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. Salt valui can be done in two ways – cold and hot. In combination with additional ingredients, these mushrooms will become a great appetizer that will be appreciated even by the most demanding gourmets.

The benefits and harms of salted valus

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

Salty valui are incredibly useful in terms of nutrition. They are an excellent source of protein compounds that are important for the proper development of the body. Their low calorie content allows you to include the product in a variety of diets aimed at gradual weight loss.

Despite all the advantages of salting goby mushrooms, their use should be taken with great care. For example, in European countries, these mushrooms are considered inedible. In Our Country, gobies belong to the class of conditionally edible mushrooms, so they need a rather long processing before use.

Preparing values ​​for salting

Proper salting allows you to keep the pulp of mushrooms tender and juicy. To get a real delicacy, you need to pay special attention to the process of preparing gobies for salting. It is best to collect valui for pickling personally or entrust the collection to an experienced mushroom picker.

It is believed that the leg of the mushroom is unsuitable for harvesting – this is due to the numerous pests and insects that destroy this valuable part. Therefore, the initial task when processing the value is to cut it down to the very hat. The bull’s hat should not have traces of rot and damage by insects.

Before salting the valui, each mushroom must be washed under running water. To remove blades of grass and excess dirt, you can use a soft brush. At the time of washing, the film on the cap is removed from each bull – as a result, a smooth, even surface will be obtained.

Valui are 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. Mushrooms are put in a large pot or bucket and pour cold water over them. Every 6-8 hours the water must be changed. It is believed that the optimal time for the release of all the bitterness from the gobies is 2 days. After the mushrooms are washed, you can start salting the value at home.

How much to cook valui mushrooms before salting

Despite the rather long soaking, the valui require additional heat treatment before salting. Whatever cooking method 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 contains the most dangerous substances for humans. Ready mushrooms are discarded in a colander and washed with cold water. The gobies are ready for further salting.

How to pickle goby mushrooms

Salted gobies are a real delicacy, the recipes of which pass 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 additional short-term boiling in boiling brine, or you can pour ready-made brine into rows of gobies lined with salt. Despite the objective advantages of these methods of processing mushrooms, in salting gobies, traditional methods are more preferable in terms of preserving taste.

How to salt valui in a hot way

The hot method implies additional boiling before direct sterilization in salt water. To salt valui in a hot way, on average, 1-50 g of table salt is needed per 70 kg of valui. Spices are used as desired – bay leaf, 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 spices prepared in advance, all rows are tightly rammed. Banks are clogged 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 occurs 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 cooking method is longer and requires patience and attention to detail from the housewives. There is an opinion that this technique does not require pre-boiling the gobies and only a 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 valuev, the recipe involves laying a layer of salt on the bottom of the container. Valui are laid on top of it and covered with salt and spices. With this alternation, the top layer should remain a layer of salt. The whole mass is pressed down with oppression and cleaned in a cool place for several weeks. It is believed that salted valui can be eaten no earlier than after 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 option using only valuev and table salt, the finished dish can be diluted with all kinds of spices – black and allspice peas, bay leaves, dill or garlic. Among other additives used in salting, there are:

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

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

Classic recipe for salted goby mushrooms

The generally accepted traditional recipe for salting valuev is the hot method with minimal spices. This allows you to quickly get a clean taste of mushrooms that will appeal to most people. For such a workpiece you will need:

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

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

Lay a bay leaf and black pepper at the bottom of a sterilized jar. Then, still hot gobies are laid out in it, sprinkling each layer with a copious amount of salt. When the contents of the jars have cooled, they are tightly rolled up under the lid and sent for storage in a cold place. After about 2 weeks, the dish will be ready to eat.

Recipe for Salted Valuy with Oak and Cherry Leaves

The addition of cherry and oak leaves when salting gobies allows you to complement their taste with subtle aromatic notes. Coriander is also used in this recipe to better reveal the taste. Ready valui are dense and incredibly crispy. For salting you will need:

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

Cleaned and washed valui are placed in a colander and immersed in boiling water for 5-7 minutes. Then they are discarded on a sieve to allow excess liquid to drain. Oak and cherry leaves are laid out at the bottom of an enameled pan, they are sprinkled with a small layer of salt. Then a layer of mushrooms 5-6 cm high is laid on top of the salt. They are salted and sprinkled with coriander seeds. After that, 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 release juice. After that, the pan with them is removed in a dark, cold place for about 1,5-2 months until fully cooked. If further storage is planned, then the finished gobies are laid out in jars and sent to the cellar.

Hot salting of Valuev with barberry berries

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

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

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

The gobies are transferred to 3 liter jars, ramming them tightly. On top of each jar put oppression 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 shafts with oxygen, reduce the possibility of damage and decay. After 30 days, the product is ready for use.

How to Salt Valui Mushrooms with Garlic and Dill

Adding garlic and dill to the pickle makes for a great appetizer that will appeal to most guests. Garlic with dill also allows you to remove too strong mushroom flavor. To prepare such a delicacy you will need:

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

Gobies are boiled for half an hour in boiling water, then discarded in a colander to drain excess liquid. Currant leaves are mixed with salt, dried dill, chopped garlic and cloves. 13 of the resulting mixture is laid out 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 a salt mixture.

From above put oppression from a plastic bottle filled with water. Once every few days it is necessary to drain the excess fluid. After 2 weeks, the dish is ready – you can eat it or roll it into jars and send it to a cold place for further storage.

Recipe for spicy salted valuy

Fans of more savory snacks can turn their attention to another way of salting valuev for the winter. The sharpness of taste is achieved by adding hot ground pepper and finely chopped chilli to the salt. If desired, you can adjust the sharpness of the finished product. For cooking you will need:

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

Soaked gobies are washed and boiled for no more than 5 minutes in salted boiling water. Salt is mixed with red pepper and finely chopped chili, from which the stones have been removed. The bottom of a large container for salting is lined with currant leaves. They are sprinkled with some of the cooked seasoning. Layers of mushrooms are placed on it, alternating them with spices. The finished dish is put under oppression and sent for salting for about 1,5-2 months.

Cold salting 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 value;
• 1 medium horseradish root;
• 200 g salt;
• Xnumx buds clove;
• 1 st. 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 souring. Valui are taken out of boiling water and allowed to cool.

Meanwhile, horseradish leaves and a little salt are laid out at the bottom of sterilized jars. Gobies, salt, spices and horseradish grated on a fine grater are placed on them. The layers are alternated so that there is a layer of salt on top. Pour some cold water into each jar. The contents are put under oppression and sent for a month and a half to a cold room.

Salting valuev in a cold way with citric acid

A feature of this recipe is the soaking of gobies in water with the addition of citric acid. It improves the color of the finished product. Soaking occurs in liquid at the rate of 10 g of salt 2 g of citric acid per 1 liter of liquid. Values ​​are kept in liquid for about 3 days, every day they change the water to fresh. Already at this stage, the mushrooms will be slightly saturated with salt and become sour in taste.

The gobies are then washed and blanched in a pot of boiling water with a little salt and citric acid added for about 5 minutes. Dried and cooled valui spread 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 homogeneously as possible. Gobies are put under oppression and sent for further salting for 1-2 months.

Hot salting of valuev with onions and horseradish

The addition of onions and finely grated horseradish makes for a great appetizer that will be a great addition to simple side dishes. Onion allows 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 bulls;
• 1 horseradish root;
• 2 medium bulbs;
• 150 g salt;
• currant leaves.

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

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

Salted valui hot with butter

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

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

Soaked in advance gobies spread in a large saucepan, pour them with cold water. All the salt is added to the mushrooms. Valui boil over medium heat for 25-30 minutes, after which the pan is removed from the heat and its contents are cooled. When the bulls have cooled and 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.

Caloric value

A feature of gobies is their particularly low calorie content. When salted, they can be included in various 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 pickling 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 vary significantly upwards. Adding ingredients such as onion or pure vegetable oil when salting increases the amount of carbohydrates and fats. At the same time, currant, oak and cherry leaves will not 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 salted valuevs allows you not to worry about the imminent deterioration of the finished dish. It is believed that after the end of the fermentation process, ready-made gobies can be easily stored in a tightly closed container for 9-12 months.

The best place to store such conservation is a cold basement or cellar in a summer cottage. The temperature in the room 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

Salting valui for the winter at home is extremely simple. Properly processed mushrooms and a proven cooking recipe will make it easy to get a great delicacy that guests and family members will appreciate. Adding additional ingredients to the dish will improve the mushroom taste and add bright flavor notes to it.