Valui marinated for the winter. Cooking recipes

Posting in the group: Blanks

Valui in nature are deceiver mushrooms, in cooking they are an excellent raw material for homemade preparations for the winter, in the diet they are a dietary product with a nutritional value of only 29 kcal per 100-gram serving. Properly pickled representatives of the mushroom kingdom in the spring will become an exclusive ingredient for decorating gourmet snacks, various side dishes for meat, and healthy salads.

General principles of marinating

In Western countries, bulls, cowsheds or kulaks (under this name valui are popularly known) are considered unfit for consumption, but in Russia they are fermented, pickled, processed into caviar, and included in various treats, for example, as pizza toppings. In Western Siberia, salted valui is served to guests as a sign of special respect for them. Experienced mushroom pickers often call these fruiting bodies “doubles or deceivers.”

The reason for this is the striking similarity of these plate-like organisms from the strophariaceae family with the popular prey of “silent hunting” lovers - milk mushrooms. In terms of their edibility, cams belong to the fourth category, therefore they are conditionally edible mushrooms. However, after special culinary processing, the product, which initially has a bitter taste, turns into an ideal raw material for creating the best pickled products for winter storage.

Valui are not quite ordinary mushrooms, which is manifested in their characteristic features:

This type of fruiting body is not rich in carbohydrates and fats, but contains a significant amount of proteins, minerals and vitamins. These qualities have made barns most attractive to all diet food lovers;
bulls should not be consumed raw, as such a product can cause serious harm to health. Bodies become edible only after step-by-step pre-treatment - soaking and boiling;
It is possible to try pickles from barns only 3–4 months after completion of all technological stages.

Modern cooking knows many different options for marinating valuei, but the most popular home cooking methods are:

cold processing of mushrooms;
hot method of product design for the winter.

The process of creating food for long-term storage is not particularly difficult, but it requires compliance with rules that are fundamentally important for an ideal result:

mushroom raw materials must be carefully inspected, sorted, and without hesitation dispose of not only spoiled, rotten, wormy mushrooms, but also specimens that are simply questionable;
in order to completely eliminate the presence of bitterness in the finished product, which will then be impossible to get rid of, and also not to risk your health from receiving unsafe food, in no case should you ignore soaking and boiling raw mushrooms;
in the absence of a sterilization step, it is necessary to maintain the proportions of using vinegar in the marinade;
If you seal mushrooms in glass containers under metal lids, it is recommended to store such canned food in a cool room.

Particular attention must be paid to cleaning the fruiting bodies.

This process consists of the following procedures:

valui - mushrooms are very delicate, therefore they are especially attractive to pests. Most often they penetrate into the stems, so when pickling it is better to separate the lower parts of the fruit and use only the caps;
It is advisable to clean collected or purchased raw materials as soon as possible to prevent the spread of worms, as well as the decomposition of proteins and fats from the mushrooms they eat;
Before cleaning, you should not wash the bulls, otherwise they will slip out of your hands, become loose, heavy and quickly fall apart;
in the process of sorting the product, you need to remove dirt (wipe each mushroom with a damp cloth), cut out damaged areas, wash the mass with a sponge, while simultaneously removing thin films, then dry the raw materials;
Barns should be soaked for 2–3 days, periodically (at least every 5–6 hours) changing the liquid to a clean composition. This stage is especially important, since it is this procedure that will rid the product of bitterness and toxic substances (lacty juice).

At the final stage, you have to boil the prepared mass.

The benefits and harms of pickled valui

The beneficial properties of pickled mushrooms of this type are as follows:

The composition includes a large amount of protein, which is used as a building material for our body. 100 g contains more nutrients than meat and eggs. Therefore, it is recommended to use pickled fruits during stress on the body.
Considered a dietary product. Mushrooms are low in calories, but quickly make you feel full.
Consumption cleanses the body of waste, toxins and cholesterol.
The minerals included in the composition normalize the digestion process and have a positive effect on the gastrointestinal tract.
Increases immunity.
Participate in the process of metabolism and hematopoiesis. As a result, the functioning of the cardiovascular system is normalized.
They have antioxidant and anti-inflammatory effects.

Valui is toxic and requires additional processing.

It's true! It's a lie!

The negative ones include the following:

Valui belong to the category of conditionally edible mushrooms. Therefore, if consumed without proper preparation, they can cause serious food poisoning.
Mushrooms are good at absorbing toxic substances from the environment. Therefore, low-quality fruits can cause a number of other health complications.

Author's note

Agapov Vladislav

Buy value only from trusted suppliers, so as not to deal with negative consequences later.

To learn how to distinguish an edible mushroom from an inedible one, see the following video below:

Classic version

Valui, marinated for the winter in the traditional way, is usually prepared from a set of simple ingredients that are always on hand.

Preparation next.

Ingredients

The table lists the components necessary to complete the recipe:

Products	Quantity
Table vinegar (9%)	300 ml
Valui	4 kg
Granulated sugar	2 tbsp. l.
Filtered water	1 l
Carnation buds	10 pieces.
Rock salt	3 tbsp. l.
Laurel leaves	4 things.
Peppercorns (black and white)	6 pcs.

The recipe can be supplemented with plant leaves (currant, oak, raspberry or cherry) to provide the product with maximum crispiness. To create piquant shades, it is recommended to add celery or parsley roots and garlic cloves.

Step-by-step cooking process

Sequence of marinating steps:

Carefully examine each mushroom, select only suitable specimens for use. Doubtful areas should be cut out with a sharp knife.
Rinse the mixture well under running water, while simultaneously removing the thin film on the caps using a stiff brush.
Particular attention at this stage must be paid to the plate part, in which sand and other debris are collected.
Pour the treated mass with drinking water, leave it in this form for 2-3 days, changing the liquid to a clean composition every 5-6 hours, and if possible, even more often.
Place the soaked mixture in a saucepan, add purified water, completely covering the raw material, and bring the mixture to a boil.
Boil the product over low heat for 30 minutes. Any foam that appears must be removed.
Remove the mushrooms from the boiling water, place them on a wire rack to drain excess liquid, then distribute the mushrooms into pre-washed, sterilized and dried containers.
Pour 1 liter of filtered water into an enamel container, add the amount of granulated sugar and coarse salt indicated in the recipe, throw in clove buds and laurel leaves.
Bring the mixture to a boil, continue the cooking process for another 15 minutes. on low heat.
At the end of cooking, add table vinegar, then pour the marinade into jars with mushrooms, cover the containers with lids.
Place a silicone mat or napkin on the bottom of a deep pan and place jars of mushrooms.
Fill the dishes with hot water and sterilize the products for 30 minutes. at low heat.

All that remains is to seal the jars tightly, cool them completely, then transfer them to a cool room for winter storage. If you use nylon lids to take a sample after a few days, pour 1 tbsp into each container. l. sunflower oil.

Primary processing

Before cooking from valuei, they must be soaked for several days in cold water, constantly changing it to fresh water (every 2-3 hours). If there is not enough time for this long process, you can soak the mushrooms in water for 5–6 hours, and then boil them several times in salted water.

Cowsheds are very popular not only among lovers of quiet hunting, but also among housewives who believe that this mushroom is universal. It is eaten in the form of pickles, in stir-fries, as an ingredient in salads, and fried. Fillings for pies and pies, pates and pastes are also prepared on the basis of gobies.

Hot marinating

Valui, marinated for the winter using this method, acquires especially appetizing notes with a pronounced spicy tint.

Ingredients

To prepare food you will need:

fresh valui - 2 kg;
garlic cloves - 6 pcs.;
laurel leaves - 4 pcs.;
peppercorns - 15–16 pcs.;
granulated sugar - 1 tbsp. l.;
table vinegar (60%) - 2 tbsp. l.;
table salt - 3 tbsp. l.;
dill sprigs - 7–8 pcs.

Step-by-step cooking process

The sequence of stages in creating a dish:

Sort and clean the mushrooms suitable for pickling, rinse the mass thoroughly, soak the raw materials for several days, periodically replacing drinking water with a clean mixture.
Read also: PM Test 01 Cooking dishes from vegetables and mushrooms
Rinse the fruiting bodies again, boil the product for 5–7 minutes, then strain the liquid, and let the fruit cool on a wire rack.
Place the fruiting bodies in a deep enamel pan (another container of suitable volume), evenly sprinkling the layers with table salt, granulated sugar, peppercorns, and arranging the mushrooms with dill sprigs and laurel leaves.
Cover the placed components with a plate or wooden circle, and place pressure on top. The brine should cover the entire placed mass. If the amount of liquid is insufficient, it should be supplemented with the composition in which the mushrooms were cooked.
Keep the workpiece in this form for 7–10 days.
Place the infused product in sterilized jars, sprinkling the valui with chopped garlic slices. The dill sprigs should be discarded.
Strain the liquid remaining after packing the mushrooms into a clean saucepan, boil the marinade, distribute it among containers filled with fruits, pour 1 tbsp on top. l. vinegar.

Roll up tightly, cool the pieces, and send them for storage.

Recipe for salted valueu for the winter in jars

A fairly simple option on how to prepare these specific mushrooms for the winter in a cold way, any housewife can master it. The main thing is to follow the rule for preparing gobies: before you start preparing them, you need to soak the mushrooms for a long time with regular changes of liquid. On average, this process takes from two to four days.

IngredientsServings: –+40

Mushroom fists2.5 kg
Rock salt 100 g
Lavrushka6-7 sheets
Blackcurrant leaf 5 pcs.
Dill8 umbrellas

Per serving Calories: 15 kcal Protein: 1.7 g Fat: 0.8 g Carbohydrates: 0.6 g Steps

Before soaking the mushrooms, be sure to remove the top layer of the cap and cut off most of the base.
Place some dill umbrellas and a blackcurrant leaf on the bottom of glass containers (heat the jars if possible). Select only pure greens, without spoilage. Add a couple of bay leaves there too. Add some salt.
Layer the mushrooms, sprinkling each with salt. Tamp down well.
Cover the opening of the jar with several layers of gauze or bandage, place a weight (this could well be a filled bottle or glass with pebbles) and leave for 6 days.
Then close with a plastic lid. After 40 days, the valui will be suitable for consumption.

Cold way

The proposed preservation method is especially popular in home cooking, since the treat with the right technology turns out to be very appetizing and crispy.

Valui cold marinated for the winter.

Preparation next.

Ingredients

To prepare the dish you will need:

fresh mushrooms - 8 kg;
drinking water - 4 l;
peppercorns - 40 pcs.;
vinegar essence (80%) - 2 tbsp. l.;
laurel leaves - 20 pcs.;
rock salt - 800 g.

Step-by-step cooking process

Step-by-step marinating method:

Thoroughly treat the barns and rinse the mixture again under running water before use.
Boil the raw material in a saline solution (10 g of spice per 1 liter of liquid) for 20 minutes, then place the valui in a colander to drain excess moisture.
Pour 4 liters of purified water into a saucepan, add the amount of salt indicated in the recipe, throw in bay leaves and peppercorns, add vinegar essence, heat the mixture to a boil.
Place the mushrooms in the bubbling marinade and cook the product for at least 25 minutes.
Cool the contents of the container completely, place the fruiting bodies in sterilized jars, pour in the cooled marinade, and tightly close the containers with nylon lids scalded with boiling water.

The product should be stored in a cool place without direct sunlight on the container.

Secrets, spices, additives...

Many housewives try very hard to make the waluis crispy for the winter. To do this, you need to know some tricks: use oak or currant leaves when pickling - these seasonings are added when pickling cucumbers to preserve their crispness. Marinated mushrooms also turn out crispy if all stages of preparation are followed correctly.

Spices that are used when salting and marinating kulbiks: black pepper and allspice, mustard seeds, coriander, cinnamon, ginger, cherry and raspberry leaves, umbrellas and sprigs of dill, cloves, thyme, garlic (dry and fresh), bay leaf.

If the pickled valui is rolled up with airtight lids in glass jars, it is easy to ensure safe storage conditions. It is enough to put the pickles in the pantry or even under the bed. The main thing is that this place should not be exposed to direct sunlight, and the storage areas should not be in close proximity to heating appliances and household appliances.

In the case where salted barns are stored in barrels or enamel containers, you need to constantly check their consistency and ensure that mold and foam do not form, which should be promptly removed. Gauze or fabric pads between the oppression and the pickle must be periodically changed, washed or disinfected.

Preparing valui for the winter in any form (salted, fried, pickled, pickled) is not at all difficult. You need to master the basic principles of these processes and strictly follow the cooking technology. Fragrant, spicy, elastic bulls will certainly delight you and your whole family with their taste and appearance!

Sharp valui

Valui, exquisitely pickled for storage for the winter, is always in demand at festive feasts.

Preparation next.

Ingredients

To prepare the workpiece you need to have:

cams - 3 kg;
table vinegar (70%) - 150 ml;
garlic cloves - 15 pcs.;
rock salt, granulated sugar - 60 g each;
chili pods - 2-3 pcs.;
black and allspice pepper - to taste.

Step-by-step cooking process

Sequence of cooking steps:

Process the mushroom raw material (be sure to soak it in the prescribed manner), then boil the product in filtered water for 10 minutes. This process must be carried out in two passes at the specified time, changing the liquid to a clean composition.
Remove the valui from the boiling water, remove excess moisture, placing the mixture in a colander.
Pour 1.5 liters of drinking water into the pan, add rock salt, both types of peppers, granulated sugar, boil the mixture for 15 minutes, then cool the marinade completely.
Peel the garlic, remove the chili seeds, finely chop the spice and hot pods, then mix the resulting mass with the mushrooms.
Divide the resulting mixture into sterilized jars, fill the contents of the containers with the cooled marinade, and seal hermetically.

Send completed blanks for storage.

What you need to know when going into the forest

To prevent a trip to the forest from being in vain, you need to know the simple rules for collecting mushrooms:

1. Collect only known specimens.
2. Place young and worm-free ones in the basket.
3. In order for the mycelium to produce a new harvest, the tubular mushrooms are twisted out, and the lamellar mushrooms are cut off with a sharp knife.
4. They do not grow in windbreaks and tall grass.
5. Place only in baskets, as they quickly deteriorate in bags, plastic or metal buckets.

Every mushroom picker knows that mushrooms are collected from spring to autumn. But autumn ones are more popular, since they can be prepared for future use: pickled, dried and salted. Pickling is an ideal way to preserve forest fruits for a long time.

We recommend

No salt with vinegar

An aqueous solution of acetic acid is the main part, the main component in the preparation of the marinade. In the absence of salt, the essence, together with the sweet product, will become decisive in creating the flavor bouquet of both the filling and the values themselves.

Ingredients

To prepare the treat you will need:

barns - 3 kg;
table vinegar - 150 ml;
laurel leaves - 7–8 pcs.;
drinking water - 1.5 l;
granulated sugar or liquid honey - 2.5 tbsp. l.

Step-by-step cooking process

Algorithm of actions:

Sort, clean, wash and soak mushroom raw materials for 3 days.
Boil filtered water in a saucepan in sufficient quantity to heat the amount of value taken, blanch the mushrooms for 15–20 minutes, dipping small batches of the product into the bubbling mixture.
Pour 1.5 liters of drinking water into a separate pan, add coarse salt and granulated sugar, throw in laurel leaves. You can add black and white pepper (1 tsp each).
Heat the mixture to a boil, add the prepared mushrooms, and boil them for 40 minutes.
At the end of the process you need to introduce vinegar essence. Since this acid is highly volatile, it should be added last, unless otherwise specified in the recipe.
Place the mushrooms in clean jars, pour the marinade over the product, and seal the containers tightly.

After cooling, the seaming should be stored in the cellar.

Description of the mushroom

This family has a very wide cap, reaching 5 cm in height and up to 14 cm in diameter, light brown (cream) in color with a depression in the middle. Slimy to the touch, the semicircular valui mushroom is often called “smelly russula” or “sniffle” due to the sticky surface of the slightly concave cap.

The stem of a young “bull” mushroom (another common name) is light and very dense, while that of an old one is dark and loose, with voids inside. If you look closely at the photo and carefully study the description, it cannot be confused with any other mushroom.

The thing is that yellow liquid accumulates in its plates, which, when dried, covers the mushroom with brown, brown and black spots. For this he also received the name “weeper”.

The valui mushroom cannot be confused with any other, because its only false twin smells very strongly of horseradish and has a tubercle instead of a depression in the middle of the cap. Valuy grows from July to October under coniferous trees and birch trees in places where a lot of moisture accumulates and there is dampness.

With citric acid

Valui, pickled for the winter, are initially characterized by an insufficient amount of acid to suppress bacterial activity. This deficiency can be compensated for by adding citric acid to the liquid component. Among other things, this addition will allow you to saturate the fruits with pleasant citrus notes and give the mushrooms an elegant color.

Ingredients

To create a treat you will need:

dumplings - 2 kg;
rock salt - 20 + 20 g;
citric acid - 12 g;
filtered water - 2.4 l;
currant leaves - optional.

Step-by-step cooking process

Algorithm of actions:

Process the mushrooms completely.
Dissolve citric acid and 20 g of table salt in drinking water.
Place the valui into the resulting mixture, completely covering the product.
Leave the mixture in this form for 5 days to soak.
Boil 2.4 liters of filtered water in a deep bowl, add 20 g of coarse salt and the same amount of citric acid.
Blanch the mushrooms in a familiar way, then cool the processed mixture.
Line the bottom of the pan with currant leaves, lay out the valui, sprinkling the layers with table salt.

Leave the workpiece in this form for 2 months. for marinating.

With aspirin

Acetylsalicylic acid perfectly serves as a preservative, prevents the development of pathogenic bacteria, and helps create the original taste of the product.

Ingredients

To prepare the dish you will need:

garlic cloves - 4 pcs.;
barns - 2 kg;
aspirin - 2 tablets;
dill umbrellas - 2 pcs.;
laurel leaves - 4 pcs.;
table salt - 4 tbsp. l.;
purified water - 2 l;
peppercorns - 10 pcs.

Step-by-step cooking process

Step-by-step execution of the recipe:

Pour bottled water into a saucepan, dissolve coarse salt in it, and heat the mixture to a boil.
Dip pre-soaked and boiled valui into the resulting composition, add laurel leaves, continue the process for 30 minutes.
Place sliced garlic cloves, dill umbrellas and aspirin in sterilized containers, distribute the hot mushrooms.
Pour the contents of the containers with liquid from the pan in which the barns were just boiled, and seal the jars hermetically.

Cooled pieces should be stored in a cool place.

Stage 3. Preservation

If you want to preserve the preparation for a longer period and keep it under normal home conditions, you need to preserve pickled mushrooms correctly.

It is important to know that sterilized, hermetically sealed pickled or salted mushrooms can be stored in a dry, dark place at temperatures up to 15 ℃ for no more than 12 months

Before preservation, jars and lids must be sterilized. The jars are steamed over boiling water and heated in the oven or microwave. It is necessary that they are hot at the time of laying out the finished product. The lids are boiled in water for 2-4 minutes.

If you fill jars with mushrooms boiled in marinade (as in), then they can be poured to the very top (so that there is no air left) and rolled up immediately, but for safety it is better to sterilize the preparation in a water bath. When pouring boiled mushrooms with hot marinade (by) it is impossible to do without additional heat treatment. It is recommended to do this as follows:

Technology for sterilizing canned mushrooms in a water bath

Place a wire rack (cloth napkin) on the bottom of a wide pan or bucket, pour in water, heat it to 50-70 ℃.
Fill the jars with mushrooms and marinade up to the shoulders or slightly higher (not to the very top), cover with lids.
Carefully place the jars in the pan so that their hangers are covered with water.
Sterilize the workpiece at low boiling water. Half-liter jars 20-25 minutes, liter jars 20-30 minutes from the moment of boiling.
After this, the jars are immediately sealed with lids, the quality of the closure is checked, they are placed bottom up, covered with a blanket or blanket and left for 1-2 days until they cool completely.

Ready-made canned mushrooms are placed in a cool (away from radiators and heating appliances), dry and dark place. It is recommended to store them for no more than a year.

With mustard

Both seeds and mustard powder are suitable for inclusion in the marinade of the presented product. It is recommended to pre-fry the grains in hot sunflower oil, which will enhance the taste of the treat.

Ingredients

To create the dish you will need:

drinking water - 1 l;
granulated sugar - 1 tbsp. l.;
valui - 2 kg;
mustard seeds - 2 tbsp. l.;
vinegar (9%) - 70 ml;
rock salt - 100 g.

Step-by-step cooking process

Step-by-step marinating method:

Boil pre-soaked mushrooms in purified water for 30 minutes, then drain the product in a colander to drain excess moisture.
Pour 1 liter of filtered water into the pan, add coarse salt, granulated sugar, and mustard seeds.
Heat the mixture to a boil, lower the valui into the resulting mixture, and cook the mixture for 20 minutes. on low heat.
Cool the mushrooms without removing them from the marinade, then place them in clean jars, pour the fragrant mixture to the very top, and close the containers with nylon lids.

Valui pickled for the winter should be kept in a cool room designed for this purpose.

Freezing

The goby mushroom can be frozen for the winter. This is what zealous housewives often do to take a portion of mushrooms out of the freezer during the cold season and cook a delicious soup, use them to prepare stews, stir-fries, or simply fry them with sour cream and onions in tomato sauce.

To freeze valui for the winter, you need to follow all the preliminary preparation processes: soak, boil the fruiting bodies. Then you should definitely drain the fruits in a colander so that no excess moisture remains. Cut the bulls into cubes or in any convenient way, place them in special containers or plastic bags and place them in the freezer.

Important! Frozen valui can be stored for up to six months. They cannot be re-frozen, so it is more convenient to store them in portions, 100–200 grams in one container.

Useful tips

To prepare the most delicious, crispy and aromatic mushrooms, it is advisable to pay attention to the following practice-tested recommendations:

to obtain the best, health-safe pickled products, you must use only fresh, carefully sorted, exceptionally high-quality mushrooms;
in order to avoid a chemical reaction, it is strictly forbidden to use galvanized utensils or containers with glaze in the technological process;
A large amount of mushroom raw materials should be cooked in several batches in updated salt solutions. Cooking with the same composition will lead to darkening of the product, while it will not be possible to get rid of the bitterness in the fruit bodies;
To make the fists as crispy as possible, you should strictly follow all the steps indicated in the recipe for preparing the dish;
to create the best taste and rich aroma of pickled mushrooms, it is advisable to include in the recipe such spices and spices as sprigs and umbrellas of dill, coriander, mixtures of peppers (black and allspice), thyme, laurel leaves, oak leaves, raspberries, currants and cherries, mustard seeds , cloves, fresh or granulated garlic;
When using salt, you need to remember that its iodized version and sea salt are not suitable for pickling. Such spices have a rich composition of microelements, which stimulates the development and growth of bacteria and gives the finished product a bitter-sourish tint. The ideal option is rock salt or coarsely ground spice;
To create a better taste for barns, as well as to stop the development of clostridia bacteria that produce botulinum toxin in tightly closed containers, it is necessary to add at least 3 tsp to the marinade. vinegar essence per 1 liter of drinking water. This dosage will ensure the acidity of the marinade within 1.2–1.3%;
The shelf life of canned mushroom products directly depends on the preparation method, the use of only clean containers in which the mushrooms will be stored, the use of preservatives, the quality of the lids and the tightness of the seals, and compliance with the temperature regime. If you maintain all the technological conditions, you can enjoy pickles throughout the year;
to create oppression inside a jar with packaged valua, you should fill the container to the neck, fill the free space with horseradish or currant leaves up to the lid;
If the container with mushrooms has darkened and “swollen”, or mold has appeared on the surface, you should absolutely not use such a product. Such food can lead to severe poisoning and even death.

Valui, skillfully marinated according to the chosen method for the winter, when serving, it is advisable to add thinly sliced onions, season with fresh oil, and garnish with parsley sprigs.

Preparing the marinade

The marinade is prepared according to the chosen recipe. In addition to water, it may contain the following ingredients:

vinegar;
salt;
sugar;
carnation;
mustard;
allspice;
black pepper;
Bay leaf;
currant and cherry leaves.

Usually the seasonings are briefly boiled in water and the resulting marinade is poured over the prepared mushrooms.