Valui marinated for the winter recipes. Pickled valui: recipe, collection rules and preparation steps

In this article we will talk about how to pickle a variety of mushrooms for the winter.

It’s good to pick mushrooms, but then eating them salted or pickled is even more pleasant. But between these two pleasant processes, there is one that even the most avid mushroom pickers do not really like: the process of processing and storing mushrooms for the winter. It is believed that this procedure is labor-intensive, especially when working with mushrooms that need to be cleaned - peeling off the skin or film from the cap (for russula, boletus, etc.). And this is true - it will take a lot of time to do everything from start to finish, but you can make this task much more enjoyable: just use the recipes for pickling mushrooms for the winter suggested in this article - easy, understandable and proven.

Recipe for pickled chanterelles

Photo: liveinternet.ru Ingredients:

1kg chanterelle mushrooms
5 peas allspice
2 cloves
1 bay leaf
1 tbsp. salt
1 tsp Sahara
2/3 cup vinegar 85%
1/3 cup water

Cooking method:

How to pickle chanterelles for the winter. Cut off the stems of the chanterelles at the point where the cap plates begin. Wash the caps, put them in a saucepan, pour in water, salt it, boil the mushrooms for 20-30 minutes after boiling over low heat, then drain in a colander and dry. Combine 1/3 cup of water, vinegar, salt in a saucepan, bring to a boil, add mushrooms, boil them in the marinade for another 20-25 minutes, season everything with sugar and spices at the end, cool, put in sterilized jars, seal with sterile lids.

Recipe for pickled valui

Ingredient:

2l water
400g salt
30g vinegar essence 80%
20 allspice peas
10 bay leaves
valuei mushrooms

Cooking method:

How to pickle valui. Boil the prepared mushrooms in a 1% salt solution for 20 minutes after boiling. Drain the water from the mushrooms, pour in 2 liters of water, vinegar, add salt, add allspice and bay leaves, boil the mushrooms in the marinade for 20-25 minutes, then let the mushrooms cool, put them in jars and roll them up.

Recipe for pickled bitters

Ingredients:

1kg bitters
50-60g vinegar 30%
10 black peppercorns
5 carnations
2 glasses of water
2 bay leaves
1-2 onions
½ carrot
1 tbsp. salt
1-2 tsp. Sahara

Cooking method:

How to pickle bitters. Take mushrooms with small caps, separate them from the stems, soak the caps in cold water during the day (it is better to change the water several times), put the mushrooms in a saucepan with water, bring to a boil, boil for 20 minutes, drain in a colander, cold water rinse, squeeze. Pour 2 cups of water into a saucepan, add sugar, salt, spices, add finely chopped onions and carrots, bring to a boil and cook until the vegetables are ready, pour in vinegar, add mushrooms, boil them for 5-10 minutes, put in sterile jars, pour in the marinade, seal with sterilized lids.

Salted and marinated milk mushrooms

Photo: ladimirov-dostavka.ru Ingredients:

2l water
30g vinegar 80%
20 peas allspice
15 clove buds
10 bay leaves
milk mushrooms

Cooking method:

How to pickle milk mushrooms. Wash the mushrooms and prepare them, place them in boiling water for 2-3 minutes, then transfer them to cold water and leave in it until cool. Place the mushrooms in layers in a large container (barrel, etc.), sprinkle with spices and salt (for 10 kg of mushrooms you need 500 g of salt), leave for pre-salting for 2-3 days. There is no need to add water - the juice will release from the mushrooms. Rinse the pickled mushrooms with cold water, pour over the marinade prepared from the products indicated in the ingredients, place in jars and seal.

Recipe for pickled saffron milk caps

Ingredients:

1kg saffron milk caps
5 peas allspice
2 cloves and cinnamon sticks
1 bay leaf
1 tsp Sahara
Marinade:
1 glass of salt
1/3 cup each of water and vinegar 8%

Cooking method:

How to pickle saffron milk caps. Cut off the stems of the saffron milk caps, rinse and clean the caps, place in cold salted water, boil for 20 minutes, remove from the water and dry. Combine vinegar and water in a saucepan, add salt, bring to a boil, add mushrooms, cook for another 20 minutes, adding all the spices and sugar at the end of cooking. Remove the mushrooms from the heat, cool the saffron milk caps, place in sterilized jars, pour in the marinade, seal and store in a cool place.

Recipe for pickled russula

Photo: wedding.ua Ingredients:

1 kg russula mushrooms
500ml water
50-70ml vinegar 30%
15 allspice peas
10 small onions
2-3 cloves
2 bay leaves
1 tbsp. salt
½ tsp. Sahara

Cooking method:

How to pickle russula. Peel and rinse the mushrooms well, place in boiling salted water and boil for 40 minutes, dry. Pour 500 ml of water into a saucepan, add salt and sugar, add spices, whole small onions, boil everything for 10 minutes, pour in vinegar and bring to a boil. Place the mushrooms in the marinade, boil for 5-7 minutes, then, while hot, place the russula and onions in sterilized jars, boil the marinade for some more time, pour the boiling marinade into the jars, and seal them.

Recipe for pickled boletus, boletus, and aspen mushrooms

Ingredients:

1 kg of noble mushrooms
40-50g salt
30ml vinegar 9%
3 bay leaves
citric acid pinch
allspice and bitter peppercorns 6 pcs.

Cooking method:

How to pickle boletus, boletus or boletus mushrooms. Wash the mushrooms, prepare them, leave the stems of young boletus mushrooms 1-2 cm from the cap, and the stems of boletuses and boletuses - 2-3 cm, separate the stems from the caps, boil them separately by adding a little salt to the water, over low heat, stirring and removing foam. Cook until the broth is transparent, then add citric acid, spices, vinegar. The finished mushrooms should settle to the bottom, and the brine will become clear and clean. Then, together with the marinade, you can transfer the mushrooms into sterilized jars. Next, the jars with hot mushrooms need to be sterilized by placing them up to their hangers in a pan of boiling water; for 1 liter jars you need 35 minutes, 0.5 liters – 25 minutes is enough.

Collect and prepare mushrooms, because today’s work will fully pay off in the winter, when you can open a jar of fragrant forest mushrooms, Good luck!

Video recipe for marinating honey mushrooms

Mushroom pickers, who from year to year collect delicious valui or, as they are also called, cowsheds in the forest, probably know a couple interesting recipes, such mushrooms. However, valui marinated for the winter can amaze you with its tender and spicy taste. Making blanks from such products is a pleasure if you know a couple good recipes from simple ingredients. It is this point that we will deal with in more detail today. Each recipe is worthy of your attention; one of them will surely win you over from the first mushroom.

Ingredients:

• freshly picked valui – 1 kg;
• water – 2 l.;
• salt – 0.04 kg;
• sugar – 0.025 kg;
• dried dill - several sprigs;
• raspberry leaves – 8 pcs.;
• cherry leaves – 8 pcs.;
• black pepper – 10 pcs.;
• bay leaf – 3 pcs.;
• vinegar essence– 0.1 l.

Cooking process:

1. First of all, in order to pickle valui tasty and properly, you need to prepare them for canning. Mushroom pickers recommend soaking barns cleared of large forest debris for 24 hours in cool water. This type of mushroom contains bitter juice, which spoils taste qualities product and makes it not entirely safe for health. When the valuis get wet, they will have to be rinsed under running water and then lightly dried with a regular or paper towel.
2. It is imperative to prepare valui for the winter in a special brine. To do this, combine water with the required amount of salt and spices, place the future marinade in a saucepan on medium heat and wait until the water boils. You won’t need the brine while it’s hot, as you need to wait 10-15 minutes for the spicy broth to cool down.
3. Next, the cooking recipe proceeds to laying out 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 valui are packed tightly in relation to each other and occupy more than half of the jar. Initially it is not filled large number marinade, on top of which the washed valui are carefully tamped. Only after this can you add the remaining marinade so that it completely covers the food. Pickled valui mushrooms can be immediately rolled up with lids 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 jacket for a month. This will only make the taste better. In just a few months, pickled wild mushrooms will be ready to eat. Serve them to the table with the addition of sour cream or aromatic sunflower oil with onions.

In a boiling marinade with aspirin

Ingredients:

• freshly picked valui – 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 hot for the winter? Then you will definitely like this recipe. First prepare the wild mushrooms for heat treatment, wash them thoroughly, soak them for several days and put them in hot water. As soon as the products boil, cook them for 40 minutes.
2. In the meantime, you can start preparing the brine. To do this, you need to dilute rock salt in water; you can also use sea salt, but not iodized salt. Salty pickle should be put on fire in an enamel saucepan and boiled.
3. Boiled valui must be placed in a colander, rinsed with cool water and allowed to drain. After this, the mushrooms can be sent to salty marinade and cook in it for 30 minutes. 5-7 minutes before the end of cooking, the marinated valui should be supplemented with a bay leaf.
4. Next, you will need to sterilize the jars in which you will store aromatic preservation. Instead of metal lids, you can use regular nylon analogues. Place slices of peeled garlic, sprigs of dried dill, aspirin and peppercorns into the prepared container. It is necessary to continue marinating the valuev in a hot way by laying forest products followed by pouring them with bubbling marinade. The mushrooms will acquire an unforgettable carbonated taste and piquant aroma.

Option with garlic

Ingredients:

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

Cooking process:

1. Before marinating valui for the winter, you need to thoroughly clean them of debris and sand. This can be done much easier if you first soak the food in salted cold water for a day. If the debris sticks too tightly, you will have to use a stiff brush. All that remains is to rinse the valuis again under running water until they are completely clean. The squeaking of sand on your teeth can greatly spoil the final product.
2. Next, the valui must be boiled twice for fifteen minutes, draining the broth each time. It is advisable to rinse the pan before the next cooking. While you are preparing the marinade, the valui mushrooms should be transferred to a colander, so they will get rid of excess liquid.
3. To prepare the brine, you need to dilute salt and the necessary spices in the prepared amount of water. The garlic must be carefully peeled, rinsed and cut into thin petals. If you like exceptional garlic spiciness, you can add as much garlic as you like, but not more than the volume of mushrooms.
4. Wait until the marinade has cooled completely. The mushrooms should also be slightly warm. Next, the products can be sorted into sterilized jars and compacted tightly. All that remains is to evenly distribute the bay leaf, pepper and dried dill, and pour the marinade over the mushrooms. Then all that remains is to tightly close the preservation to prevent air from entering the container. You can store such pickled delicacies in the cellar or at room temperature. You can't eat anything but the valui, which have begun to wander.

With cloves - an unusual recipe

Ingredients:

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

Cooking process:

1. As in the very first cooking recipe, marinating valuev should begin with careful pre-treatment product and soaking it in cold water. Thoroughly washed barns should be placed in a deep pan with salted water and cooked for half an hour from the moment of boiling with the addition of spices. During the cooking process, in any case, foam will form, which must be removed in a timely manner. As soon as the valui sinks to the bottom, the fire under the pan can be turned off.
2. Then the mushrooms must be placed in jars, filling only three-quarters of each jar. After this, place the jars of food in a metal bowl or large pan and sterilize for 15-20 minutes. Before installing the lids, add a small amount of vegetable oil to each jar. Under nylon cover, valui can only be stored in the refrigerator. If we are talking about twisting metal lids, restrictions on temperature conditions no storage.

The secret of pickled value is that, regardless of the method of preparing such preparations, they can only be eaten 2 or 3 months after preservation. It is worth remembering that you can enjoy porcini or boletus mushrooms within a month or a month and a half.

The season for amateur mushroom pickers and real professionals of this business begins in the middle of summer, when the first barely noticeable caps of various colors and sizes appear in the clearings among the thick grass and under the low branches of trees. Experienced hunters for them, of course, know that the most delicious and valuable beneficial properties of these are white mushrooms, chanterelles, honey mushrooms and milk mushrooms. Quite bright-looking and conspicuous specimens are collected only unintentionally, confusing them with other mushrooms or cutting them off for general view big harvest. But not every housewife knows how to cook valui. However, when the season of premium mushrooms in the forest is already over, they too are used. After all, you really want to enjoy the autumn gifts of nature in deep winter. And few people know that marinated valui is quite tasty and can be a worthy addition to soups and salads, as well as pies and hearty buns. And their salty version will create an excellent sauce for fish or cutlets. Therefore, today we are learning how to value.

Important Preparation

Important shortcomings that do not allow valuuys to occupy an equal position with mushrooms premium grades, are their specific bad smell, as well as the impossibility of eating their legs and relatively old specimens. By the way, you can distinguish these by the degree of straightening 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 stem. Therefore, to prepare pickled valui, we look for 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 preparing marinated valui, you need to carefully sort them out, cut off and discard the stems, and then wash and soak in clean cold water for three days. This will repel the unpleasant odor and remove the bitter milky juice, which ensures their relative inedibility. For the same reason, they should never be dried.

Pickling

So, in order to prepare marinated valui for harvesting for the winter, we will need 1 kg of mushrooms, already soaked and re-washed, and ingredients for the marinade: 2 l clean water, 400 g of plain (non-iodized) salt, 20 black allspice peas, 10 bay leaves and 2 tbsp. l. vinegar essence. First boil the valui in lightly salted boiling water for about 20-25 minutes, then remove them from the resulting broth, pour in the marinade prepared in advance and put them on the fire again for the same amount of time. After this, wait for it to cool completely, put everything in sterilized jars along with the liquid and seal tightly. These mushrooms are perfect for use in filling pies or cutlets, as well as in soups, vegetable stew and salads. They will complement the taste of your dishes well and make them more satisfying and nutritious.

Valui requires a responsible and attentive attitude in the process of its preparation, since if they are processed incorrectly, you can not only spoil a large number of products, but also get poisoned. To avoid this, you need to know several techniques by which you can prepare a truly delicious mushroom appetizer.

Valui in the process of its preparation requires a responsible and attentive attitude

Before you start pickling valuev, you need to properly process each mushroom. It is worth considering that this is tender mushroom, therefore its leg is often severely damaged by pests, which makes it unsuitable for consumption.

1. Each valui is thoroughly washed with water. In this case, you must use a sponge.
2. During ablution, a thin film must be removed from each mushroom.
3. They then need to be soaked in cold water for a long period. Soaking should continue for at least a day, and during this period it is necessary to change the water to fresh water three times. Ideally, soaking should continue for 3 days. This step should never be skipped, as without soaking the mushrooms will be bitter.

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

Valui: how to cook and pickle mushroom - cold method

After soaking and additionally washing the mushrooms with running water, you can begin to cold pickling mushrooms

For this you will need:

• 5 kilos of value;
• 15 grams of table salt;
• 10 peppercorns;
• a couple of bay leaves.

Step-by-step preparation:

1. Soaked and washed mushroom caps placed in a thin layer on the bottom of a wooden barrel, sprinkled with salt, seasoned with peppercorns and bay leaves.
2. All other layers of mushroom caps are laid in a similar manner.
3. The last layer is sprinkled with salt more generously than the previous ones, and covered with gauze folded in several layers. A pressure is placed on the laid gauze.
4. The mushrooms should remain in this state for 1.5-2 months. If, two days after the pressure is installed, brine does not appear on the surface of the barrel, it is necessary to increase the weight of the pressure. If after 2 days the brine begins to overflow, it should be scooped out using a mug. Every 3 days it is necessary to change the laid gauze napkin.

If you want to roll up the valui in a glass jar, they need to be transferred and rolled up after 3 weeks of salting under pressure.

Cold jar pickling method

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

For this you will need:

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

Salting occurs using the following technology:

• 1. Soaked and washed valui are boiled in salted water for 20 minutes.
  2. Then the mushroom caps are placed in layers in an enamel bowl. In this case, each layer must be sprinkled with salt, sugar and thinly sliced ​​garlic. After the last layer has been laid and layered, pressure is placed on the mushrooms. The mushrooms remain in this state for 2 days.
  3. During this time glass containers washes thoroughly with baking soda and then sterilized.
  4. The prepared valui are laid out in jars, at the bottom of which several peppercorns are placed.
  5. Mushrooms are poured with brine on top and watered vegetable oil, and then close with a lid.

Valui prepared in this way can only be stored in the refrigerator. You can eat pickled valui after 1.5 months.

Valui: cooking in jars for the winter - hot method

You can also pickle valui using a hot method. Required Ingredients for this:

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

How to cook:

1. The soaked and washed mushrooms are transferred to a saucepan, filled with fresh salted water, brought to a boil and cooked for half an hour.
2. At this time, glass containers are sterilized.
3. The cooked mushrooms are placed in a colander and left until all the excess moisture has drained out.
4. When almost every mushroom becomes dry, the valui can be transferred to prepared jars with peppercorns at the bottom.
5. Mushrooms are placed in layers, each of which is sprinkled with a dinner spoon of salt.
6. A garlic clove cut into thin slices is placed between the layers.
7. After the entire jar is filled, pour vegetable oil over the mushrooms. Sealing the jar can be done using a sterilized lid or parchment.

In this state, the dish is prepared for another 2 weeks. Values ​​are stored until winter only in the refrigerator.

Hot salting of bulls (video)

Marinated cowsheds: a recipe for the winter

Valuis are popularly called cowsheds, bulls or cams. One of delicious recipes The preparation of these mushrooms is to marinate them with the addition of spices. For the 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 dining spoon of sugar;
• 1 dining spoon of salt;
• 5 bay leaves;
• 10 peppercorns;
• 6 clove buds;
• 2 tablespoons 70% vinegar.

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

• 1. The first step is to make the brine. To do this, you need to dissolve salt in water.
  2. Pre-soaked, cleaned and boiled cowsheds for 30 minutes are immersed in brine. The pan is set on medium heat and the mushrooms are cooked for a quarter of an hour.
  3. The marinade is prepared in a separate container. To do this, mix sugar and salt in a saucepan with water. Bay leaf, peppercorns, and cloves are added to the resulting liquid. The marinade is left until it boils, and then vinegar essence is poured into it. Mix everything and cook for another 5 minutes.
  4. Boiled mushrooms are placed in jars, half filled with marinade base, and the other half with brine.
  5. The jars are simply screwed on with lids.

Salted mushrooms should be stored in unsealed jars in the refrigerator. You can eat marinated barnacles after 1.5 months.

Marinated valui with aspirin

In order to extend the shelf life of the product, some housewives use aspirin. To make this recipe for cow sheds you will need:

• a kilo of 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 and soaked in water for 3 days.
2. Then the mushrooms are washed, immersed in fresh water, and boiled for 40 minutes.
3. At this time, the brine is being prepared. For this purpose, salt is diluted in the water. The brine is placed on the stove and brought to a boil.
4. The cooked valui are placed in a colander, washed with cold water and dried.
5. Then the forest gifts are sent to brine, in which they are boiled for half an hour. 7 minutes before the end of cooking, add bay leaves to the brine.
6. Peeled garlic, dill umbrella, crushed aspirin and pepper are placed in a sterilized jar.
7. Next, the mushrooms are transferred to a jar and poured with boiling marinade.

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

Soaking and salting agaric mushrooms (video)

The presented recipes for preparing valueu allow you to prepare crispy vegetables for the winter. aromatic snack. However, it will take a lot of time to prepare it. It is worth considering that not a single step in preparing valui should be skipped, otherwise such haste can lead to poisoning.

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

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