Recipes for salting valuev at home

Those housewives who know how to salt valui mushrooms for the winter always manage to treat their family and friends with a delicious snack. Although these fruiting bodies are not very popular, but if they are skillfully cooked, one can appreciate their beneficial properties and taste. Fans of “silent hunting” assure that the collection of valuables and their preparation is an exciting, but at the same time responsible business. Therefore, before you learn how to salt valui at home, you need to familiarize yourself with the recipes and instructions of specialists.

There are 2 ways of salting valuev: cold and hot. Regardless of which option you use, cooked mushrooms will be a real delicacy on your table. However, there are secrets here too: a feature of these fruiting bodies is bitterness in the pulp. Therefore, to get rid of it, mushrooms are soaked for 3 days. In this case, 3-4 times you need to change the water to colder. After such a procedure, the valui can be used for further processing: fry, salt, marinate, stew and even bake.

This article will consider 5 recipes for salting value in a cold way and 5 in a hot way.

Recipe for salty valui for the winter in a cold way

The recipe for cold salted valuyas is a great option for preparing appetizers for the festive table.

• 5 kg of the main product;
• 200 g salt;
• 7 dill umbrellas;
• 5 bay leaves;
• Currant leaves.

The description of the primary processing in this recipe will be fundamental for all salting described in subsequent methods.

How to salt valui in a cold way so that the end result of the product turns out to be tasty and harmless to your health?

How to salt valui at home in a cold way

In this recipe for salting valuev in a cold way, it is better to take an enameled pan, and then put the mushrooms in jars and close.

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• 3 kg of the main product;
• 150 g salt;
• 10 cherry leaves;
• 2 horseradish leaves;
• 3 bay leaves;
• 10 black peppercorns.

Cold salting of value is divided into several stages:

1. After preliminary cleaning, conditionally edible mushrooms are poured with water for 3 days to remove bitterness from them.
2. The used water is drained, and the fruiting bodies are laid out on a sieve to drain and dry.
3. A layer of salt is poured onto the bottom of an enameled pan, cherry and horseradish leaves are laid out.
4. Then lay out a layer of mushrooms with caps down, its thickness should not exceed 5 cm.
5. Top with chopped garlic, salt, bay leaf and pepper.
6. The last layer is laid out with salt, spicy leaves and covered with a clean kitchen napkin.
7. They cover with a large inverted plate and press down with a load so that the valui settle and let the juice flow.
8. After 20 days, when the mushrooms are covered with brine, they are transferred to glass jars, poured with the same brine.
9. Close with tight plastic lids and put on shelves in the basement.
10. After 2 months, the mushrooms are completely ready for use.

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Salting valuev for the winter in a cold way in glass jars

This method, which shows how to salt valui for the winter in jars, differs from the previous ones. In this case, immediately before salting, the mushrooms need to be blanched in boiling water.

• 4 kg of the main product;
• 180 g salt;
• 1 st. l. dill seeds;
• Xnumx buds clove;
• 2 sheets of horseradish.

The cold-salted valuev mushroom recipe requires a detailed description.

1. After preliminary cleaning, the mushrooms are washed in a large amount of water so that all the sand comes out of them.
2. Fill with water and leave for 2-3 days to get wet from bitterness.
3. Put the mushrooms in a colander and lower them into boiling water for 5 minutes. The blanching process prevents the valui from souring in a salty form.
4. Rinse immediately in cold water and put on a sieve to drain and dry well.
5. We put torn horseradish leaves on the bottom of the sterilized bottles, pour a thin layer of salt.
6. Put a layer of mushrooms on top and sprinkle with salt and other spices indicated in the recipe.
7. In a similar way, we fill the jars to the very top, sprinkling with salt and spices.
8. Press down and pour 1 tbsp. cold boiled water.
9. We close the lids and take them out to the basement.
10. We store at a temperature not higher than +10°C to eliminate the risk of souring of the workpiece. After 15 days, a mushroom appetizer can be put on the table and treated to your guests.

Salting valuev with cherry and oak leaves

Everyone will like the recipe for salting Valuev mushrooms for the winter in this way: the mushrooms are crispy, hard and amazingly tasty. The spices and spices offered in the recipe make the dish original.

• 3 kg of the main product;
• 150 g salt;
• 1 tsp coriander seeds;
• Cherry and oak leaves.

The salting of the value for the winter spent in the cold way should be divided into stages.

1. Once the mushrooms have been cleaned and washed, they are poured with cold water for 3 days.
2. After that, portions are laid out in a colander and dipped in boiling salted water for 7 minutes.
3. Spread in a thin layer on a sieve to drain off excess liquid for 10-15 minutes.
4. Pure cherry and oak leaves are laid out at the bottom of any glass or enameled container, which will give the mushrooms elasticity.
5. Pour a thin layer of salt and distribute a small part of the mushrooms to a height of no more than 6 cm.
6. Sprinkle with salt and coriander seeds on top.
7. Spread all the available mushrooms and use all the spices.
8. The last layer should be salt, as well as cherry and oak leaves.
9. Press the mushrooms down, cover with a gauze napkin and put a load on top so that the mushrooms release the juice.
10. After 1,5-2 months, the mushrooms are completely ready for use, although some begin to eat them after 20-25 days.

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Recipe for cold pickling of Valuev mushrooms at home

This method of salting valuev at home involves not only soaking for several days, but also a little boiling. This will completely secure the further preparation of valuev mushrooms by cold pickling.

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• 3 kg of the main product;
• 150 g salt;
• 1 tsp citric acid;
• ½ tsp cumin;
• 2 tsp oregano;
• horseradish leaves;
• 5 cloves of garlic.

1. After preliminary cleaning and soaking, the valui mushrooms are placed in boiling water.
2. Pour in 1 tbsp. l. salt and citric acid, boil for 15 minutes and take out in a colander.
3. Horseradish leaves and a thin layer of salt are laid out at the bottom of the jars.
4. Next comes a layer of mushrooms and a layer of all the spices.
5. Having laid out all the fruiting bodies along with spices and sprinkled each layer with salt, the mass is pressed down with hands, covered with a gauze napkin and a load is placed.
6. Within a few days, the mushrooms settle and release juice, covering all layers with brine.
7. Once a week, you need to look at the containers with mushrooms, and if mold appears, remove it, and wash the gauze in hot water and cover the mushrooms again.

The following 5 recipes will tell you how to properly salt the valui for the winter in a hot way.

How to salt valui mushrooms in a hot way (with video)

This method helps to get a quick snack and put the mushrooms on the table 10 days after salting.

• 3 kg of the main product;
• 150-180 g of salt;
• 4 bulbs;
• 3 art. l. chopped horseradish root;
• 4 umbrellas of dill.

We offer you to watch a video showing how to salt valui mushrooms in a hot way:

1. Peel the valui, cut off the legs and pour water for 5-7 hours to remove bitterness.
2. Boil water and put soaked mushrooms in it.
3. Boil for 30 minutes, constantly removing the foam from the surface.
4. Remove, put in a colander and rinse with cold water.
5. Put in a large container, sprinkle with salt and all spices (cut the onion into half rings), mix well with your hands.
6. Arrange in sterilized jars, put a load from a plastic bottle of water on top and take it to the basement.

After a few days, you can treat your relatives and friends with valuya.

Recipe for hot salting of Valuev mushrooms for the winter in jars

If your household does not have wooden or ceramic barrels, then a recipe showing how to salt valui mushrooms is suitable for glass jars.

• 2 kg of the main product;
• 4 Art. water;
• Vegetable oil;
• 100 g salt.

Salting Valuev mushrooms at home follows the following pattern:

1. Fruit bodies must first be cleaned of forest debris, then soaked for 5-8 hours in cold water, folded into a sieve.
2. Pour the water indicated in the recipe into an enameled pan, bring to a boil and add salt.
3. Dip the mushrooms in boiling water and boil for 20-25 minutes over low heat, constantly removing the foam.
4. Distribute boiled valui into sterilized jars and pour 3 tbsp. l. boiled vegetable oil.
5. Let the mushrooms cool, tie with parchment paper, tie with a tourniquet and put in a cool room.
6. Such a blank can later serve for pickling, and can also be used for cooking first courses.

Salting valuev with barberry in a hot way

Salting valuev in jars for the winter is a great way to get a quick snack for an unexpected arrival of guests. Mushrooms prepared with hot salting will go well with alcoholic drinks and complement the main dishes.

• 3 kg of the main product;
• 150-170 g of salt;
• Black currant leaves;
• 1 h. l. barberry;
• Dill sprigs.

How to properly salt valui in jars, will tell a detailed description of the recipe.

1. Mushrooms are washed and cleaned, poured with cold water for 5 hours. During this period, it is recommended to change the liquid 2-3 times.
2. After soaking, the fruiting bodies are again poured with water, allowed to boil over medium heat and boiled for 20 minutes, removing the foam.
3. The broth is drained, the mushrooms are allowed to drain and cool.
4. Spread in a large bowl, pour out all the salt and spices, mix thoroughly with your hands.
5. Leave for 3-5 hours, stirring the whole mass from time to time to melt the salt crystals.
6. They put it in prepared jars under the very neck, press down and put a load (a plastic bottle filled with water can act as a load).
7. Take out to a cool room for long-term storage.
8. After some time, juice should begin to stand out from the workpiece, which will gradually begin to overflow over the edge of the jar. This will help remove the remaining bitterness from the fruiting bodies. Several times a week, a clean wooden stick should be lowered into the jar (to the very bottom) to enrich the mushrooms with oxygen.
9. The load is changed to a lighter one, and salting continues. In total, the process lasts 30 days from the moment the mushrooms are placed in jars.

Hot salted Valuev with garlic and dill

The following recipe for preparing salted valuyas for the winter in a hot way gives tangible benefits for snacks. The first – after boiling, the bitter taste disappears, as well as the unpleasant mealy smell. The second is that the mushroom pickling period is much shorter than with cold pickling.

• 2 kg of the main product;
• 120 g salt;
• 10 cloves of garlic;
• Xnumx buds clove;
• 1 st. l. dry dill;
• Leaves of black and red currant.

Hot-salted valuev mushrooms for the winter will only speed up the wait for a delicious snack. Literally in 10-12 days, the mushroom dish will be ready, and you will be able to replenish and diversify your daily diet.

1. Peel the valui, rinse, cut off the legs and pour water for soaking for 2 days.
2. Boil the mushrooms in salted water for 30 minutes and drain in a sieve or colander.
3. After cooling, distribute the product in layers in jars, sprinkling each level with salt and spices from the recipe.
4. The last layer of mushrooms is sprinkled with salt and covered with black and red currant leaves.
5. Cover with gauze on top and put a load so that the valui let the juice out.
6. As soon as the mushrooms settle and the brine appears, you can add a new portion of fruiting bodies to the jars, also sprinkling with salt and spices.
7. Take the jars to the basement and store at a temperature not exceeding +10°C.

Salting Valuev mushrooms for the winter in a hot way

Salting valuev in glass jars for storage for the winter will require every hostess to follow all the recommendations and a little patience. In this case, you get an appetizing and fragrant snack.

• 3 kg of the main product;
• 150 g salt;
• Dill sprigs;
• 10 cloves of garlic;
• 7 laurel leaves;
• Vegetable oil.

How to properly salt valui mushrooms in a hot way will show a step-by-step description.

1. After 2-day soaking, the mushrooms are boiled in salted water for 30 minutes, constantly removing the dirty foam from the surface. There should be enough water so that the boulders float freely in it.
2. Mushrooms are thrown back on a sieve, washed with hot water and allowed to drain completely.
3. The finished main ingredient is transferred in layers to jars, alternating with salt, dill sprigs, diced garlic and bay leaf.
4. After filling completely sterilized jars, the mushrooms are well tamped to remove air “pockets”.
5. Pour in boiled vegetable oil (for 1 liter jar of mushrooms you need 3 tablespoons of oil).
6. Close with tight plastic lids and put in the refrigerator.

This salting recipe allows you to try valui after 20 days.