How to salt and pickle valui hot

Valui are considered conditionally edible mushrooms that are found in every forest in our country. Mushroom pickers with experience have known about the taste and useful properties of these fruiting bodies, but novice lovers of the “quiet hunt” try to avoid collecting valuy because of the bitter taste of the pulp.

It is worth noting that valuy in every sense is a valuable product that can replace even meat. It is used in almost all processing processes, including preservation for long-term storage. The most suitable harvesting option for the winter will be salting the valuables in a hot way. In addition, pickling is no less popular.

It is better to use young and sturdy mushrooms for hot cooking of the values ​​in a hot way, since in old specimens the leg is almost completely damaged by insects. It should be noted that the hot method of pickling the value, as well as pickling, completely remove the characteristic bitterness from the fruit bodies.

In our article, every housewife will be able to find out information about how to cook valuy using the hot method of pickling and pickling. This preparation is perfect for a festive feast and will be a good addition to the main dishes. However, before cooking, these mushrooms must undergo not only the initial treatment, but also soaking for 2-4 days.

How to salt valui for the winter hot way in banks

Salty values ​​cooked hot at home are not tricky. But your zeal and patience will be fully rewarded, because such a delicious snack will always enjoy “respect” at the table.

• 3 kg of value;
• 6 tbsp. water;
• 3.5 tbsp. l salts;
• 2 tbsp. l grated horseradish root;
• 3 bay leaves;
• 7-10 peas of black pepper;
• Blackcurrant leaves.

A detailed description of the recipe will show how to salt the valui in a hot way:

Hot salting recipe in jars

The recipe for salt pickling in a hot way with the addition of coriander will appeal to all your close and invited guests. This option will require more time and effort from you, but the result is worth it.

• 2 kg of value;
• 5 tbsp. filtered water;
• 2.5 tbsp. l salts;
• 1 tsp coriander;
• 5-8 pcs. black pepper;
• 9 garlic cloves;
• 3 bay leaves;

The hot method of pickling the value mushrooms is carried out according to a phased description.

1. We clean the mushrooms from forest debris, cut off the legs, rinse and fill with cold water for 3 days.
2. We take out and spread in water, boil for 25-30 minutes, stirring regularly and removing foam.
3. Lean back onto the sieve and let it drain completely.
4. We prepare the brine: in water we combine all the spices and spices, except for garlic cloves, and bring to a boil.
5. We introduce the valui, cook for 20 minutes over low heat, remove it with a slotted spoon and distribute into sterilized jars, pouring with chopped garlic.
6. Filter the brine, fill the cans almost at the very neck and close with tight lids.
7. We take it out in a cool room, store no more than 8 months.

Hot pickling of value mushrooms for the winter

Valui mushrooms, cooked in a hot way of salting, are aromatic and tasty thanks to a spice such as cloves. It will enrich the taste of the finished product and give it piquancy.

• 3 kg of value;
• 2.5 tbsp. l salts;
• 8 clove buds;
• 6 pcs black pepper;
• 3 bay leaves.

Hot salt pickling is carried out according to a step-by-step description.

1. After preliminary cleaning, the valui is poured for soaking for 3 days, so that all the bitterness comes out.
2. Boil in salted water, lay on a sieve and allow to drain.
3. Valui is combined in a large bowl with all the spices and salt, mixed by hand and left for 3 hours.
4. They are laid out in sterilized jars, pressed tightly with their hands and poured with the juice that the mushrooms started.
5. Close tight caps and put in the refrigerator.

Valui will salt out after 10 days, however, the harvest reaches its full taste only after 30 days.

Hot salting for winter in banks

Quite often, the salting of value in a hot way is carried out in banks. We offer you a recipe with the addition of onions, it will be ready for use in a week.

• 3 kg of value;
• 150 g of salt;
• 5 onions;
• 2 tbsp. l grated horseradish;
• 3 dill umbrellas;
• 4 bay leaves.

How to salt valui for the winter hot way, you can learn from the detailed description of the recipe.

1. Valui is cleaned, legs are cut off, washed in a large amount of water and poured for 5-7 hours to remove the bitter taste of mushrooms.
2. Water is poured into the pan, allowed to boil and the soaked mushrooms are laid out in it.
3. Boil for 25-30 minutes, occasionally removing foam.
4. They are taken out with a slotted spoon, laid out in a colander and washed in cold water.
5. Spread in a bowl, sprinkle with salt, chopped onion in half rings, all the spices, and then mix by hand.
6. Distribute into prepared cans, press firmly with your hands and put the load on top (a plastic bottle of water).
7. They take them out to a cool room, and after a few days they treat their friends and relatives with an amazing snack.

How to salt the valuy in the hot way

If you live in an apartment, then the recipe for pickling the valuables for the winter in a hot way you will certainly enjoy. In this case, vegetable oil is added, and the workpiece itself is stored in glass jars.

• 3 kg of value;
• 5 tbsp. filtered water;
• Vegetable oil;
• 150 g of salt.

How to properly salt the valui in a hot way to make the dish fragrant and mouth-watering?

1. Mushrooms are washed in a large amount of water, legs are cut off.
2. They are poured with cold water and left for 2 days for soaking.
3. Lean back onto a drip sieve and refill with the water specified in the recipe.
4. Mushrooms are boiled for 20 minutes, salt is poured, and again boiled for 10 minutes.
5. Values ​​are distributed in prepared sterile jars and poured on top of 4 tbsp. l boiled vegetable oil.
6. Banks are closed with parchment paper, tied with a thick tourniquet and left to cool.
7. The workpiece is taken out in a cold room and stored for no more than 6-7 months at a temperature of + 8 ° C.

A hot way of pickling the values ​​at home with garlic

Processing of values ​​at home using hot salting is a good opportunity to get a quick snack for the coming holidays. This dish can be a side dish for boiled potatoes or meat.

• 3 kg of value;
• 150 g of salt;
• 12 cloves of garlic;
• 1 tbsp. l (without top) dill seeds;
• Leaves of cherry and blackcurrant.

This option of cooking a delicious snack can please not only you, but also your invited guests. After about 2 weeks, the mushroom harvest will saline well and will be ready for use. How to salt the valui in a hot way in jars of garlic, a step by step recipe will show.

1. Valui is cleaned of forest debris: grass, moss, leaves, leaves, washed, cut legs and pour water.
2. Leave for 3 days to remove bitterness from mushrooms, while changing water 3 times a day.
3. After soaking, the fruiting bodies are boiled in salted water for 25-30 minutes and removed to a sieve or colander so that the glass is excess liquid.
4. After draining, the mushrooms are distributed in jars, sprinkled with salt and spices from the recipe (finely chop the garlic into cubes with a knife).
5. The top layer of mushrooms is pressed tightly with your hands, sprinkled with a layer of salt and covered with leaves of cherry and currant.
6. Cover the top of the can with a clean gauze napkin and put the load on top. A plastic bottle filled with water may act as a load.
7. Banks are taken out in a cold, dark room and stored for no more than 6-7 months.

How to marinate valui hot for the winter

How to pickle valui in a hot way to protect yourself and your family from poisoning? To do this, you need to follow some recommendations described in step-by-step instructions. A little of your patience and care for loved ones, and a delicious appetizer will surprise all eaters at the festive table.

Hot pickled valui will decorate any festive feast at any time of the year. The unique spicy aroma of mushroom snacks is difficult to find in other products.

• 2 kg of value;
• 2 tbsp. l Sahara;
• 1.5 tbsp. l salts;
• 4 buds of cloves;
• 1 tbsp. l mustard seeds;
• 7-9 peas of black pepper;
• 5 peas of allspice;
• 3 bay leaves;
• 60 ml of 9% vinegar.

1. Rinse the valui in large quantities of water several times, removing them from the sand.
2. Pour cold water for 5-6 hours and leave to soak, which will relieve bitterness.
3. Mushrooms pick in a pot of water and bring to a boil.
4. Boil for 40 minutes, constantly removing foam from the surface with a slotted spoon.
5. Strain the mushrooms through a colander, wash under the tap and again pour 800 ml of water.
6. Allow to boil, add salt and sugar, mix, add other spices, as well as vinegar.
7. Boil for 15 minutes over low heat, put in sterile dry jars.
8. Pour with marinade, close with tight lids and insulate with an old plaid.
9. After cooling, take out the cans in a cold room or put on a shelf in the refrigerator.

How to cook valuy hot with cinnamon

The process of pickling the values ​​in a hot way only seems complicated if you are doing the conservation for the first time. In fact, little effort is made, but in the end you will get an excellent mushroom snack for all occasions.

• 2 kg of value;
• 800 ml of water;
• 5 peas of black and allspice;
• 1 tsp cinnamon (without top);
• 5 cloves of garlic;
• 5 tbsp. l vinegar 9%;
• 2 tbsp. l Sahara;
• 1.5 tbsp. l salts;
• 2 buds of cloves.

1. Valui is cleaned, washed in water from sand and contaminants, poured with cold water for 5-7 hours.
2. Rinse again and put in a pan with 2 l of water for boiling.
3. Boil for 30 minutes over medium heat and constantly remove the foam.
4. They are taken out and laid out on a sieve so that all the liquid is glass.
5. In the water indicated in the recipe, the boiled valui is introduced and boiled for 10 minutes.
6. Pour all the spices and spices except vinegar, mix and boil the mushrooms for 15 minutes.
7. Vinegar is poured, boiled for another 10 minutes and poured into sterilized jars.
8. Roll up the lids, turn the cans upside down and insulate with an old blanket.
9. Take out in a cool room and store for about 10 months. at a temperature not exceeding + 10 ° С.

Marinating Values ​​with Onions and Carrots

How to marinate valui for the winter in a hot way to get a real mushroom delicacy? Adding vegetables will give the appetizer an amazing taste and aroma.

• 3 kg of value;
• 100 ml of vinegar 9%;
• 800 ml of water;
• 2 carrots;
• 2 onions;
• 2 bell peppers;
• 2.5 tbsp. l Sahara;
• 2 tbsp. l salts;
• Favorite spices.

1. After the valui have been cleaned and soaked for 2 days, they are filled with water and boiled for 30 minutes.
2. Marinade is boiled separately: vegetables, salt, sugar and vinegar, crushed in cubes, are combined in water.
3. Boil for 2-3 minutes and introduce the prepared values.
4. Simmer for 15 minutes, while stirring constantly so as not to burn.
5. Distribute the pickled valui with vegetables into sterilized jars.
6. Close tight plastic covers and allow to cool completely by warming the cans with a blanket.
7. They take out to the basement and put on wooden shelves. Store no more than 5-6 months. at a temperature not exceeding + 10 ° С.

Such a workpiece can be used as an independent dish or as a side dish for boiled potatoes.