How to salt goby mushrooms in jars: salting valui hot and cold

For pickling, it is better to take young mushrooms that have not yet opened their caps. Although the degree of ripeness does not affect the taste of mushrooms, young bulls simply look more beautiful and appetizing.

Treatment of bull calves before salting

When raw, they are incredibly bitter and practically inedible, despite the fact that they are Russula. And this bitterness will not disappear during pickling if the mushrooms are not processed correctly. There are two ways to salt bulls/values, but the preliminary preparation for them is the same.

You should sort through the mushrooms, sort them by size, and clear them of forest debris and film on the cap. It is removed in exactly the same way as with butterfish. It is better to cut off the stem of old mushrooms. After salting, it will become “cotton” and tasteless, and the legs take up a lot of space.

After this, the mushrooms need to be rinsed from sand, placed in a basin or bucket, and filled with cold water. Valui should be soaked for at least three days, changing the water twice a day.This is the only way to get rid of bitterness.

After soaking, you need to decide on how to salt the bulls, or valui.

Cold salting of bulls in jars.

For 5 kg of mushrooms you need:

• 200 gr. salt.

To salt valuev in a cold way, you can use various spices and herbs. Bay leaf, horseradish (both leaves and root), currant leaves, basil, cherry, oak, dill, etc.

Spices include oregano, peppercorns, cloves and coriander.

To give a more interesting taste, you can also use chopped garlic, onions, or barberries for pickling. Make your own set of spices according to your taste.

Place a bed of leaves, a spoonful of salt, and a layer of mushrooms in the jar. Sprinkle the mushrooms on top with salt and spices. Place a layer of mushrooms, salt and spices again. Shake the jar from time to time and compact the mushrooms slightly.

After laying the mushrooms, be sure to add salt to the top layer and cover with leaves. In order for the mushrooms to release their juice, you need to press them down. When salting in a saucepan, an inverted plate and a jar of water are usually used. When pickling mushrooms directly in a jar, you can press the mushrooms down with a glass or a bag of water.

Take the jars with bulls to a cool place and keep an eye on them. They should release juice and be completely covered with it in 6-7 days. If this does not happen, add cold boiled water to the jars. The weight can be removed and the jar can be closed with a tight nylon lid.

Cold salting of bull calves lasts from 40 days, and after that they can be served.

Hot method of salting bulls

After cleaning and soaking the mushrooms, they need to be boiled. Dip the bulls into boiling water and boil them over low heat for 20 minutes. Remove the foam and make sure the mushrooms are barely simmering.After 20 minutes, add spices to the mushrooms and cook them for another 5 minutes.

Remove the pan from the heat, cover with a lid, and let them sit for 10 minutes.

Now the water needs to be drained. Place the mushrooms in a colander and let them drain and cool. The mushrooms must cool to such an extent that they can be touched with your hands. Pour the bulls into a bowl, add salt, mix right in the bowl, and place in jars without waiting for the salt to melt. At this stage, you can add more spices or herbs to your taste.

Place a weight in each jar and take the jars to a cool place. Just like with cold pickling, the mushrooms should release their juice and float in the brine. On the 5-6th day of pickling, the oppression from the mushrooms can be removed and the jars can be closed with lids.

You can take a sample from hot-salted calves as early as two weeks after salting.

Watch the video to see how tasty it is to salt valui for the winter: