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Those housewives who know how to salt value mushrooms for the winter always manage to treat their family and friends with a delicious snack. Although these fruiting bodies are not very popular, if they are skillfully prepared, their beneficial properties and taste can be appreciated. Fans of "quiet hunting" assure that collecting value and harvesting them is a fascinating, but at the same time, responsible business. Therefore, before you learn how to salt the value at home, you need to familiarize yourself with the recipes and instructions of specialists.

There are 2 ways to pickle valuev: cold and hot. Regardless of which option you use, cooked mushrooms will be a real delicacy on your table. However, there are secrets here too: the peculiarity of these fruiting bodies is the bitterness in the pulp. Therefore, to get rid of it, the mushrooms are soaked for 3 days. In this case, 3-4 times you need to change the water to colder. After this procedure, the valuei can be used for further processing: fry, salt, marinate, stew and even bake.

This article will consider 5 recipes for salting valuev in a cold way and 5 in a hot way.

Cold salted value recipe for the winter

Cold salted value recipe is a great option for preparing an appetizer for a festive table.

• 5 kg of main product;
• 200 g of salt;
• 7 dill umbrellas;
• 5 bay leaves;
• Currant leaves.

The description of the primary processing in this recipe will be fundamental for all salting described in the following methods.

How to salt the value in a cold way so that the final result of the product is tasty and harmless to your health?

Remove the foil from the mushroom caps with a knife, cut off a significant part of the stem. Rinse in plenty of water to rid the fruit body of sand and earth. Pour with cool water and leave for 3-4 days to soak from bitterness (change water 2-3 times every day ).

Usually salting of Valuev mushrooms for the winter is done in jars. Therefore, on the bottom of glass containers you need to lay out black currant leaves, dill umbrellas and a layer of salt.

Transfer the value from the water to a sieve to drain well. Spread the mushrooms in layers in jars, sprinkle with salt and dill. Spread currant leaves on top, press down well and cover with gauze folded several times.

After about 6 days, brine begins to appear in the jars. If it is not enough and it does not completely cover the mushrooms, you need to increase the load. You can also add some cold boiled water.

Salted mushrooms are stored in a cool, dark room, the temperature of which does not exceed + 10 ° С. After 40-50 days, the value is ready for use. They can be seasoned with sour cream, as well as vegetable oil in combination with finely chopped green onions.

How to cold salt the value at home

In this recipe for salting Valuev in a cold way, it is better to take an enamel pan, and then put the mushrooms in jars and close.

• 3 kg of main product;
• 150 g of salt;
• 10 cherry leaves;
• 2 horseradish leaves;
• 3 bay leaves;
• 10 black peppercorns.

Cold salting of valuev is divided into several stages:

1. After preliminary cleaning, conditionally edible mushrooms are poured with water for 3 days to remove bitterness from them.
2. The used water is drained, and the fruit bodies are laid out on a sieve to drain and dry.
3. A layer of salt is poured onto the bottom of an enamel pot, cherry and horseradish leaves are spread.
4. Next, lay out a layer of mushrooms with caps down, its thickness should not exceed 5 cm.
5. Sprinkle on top with chopped garlic, salt, bay leaves and pepper.
6. The last layer is laid out with salt, spicy leaves and covered with a clean kitchen napkin.
7. Cover with a large inverted plate and press down with a load so that the Valui settle down and let the juice out.
8. After 20 days, when the mushrooms are covered with brine, they are transferred to glass jars, filled with the same brine.
9. They are closed with tight plastic lids and placed on the shelves in the basement.
10. After 2 months, the mushrooms are completely ready for consumption.

Cold salting of valuev for the winter in glass jars

This method, showing how to salt the value for the winter in banks, differs from the previous ones. In this case, immediately before salting, the mushrooms need to be blanched in boiling water.

• 4 kg of main product;
• 180 g salt;
• 1 tbsp. l. dill seeds;
• 8 carnation buds;
• 2 horseradish leaves.

The recipe for cold pickling Valuev mushrooms requires a detailed description.

1. After preliminary cleaning, we wash the mushrooms in a large amount of water so that all the sand comes out of them.
2. Fill with water and leave for 2-3 days to get soaked from bitterness.
3. Put the mushrooms in a colander and put them in boiling water for 5 minutes. The blanching process protects the values ​​from souring in salty form.
4. We rinse immediately in cold water and put on a sieve so that it glazes and dries well.
5. Put torn horseradish leaves on the bottom of sterilized bottles, pour a thin layer of salt.
6. Put a layer of mushrooms on top and sprinkle with salt and other spices indicated in the recipe.
7. Similarly, we fill the jars to the very top, sprinkling with salt and spices.
8. Press down and pour 1 tbsp. cold boiled water.
9. We close it with lids and take it to the basement.
10. We store at a temperature not higher than + 10 ° С in order to eliminate the risk of acidification of the workpiece. After 15 days, the mushroom snack can be put on the table and treated to your guests.

Salting Valuev with cherry and oak leaves

The recipe for pickling Valuev mushrooms for the winter in this way will appeal to everyone: the mushrooms are crispy, hard and amazingly tasty. The spices and herbs offered in the recipe make the dish original.

• 3 kg of main product;
• 150 g of salt;
• 1 tsp coriander seeds;
• Cherry and oak leaves.

Salting of valuey for the winter, carried out in a cold way, should be divided into stages.

1. Once the mushrooms have been cleaned and washed, they are poured with cold water for 3 days.
2. Then put in portions in a colander and dipped in boiling salted water for 7 minutes.
3. Distribute in a thin layer on a sieve to drain off excess liquid for 10-15 minutes.
4. At the bottom of any glass or enamel container, clean cherry and oak leaves are laid out, which will give the mushrooms elasticity.
5. Pour a thin layer of salt and distribute a small part of the mushrooms to a height of no more than 6 cm.
6. Sprinkle with salt and coriander seeds on top.
7. Lay out all the mushrooms available and use all the spices.
8. The last layer should be salt, as well as cherry and oak leaves.
9. Press the mushrooms, cover with a gauze napkin and put a load on top so that the mushrooms let the juice out.
10. After 1.5-2 months, the mushrooms are completely ready for consumption, although some begin to eat them after 20-25 days.

Recipe for cold salting of Valuev mushrooms at home

This method of salting valuev at home involves not only soaking for several days, but also a little boiling. This will completely protect the further preparation of value mushrooms with cold salting.

• 3 kg of main product;
• 150 g of salt;
• 1 tsp citric acid;
• ½ tsp cumin;
• 2 tsp oregano;
• Horseradish leaves;
• 5 cloves of garlic.

1. After preliminary cleaning and soaking, the valuei mushrooms are placed in boiling water.
2. Pour 1 tbsp. l. salts and citric acid, boil for 15 minutes and remove in a colander.
3. Horseradish leaves and a thin layer of salt are spread on the bottom of the cans.
4. Next comes a layer of mushrooms and a layer of all the spices.
5. Having laid out all the fruit bodies together with spices and sprinkling each layer with salt, press down the mass with your hands, cover with a gauze napkin and put the load.
6. Within a few days, the mushrooms settle and release the juice, covering all layers with brine.
7. Once a week, you need to look through the containers with mushrooms, and if mold appears, remove it, and wash the gauze in hot water and cover the mushrooms again.

The next 5 recipes will tell you how to salt the value for the winter in a hot way.

How to salt valui mushrooms hot (with video)

This method helps to get a quick snack and put the mushrooms on the table as early as 10 days after salting.

• 3 kg of main product;
• 150-180 g of salt;
• 4 onions;
• 3 tbsp. l. chopped horseradish root;
• 4 dill umbrellas.

We suggest watching a video showing how to salt value mushrooms in a hot way:

1. Peel the valui, cut off the legs and add water for 5-7 hours to remove the bitterness.
2. Boil water and put soaked mushrooms in it.
3. Cook for 30 minutes, constantly removing the foam from the surface.
4. Remove, put in a colander and rinse with cold water.
5. Put in a large container, sprinkle with salt and all the spices (cut the onion in half rings), mix well with your hands.
6. Arrange in sterilized jars, place the load from a plastic water bottle on top and take it to the basement.

After a few days, you can treat your family and friends to value.

Recipe for hot salting of Valuev mushrooms for the winter in jars

If you do not have wooden or ceramic barrels on your farm, then a recipe showing how to salt valuei mushrooms is suitable for glass jars.

• 2 kg of main product;
• 4 tbsp. water;
• Vegetable oil;
• 100 g of salt.

Salting Valuev mushrooms at home follows the following pattern:

1. Fruit bodies first need to be cleaned of forest debris, then soak for 5-8 hours in cold water, put on a sieve.
2. Pour the water indicated in the recipe into an enamel pot, let it boil and add salt.
3. Dip the mushrooms in boiling water and simmer for 20-25 minutes over low heat, constantly removing the foam.
4. Distribute boiled valui into sterilized jars and pour in 3 tbsp. l. boiled vegetable oil.
5. Allow the mushrooms to cool, tie with parchment paper, tie with a tourniquet and put in a cool room.
6. Such a blank can later serve for pickling, and also be used for preparing first courses.

Hot salting of valuev with barberry

Salting value jars for the winter is a great way to get a quick snack for unexpected guests. Mushrooms cooked with hot salting will go well with alcoholic drinks and complement main dishes.

• 3 kg of main product;
• 150-170 g of salt;
• Black currant leaves;
• 1 tsp barberry;
• Dill sprigs.

How to salt the value in jars correctly, will tell you a detailed description of the recipe.

1. The mushrooms are washed and cleaned, filled with cold water for 5 hours. During this period, it is recommended to change the liquid 2-3 times.
2. After soaking, the fruit bodies are again poured with water, allowed to boil over medium heat and boiled for 20 minutes, removing the foam.
3. The broth is drained, the mushrooms are allowed to drain and cool.
4. Spread in a large bowl, pour out all the salt and spices, mix thoroughly with your hands.
5. Leave for 3-5 hours, stirring the whole mass from time to time to melt the salt crystals.
6. They are placed in prepared jars under the very neck, pressed down and placed the load (a plastic bottle filled with water can act as a load).
7. They are taken out to a cool room for long-term storage.
8. After a while, juice should begin to stand out from the workpiece, which will gradually overflow over the edge of the jar. This will help remove the remaining bitterness from the fruit bodies. Several times a week, a clean wooden stick (to the very bottom) should be dipped into the jar to enrich the mushrooms with oxygen.
9. The load is changed to a lighter one, and the salting continues. In total, the process lasts 30 days from the moment the mushrooms are placed in jars.

Hot salting of valuevs with garlic and dill

The following recipe for making salted value for the winter in a hot way gives tangible advantages for a snack. The first - after boiling, the bitter taste disappears, as well as an unpleasant mealy smell.Second, the salting period of mushrooms is much shorter than with cold salting.

• 2 kg of main product;
• 120 g salt;
• 10 cloves of garlic;
• 5 carnation buds;
• 1 tbsp. l. dry dill;
• Black and red currant leaves.

Cooking Valuev mushrooms for the winter with hot salting will only speed up the wait for a delicious snack. Literally in 10-12 days, the mushroom dish will be ready, and you can replenish and diversify your daily diet.

1. Clean the wali, rinse, cut off the legs and add water to soak for 2 days.
2. Boil mushrooms in salted water for 30 minutes and put on a sieve or colander to drain.
3. After cooling, distribute the product in layers into jars, sprinkling each level with salt and spices from the recipe.
4. The last layer of mushrooms is sprinkled with salt and covered with black and red currant leaves.
5. Cover with gauze on top and put a load so that the Valui let in the juice.
6. As soon as the mushrooms settle and the brine appears, you can add a new portion of the fruit bodies to the jars, also sprinkling with salt and spices.
7. Take the cans to the basement and store at a temperature not exceeding + 10 ° С.

Hot salting of Valuev mushrooms for the winter

Salting valuevs in glass jars for storage for the winter will require every housewife to follow all the recommendations and a little patience. In this case, you will get an appetizing and aromatic snack.

• 3 kg of main product;
• 150 g of salt;
• Dill sprigs;
• 10 cloves of garlic;
• 7 bay leaves;
• Vegetable oil.

How to properly salt value mushrooms in a hot way, will show a step-by-step description.

1. After 2 days of soaking, the mushrooms are boiled in salted water for 30 minutes, constantly removing the dirty foam from the surface. There should be enough water for the Valui to swim freely in it.
2. The mushrooms are thrown onto a sieve, washed with hot water and allowed to drain completely.
3. The finished main ingredient is placed in layers in jars, alternating with salt, dill sprigs, diced garlic and bay leaves.
4. After filling completely sterilized jars, the mushrooms are tamped well to remove air pockets.
5. Pour boiled vegetable oil (for 1 liter of a jar of mushrooms you need 3 tablespoons of oil).
6. Close with tight plastic lids and refrigerate.

This salting recipe allows you to taste the value after 20 days.