Homemade pickling recipes at home

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

There are 2 ways to salting values: cold and hot. Regardless of which option you will use, cooked mushrooms will be a real delicacy on your table. However, there are secrets here: the peculiarity of these fruiting bodies is bitterness in the pulp. Therefore, in order 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 valui can be used for further processing: fry, salt, pickle, stew and even bake.

This article will consider 5 recipes for pickling a cold cold method and 5 - hot.

Cold salted winter recipe for the winter

The cold salty recipe is a great option for making a snack on the festive table.

• 5 kg of the 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 to all salts described in the following methods.

How to salt valui in a cold way, so that the final result of the product turns out to be tasty and harmless to your health?

How to salt valui at home in a cold way

In this cold salting recipe, it is better to take an enameled pan, and then put the mushrooms in jars and close.

• 3 kg of the main product;
• 150 g of salt;
• 10 leaves of cherry;
• 2 sheets of horseradish;
• 3 bay leaves;
• 10 peas of black pepper.

Cold salting 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 at the bottom of the enameled pan, the leaves of cherry and horseradish are laid out.
4. Next lay a layer of mushrooms with their caps down, its thickness should not exceed 5 cm.
5. Sprinkle with chopped garlic, salt, bay leaf and pepper on top.
6. Spread salt, spicy leaves with the last layer and cover with a clean kitchen towel.
7. Cover with a large inverted plate and press down with a load so that the valui settle and let the juice go.
8. After 20 days, when the mushrooms are covered with brine, they are transferred to glass jars and poured with the same brine.
9. Close tight plastic lids and put on shelves in the basement.
10. After 2 months, the mushrooms are completely ready for use.

Cold salting for winter in glass jars

This method, showing how to salt the valui for the winter in banks, is different from the previous ones. In this case, immediately before pickling, the mushrooms need blanching in boiling water.

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

The recipe for cooking cold mushrooms with salting in a cold way 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 wet from bitterness.
3. We put the mushrooms in a colander and lower them into boiling water for 5 minutes. The blanching process protects the valui from souring in salt form.
4. We rinse immediately in cold water and put it on a sieve so that it drains and dries well.
5. At the bottom of the sterilized bottles we put the torn leaves of horseradish, pour a thin layer of salt.
6. Spread a layer of mushrooms on top and sprinkle with salt and other spices indicated in the recipe.
7. In a similar way, fill the jars to the very top, pouring salt and spices.
8. Press and pour 1 tbsp. cold boiled water.
9. We close the lids and take out to the basement.
10. Store at a temperature not exceeding + 10 ° C to eliminate the risk of souring of the workpiece. After 15 days, a mushroom snack can be put on the table and treat your guests.

Salting of values ​​with leaves of cherry and oak

The recipe for pickling the value mushrooms for the winter in this way will appeal to everyone: the mushrooms turn out to be crispy, hard and delicious. Spices and spices offered in the recipe make an original dish.

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

The salting of the valuy for the winter spent by the cold method 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, portions are laid out in a colander and dipped in boiling salted water for 7 minutes.
3. Spread a thin layer on a sieve so that it drains from excess fluid for 10-15 minutes.
4. At the bottom of any glass or enameled container lay clean leaves of cherry and oak, which will give the mushrooms elasticity.
5. A thin layer of salt is poured and a small part of the mushrooms is distributed in a height of not more than 6 cm.
6. Sprinkle salt and coriander seeds on top.
7. Spread all the available mushrooms and use all the spices.
8. The last layer should be salt, as well as leaves of cherry and oak.
9. They squeeze the mushrooms, cover with a gauze napkin and put the load on top so that the mushrooms let the juice go.
10. After 1.5-2 months, the mushrooms are completely ready for use, although some begin to eat them after 20-25 days.

The recipe for cold pickling of value mushrooms at home

This method of salt pickling at home involves not only soaking for several days, but also a small boil. This will completely protect the further cooking of value mushrooms with cold pickling.

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

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

The following 5 recipes will tell you how to salt Valui in winter hot.

How to salt valui mushrooms in a hot way (with video)

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

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

We offer you to watch a video showing how to salt valui mushrooms in a hot way:

1. Clean the valui, cut off the legs and pour water for 5-7 hours to remove the bitterness.
2. Boil water and put soaked mushrooms into it.
3. Cook for 30 minutes, constantly removing 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 spices (cut onion in half rings), mix well with your hands.
6. Arrange in sterilized jars, put on top the load from a plastic bottle of water and take it out to the basement.

In a few days, you can treat your relatives and friends with valuables.

Recipe for hot pickling of mushrooms of value for the winter in jars

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

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

The pickling of the value mushrooms at home takes place according to the following pattern:

1. The fruiting bodies must first be cleaned of forest debris, then soaked for 5-8 hours in cold water, and discarded on a sieve.
2. Pour the water specified in the recipe into an enameled pan, let it boil and add salt.
3. Dip the mushrooms in boiling water and boil for 20-25 minutes on low heat, constantly removing the foam.
4. Distribute boiled values ​​into sterilized jars and pour 3 tbsp each. l boiled vegetable oil.
5. Allow the mushrooms to cool, tie with parchment paper, bandage with a tourniquet and put in a cool room.
6. Such a preparation can subsequently serve for pickling, and can also be used for cooking first courses.

Hot salting with barberry

Salt picking in banks for the winter is a great way to get a quick snack for unexpected guests. Mushrooms cooked with hot salting will go well with alcohol and complement the main dishes.

• 3 kg of the main product;
• 150-170 g of salt;
• Blackcurrant leaves;
• 1 tsp barberry;
• Sprigs of dill.

How to salt the valuy in banks, will tell a detailed description of the recipe.

1. 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 boil 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 so that the salt crystals melt.
6. They are placed in prepared jars at the very neck, pressed down and put the load (a plastic bottle filled with water may act as a load).
7. Take out to a cool room for long-term storage.
8. After some time, juice should start to stand out from the workpiece, which will gradually overflow over the edge of the can. This will help remove the remaining bitterness from the fruiting bodies. Several times a week in a jar you need to lower a clean wooden stick (to the bottom) to enrich the mushrooms with oxygen.
9. The load is changed to a lighter, and the pickling is continued. In total, the process lasts 30 days from the moment of putting the mushrooms in jars.

Hot salting of value with garlic and dill

The following recipe for cooking salty values ​​for the winter in a hot way gives tangible advantages for a snack. The first - after boiling, the bitter taste disappears, as well as the unpleasant powdery smell. The second - the period of salting of mushrooms is much shorter than with cold salting.

• 2 kg of the main product;
• 120 g of salt;
• 10 cloves of garlic;
• 5 buds of cloves;
• 1 tbsp. l dry dill;
• Leaves of black and red currants.

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

1. Clean the valui, rinse, cut off the legs and add water to soak for 2 days.
2. Boil the mushrooms in salted water for 30 minutes and place on a sieve or colander for draining.
3. After cooling, distribute the product in layers in jars, pouring 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. They cover it with gauze and put a load on top so that the valuys let out the juice.
6. As soon as the mushrooms settle and a brine appears, you can add a new portion of fruit bodies to the jars, also sprinkling with salt and spices.
7. Take out the cans into the basement and store at a temperature of no more than + 10 ° С.

Hot mushroom pickling for winter

Salting the valuy 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 get an appetizing and fragrant snack.

• 3 kg of the main product;
• 150 g of salt;
• Sprigs of dill;
• 10 cloves of garlic;
• 7 bay leaves;
• Vegetable oil.

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

1. After 2-day soaking, the mushrooms are boiled in salted water for 30 minutes, constantly removing dirty foam from the surface. There should be enough water so that the valui float freely in it.
2. Mushrooms are thrown onto a sieve, washed with hot water and allowed to drain completely.
3. The finished main ingredient is layered in cans in layers, alternating with salt, sprigs of dill, diced garlic and bay leaf.
4. Filling completely sterilized jars, the mushrooms are well tamped to remove airy "pockets".
5. Pour boiled vegetable oil (1 liter jar of mushrooms needs 3 tbsp. L. Oil).
6. Close tight plastic lids and put in the refrigerator.

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