How to salt valui for the winter at home

Harvesting a variety of mushrooms for future use is incredibly popular in all countries of the post-Soviet space. There are two ways to salt the valuei - cold and hot. Combined with additional ingredients, these mushrooms will be a great snack that will be appreciated by even the most discerning gourmets.

The benefits and harms of salty value

Like any other mushrooms, gobies contain a wide variety of chemical compounds. They are rich in iron, potassium, manganese, calcium and sodium. Among other nutrients, B vitamins are distinguished.

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

Despite all the advantages of salting goby mushrooms, their use should be treated with great caution. For example, in European countries, these mushrooms are considered inedible. In Russia, gobies belong to the class of conditionally edible mushrooms, therefore, they need a rather long processing before eating.

Preparing valueevs for salting

Proper salting keeps the mushroom pulp tender and juicy. To get a real delicacy, it is necessary to treat the process of preparing the bulls for salting with special care. It is best to collect wali for pickling personally or entrust the collection to an experienced mushroom picker.

It is believed that the leg of the fungus is unsuitable for harvesting - this is due to the numerous pests and insects that destroy this valuable part. Therefore, the initial task in processing value is cutting it down to the very cap. The goby's hat must be free of rot and insect damage.

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

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

How much to cook valuei mushrooms before salting

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

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

How to pickle mushroom gobies

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

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

How to salt valui hot

The hot method means additional boiling before direct sterilization in salt water. To salt the values ​​in a hot way, on average, 50-70 g of table salt is needed per 1 kg of value. Spices are used as desired - bay leaves, peppercorns or fresh herbs.

Cooking traditionally takes place for 25 minutes, after which the liquid is drained and the mushrooms are lightly washed. After that, they are laid in rows, sprinkling each of them with salt and pre-prepared spices, all rows are tamped tightly. Banks are corked and sent for ripening. The hot method of salting gobies wins in terms of cooking speed. In the classic recipe for their preparation, the stage of readiness begins within 2-3 weeks after laying in jars.

How to salt valui in a cold way

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

With the cold method of salting, the Valuev recipe involves laying a layer of salt on the bottom of the container. Valui is laid on top of it and covered with salt and spices. With this alternation, a layer of salt should remain on top. The whole mass is pressed down with oppression and removed to a cool place for several weeks. It is believed that salted value can be eaten no earlier than in 1.5-2 months.

Salted gobies recipes

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

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

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

The classic recipe for salted goby mushrooms

The generally accepted traditional recipe for pickling Valuev is the hot method with minimal addition of spices.This allows you to quickly get a pure mushroom flavor that most people will enjoy. For such a blank you will need:

• 2 kg of bulls;
• 120 g salt;
• 2 bay leaves;
• 6 peas of black pepper.

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

At the bottom of a sterilized jar, spread bay leaves and black pepper. Then still hot gobies are spread into it, sprinkling each layer with an abundant amount of salt. When the contents of the cans have cooled, they are tightly rolled under the lid and sent to storage in a cold place. After about 2 weeks, the dish will be ready to eat.

Salted value recipe with oak and cherry leaves

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

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

The cleaned and washed value is placed in a colander and immersed in boiling water for 5-7 minutes. Then they are thrown onto a sieve to drain off excess liquid. Oak and cherry leaves are laid out at the bottom of an enamel pot, sprinkled with a small layer of salt. Then a layer of mushrooms 5-6 cm high is spread on top of the salt. They are salted and sprinkled with coriander seeds. After the rest of the mushrooms are laid out, they are again covered with salt and covered with cherry and oak leaves.

The whole mass is put under oppression. After 1-2 days, the Valui will let the juice go. After that, the pan with them is removed to a dark, cold place for about 1.5-2 months until fully cooked. If further storage is planned, then the finished bulls are laid out in banks and sent to the cellar.

Hot salting of Valuevs with barberry berries

A bright note in the taste from the addition of barberry berries allows you to get a great ready-made dish that will perfectly serve as an appetizer, and as an addition to various side dishes. The hot method of salting will preserve the product for the long winter months and will come in handy for meeting the most dear guests. This method of cooking salty value is one of the most delicious among other recipes. For cooking you will need:

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

Put the washed hats in a saucepan with salted water and simmer over medium heat for about 20 minutes. After that, the broth is poured, the gobies are cooled. In a large bowl, they are mixed with salt, barberry, dill and currant leaves. The mushrooms must be left for 4-5 hours so that the salt completely dissolves and soaks them.

The gobies are transferred to 3 l cans, ramming them tightly. On top of each jar, oppression is placed in the form of a plastic bottle filled with water. 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 can - this will enrich the value with oxygen, reduce the possibility of spoilage and decay. After 30 days, the product is ready for use.

How to salt value mushrooms with garlic and dill

Adding garlic and dill to the pickle makes for a great snack that most guests will love. Dill and garlic can also help remove the overpowering mushroom flavor. To prepare such a delicacy, you will need:

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

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

On top, they put oppression from a plastic bottle filled with water. The excess fluid must be drained every few days. After 2 weeks, the dish is ready - you can eat it or roll it up in jars and send it to a cold place for further storage.

Spicy Salted Valuev recipe

Fans of more savory snacks can turn their attention to another way of salting valuey 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 sharpness of the finished product. For cooking you will need:

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

Soaked gobies are washed and boiled for no more than 5 minutes in salted boiling water. The salt is mixed with paprika and finely chopped pitted chili. The bottom of a large salting container is lined with currant leaves. Sprinkle them with some of the seasoning cooked. Layers of mushrooms are placed on it, alternating with spices. The finished dish is put under oppression 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 salting gobies with horseradish in a cold way, crispy and dense mushrooms are obtained. To prepare such a culinary masterpiece, you will need:

• 4 kg of value;
• 1 medium horseradish root;
• 200 g of salt;
• 8 carnation buds;
• 1 tbsp. l. dill seeds;
• horseradish leaves.

Pre-soaked mushrooms must be blanched - for this they are laid out in a colander and dipped in boiling water for 4-5 minutes. This approach allows you not to worry about their further acidification. Valui is taken out of the boiling water and allowed to cool.

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

Cold salting of valuev with citric acid

A 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 a liquid at the rate of 10 g of salt, 2 g of citric acid per 1 liter of liquid. Valui is kept in liquid for about 3 days, every day the water is changed to fresh. Already at this stage, the mushrooms will be slightly saturated with salt and become sour in taste.

Then the gobies are washed and blanched in a saucepan of boiling water, to which a little salt and citric acid have been added, for about 5 minutes. Dried and cooled valui are laid out in an enamel pan covered with currant leaves. It is necessary to alternate layers of mushrooms and salt so that the whole mass is cooked as uniformly as possible. The bulls are put under oppression and sent for further salting within 1-2 months.

Hot salting of valuev with onion and horseradish

The addition of onions and finely grated horseradish makes for a great appetizer that makes a great addition to simple side dishes. Onions allow you to get an additional aromatic note during the salting process. Horseradish makes the dish more spicy and unique. For cooking you will need:

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

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

For a brighter and more balanced flavor, while still hot, the mushrooms are mixed with salt, finely chopped onions and horseradish in a large saucepan. The mixture is covered with oppression for a day, then the excess liquid is drained, laid out in sterilized jars, tightly rolled up and sent for storage.

Hot salted valui with butter

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

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

The gobies soaked in advance are laid out in a large saucepan, filled with cold water. All the salt is added 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 gobies have cooled down and soaked in saline, excess liquid is drained from them and rammed 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 for infusion for 1-2 months in a cold place.

Calorie content

A feature of gobies is their particularly low calorie content. Salted, they can be included in a variety of weight loss diets. Due to the predominant protein component, they can be an addition to a balanced diet. 100 g of a dish prepared using cold salting technology contains:

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

Depending on the chosen cooking recipe, the calorie content of the finished product can significantly differ upward. The addition of ingredients such as onions or pure vegetable oil during salting increases the amount of carbohydrates and fats. At the same time, currant, oak and cherry leaves will not in any way affect the nutritional value of the finished product.

Terms and conditions of storage

Salt is one of the strongest preservatives. Its large amount in the preparation of salty value allows you not to worry about the imminent spoilage of the finished dish. It is believed that after the end of the fermentation process, ready-made gobies can easily be stored in a tightly sealed container for 9-12 months.

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

Conclusion

It is extremely easy to salt the value for the winter at home. Properly processed mushrooms and a proven recipe make it easy to get a great treat that guests and family members will appreciate. Adding additional ingredients to the dish will improve the mushroom flavor and add bright flavors to it.

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