1. Fresh mushrooms are cleaned, soaked in water for 3 days.
2. Then the mushrooms are washed, dipped in fresh water, boiled for 40 minutes.
3. At this time, preparing the brine. For him, salt is diluted in water. The brine is put on the stove and brought to a boil.
4. Cooked bilberries recline in a colander, washed with cold water and dried.
5. Then the forest gifts are sent to the pickle, which is cooked for half an hour. 7 minutes before the end of cooking, it is necessary to add bay leaves to the brine.
6. Peeled garlic, dill umbrella, crushed aspirin and pepper are placed in a sterilized jar.
7. Next, mushrooms are transferred to the jar and poured boiling marinade.

The workpiece is closed with a lid and cooled to room temperature, and then rearranged into the refrigerator.

Soaking and salting agaric mushrooms (video)

The presented recipes for making value allow you to prepare a crispy, fragrant snack for the winter. However, its preparation will take a large amount of time. It is worth considering that not a single step of preparation of value should not be missed, otherwise such haste can lead to poisoning.

Originally posted 2017-05-11 06:10:35.

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The season for amateur mushroom pickers and real professionals of this business begins in the middle of summer, when the first barely visible caps of various colors and sizes appear among the thick grass and low branches of the trees in the clearing. Experienced hunters behind them, of course, know that the most delicious and valuable for the useful properties of them are white, chanterelles, mushrooms and milk mushrooms. Quite bright-looking and perceptible specimens are collected perhaps only unintentionally, confusing them with other mushrooms or cutting for the general appearance of a large crop. And not every hostess knows how to cook valui. However, when the season of top-grade mushrooms is already ending in the forest, they are also going to move. It's so eager to feast on the autumn gifts of nature in the deep winter. And few people know that the pickled pickled leaves are quite tasty and can be a worthy addition to soups and salads, as well as pies and hearty buns. And their salty version will allow you to create an excellent sauce for fish or meatballs. Therefore, today we are learning how to valui.

Important preparation

Important disadvantages that do not allow Valuyas to occupy an equal position with higher-grade mushrooms are their specific unpleasant odor, as well as the impossibility of eating their legs and relatively old specimens. By the way, it is possible to distinguish such according to the degree of flatness of the cap: in young mushrooms it has rounded edges, while in the rest it becomes almost flat. Also the fact is that as they age, they become completely wormy, and a cavity forms on the leg. Therefore, in order to cook pickled marinated, we seek out and collect only young specimens. They clearly stand out against the background of thick green grass with their yellow-brown cap and dense white stem. They appear as early as July, most of them are found in mid-August, and by the end of September they disappear completely. Before you start cooking pickled marinated, they must be carefully bruised, cut and discarded the legs, and then washed and soaked in clean cold water for three days. This will discourage unpleasant odors and bring out the bitter milky juice, which ensures their relative inedibility. For the same reason, they should never be dried.

Pickling

So, in order to cook pickled marinated for harvesting for the winter, we need 1 kg of mushrooms, already soaked and re-washed, and ingredients for the marinade: 2 liters of pure water, 400 g of simple (not iodized) salt, 20 peas black peppercorns, 10 leaves of laurel and 2 tbsp. l acetic essence. Pre-boil valui in lightly salted boiling water for about 20-25 minutes, then take them out of the resulting broth, pour the marinade in advance and put it on fire again for the same time. After that, we wait for complete cooling, we put everything in sterilized jars together with liquid and cork tightly. Such mushrooms are perfect for use in fillings of pies or meatballs, as well as in soups, vegetable stews and salads. They will well complement the taste of your dishes and make them more satisfying and nutritious.