Cherry compote with pits without sterilization. Cherry compote for the winter: simple recipes

We mainly salt valui using the hot method.

We soak the collected mushrooms for 20 minutes in cold water to make it easier to clean them from sand, soil, and forest debris. We use a plastic box with small holes in the bottom. Pour 2 - 3 handfuls of mushrooms into the box and rinse under running water, shaking the box. After this washing, the mushrooms are almost clean; all that remains is to clean the stem with a knife where necessary.

I cook Valui for only 30 minutes in two batches. I put the mushrooms in a large saucepan with water and cook for 10 minutes, then remove them with a colander and rinse them under running water. I pour clean water into the pan, add mushrooms and after boiling, cook for another 20 minutes. And again I rinse it in a colander under running water to remove the remaining sand.

How to pickle value mushrooms

Hot method.

To pickle mushrooms, you can use enamel or glass containers; I salt in three-liter, two-liter and liter jars.

(salts usually take 3% of the weight of mushrooms - that’s 30 grams of salt per 1 kg of mushrooms.) Per 1 kg. mushrooms, I take 2 tablespoons of salt, add mushrooms, mix.

In a liter jar at the bottom put an umbrella of dill, 2-3 bay leaves, 5-8 pcs. peppercorns. Place the mushrooms tightly in the jar, adding 3 - 4 cloves of garlic. Place an umbrella of dill and a little salt on top.

Press the mushrooms with wooden sticks or a plastic lid (bend it in half and it will easily fit into the jar). There should be brine on top. We close it with a plastic lid. If I close it with a metal lid, then loosely, without twisting it.

We store mushrooms in the refrigerator or a cool place at a temperature no higher than 8 C (mushrooms may turn sour) and no lower than O C, as they will freeze and lose their taste.

It is better to add more salt than not enough. Ready ones that are too salty can be soaked (hold for a little in cold water).

Cold way.

The bitterness from milk mushrooms or valuev can be removed by boiling or soaking.

With the cold method, peeled and washed mushrooms are soaked in cold salted water for 5 - 6 days. Every day we change the water 3-4 times.

Salt valui can be done in a large enamel pan, on the bottom of which we put dill, bay leaf, garlic, and peppercorns. We lay valui (or milk mushrooms) in rows (5 cm) with caps down and sprinkle each row with salt at the rate of 30 grams. per 1 kg. mushrooms. Place dill umbrellas on top and cover with gauze, then a wooden circle or dish and pressure (you can put a jar of water).

During its preparation, valui requires a responsible and attentive attitude, since if it is 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 a delicate mushroom, so its stem is often severely damaged by pests. This makes it unsuitable for consumption.

Each valui is thoroughly washed with water. In this case, you must use a sponge.
A thin film must be removed from each mushroom.
Then they must be soaked in cold water 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.

Cold way

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

Valuy is a lamellar type of mushroom that is found in almost every region of Russia. The nutritional value of this species is much less than others. But despite this, it has been used as food since ancient times. Experts classify valui as conditionally edible, therefore, in order not to cause significant harm to health, it is necessary to know all the subtleties and nuances of preparation.

Main Features

Belongs to the genus Russula and the family Strophariaceae. It has several names received because of its positive qualities - goby, fetid russula, fist, cowshed, snotty mushroom, crying mushroom, etc.

Collection time is mid-summer to late autumn. To preserve valui, it is recommended to collect it in humid forests.

Young fruits whose plates have not yet acquired a darker shade are suitable for harvesting. The leg, as a rule, is affected by pests, so it is not used for canning.

The collected mushrooms are carefully sorted, the skin is peeled off in a thin layer and soaked in cold water. Keep under pressure for 3 days. Moreover, the liquid must be changed regularly up to 2-3 times a day. Primary processing allows you to remove the characteristic bitterness.

Valui mushroom or goby or kulbik

Important! You should not collect mushrooms in polluted places, near roads and industrial plants. Valuy has a strong ability to absorb harmful, toxic compounds.

Salting of bulls

Before starting the canning process, it is important to remember that mushrooms of this type are classified as conditionally edible. This means that primary processing must be approached with full responsibility. There are 2 options for salting valuev; let’s consider them in more detail.

Cold method

Products:

fresh mushrooms - 7.5 kg;
non-iodized salt - 300 g;
laurel;
sweet pea.

Cooking process:

Sort the mushrooms, rinse and soak for 3-5 days, changing the water as often as possible. After the time has passed, rinse and place on the bottom of the container where the salting will take place. Be sure to sprinkle each layer with coarse salt and spices.
Important! There must be 5 cm left to the edge of the barrel, and the last layer is salt.
Place a small load on top: a flat plate, then a lid and a heavy object. After 2 days, juice should form on the surface; if it is not there, then the size of the load should be increased.
Place the container in a cool place. After 45-60 days, the value mushroom will be completely ready. Serve with finely chopped green onions and vegetable oil.

Hot method

It is considered the most common method. The workpiece turns out no worse than with the cold version. Let's look at how to salt valui for the winter in jars.

Products:

fresh mushrooms - 3 kg;
table salt - 180 g;
laurel;
sweet pea.

We do this:

Prepare valui: sort, rinse and soak for 3-5 days, changing the water as often as possible. After the time has passed, rinse again, place in a deep pan and boil in salted water for half an hour. Remove the resulting foam regularly, otherwise the taste of the finished dish will be spoiled.
Place on a sieve, rinse and wait until excess moisture drains. Cut the mushroom fruits into pieces, place in clean, dry jars, adding layers of rock salt and spices. Cover with plastic lids, wait until completely cooled and put in a cool, dark place.

Use for its intended purpose is permitted after 15 days.

Marinated mushrooms with aromatic herbs

The process will not take much time - only 30 minutes. The marinade turns out concentrated, with a rich taste. This recipe for preparing valueu marinated for the winter is designed for 2 kg of the main ingredient.

Products:

fresh mushrooms - 2 kg;
filtered water - 4 l;
table salt - 80 g;
granulated sugar - 50 g;
dill umbrellas - 10 pcs.;
raspberry leaf - 16 pcs.;
cherry leaves - 16 pcs.;
black peas - 20 pcs.;
laurel - 6 leaves;
vinegar essence - 20 ml.

Procedure:

Prepare mushrooms in advance: sort through, remove leaves, sticks and twigs. Rinse and soak for 3-5 days, changing the water as often as possible.
Pour the required amount of liquid into a large saucepan, add non-iodized salt, sugar, aromatic herbs and spices. Bring to a boil, cook for 5-7 minutes. Remove from the stove, cool until warm, that is, leave for 2-3 hours on the kitchen counter.
Place the prepared, washed mushrooms in a jar according to the following principle:

Warm marinade is poured 2 cm in height onto the bottom of the container;
then the “forest gifts” are laid out tightly;
Fill the container completely with marinade.

Seal with a lid and store in a dark, cool room. In this form, containers with contents are kept for 14 to 30 days. The longer the preparation is infused, the richer the marinade becomes and the taste of the mushrooms improves.
The pickling process is a milder one, so preservation is allowed to be consumed by people with diseases of the gastrointestinal tract. In reasonable quantities, of course.
Before serving, it is recommended to season with natural sour cream or vegetable oil. Gourmets add onions chopped into half rings.

With aspirin

The appetizer is prepared in a boiling marinade. Therefore, the mushrooms turn out moderately soft and very tasty. For best storage, acetylsalicylic acid is used instead of vinegar.

Products:

value - 2 kg;
bay leaf in leaves - 6 pcs.;
garlic - 4 cloves;
dill umbrellas - 2 pcs.;
black peppercorns - 10 pcs.;
table salt - 180 g;
filtered water - 2 l;
aspirin - 4 tablets.

We do this:

Remove leaves and twigs from mushrooms. Rinse under running water to remove sand and dirt and soak in a large container for 3-5 days, changing the water as often as possible.
Place the prepared fruits in a saucepan with warm water, bring to a boil and cook over medium heat for 40 minutes.
Now let's move on to preparing the brine. To do this, pour the required amount of liquid into a saucepan, add salt and granulated sugar. Cook until the bulk ingredients are completely dissolved.
Place the mushrooms in a sieve and rinse with filtered water. Place in hot brine, boil and continue cooking for another half hour. 8 minutes before removing from the stove, add bay leaf.
Wash the jars with soap and dry in the oven. Boil the lids for 5 minutes. Place peeled garlic cloves, dill umbrellas, black pepper, and aspirin on the bottom of the prepared containers. Distribute the mushrooms evenly and fill with marinade. We roll it up, turn it over and leave it like this for a day under a warm blanket. As soon as the jars with the contents have cooled completely, put them in the cellar or refrigerator.

The recipe is considered not popular, but very interesting in taste. Acetylsalicylic acid gives the product a slight carbonation.

A simple way to marinate

This preparation method differs from all those described above, but it reduces the risk of poisoning. It is allowed to roll up with a machine or simply cover with plastic lids. Let's figure out how to pickle valui for the winter in jars.

Products:

fresh mushrooms - 1.5 kg;
filtered water - 1 l;
vinegar 6% - 180 ml;
table salt - 30 g;
granulated sugar - 10 g;
cloves - 3 inflorescences;
laurel - 4 leaves;
black peppercorns - 9 pcs.

Clean the main ingredient from any unedible parts. Place in a colander and rinse well under running water and soak for 3-7 days, as indicated above.

Pour the required amount of liquid into the pan, add salt, granulated sugar, and spices. Stir until the bulk ingredients are completely dissolved.

Combine the prepared wild mushrooms with brine, put on the stove and bring to a boil. Reduce heat to low and continue cooking for half an hour. Be sure to remove foam from the surface.