How to prepare delicious valui for the winter: the most delicious recipes!

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.

3 Marinated mushrooms with aromatic herbs

4 With aspirin

5 Simple way to marinate

Beneficial properties of the mushroom and contraindications

It is known that valui belongs to the fourth category of edibility; it is a conditionally edible mushroom. This means that they cannot be consumed without preliminary processing (soaking, boiling). Fists, or gobies (as valui are also popularly called) can seriously harm your health if these requirements are neglected.

Nutritionists classify valui as a dietary product, since 100 grams of mushroom pulp contains only 29 kcal. Despite such a low calorie content, saturation with bulls occurs very quickly and lasts a long time. Valui have a powerful supply of natural protein and are even able to compete in this sense with meat, fish, and eggs. Protein is known to be the main building material in the body.

Important! Valuis lose moisture when dried, but the volume of protein in them is even higher than in fresh mushrooms.

Gobies are mostly water, about 90%. During heat treatment, it evaporates and only useful microelements and vitamins remain. In addition to protein, fruiting bodies contain amino acids: arginine, leucine, tyrosine. They help digest food by preventing the deposition of cholesterol. Valui has a good effect on the digestive system and has anti-cancer and anti-inflammatory properties. There is little fat in bulls, and as many carbohydrates as are contained in vegetables.

It is strictly forbidden to use valui for children under 12 years of age, pregnant and lactating women, people with gastrointestinal problems, especially during exacerbations.

Primary preparation

After you have brought a harvest of value from the forest, you need to carefully select them, sort them, and throw away spoiled fruiting bodies. Don’t be lazy and wash each fungus, clean the leg of dirt. If the valui are too dirty, it makes sense to soak them in cold water for a couple of hours to loosen the dirt, and then wash them as usual.

Some mushroom pickers believe that it is necessary to remove the skin and separate the stem from the cap. It’s safe to say that this process will not affect the gastronomic value of the dishes in any way, so whether to clean it or not is a matter of taste. Moreover, whole fruiting bodies look more beautiful in pickles than those divided into parts.

Peeled mushrooms should be placed in a deep container with cold water (if the harvest is large, then a bath or large vat is suitable for this purpose). It is important that the valui are completely submerged in water. Soaking should last 2-3 days, no less, during this period of time bitterness will come out of the fruiting bodies, which will then need to be thoroughly washed off.

Marinated valui - mushrooms without salt in jars in the photo

Fans who are accustomed to salting mushroom appetizers at their own discretion will certainly like this recipe for the winter without adding salt. The preparation method is similar to previous recipes in terms of ingredients and differs only in that the recipe does not contain the addition of salt or, as it is popularly called, “an additive harmful to the body.”

To prepare mushrooms according to this recipe, 4-6 kg of fresh mushrooms should be subjected to heat treatment. It is necessary to thoroughly wash and peel the forest fruits, soak them in a bath for several days (weeks), boil them several times, and only then start preparing the recipe for the winter.

To reproduce a delicious marinade without salt for 6 kg of mushrooms, you will need:

3 liters of water;
370-320 ml 9% wine or table vinegar;
a few pinches of white and black peppercorns;
1 pack of bay leaf;
5 table. l. sugar (people with diabetes can replace sugar with natural honey).

The step-by-step preparation is identical to the previous ones. The only difference is the ingredients, which vary in each recipe. And the technology itself is repetitive.

Boil valui

The next step in how to pickle valui mushrooms for the winter in jars is boiling. It is also impossible to do without this process, although there are different opinions on this matter. But it’s better to play it safe and boil the bull mushroom so as not to spoil the entire pickling.

After the fruiting bodies have been soaked, you need to rinse them thoroughly under water and place them in a saucepan, where they will continue to cook. Fill the valui with cold water, place the container on the stove and cook until the water boils. As soon as this happens, you need to constantly ensure that foam does not form on the surface, which should be removed using a slotted spoon.

The first boiling is completed, now you can put the valui in a colander, rinse well and ferment, preserve, pickle, freeze, screw under iron lids, and do any kind of seaming. If you plan to eat bulls now - fry, boil, cook roast, etc., then you need to repeat the boiling process.

Important! For pickling and salting, it is better to choose young mushrooms; they taste better and look more beautiful in pickles. From larger specimens you can make soup, filling for pies and pies, make caviar and pates.

Main characteristics

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.

Pickling

Before closing the valui mushrooms for the winter, you need to prepare the jars. They must be not only clean, but also sterilized so that the workpiece lasts as long as possible. It will take you no more than an hour to prepare the marinade, but the result will be excellent.

Ingredients:

cowsheds - 1 kg;
garlic -2–3 cloves;
bay leaf – 3 pcs.;
salt – 20 g;
water – 1 l;
sugar – 60 g;
vinegar – 120 ml;
dill - 2-3 umbrellas;
cloves, allspice to taste.

How to close valui mushrooms for the winter:

Clean and wash out dirt from the barns. Fill with cold water and soak the fruiting bodies for 24 hours.
Fill the bulls with water, bring to a boil and cook for 45 minutes over medium heat, constantly skimming off the foam.
Drain them in a colander and rinse again.
Prepare the marinade: dissolve salt and sugar in a liter of water. Bring the brine to a boil, cook for 5–8 minutes.
Add mushrooms to the marinade and cook for another 10 minutes.
Place the product in jars and fill with boiling brine.
The pickling can be preserved for the winter (closed with iron lids) or covered with nylon lids.
The sample can be taken 30 days after pickling.

Important! Before serving the pickled barnacles, you need to remove them from the jar, rinse them under cold water, and strain them thoroughly to remove the liquid. Then the valui is placed in a bowl, onions or chopped garlic cut into half rings are added, poured over with vegetable oil and lightly sprinkled with vinegar or lemon juice.

Cold way

Salting valuev for the winter in glass jars in a cold way also involves pre-processing and boiling the mushrooms. We bring to your attention a quick marinade recipe that will help you out when you don’t have a lot of time to cook.

Ingredients:

cowsheds – 2 kg;
water – 1 l;
coarse salt – 40 g;
sugar – 40 g;
citric acid – 12 g;
allspice – 10 peas;
cloves, cinnamon - to taste.

How to properly prepare valui mushroom for the winter:

Soak and pre-boil the mushrooms for half an hour. Place them in a colander and let the water drain.
Prepare the marinade: pour water into the pan, add salt and sugar. Bring to a boil.
Stir the brine until all the grains dissolve. Strain it through cheesecloth.
Return the marinade to the pan, add spices and citric acid.
Place the mushrooms evenly among the jars so that the mushrooms reach the shoulders of the container.
Pour boiling marinade over, screw on the lids.

Reference! Citric acid acts as an excellent preservative. In addition, it helps preserve the color of the mushrooms, making it lighter and more attractive.

Hot method

There are several methods for pickling valui mushrooms in jars for the winter: hot, cold. Containers can be screwed with metal lids or closed with plastic ones. In the first case, the jars can be stored in a cool place, and the preserved food, sealed with nylon lids, should be stored in the refrigerator or in a cold cellar.

Ingredients:

vinegar – 120 ml;
water – 120 ml;
salt – 20 g;
cloves – 2 pcs.;
sugar – 1 tsp;
valui – 1 kg;
bay leaf – 3 pcs.;
black pepper -3 peas.

How to make value mushroom for the winter in jars:

Soak and pre-boil the valui, rinse and drain in a colander.
Prepare the marinade: pour water into a saucepan, add salt and sugar, stir well.
Place the container on the stove and bring to a boil. Add the remaining spices and vinegar.
Place the washed valui in a saucepan with the marinade, bring to a boil and cook for 30 minutes over low heat.
Constantly remove foam from the surface of the workpiece.
As soon as the barns have sunk to the bottom and the brine has become clear, you can start rolling.
Place the valui in jars, fill with marinade and seal the containers.

Canning

We bring to your attention a recipe for a universal marinade - it is suitable for all types of mushrooms. In this way you can cook not only valui, but also milk mushrooms, mushrooms, saffron milk caps and chanterelles. The most important thing is to maintain proportions.

Ingredients:

water – 1 l;
sugar – 100 g;
salt – 40 g;
vinegar – 100 ml;
spices: coriander, cloves, all types of peppers, bay leaf, cinnamon, mustard seeds - to taste.

Canning valueu mushrooms:

Soak and boil the barns for half an hour. Rinse the mushrooms with water and drain in a colander.
Prepare the marinade: dissolve salt and sugar in water, bring the brine to a boil.
Add spices and vinegar to the liquid and simmer for another 5 minutes.
Place the prepared fruit bodies in the marinade and cook over medium heat for half an hour.
Place hot mushrooms in jars, fill with boiling brine and seal.
Slowly cool the containers to room temperature and remove them to the basement.

Features of cooking Valuev mushrooms

You can prepare different dishes from valuev - they are marinated, salted hot and cold, fried, made into caviar and cutlets. Properly prepared valui retains its specific pungency, and pre-processing removes its bitterness. In order for the listed dishes to be as tasty as possible, when creating them you should remember the features of this type of mushroom:

It is undesirable to use old and sick valui.
For cooking, it is better to take only the caps; the stems, even after prolonged soaking and salting, do not completely get rid of the bitter taste.
Boiling for 30 minutes before further cooking will help preserve the juiciness and density of the product.

Cold pickling

This recipe for valuev for the winter requires a special approach to canning. After pre-treatment, the mushrooms need to be blanched. This process involves briefly boiling the product in hot water and then quickly cooling. This technological trick allows you to maintain the crunchy texture of the valui and its shape.

Ingredients:

cowsheds – 4 kg;
salt – 150 g;
dill seeds – 1 tbsp;
cloves – 7-8 buds;
horseradish (leaves) – 2 pcs.

How to salt valueu mushrooms for the winter step by step:

Prepare the valuev: soak the fruiting bodies for a day, and then boil for half an hour. Rinse under running water.
Place the cowtails in a colander and place in a pan of boiling water for 5 minutes.
Rinse immediately under cold water and place on a sieve to dry thoroughly.
Place spices and horseradish leaves on the bottom of glass jars.
Distribute the entire volume of salt over the number of jars and pour a little on the bottom of each.
Place the bulls in containers, sprinkle with salt and spices.
Press down the contents of the jars and fill with cold water.
Cover with nylon lids and place in a cool place.

Preservation of salted valuuy

Salting valueu mushrooms in jars for the winter allows you to immediately prepare a large amount of preserved food. It is worth noting that this method involves storing the seams in a cool place, so before you pickle mushrooms, you need to immediately take care of such a place.

Ingredients:

cowsheds – 1 kg;
allspice – 3 pcs.;
salt – 50 g;
garlic – 3 cloves;
bay leaf – 2 pcs.;
sugar – 20 g;
dill umbrellas – 2 pcs.

How to prepare valui mushrooms for the winter:

Wash the mushrooms, remove the skin from the caps, and remove any forest debris.
Boil the barnacles for half an hour in salted water.
Place the fruiting bodies in a large container, sprinkling each layer with salt, sugar, spices, and chopped garlic.
Place pressure on top. Mushrooms should be completely immersed in brine.
During salting, foam will form, which must be skimmed and removed.
After 10–14 days, you need to put the mushrooms in clean jars, sprinkle with dill umbrellas and fresh slices of garlic.
The cowsheds need to be laid very tightly and covered with lids.

Important! In order for the valui to be better preserved in jars and the surface of the mushrooms not to sour, you need to grease the back of the lids with mustard.

Terms and conditions of storage

How long pickled valui can be stored depends on the preparation method, the presence of preservatives and even the cleanliness of the dishes. It is salt and vinegar, being excellent preservatives, that allow you to preserve mushrooms for a long time. It is also worth taking care of good storage conditions by placing the jars in a dark and cool room - a basement or cellar.

Thus, if the valui are well prepared, packaged in sterilized containers, hermetically sealed and stored in a cool place, then they can be consumed within a year after preservation. At the same time, you should absolutely not eat mushrooms if the jar is swollen, the marinade has darkened, or mold has formed on its surface. You should not risk your health, as such a product can cause serious poisoning.

Ready-made pickled valui is elastic, aromatic, with a soft and pleasant taste. This preparation can be consumed in winter as a separate snack or as an addition to salads, meat and other dishes.

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.

The benefits and harms of salted valui

Like any other mushrooms, gobies contain a large number of different chemical compounds. They are rich in iron, potassium, manganese, calcium and sodium. Other beneficial substances include B vitamins.

Salted valui is incredibly useful from a nutritional point of view. They are an excellent source of protein compounds important for the proper development of the body. Their low calorie content allows the product to be included in a variety of diets aimed at gradual weight loss.

Despite all the advantages of pickling goby mushrooms, their use should be treated with great caution. For example, in European countries these mushrooms are considered inedible. In Russia, gobies belong to the class of conditionally edible mushrooms, so they require quite a long processing before consumption.

Cold pickled mushrooms without vinegar

The only significant difference between pickling mushrooms and cold or hot pickling is the fact that leaven (whey) is added to the valui. Low-fat kefir is sometimes used as a fermentation product, but this is a matter of taste.

Ingredients:

valui – 2 kg;
salt – 140 g;
sugar – 30–40 g;
spices to taste: horseradish, allspice and dill seeds, cumin, cinnamon or ginger.

Valui pickled for the winter in jars:

Soak and boil the valui once in salted water (proportion: 20 g of salt per 1 liter of water). Boiling should take 20-30 minutes.
Prepare the starter: to do this, dissolve salt and sugar in boiled water, add whey, stir well.
Place washed, boiled valui in layers in a wooden barrel or enamel pan and fill with sourdough.
Place a bend on top. Place the container in a place where a constant temperature of 5–10 C is maintained, this is important for a successful fermentation process.
After this time, move the pan to the cellar for ripening. This will take 30–40 days.
The fermented valui must be placed in jars, filled with boiled brine and sealed.

Important! 40 days after fermentation, lactic acid continues to form in the brine, and the mushrooms will become more and more sour. It is very important to stop this process in time. That is why you need to put the mushrooms in jars and seal them.

How to quickly and easily clean valui

The following recommendations will help you properly clean the valui and prepare them for cooking:

Processing should begin immediately after the mushrooms are brought home: over time, beneficial microelements will begin to decompose in them, and 5-6 hours after collection they will completely deteriorate.
Dry caps can be cleaned quickly and without damage. First, they can be shaken off from adhering debris. Later, just before the cooking process, the valui is washed in running water.
After getting rid of the skin, the mushrooms should be inspected and damaged areas should be removed.

Advice! Before cleaning, you should carefully sort through the mushrooms to remove wormy ones - healthy mushrooms can become infected and deteriorate from their proximity.

Fried dumplings in glass jars

Such preparation will not only preserve the value harvest for the winter, but will also save the housewife’s time on preparing dishes, since the semi-finished mushroom product will always be at hand. Please note that for better preservation, the jars can be closed with nylon lids and stored in the refrigerator, or sealed with metal ones and sterilized for a long time.

Ingredients:

dumplings – 2 kg;
vegetable oil – 100 ml;
salt - to taste.

How to make fried valui for the winter, description of the step-by-step process:

Peel, soak and boil the valui twice.
Cut them into small pieces. Small specimens can be left whole or simply cut lengthwise into two parts.
Place the mushrooms in a sieve or colander to drain.
Pour oil into a frying pan and heat it.
Place the dumplings in a container and fry them with the lid closed for 45 minutes, stirring constantly.
Remove the lid and let the moisture evaporate.
Add some salt. Place the entire portion of the dumplings into clean jars.
Pour in boiling oil.
Close the jars with nylon lids or cover them with metal ones, place them in a container with boiling water and sterilize each jar over low heat for 15 minutes.
Cool the containers and store them in the basement.

Important! Hot vegetable oil should completely cover the contents of the jars. If it is not enough, you need to take another portion of oil, heat it and add to the required volume in the container with the barns.

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.

A simple recipe for mushroom caviar for the winter

Valui is perfect as a base for such a savory and appetizing dish. Mushroom caviar from Valuev for the winter: the recipes contain a lot of vegetables, spices, garlic, and other ingredients that will highlight the taste of the dumplings. Try preparing a snack for future use from the following ingredients.

Ingredients:

valui – 1 kg;
onion – 250 g;
carrot – 1 pc.;
garlic -6 cloves;
vinegar - 1 tbsp. l.;
vegetable oil – 50 ml;
salt – 30 g;
bay leaf – 2 pcs.;
black pepper - to taste.

Valui - caviar for the winter:

Soak the fists and boil for half an hour in salted water. Repeat boiling again.
Place the fruiting bodies in a colander or sieve and let the water drain.
Pass the valui through a meat grinder.
Peel the vegetables. Cut the onion into cubes, grate the carrots.
Stew the vegetables in vegetable oil until soft, and also pass through a meat grinder.
Mix all ingredients, add salt and season the caviar with spices.
Stir and place in the same pan in which the vegetables were stewed.
Cover the container with a lid and simmer for another 15 minutes over low heat.
Finally, pour in the vinegar.
Place hot caviar into jars and screw on the lids.

Important! This canned caviar cannot be stored in an apartment at room temperature. Workpieces should be stored in a cellar or basement, in a cold place.

How to marinate valui mushrooms with onions in jars? Step-by-step recipe in the photo

Pickled valui in jars with onions turns out incredibly aromatic and crispy. In terms of hardness, they resemble barrel cucumbers cooked under nylon lids.

Products for cooking:

4-5 kg of valuev that has undergone heat treatment (this is discussed in more detail above);
2-2.5 liters of water (you can use spring and mineral water for children without gas);
280-320 ml table vinegar 9%;
1 tsp. a spoonful of hot black pepper;
1 tsp. a spoonful of white peppercorns;
8 leaves of each tree: cherry, oak, currant (must be fresh);
10-15 large onions;
8 sprigs of cloves;
4 table. l. salt;
3 table. l. Sahara;
1/2 package bay leaf.

1) Rinse and dry the heat-treated vegetables using a sieve. 2) Place a large aluminum pan over low heat. Pour water into it, add salt and sugar, add spices and herbs. Allow the seasonings to develop for 5 minutes. 3) Meanwhile, peel the onion and finely chop it. Add to warm water and boil for 10-15 minutes. 4) Pour vinegar and mushrooms into the prepared marinade, boil well for 20 minutes. 5) Place fresh leaves in equal parts into sterilized jars and fill with mushroom marinade. 6) Let the jars stand for 5-6 minutes, and then close the lids. 7) Once the jars have cooled, they can be transferred to the cellar or pantry.

Preparing for winter with aspirin

Cowtails marinated in boiling broth turn out to be very soft, but the caps and legs remain elastic and intact. Such an unusual component as aspirin acts as a preservative and prevents the development of pathogenic bacteria.

Ingredients:

cowsheds – 1 kg;
bay leaf -2 pcs.;
garlic – 2 cloves;
dill - 1 umbrella;
black pepper – 5 pcs.;
salt – 100 g;
water – 1l;
aspirin – 1 tablet.

How to prepare valui for the winter using aspirin:

Thoroughly rinse pre-soaked and boiled mushrooms.
Pour water into a container, dissolve salt in it, and bring to a boil.
Immerse the cowsheds in the pan and cook for half an hour from the moment the water boils.
Add bay leaf.
Place slices of garlic, other spices and aspirin in clean jars.
Place hot bull mushrooms in jars and fill with hot brine.
All that remains is to roll up the cans.

When can you eat mushrooms after pickling?

It depends on the method of preparing the pickled valuuy. A cold pickled product must sit for 1.5–2 months before use. If you marinate valui in a hot marinade, then, depending on the recipe, it will require infusion for about 2 weeks.

Important! When collecting valuuy, it is important not to confuse it with a similar double, which has the popular name “horseradish mushroom”. It is distinguished by the presence of a tubercle on the cap, a thickened stalk with scales towards the base and a distinct aroma of horseradish.

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!

Useful tips

What is useful to know about value mushrooms:

They are not too rich in fats and carbohydrates, but contain a certain amount of protein, vitamins and minerals, and are also very tasty, so they are worth using for dieters.
They do not require long-term heat treatment, either during frying or during marinating or salting. Long soaking, which is carried out to remove the bitterness from the mushroom pulp, is enough to reduce cooking time.
They are ready for consumption when salting and pickling no earlier than 3-4 months after processing, unlike russula, which can be served within a day, maximum - after 30-40 days.

Hot salting

Preparatory process

The peculiarity of this type of preparation is that the prepared mushrooms are boiled before salting.

Mushrooms are dipped in boiling salted water (45 g per liter) and boiled:

boletus, boletus, boletus, boletus - 10 minutes
Russula and nigella - 12-15 minutes
black milk mushrooms - 7 minutes
champignons, oyster mushrooms - 12-15 minutes
honey mushrooms - 30 minutes
valui – 35 minutes
chanterelles - 15-20 minutes
It is allowed to pour boiling water over 2 – 3 times instead of cooking

The good thing about heat treatment is that after it the mushrooms take on their final size. And you can easily determine what container you will need for pickling. In addition, such mushrooms can be eaten in just a couple of days.

Hot-cooked method of pickling champignons

How do you know if mushrooms are ready?

If the mushrooms have settled to the bottom and become transparent, stop the cooking process. A good housewife's mushrooms retain their elasticity, do not fall apart, and are crunchy.

The cooked products are removed and cooled. Transfer to a bowl, add salt (2.5% by weight of mushrooms), spices to taste. Pour in the prepared brine, place umbrellas of dill and garlic on top, and pour in refined vegetable oil.

Store products in a cellar or refrigerator. The mushrooms should sit for about a month, after which they are ceremonially served to the table.