Pickled valui: recipes for cooking at home

Many housewives are looking for recipes for pickled value for delicious preparations for the winter. These mushrooms, which are also popularly called “cowsheds”, attract with the preservation of texture, color and shape after heat treatment. They easily absorb the taste and aroma of the marinade. It is worth considering not only all the cooking methods that you can use, but also the correct preparation of products.

Is it possible to marinate valui

Despite the fact that kulbiki are conditionally edible mushrooms, no one forbids their use, subject to proper preparation.

There are strict rules that will help you avoid poisoning after eating a salty or pickled product:

1. Do not collect overripe and doubtful.
2. It is imperative to subject to heat treatment or pre-soaking, which eliminates the milky juice (it is he who is dangerous to health). Do not eat raw and do not dry.

The benefits and harms of pickled value

Valui from the russula family grow in humid places of mixed forests; they are practically not collected especially for medicinal purposes. But they benefit the body in finished form in dishes.

Features:

• provide a person with the necessary supply of natural protein, which exceeds the indicators of meat and eggs by 2 times;
• even after pickling, valui mushrooms retain carbohydrates, potassium, polyunsaturated fats and phosphorus;
• proven anti-inflammatory and immunomodulatory effect;
• able to normalize heart rate and blood pressure;
• valua is a good antioxidant.

There are contraindications due to the presence of chitin in these mushrooms, which negatively affects absorption and digestion. Therefore, the product should not be used by people with problems in the gastrointestinal tract and children under 12 years of age.

Preparing Values ​​for Pickling

Valui is a very delicate mushroom, which makes it attractive to various pests. More often the leg suffers, which also has some rigidity. That is why it is better to use hats for pickling.

There are some more rules necessary for successful harvesting:

1. Choose only young valui with an unopened hat.
2. Start cooking immediately after collection.
3. Sort the product, free from debris.
4. Rinse with a sponge each, removing a thin film.
5. Cut large caps.
6. Soak for a long period to remove bitterness.

The last preparatory stage is very important. It is he who will help get rid of toxic substances and bitterness that is present in these mushrooms.

How long to soak valui before marinating

The ideal time for holding value in water before marinating for the winter is 2 or 3 days. During this period, it is necessary to change the fluid several times a day. In this case, it is better to put the container in a dark place, install oppression.

Some homeowners don’t have that much time. They boil the crop for 15 minutes several times, all the time changing the water in the dishes.

How to pickle valui mushrooms

To date, there are many options for marinating valuev, but there are the most popular: cold and hot methods. They differ in technology, but the family will be satisfied with the result. They should be considered in more detail.

Marinating valuev hot

Despite heat treatment, the harvest will remain elastic and retain softness and tenderness of taste.

Cooking process:

1. After soaking in water for 3 days, it is necessary to boil the valui for 30 minutes.
2. Change the liquid, salt and cook for another quarter of an hour.
3. Arrange in sterilized jars, at the bottom of which there are already spices according to the recipe.
4. Cover with hot marinade.

Seal tightly and store after cooling.

Marinating valuev in a cold way

This method is more suitable for marinating mushrooms in wooden barrels, and the wood can take the bitterness from the value.

Manufacturing technology:

1. After the “quiet hunt”, the crop is immediately sorted out, cut off the legs and washed.
2. Fill with water, which subsequently needs to be changed several times, let stand for 3 days.
3. Rinse the valui before marinating.
4. Spread in jars or a barrel in layers, sprinkling with coarse salt, bay, currant or cherry leaves and pepper.
5. Set oppression to stand out mushroom juice.

It will take 1,5 months for the mushrooms to be completely salted and suitable for consumption.

Recipes for cooking marinated values

Now it’s worth taking a closer look at how to pickle cowsheds (valui) using various seasonings at home. Each method is good, gives new taste sensations and an unforgettable aroma. Harvested mushrooms can subsequently be washed and used as an ingredient in various dishes. They are added to salads, various side dishes and to meat. Also put as a snack, poured with vegetable oil.

The classic recipe for pickled valuev

It is better to start cooking with the most common way for which a grocery set can be found in any home.

Composition:

• valui – 3 kg;
• vinegar – 2 st. l .;
• black peppercorns – 7 pcs .;
• salt (sea or just coarse) – 1,5 tbsp. l.;
• carnation flowers – 5 pcs.;
• sugar – 30 g;
• Bay leaf;
• allspice.

Marinate by repeating all steps:

1. Soak pre-soaked valui for about 60 minutes in water, to which add a little salt.
2. Rinse each hat under a tap.
3. Put to cook for 20 minutes in a saucepan.
4. Drain the liquid using a colander.
5. Prepare marinade. To do this, dilute all the spices and vinegar in 1 liter of water.
6. Boil the mushrooms in it again for a quarter of an hour over low heat.
7. Transfer the valui into jars (sterilized) with a slotted spoon and pour hot marinade up to the neck.

Seal, cool and send to storage.

The recipe for marinating values ​​with salt

Fragrant valui marinated in this way are prepared by slightly changing the technology.

Grocery set:

• cloves with allspice – 8 pcs.;
• barns – 2 kg;
• vinegar – 100 ml;
• bay leaf – 4 pcs.

Detailed recipe description:

1. Soak the valui in the usual way for 3 days.
2. Blanch, dipping in a colander in boiling water over a fire for 5 minutes. All at once the mushrooms will not fit, should be laid out in small batches.
3. Spread in small layers, sprinkling with coarse salt. Repeat the steps until the cowsheds run out.
4. Leave for 2 days to stand in a dark, cool place under oppression.
5. After the time has passed, rinse and arrange in marinating jars.
6. Boil the brine from 1 liter of water, add spices. Keep on the stove for 10 minutes.
7. Immediately cover the mushrooms with it and tighten the lids.

Put in the cellar when the contents have cooled.

A recipe for marinated champignon mushrooms for the winter with mustard

New ingredient, new taste. This preparation is perfect as an addition to meat dishes.

Composition:

• mustard seeds – 1 tbsp. l.;
• valui (previously aged in water) – 1 kg;
• salt (iodized is not suitable) – 50 g;
• vinegar 9% – 35 ml;
• sugar – ½ tbsp. l .;
• water – 0,5 l;
• bay leaf, allspice, black pepper.

Preservation of valuables should be carried out in this way:

1. Pour water from the tap, salt and boil for half an hour.
2. Throw in a colander and wait.
3. Dip all the ingredients described above into the pan, add the prepared cowsheds and cook for 20 minutes, reducing the flame.
4. Cool directly in the pan, and then arrange in clean jars.
5. Marinade should fill the dishes to the very neck.

Cork with tight plastic lids and send to a cold place.

Pickled valui mushrooms with aspirin

The aspirin in this recipe will act as a preservative.

Pickling products:

• salt – 1 Art. l .;
• freshly harvested valui – 1 kg;
• aspirin – 2 tablets;
• dill – 1 inflorescence;
• garlic – 2 tooth;
• black pepper – 5 peas;
• water (filtered) – 1 l;
• Bay leaf.

Hot cooking:

1. Soak the valui for several days, changing the cloudy water every 10 hours.
2. Rinse, cook in a convenient dish over medium heat for 40 minutes after boiling, removing the foam.
3. Drain the liquid, rinse under the tap.
4. Separately, boil the brine from water, add salt. Dip the mushrooms into the boiling composition and cook for another half hour. A few minutes before turning off, add bay leaf.
5. Prepare a container by placing aspirin, dill, pepper and garlic on the bottom of each.
6. Without turning off the heat, distribute the contents of the pan.

Seal, cool upside down.

Recipe for pickling Valuev mushrooms with cherry and currant leaves

With this recipe, you can surprise guests with a snack dish.

Ingredients:

• barns – 1,5 kg;
• cherry and currant leaves;
• grated horseradish root – 1 tbsp. l.;
• salt – 1,5 Art. l .;
• black peppercorns, bay leaf.

Walkthrough:

1. Boil the pre-soaked valui for half an hour. Drain liquid.
2. Pour a liter of water into an enameled basin, immediately add all the spices except blackcurrant leaves and cherries. Distribute them at the bottom of the jars.
3. Dip the valui into the mushroom marinade, hold it in a boiling composition for a quarter of an hour and immediately distribute it into storage jars.

After sealing, turn upside down and cool.

Recipe for pickled vegetables with chili peppers

This option is a ready-made spicy snack that will decorate the table during a feast.

Ingredients:

• garlic – 5 cloves;
• valui – 1 kg;
• salt, sugar – 20 g each;
• vinegar – 50 ml;
• chilli;
• black, allspice.

Algorithm of actions:

1. Boil for 10 minutes in 2 runs already soaked valui, each time pouring new water.
2. Drain liquid through a colander.
3. Prepare the marinade separately. To do this, pour 500 ml of liquid into the pan, add sugar, allspice and black pepper. Boil for about a quarter of an hour and cool.
4. Finely chop the chili pepper and garlic and mix with mushrooms, arrange in jars.
5. Pour strained marinade over and seal.

Put in storage.

Pickled valui with carrots

An excellent recipe for making hot-pickled valuev hats for the winter.

The composition of the workpiece:

• barns – 0,5 kg;
• sugar – 1 tsp;
• black pepper – 5 pcs.;
• carrots – ¼ pcs.;
• vinegar – 30 ml;
• cloves – 3 pcs.;
• salt – ½ tbsp. l.;
• onion;
• Bay leaf.

Detailed description:

1. Soaked and well-washed valui put in a pot of water. After boiling, cook for about 20 minutes.
2. Drain in a colander to get rid of the liquid.
3. Separately, boil the pickling brine by boiling water with seasonings and chopped vegetables. Cook until carrots and onions are cooked.
4. Add mushrooms and simmer for another 5 minutes.

Distribute along with the marinade in sterilized jars and roll up.

After how many days can you eat pickled valui

It all depends on the chosen method of marinating the product. So, if they are prepared with a cold composition, then it will take 2 months before the valui are usable.

The hot marinade option involves infusing products for about 2 weeks. In some cases, the period is reduced.

Caloric value

Fresh valui mushrooms have a low energy value – only 29 kcal.

In finished form, the calorie content depends on the composition of the dish and can greatly increase if vegetable oil is used for serving.

Terms and conditions of storage

Pickled valui have different expiration dates, which directly depend on the following factors:

• cooking technology;
• cleanliness of the dishes in which they will be stored;
• the presence of preservatives;
• the quality of the lids on the cans;
• temperature regime.

If all the rules are followed, the mushrooms are laid out in sterilized glass jars, tightly sealed and kept in a cold place, then the product will be suitable for a year.

Conclusion

Recipes for pickled valui are varied. After washing, the finished product can be fried and cooked from it in soups, as well as added to snack salads. For a simple serving, which is also a success, it is enough to decorate the hats with finely chopped onions, pour over with oil and sprinkle with herbs.