offers you an article about pickling mushrooms . Salted mushrooms are extremely tasty and deservedly respected on the festive table. But, before you start salting mushrooms, it is very important to know the basic rules for salting mushrooms. And, if you want to "live until the golden wedding" and not have health problems when eating mushrooms, then it is very important to know basic rules of mushroom picking .

Methods for salting mushrooms:

Milk mushrooms, mushrooms, chanterelles, greenfinches, nigella, podgrudki, whites, volnushki, russula, serushki, valui, smoothies, violinists, rubella, bitters, fatties, rows are salted.
Mushrooms are thoroughly washed in clean cold running water in vats, tubs, bathtubs, low wide legs. If heavily soiled, soak for 3-4 hours in a 2-3% saline solution.
Large mushrooms are cut into pieces in diameter so that the maximum length of the pieces does not exceed 4-6 cm.
There are three ways to pickle mushrooms:
dry (for mushrooms and russula); cold with preliminary soaking (for milk mushrooms, podgruzdki, volnushki, valuev, whites, fiddlers) and hot with preliminary boiling (for everyone else).
Hot-salted mushrooms are ready to eat in a few days; they are quite soft and less shelf stable. The advantage of the hot method is not only in the speed of processing (the mushrooms are not soaked), but also in the fact that the mushrooms immediately, without “shrinkage”, fill the container tightly.
Cold preservation is longer: 1.5-2 months; mushrooms in this case are hard, when chewed they crunch pleasantly; they are kept very well. To remove bitterness, mushrooms are soaked in clean water, changing it several times. Soak in a cool place. The soaking time for each mushroom is different. Milk mushrooms, volnushki, russula are soaked from 5 hours to a day, and valui, black mushrooms, bitter gourd, violin - for 3-5 days. More valuable mushrooms are thoroughly washed, not soaked or boiled. To do this, mushrooms are placed in cold water overnight so that adhering leaves, stems, moss, etc. lag behind. In the morning, the mushrooms are sorted out, rinsed thoroughly with clean water and salted.
The amount of salt is recommended from 3.5-4.5% by weight of mushrooms.
It should be remembered that only certain mushrooms are prepared with the help of soaking: russula, milk mushrooms, russula, volnushki, etc. But mushrooms, valui, pigs, stitches, morels are cooked only hot, because when they are cold, severe poisoning is possible fatal.
Mushrooms can be salted in enameled and glass containers with a wide “throat” so that a circle with a load can be placed. But it is best to use tubs or barrels made of hardwood or spruce.
Barrels containing mushrooms are washed with warm water using brushes, soaked for 10-15 days in clean cold water, changing it every 3 days, and then steamed with soda ash (50 g per 10 l of water) or juniper.
Salted mushrooms are a ready-made snack, and are also widely used in fillings, salads, etc. They can be washed or soaked before use. Well-soaked mushrooms can be fried.
It is possible to process salted mushrooms into pickled ones.
The most favorable storage temperature for salted mushrooms
from 0 to 4 *C.

Dry salted mushrooms:

It is better not to wash the mushrooms before pickling, but to thoroughly clean them with a brush and wipe with a damp nylon cloth. If the mushrooms are washed, then after draining the water, they are placed with their hats down in layers of 5-6 cm in barrels, ceramic or glass jars and sprinkled with dry salt at the rate of 6% by weight of the mushrooms (or 40 g per 1 kg of mushrooms). Then, a freely passing circle is placed in a container filled with mushrooms, and a light oppression is placed on it. After 3-4 days, when the mushrooms settle and give juice, fresh mushrooms and salt are added. Store in cellar or refrigerator.

Cold method of salting mushrooms:

With cold salting, the mushrooms are soaked to remove bitterness. To do this, prepared mushrooms are placed in barrels or barks with a double slatted bottom and a hole for draining water. Mushrooms are poured with cold water, covered with a clean cloth and a wooden circle so that they do not float up. For oppression, washed stones from durable flint rocks are used, which do not dissolve in the juice of salted mushrooms. Barrels are placed in a cool place and the water is changed at least 2-3 times a day. Soaking continues for 3-5 days. When the mushroom caps do not break, but bend, the soaking is stopped: the mushrooms are ready for salting.
Soaked mushrooms are placed with their caps down in layers of 5-6 cm, sprinkling each layer with salt and spices according to the recipe. The bottom of the vessel and the top layer of mushrooms are covered with a large layer of salt based on the recipe. The filled barrel is covered with a circle, on which oppression is placed. After 2-3 days, a new batch of mushrooms is added, repeating this operation until the mass subsidence stops and the container is filled to the maximum. Then it is topped up to the top with 6% salt solution and clogged.
There are other ways to salt.
Mushrooms (volnushki, russula, milk mushrooms) soak in cold water for 5-6 hours, just rinse mushrooms. After that, lay the mushrooms in rows in an enameled or glass container with hats down. At the bottom of the dish, pre-pour a layer of salt, put the leaves of black currant, cherry, horseradish, dill stalks. Sprinkle each layer of mushrooms with salt and spices to taste: pepper, garlic, bay leaf.
For 1 kg of mushrooms - 40-50 g of salt. After salting, close the mushrooms with blackcurrant leaves, cherries, dill stalks, put a clean cloth, a wooden circle and oppression. After 1-2 days, the mushrooms will settle and give juice. If there is not enough brine, increase the load. If mold appears, then the fabric needs to be changed, the load should be washed. Mushrooms are ready in 30-40 days. Store in a cold place.
To avoid souring mushrooms when soaking in hot weather, salting is used with preliminary blanching: mushrooms in a colander are placed in boiling water for 3-5 minutes or scalded 2-3 times, then quickly washed with cold water and salted in the same way. Prepared mushrooms by blanching are ready for use in 7-10 days.

Hot way to pickle mushrooms:

The hot salting method is also used in the absence of conditions for soaking mushrooms, hot weather, and also, if it is necessary to speed up their processing. Any mushrooms can be boiled before salting, but conditionally edible mushrooms are prepared only in this way, the bitterness is removed faster, they become elastic.
1 way. Peeled and washed mushrooms are boiled in lightly salted water. If you have several servings, then do not boil them in the same solution, they will darken and the bitterness will not be completely removed from them.
Boil mushrooms, russula, valui, volushki for 20-30 minutes, rinse in cold water, put on a sieve. Put in a bowl, sprinkling with salt: 40-50 g per 1 kg of mushrooms. Season with garlic, onion, horseradish, dill, tarragon. Put a weight on top. Keep cold. After 6-8 days, the mushrooms are ready and consumed cold.
2 way. With a larger amount, mushrooms are dipped into stainless steel mesh blanching containers, or willow baskets peeled from bark and boiled in salted (2-3% salt) water for 15-20 minutes. Volnushki and whites blanch for 5-8 minutes, bitters, valui, fiddlers, which have especially bitter juice, up to 25 minutes. In this case, be sure to remove the foam. Blanched mushrooms are discarded on sieves to drain water. Then the mushrooms are salted in the same way as in the cold method, adding 6% salt by weight of the prepared mushrooms. For the passage of lactic acid fermentation, salted mushrooms are kept in barrels for at least a month. For 10 kg of salted mushrooms, 650 g of salt, 1 g of pepper and 2 g of bay leaf, 50 g of dill, 20-30 pieces of cloves and blackcurrant leaves are consumed.
Preparation of a semi-finished product for further use.
Porcini mushrooms, aspen mushrooms, boletus mushrooms, mossiness mushrooms, oak trees, butter mushrooms, boil mushrooms until tender for 10-20 minutes (for 1 kg of mushrooms - 1 glass of water and 45-60 g of salt), put in sterilized jars, pour boiled vegetable oil, tie with paper and Keep refrigerated. These mushrooms are a semi-finished product that can be used later. for marinating mushrooms or cooking fried; in soups, fillings.

Those who know how to salt the valui in different ways manage to feast on themselves all winter and treat their guests to a delicious dish. Valui, or gobies, are not among the most popular mushrooms, but skillful preparation will make it possible to appreciate how tasty and healthy they are. Connoisseurs say that not only the collection, but also the preparation of gobies is an exciting and rather responsible business. Carelessness can cause spoiled food or even poisoning, so before you start cooking mushrooms, you need to study in detail the recipes and instructions of specialists.

Cooking valuev (calves, cams) in a cold way is the best way to keep their pulp tender and juicy. Most experienced mushroom pickers and cooks assure that properly cooked cams will be a real delicacy. Careful primary processing of mushrooms is important, since due to numerous pests, the valuing leg is in most cases badly damaged, and is not suitable for pickling, pickling or cooking in any other way.

Valui must be thoroughly rinsed under running water using a soft brush or sponge. In the process of washing, a thin film is removed from the caps, obtaining a smooth, even surface. In addition, there is another feature of gobies - strong bitterness. You can get rid of it only with the help of prolonged soaking of mushrooms in cold water. Valui is left in it for at least a day, draining the used water three times and adding new water. Ideally, soaking continues for three days. Mushrooms are in a bowl, filled with water, under a slight oppression. Only after soaking can you start cooking.

Harvesting gobies in a cold way: option 1

Valui should be salted by washing them after soaking again under running water. To get mushrooms with a pleasant taste, it is better to use a wooden barrel. You will also need a certain set of spices. If you use 5 kg of value, then at least 15 g of coarse salt, a dozen peppercorns, a few bay leaves will suffice.

It is correct to salt the mushrooms after the soaked and washed gobies are laid in a thin layer on the bottom of the barrel. They are sprinkled with salt, putting a few peas of allspice and a bay leaf on top. Now you can lay the second layer of mushrooms, more precisely, their hats, again sprinkling with salt. So happy for a row lay all the available bulls. The last layer should be salt.

Now you need to put the base under the oppression on top of the values. They can serve as a ceramic plate, a lid from an enameled pan or a specially prepared circle made of wood. Load is placed on top. After a couple of days, the brine that appears will close the lid. Here it is important to determine whether there is enough allocated juice so that the valui can be completely saturated with it. If there is not enough such juice, then you need to increase the pressure on them by adding a load. If, on the contrary, there is too much, then the excess liquid should be drained by taking it out of the barrel with a ladle or mug.

Mushrooms will be ready not earlier than in one and a half to two months. Given that only the youngest mushrooms and only their caps are used to harvest value for the winter, after the specified time, you can safely eat the resulting treat, flavoring it with fragrant vegetable oil and crumbling fresh herbs.

Option 2: cold pickling in jars

Using another recipe, you can salt the mushrooms for the winter in jars and get a dish with a rather piquant taste. To do this, prepared, soaked and washed mushrooms are boiled in salt water for 20 minutes. After that, they are laid in layers in an enamel pan, sprinkling each layer with salt, sugar, and thinly sliced ​​garlic. You can salt the valui by adding all the ingredients and covering it with a plate on which oppression is placed. If desired, you can add a little cold mushroom broth to the dishes with cams.

To get delicious salty valui for the winter, you will need:

• 10 kg of mushrooms;
• 150 g of salt;
• 50 g of sugar;
• 25 peas of allspice;
• 4-5 heads of garlic.

The time it will take to bring the bulls to full readiness will be 1.5 months. The peculiarity of this salting recipe is that mold may appear on the surface of boiled mushrooms. This must be carefully monitored and immediately removed from the pan. You can prevent this phenomenon by watering the valui laid in the dishes with a small amount of vegetable oil. It is important not only to sterilize glass jars, but also to wash them thoroughly beforehand using baking soda.

You can store mushrooms in the same pan, putting it in the cellar. But this salting recipe allows you to keep the cams in the refrigerator, putting them in sterile jars, pouring them with oil and closing them with a lid.

Hot salting Valuev: option 1

Tips on how to salt valui in a hot way are so diverse that choosing the best recipe can only be done by experience.

In accordance with one of the recipes, in order to prepare the cams for the winter in a hot way, it will be necessary, as usual, to soak them thoroughly for three or even four days, changing the water three times a day. After the due date, all the water must be drained and the bulls boiled in brine for at least 30 minutes.

Salting valuev in a hot way requires preliminary sterilization of the jars, in which the prepared mushrooms will be folded. The boiled cams are thrown back onto a sieve, allowed to drain completely with water, and only when they are practically dry are they placed in prepared hot jars. Salting valuev in this way is carried out by layer-by-layer stacking of mushrooms in jars, with each layer sprinkled with a tablespoon of table salt.

After filling the container to the top, the mushrooms are poured with vegetable oil and covered with screw caps or parchment paper so that there is no air under it. The dish will be ready in two weeks. Before serving, onion sliced ​​​​in half rings is added to the plate and the mushrooms are flavored with vegetable oil. So you can harvest valui for the winter, but you need to store it in a cool cellar or in the refrigerator.

Option 2: Hot pickling with spices

Hot salting of value requires patience and compliance with all the recommendations indicated in the recipe. Experienced chefs insist that it is possible to prepare cams for the winter only in a hot way. It is with this processing that it is possible to cook them juicy, elastic, without bitterness. It's as simple as that.

The peculiarity lies in the fact that salting valuev in this way requires their batch preparation. The recipe says that after soaking and washing, you can’t boil all the mushrooms in the same water at once. Having drained the water after soaking in an enamel bowl, the first portion of the bulls is boiled in salt water. They should float freely in the brine. Throwing the first batch of mushrooms on a sieve, they put a new portion of salt water on the fire and cook the following prepared cams. Cooking time is 20 minutes.

Ready mushrooms, from which water is almost completely glass, are placed in layers in jars, sprinkled with salt and shifted with dill and garlic. After filling the container, water the contents with vegetable oil to avoid mold. It is important to carefully compact each layer, removing all air. Close the jars with screw caps and store in the cellar or in the refrigerator.

Hot-salted valui according to this recipe can be tried no earlier than a month later. Serving on the table, you need to generously pour the contents of the plate with odorous vegetable oil.

Valuy is an agaric mushroom found in almost every region of Russia. Although its value is much less than porcini or saffron mushrooms, the product has been used as food since ancient times. Since the mushroom belongs to conditionally edible plants, in order not to harm health, it is important to know the features of its processing.

Valui mushroom (Russula foetens) from the genus Russula belongs to the Strophariaceae family. Due to its qualities, it has received several names: snotty, goby, fetid russula, plakun mushroom, podtopolnik, cowshed, fist.

edible value

Small specimens have a hat close to a ball of different sizes, the edges of which, bending inward, wrap around the leg. Since even at a young age the fungus can be infected with pests that do not spread further than the stem, it is recommended to pick it out with a knife. Thus, hollow caps-balls are formed that do not contain wormholes.

The older the specimen, the straighter the hat becomes. A hole appears in the center. The diameter of the fleshy cap varies in size depending on age. It can reach 18 cm. The color spectrum ranges from pale yellow to dark ocher. The surface is shiny, mucous to the touch, may crack. Under the cap are brittle plates that change color from white to light brown during life.

The peel on the cap, presented in the form of a thin plate, is easily separated. At high humidity, droplets of a clear liquid appear on the plates, which caused the name snotty or crybaby mushroom. When dried, rusty spots remain on the plates.

The stem of the mushroom is characterized by the presence of a cylindrical or barrel-shaped shape, reaching 12 cm in height and 3.5 cm in diameter. Inside it has several cavities. The older the specimen, the looser the inside. The shade of the stem is lighter than the hat. Brown at the base.

When and how to collect the value mushroom (video)

false value

The mushroom, classified by mycologists as poisonous, has a specific smell, similar to a horseradish plant. Therefore, the false valui was nicknamed the horseradish mushroom.

Despite the similarity with the edible value, it has some significant differences. The hat, which has a diameter of 6 - 8 cm, is characterized by the presence of a slight bulge in the center. Its color is brown or dirty yellow.

The rounded leg is covered with scales, slightly thickened at the bottom and does not have the ring characteristic of most poisonous mushroom crops. Its color matches the color of the hat. The white flesh has a bitter taste and an unpleasant odor.

false value

Where does the valui mushroom grow?

Cowshed is harvested in areas with moderate climatic conditions, in deciduous and mixed forests (regions of the Far Eastern District, Western Siberia, and the North Caucasus). Although the culture can also be found in single specimens, it likes to settle in colonies. Most often, mycelium spreads under aspen, birch, oak, and also under coniferous trees. They prefer damp, shady and low-lying places.

Taste and nutritional value

Only mushroom caps are suitable for cooking various dishes. Although the cowshed is inferior to the taste of white fungus or camelina, it is still considered tasty. Since the flesh of the bull-calf is bitter in taste, in cooking it is used only for pickling and salting.

The cowshed is harvested in areas with temperate climatic conditions, in deciduous and mixed forests

Important! Despite the long soaking procedure for the product, preparing the valuuy for use is worth it, since mushrooms contain many useful components.

Due to the fact that bulls have a low calorie content (29 cal per 100 g) and are able to quickly saturate the body, they are classified as dietary products. Like all mushroom cultures, valui saturate the body with a powerful supply of natural protein used in the structure of cells.

Since valui are 90% water, they do not contain much nutritional value. After heat treatment, moisture evaporates, leaving only valuable substances. In addition to proteins, the composition includes:

• amino acids;
• a small amount of fat and carbohydrates.

Valuy mushroom properties (video)

Terms and rules for collecting values

This agaric mushroom grows from mid-summer to late autumn, regularly throwing out fruiting bodies. Collection of valuya is recommended to be done in moist forests.

Young specimens should be harvested, the plates of which have not yet darkened. Since the leg is often affected by pests, it is not used in the workpiece. The collected mushrooms must be soaked in cold water and kept under oppression in a shaded place for 3 days. Water should be changed twice a day. As a result, the bitterness will go away.

It is forbidden to collect mushrooms in places with polluted ecology, as they absorb harmful and toxic compounds from the environment.

Young specimens of value should be harvested, the plates of which have not yet darkened

How to cook tasty mushrooms valui

There are two ways to salt gobies: cold and hot. After 1.5 months, mushrooms can be eaten. The soaked product is used in the preparation of salads, vinaigrette and frying.

salted mushrooms

The collected valui should be soaked for 3-4 days, changing the water. Then boil for 10 minutes, add salt (300 g of salt per 10 liters of crop), horseradish leaves (3-4 pieces), currants and cherries (20-25) and dill umbrellas (5-6). After 40 days, the mushrooms should be transferred to a container and stored in a cool place (5 - 8 ° C).

canned mushrooms

To harvest a forest product for the winter, it is recommended to use the hot method. Mushrooms must be washed and boiled for 10 minutes. Then strain through a colander and cover with cold water. Cooled raw materials should be placed in a bucket, sprinkling each layer with coarse salt (1.5 cups of salt per bucket of mushrooms). To release the juice along with bitterness, you need to put oppression on top. Insufficient soaking will not eliminate the bitter taste, which will adversely affect the workpiece.. The duration of soaking is not less than 40 days. During this period, the mass must be pierced with a stick.

Top the mushrooms with dill, horseradish, blackcurrant and a clean cloth. After the mushrooms are salted, the moldy cloth with branches must be removed. Place ready-made valui tightly in steamed jars, cover and place in a refrigerator or cellar.

Marinated valui with garlic

Fans of spicy dishes can cook mushrooms with garlic. A rich marinade will positively affect the taste of mushrooms.

1. The harvest washed from sand should be boiled twice for 15 minutes, draining the water after each cooking and rinsing the dishes where the mushrooms are boiled.
2. To prepare the marinade in water (2 l), dissolve salt (3 tablespoons), vinegar.
3. Mix the mushrooms strained through a colander with garlic.
4. Put the cooled mixture into jars, put dill (1 - 2 umbrellas), bay leaf (3 pcs.) And pepper (5 - 6 peas) on top.
5. Pour in brine and close with a capron lid.

Cans can be stored at any temperature. Even if the liquid freezes, the product can be consumed.

Fans of spicy dishes can cook mushrooms with garlic

Caviar from mushrooms

After the bitterness has been removed by soaking, you need to do the following steps:

1. Boil the valui in salted water for 30 minutes (or more).
2. Drain the water.
3. Grind the caps with a meat grinder or blender.
4. Mix with well-fried onions (amount to the taste of the hostess), pepper and salt.

Put the finished mass into sterilized jars and put in the oven for half an hour, heated to 200 degrees. Then seal tightly.

The second way to cook caviar:

1. Mix the chopped forest product with fried onions, add salt, pepper and season with lemon juice.
2. Arrange caviar in prepared hot jars.
3. Close with nylon lids and put in a cold place.

How to pickle valui mushrooms (video)

Cowshed, like other types of mushrooms, provide the body with protein, vitamins and minerals. Since the mushroom culture is a difficult product for digestion, it is not recommended for people with pathologies of the digestive tract, as well as for children under 14 years of age.

We pamper ourselves with mushrooms all summer long. With varying success, however, if the year is dry. But already in September - the mushroom season, forest mushrooms give such a harvest that it is difficult to cope with it. People bring mushrooms from the forest in buckets and baskets, and immediately begin to prepare mushrooms for the winter.

There are a great many ways to harvest mushrooms, but here we will ask ourselves the question of carefully considering only one of them - salting. Methods for salting mushrooms are also different, we will deal with each of them separately.

What kind of mushrooms can not be found in our forests! These are butterflies, and honey mushrooms, and boletus, and boletus, and white, and chanterelles, and volnushki, and greenfinches, and many others. Let's take it for granted that you are well versed in the mushrooms that grow in your area and recognize them by sight. There is no doubt that they are all edible, it remains only to choose the method of salting.

No, well, if there are not many of them, about a couple of kilograms, then you should not start with pickles, you can just fry potatoes with mushrooms, or go to great lengths for julienne. But in the event that you have a bucket or more mushrooms, half measures are indispensable. Let's salt.

Features and pitfalls of pickling mushrooms

Salted mushrooms are a semi-finished product. You can then pickle them, and put them in soup, and fry, and stew, and cook delicious mushroom caviar from them. Salting mushrooms is an effective way to harvest them for the winter. If you strictly follow all the rules, then this is a very safe way. But it is necessary to approach the mushroom pickling procedure very, very responsibly.

There are no contraindications for salting mushrooms, that is, all edible mushrooms can be salted. And volnushki, and smoothies, and greenfinches, and rubella, and girlfriends, and mushrooms, and serushki, and russula, and whites, and valui, and rows, and fiddlers, and bittersweet, and milk mushrooms, and plump, and chanterelles, and other mushrooms , which are many in our forests.

The process of pickling mushrooms itself breaks down into several fundamentally different stages.

1. The stage of preparation of mushrooms, the most time-consuming and tedious. Mushrooms must first be sorted out and divided into varieties. In each individual variety, include mushrooms that require the same processing conditions, as well as a similar taste so that they do not distort each other's pleasant features. For example, together you can pickle mushrooms such as mushrooms and podgrudki, volnushki, russula mushrooms, they can coexist quite peacefully in one jar.

2. At this stage, the mushrooms are cleaned from debris, animals and low-quality parts, as well as simply from dirt. In butter, for example, it is necessary to remove the sticky skin from the hat. After the mushrooms have undergone the first stage of cleaning, they are thoroughly washed from sand and adhering needles under running water. After washing, the mushrooms are soaked. This can be different in time: from 5 hours to a full day for mushrooms such as russula, milk mushrooms and volnushki; porcini mushrooms, boletus, boletus, as well as oak and champignons are soaked overnight; for bitters, black mushrooms, valuevs and fiddlers, it will take from 3 to 5 days altogether. Water during soaking should be periodically changed every 2-3 hours. Mushrooms should be kept in a cool place so as not to initiate the fermentation process. For very dirty mushrooms, preliminary aging in a solution containing 2-3% salt for 3-4 hours is recommended, and only then soaking in ordinary water.

3. This stage is already simpler, but still quite time-consuming. Here mushrooms are cut, and at the same time - a control check of the quality of the initial cleaning. In fact, the second, and also the final, stage of cleaning. We cut only large mushrooms, leave small ones in their original form. All agaric mushrooms are subject to separation of the stem from the cap, and it is permissible to salt mushrooms with or without stems - as you like. In the generally accepted standard, the size of a piece of mushroom should fit in 6x4 cm.

4. Directly salting. Recipes for salting mushrooms are fundamentally different: this is a dry salting, and a hot method of salting mushrooms, and a cold method of salting mushrooms. Not all mushrooms can be salted in any of these ways, each mushroom requires an individual approach. For example, salting mushrooms of saffron mushrooms, as well as russula, may well be done by dry salting, because they do not have a bitter aftertaste. But hot pickling of mushrooms is suitable for all mushrooms, without exception. But there are certain types of mushrooms, such as valui, honey mushrooms, morels and stitches, for which only hot salting of mushrooms is suitable. If other types of salting are applied to such mushrooms, then severe poisoning is possible, up to death.

Dry salting of russula and mushrooms, recipe with photo

Ingredients:

Mushrooms, 1 kg;

Salt, 40 g.

Let us consider in detail the process of dry salting of mushrooms or russula.

1. Mushrooms such as russula and mushrooms are not washed, but simply cleaned with a brush, and then gently wiped with a soft, damp cloth. If you washed them along with other mushrooms, then well, you just need to dry them well before salting.

2. Dry clean mushrooms are placed in jars, glass or ceramic, or in barrels, caps down, in layers, sprinkling each layer of mushrooms with salt. Salt should also be dry, and the layer of mushrooms should not exceed 5-6 cm in thickness.

3. Dishes with mushrooms are covered with a circle with a small load. When, after 3-4 days, the mushrooms release juice and thicken, the dishes can be supplemented with new layers. After the container is completely filled with mushrooms, you need to wait another 7-10 days.

4. After the allotted time, the mushrooms can already be eaten. They are served on the table without additional spices, as mushrooms and russula are distinguished by their own excellent taste and aroma.

Cold salted mushrooms

Ingredients:

Mushrooms, 1 kg;

Salt, 40-50 g;

Salt, for backfilling the bottom of the tank;

Leaves of blackcurrant, horseradish and cherry;

Dill, stems;

Spices such as bay leaf and peppercorns.

Let us consider in more detail how salting mushrooms is carried out in a cold way.

1. Mushrooms, such as mushrooms, milk mushrooms, russula, or others, for which the cold pickling method is acceptable, should first be soaked in cold water for 5-6 hours. If we are dealing with mushrooms, then they do not need soaking, they just need to be washed well.

2. The bottom of the container, glass or enamel, intended for cold salting, is covered with a layer of salt. Put horseradish leaves, cherries and currants, dill stalks on salt. On a layer of herbs, with hats down, we lay a layer of mushrooms, no more than 5-6 cm thick. We fill it with salt, put garlic, pepper and bay leaf.

3. Put salt, herbs, mushrooms and spices in the same order until everything is laid. The last layer on the mushrooms put salt, garlic, spices and leaves with stems. We cover all this with a clean cloth napkin, put a circle and put oppression, not particularly heavy. After a day or two, the release of juice from the mushrooms will begin, the layers will settle and become covered with brine. During this period, apparently, you will have to slightly weight the load. If mold appears, then the load and the circle are washed, and the fabric is replaced with a clean and dry one.

The ripening period of mushrooms salted in this way lasts 30-40 days, or one and a half months. The container with mushrooms should always be in a cold place, especially after ripening. Mushrooms salted in this way are stored well, they are hard and crunchy, retain an indescribable mushroom aroma.

Hot salted mushrooms

Ingredients:

Mushrooms, 1 kg;

Salt, 40-50 g;

Seasonings such as tarragon, dill and horseradish;

Water, 1 cup tea.

There are 2 ways to hot pickle mushrooms. Depending on the type of mushrooms, the method of salting also changes. Some mushrooms do not behave very decently, even those that have been known for a long time. For example, pickling of pig mushrooms is not described here, since earlier this mushroom was classified as conditionally edible, and then, after the discovery of numerous sluggish poisonings with this mushroom, it was officially classified as poisonous in Russia. But those mushrooms that are listed here in all recipes can be salted fearlessly, especially if it is salting mushrooms in a hot way . So, consider two methods of salting in a hot version. Both methods are tied to the specific types of mushrooms for which they are intended.

Valuy mushroom, salting the first way. This method is used for mushrooms such as volushki, valui, russula, milk mushrooms.

1. Mushrooms are prepared for salting in the standard way, that is, they are cleaned, washed, soaked, cut.

2. After that, the prepared mushrooms are placed in salted boiling water, in which they are cooked until cooked, that is, until they themselves settle to the bottom of the pan. It's about 20-30 minutes.

3. Mushrooms cooked until cooked are thrown into a colander, put under a stream of cold running water, washed, and allowed to drain.

4. Spread the mushrooms in a special dish, sprinkling with salt and shifting with seasonings. From above, as expected, cover with a clean cloth, put a circle with a load. The container is kept in the cold for 6 to 8 days, after which the mushrooms are tried. They should be ready by now.

White mushroom, pickling the second way. This method is used if we have mushrooms such as porcini, duboviki, boletus, boletus, boletus, honey mushrooms, mossiness mushrooms.

1. Mushrooms are prepared for salting in the standard way.

2. Prepared mushrooms, as in the first method, are dipped in boiling water with salt, in the ratio indicated in the recipe. It is necessary to cook until cooked, that is, until the mushrooms sink to the bottom of the pan.

3. Banks for mushrooms at this time are washed and sterilized, vegetable oil is brought to a boil and kept in this state.

4. Hot mushrooms, just removed from the fire, are laid out in jars, a layer of boiled vegetable oil is poured on top. Each jar is tied with paper and cooled.

5. Mushrooms salted in this way are stored in a cold place, they are used as a preparation for preparing other dishes, such as all kinds of mushroom soups. It is also possible to prepare independent dishes based on such mushrooms, that is, mushrooms can be subjected to secondary processing - frying, stewing, even pickling.

Some nuances of salting mushrooms, with a photo

Whatever method you use when pickling mushrooms, you still need dishes where these mushrooms are for a long time, and even under the influence of salt, that is, in an aggressive environment. Therefore, the requirements for dishes are very serious. It should be dishes that are easy to clean, and the material for it should be glass or enamel. The neck of such dishes should be wide, convenient for placing a mug and oppression.

Or it could be a spruce or hardwood wooden tub. Such a tub must be carefully looked after. After it is freed from the mushrooms salted in it, the tub is soaked in water for 10-15 days, and the water must be changed every 2-3 days. After soaking, the tub is steamed with lye, that is, with soda ash. Soda take 50 g for every 10 liters of water. You can steam the tub without soda, and instead take juniper branches. After that, the tub must be dried. See how difficult it is. Therefore, now they prefer to use tubs made of plastic, they are much easier to wash.

Mushrooms must be handled with care and additional measures must be taken to prevent poisoning. So, if there is heat during the processing of mushrooms and the cold salting process, it would be better if you blanch the mushrooms before salting. It's simple: after the mushrooms have been soaked, they are put in a colander and dipped in boiling water for 3-5 minutes, and then, without removing it from the colander, they are washed with cold running water. And the salting process is continued after the mushrooms have completely cooled. Blanching eliminates the risk of souring and accelerates the ripening of mushrooms, and after 7-10 days they can already be served at the table.

With hot methods of pickling mushrooms, you need to pay attention to one subtle point: if there are a lot of mushrooms and they require cooking in more than one go, then each time put the next portion of mushrooms in clean water. If you use the same water, then the saturation of this water will not allow bitterness to come out of the next portion of mushrooms, and their color will not brighten, but remain dark.

Store pickled mushrooms at a low temperature, from zero to 4 degrees Celsius, that is, in the refrigerator. Salted mushrooms are prepared as a semi-finished product, so they should be prepared for further cooking - rinse in cold water, or, better, soak in it to remove excess salt. And then you can fry, and stew, and cook soup. Or you can put it in a salad.

Connoisseurs say that lamellar mushrooms, such as milk mushrooms, mushrooms, volushki and russula, are especially well suited for salting. As for the ratio of mushrooms and salt, then:

With dry salting, 1 kg of mushrooms should have 40 g of salt, or 6%;

When pickling hot, as well as cold, the most successful is the ratio of 3.5% to 4.5% by weight of salt to the weight of mushrooms.

Salting mushrooms at home, recipe with video

Let's try to salt the mushrooms collected in the forest so that they are preserved for the winter. It's not so easy. Previously, when there were spacious cellars in every household, it was possible to salt in tubs without blocking the access of air to mushrooms, and, therefore, without provoking the occurrence of the causative agent of botulism. Now the cellars are tight, and we have to pickle mushrooms in jars. Let's see what we can do.

Ingredients:

Mushrooms, chanterelles and some porcini;

Vinegar essence 70 percent.

Mushroom pickers say that picking mushrooms while wandering through the forest is fun, but cleaning them and bringing them to mind is boring, but necessary. Consider the process of salting mushrooms for the winter in more detail, in stages.

1. We shake out the collected mushrooms on the table and sort them out. We put good, clean mushrooms without damage in a large bowl, remove the needles, spiders and snails, remove the damaged parts. Throw away overripe, wormy mushrooms.

2. We soak the sorted mushrooms for several hours, sometimes for the night, if there is no strength to mess with them today. After a hike in the forest, you get tired after all, but here it is painstaking work. When the soaking time has passed, we perform a quality control check of the selected mushrooms. To do this, we take them out of the water and revise, sometimes we find a low-quality piece of mushroom - we remove it. Pour out the remaining water with floating debris, as well as drain the remaining water from the pot with mushrooms prepared for cooking.

3. Simultaneously with the control check of the purity of the mushrooms, we adjust them to one size. That is, we do not touch small mushrooms, but cut large ones into pieces. We are preparing chanterelles for salting, and in order to make the final product better, we add several large porcini mushrooms to the chanterelles. Of course, we cut them into pieces and put them in a common pan. The presence of porcini mushrooms in chanterelles gives a special aroma and taste to the whole salting.

4. The mushrooms collected in the pan, prepared for cooking, are decanted again and pour clean water into it, about one tea glass per 3-4 kg of mushrooms. The fact is that the mushrooms, while soaking, have taken on water, and during cooking, this water will be released from them into the brine. And we need brine to fill them with mushrooms in jars, but not in excessive quantities. Because we still have salting of chanterelle mushrooms, and not harvesting brine in jars. Therefore, the jars should contain mostly mushrooms, and just enough brine to cover the mushrooms. We put the pan on the fire and slowly boil the mushrooms for 10-15 minutes. Now it's time to put the salt in the pan.

5. We put enough salt so that the mushrooms are a little oversalted, because salt is a good preservative. And the mushrooms, after the jar is open in winter, get wet, washed, spices will be added to them, and they will also have to be added. Approximately it turns out that salt should be put 3 tablespoons with a slide for 4.5 liter volume of mushrooms with water. When the salt is put in the pan, boil the mushrooms over low heat for another 10-15 minutes.

6. While the mushrooms are cooking, prepare the container: wash and boil the jars, boil the lids separately.

7. We remove the pan with mushrooms from the heat and begin to lay out the mushrooms in jars. We put the mushrooms on the shoulders, pour the brine on top and leave room for the vinegar essence.

8. We put vinegar essence at the rate of 1% of the volume of the can. Pour it, in our case - 2 teaspoons of essence per jar with a volume of 0.7-0.8 liters. Vinegar do not be afraid to put more, in order to avoid the development of the botulism microbe in the jar. When you open the jar, soak the mushrooms to normal acidity and salinity, because what we are doing now is a semi-finished product. It still needs to be worked on before it can be brought to the table.

9. After adding vinegar to the jar, lightly stir the mushrooms in the jar so that the vinegar gets inside and does not immediately corrode the lid. We twist the boiled lids, listen to see if the air hisses, being drawn into the jar, if it is turned upside down. If no hiss is heard, put the jar upside down on a towel. When all the mushrooms are placed in jars, we cover them all with another towel, or even a blanket, so that the preservation processes continue longer.

When you open the jar in winter, you need to remove the mushrooms from it, rinse with cold water, pour the mushrooms again with clean water. It is necessary that excess salt and acid come out of the mushrooms. Therefore, you change the water, try the mushrooms and determine the moment when they are ready to eat. Drain the water, add cinnamon and other spices, oils - and on the table.

So, all the ways of salting mushrooms are outlined. All of them are interesting, all have the right to life, only they must be applied correctly so as not to harm. Mushrooms are an unusual thing, it requires special treatment. We tried to draw your attention to the nuances and subtle issues of pickling mushrooms. Therefore, with a responsible approach to this issue, you will not experience any difficulties, but in the end you will get an excellent preparation for the winter.

Widely distributed in birch and coniferous forests. They mostly grow in groups. Rising 7-10 cm from the soil surface, the fungus has a dense grayish-white stem and a brown-orange sloping hat. The smell of valui is a mixture of dampness and Christmas tree bitterness. Young mushrooms tend to secrete drops of liquid on the surface of the cap. Another common name for Valuev is "bull-calves".

Having prepared salted valui, the recipe of which is quite simple, you can surprise any guest with a dish. And he will never guess what he was treated to. But it is important to remember that gobies are conditionally edible mushrooms. Therefore, other ways of using valuev can provoke acute poisoning, even death.

Valui are salty. Recipe

The secret of this dish lies in the correct technological sequence of all processes. To begin with, the mushrooms are washed well several times under cold running water, cleaning them of dirt and debris. Then, from the surface of the cap, the skin is peeled off with a knife at an angle of 45 degrees, in which sources of bitterness are concentrated. After all the manipulations done, before the salting of the value is carried out, they must be thoroughly soaked in cold water, which must be changed every 5 hours. After this procedure, the mushroom will stop bitter and will be much softer.

After a long soaking process, you can proceed to the next step - cooking. Boil the mushrooms over moderate heat for 20-30 minutes with the addition of salt, after which they are taken out of the water and allowed to dry well. Next, we prepare glass containers, previously steam-sterilized, and lay out the gobies, alternating a layer of mushroom and a layer of salt. You can add bay leaf and black pepper, so salted valui will be more saturated in taste. After that, the containers are closed with lids or sent to a cold place.

Why are valui dangerous?

There are recipes that involve eating gobies as food immediately after a two-week pickling. But be careful and never let children try mushrooms. The child's body is not able to produce special enzymes for the digestion of these products, which leads to severe intoxication. Treatment and consequences do not bode well, therefore, in order to protect the child, you should not give him dishes from them under any pretext. You should also control that children secretly from adults do not eat mushrooms themselves, because kids, as you know, are not able to assess the seriousness of the situation and most often strive to do what is strictly forbidden. You can use valui after two months of salting.

Mindfulness is the first rule in cooking

As you can see, in order to cook salty valui, the recipe must be followed exactly, since the slightest deviation from the technology or the desire to add your own zest can lead to unpleasant consequences. But a properly prepared dish of gobies, due to its wonderful taste, will not leave anyone indifferent. Salted valui, the recipe for which can be found in any cookbook, can be an excellent dish on any holiday table if strict processing rules are followed.