How to salt valui at home

Valui (gobies, mushrooms, flies, fists) - mushrooms, the taste of which is estimated as bitter, tart. Their edibility is questioned, but their pickling is gaining popularity, as they often catch the eye of mushroom pickers in the Far Eastern and Northern regions.

Before salt valuy for the winter, they peel off them and soak or boil for a long time. In this way, the bitterness contained in the hat is removed. Compliance with salting will provide an improved taste. Moreover, salty valuy are preferred by some consumers more than any champignons, lines or waves.

Edible value or not?

Valui - conditionally edible mushrooms: due to the caustic taste, it takes a long cooking time before eating. This kind of edibility is black breasts and autumn mushrooms, whose taste is rated as extremely positive. Young valuables with a hat diameter of not more than 7 cm are suitable for use.

It is important to evaluate the place of growth - the valui have the property of being absorbed by toxic substances of the soil, so the collection must be done in ecologically clean areas.

In western countries, valui are inedible mushrooms. In Russia, they are salted, pickled, prepared caviar, added to salads. Valui are perfectly combined with potato or vegetable side dishes.

In residents of Western Siberia, salted valui served to guests are a sign of respect.

Calorie content

Valui - low-calorie, calorie content is 28 kcal per 100 grams. Valui is rich in protein, B vitamins, useful minerals calcium, iron, manganese, potassium, sodium.

The classic way of salting for the winter

• Valui washed by running water. Peel off the hats.
• Then they are placed in enameled or glass dishes, filled with clean cold water. The soaking process lasts from 3 to 5 days with a complete change of water 1 time per day.
• Further recipe depends on the selected method of salting - cold or hot.

Hot way

The hot method is the most common and is recommended as the main method of pickling the value.

• Fresh valui - 2 kg;
• Salt - 120 g;
• Bay leaves, allspice black peas - to taste.

1. After soaking, boil in salt water for 25 minutes. Remove foam during boiling from the surface of the water.
2. Put in a colander, let the water drain, rinse with running water.
3. Cut into pieces no larger than 3 cm.
4. In a sterilized container, pour black allspice peppers, bay leaves and spread the valuy in layers, pouring each layer with salt.
5. Seal the container tightly, allow to cool, then clean it in a dark, cold place. Eating is possible no earlier than 15 days.

Cold way

For the cold method, it is preferable to use a wooden barrel.

• Raw Values ​​- 5 kg;
• Coarse salt - 200 g;
• Bay leaves, allspice black peas - to taste.

1. After soaking, rinse the mushrooms with running water.
2. Put the valui on the bottom of the barrel, pouring each layer with salt, add pepper and bay leaf. Sprinkle the last layer with salt. Spread before reaching the edge of the barrel by 5 cm.
3. Put on the top layer the base for oppression - a ceramic plate, a lid. Lay the load on top.
4. If after 2 days the base for oppression is not covered with mushroom juice, it is necessary to increase the weight of the cargo.
5. Eating is possible after 1.5-2 months.

Serve decorated with herbs, onions, flavored with vegetable or olive oil.

How to pickle valui in jars correctly

per 1 liter jar:

• Fresh Valui - 2 kg;
• Salt - 50 g;
• Sugar - 1.5 tbsp. l .;
• Black peppercorns - 5 pcs.;
• Allspice peas - 2 pcs.;
• Clove - 3 pcs.;
• Mustard Seed - 0.5 tsp;
• Bay leaf - 3 pcs.

1. Mushrooms soak in salt water in an enamel bowl for 4 days with a water change every day.
2. Boil in salt water for 20 minutes, removing the foam.
3. Prepare the marinade: 1.5 tbsp. Is added to 1 liter of water. l sugar, 1 tbsp. l salt.
4. Add the valui to the boiling marinade and cook for 20 minutes.
5. Arrange in sterile jars, add spices, tightly close the jars with a lid, turn upside down, wrap them with a blanket for 1 day.

Store in a dark, cool place.

Useful Tips

1. With a large number of values, they are divided into several portions and each portion is cooked in clean salt water. Otherwise, when cooking in the same solution, they darken, bitterness remains.
2. Optimum serving of salted mushrooms - mix with thinly sliced ​​onion rings, vegetable oil and parsley.
3. In no case, when salting, do not use glassware with icing, galvanized to avoid a chemical reaction.
4. When unfolding salted mushrooms fill the container up to the neck with salting jars; put currant or horseradish leaves to the remaining space to the lid. Thus, oppression is created inside the jar.

The taste of value is rightly compared with the taste of mushrooms. With a competent approach to pickling at home, valuy will become a delicacy for the festive table.

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