After heavy rain in summer and early autumn, you can pick up a lot of mushrooms in the forest. One of the most common in temperate latitudes are valuy (they are also gobies). After the crop is harvested, the question arises of how best to deal with it. If we are talking about value, then they are most often salted for the winter. Moreover, there are several recipes for how to salt gobies. Regardless of the choice, it is necessary to do this clearly following the instructions in order to get not only a tasty, but also a healthy snack. Indeed, many fresh mushrooms (and valui are no exception) contain toxic substances.
How to salt bulls
Allocate hot and cold methods of primary processing of values. It is necessary in order to get rid of their inherent bitterness. Therefore, before salting the gobies, you should do one of the procedures described below.
Cold processing - soaking. In the old days, they tried to do this in running water. That is, mushrooms were placed in a basket and put in a stream for several days. Water, passing through the holes, constantly washed the mushrooms, freeing them from bitter juice. Naturally, now they rarely use this method. As a rule, mushrooms are placed in a large container, filled with water and left for 5 days, periodically changing it. You can do this 1-2 times a day.
Hot processing. Before salting the gobies, they are simply boiled for 30 minutes. In this case, all the bitterness goes into the water, and the valuy will be ready for further processing when excess fluid drains from them.
How to salt gobies - a recipe for the winter
After the valui have passed the initial treatment, you can proceed directly to the preparation for winter storage. First you need to decide on the capacity. The ideal option is a wooden barrel. It will fit a lot of mushrooms, and they will be perfectly stored there for a long time. However, not everyone has such dishes. Therefore, it can be replaced with an enameled pan of the appropriate size or glass jars.
The dishes must be washed well. The barrel is pre-filled with water and steamed with juniper branches. Then they start spreading the mushrooms in rows, pouring them with salt (a tablespoon per 1 kg of value), peppercorns and bay leaves.
To gobies let juice, they must be put under oppression. For a barrel or pan, the oppression can be several stones laid on a round plank. If the valuy is laid out in banks, they can simply be crushed by hand and stuffed on top of horseradish leaves and black currants.
Eating Salted Mushrooms
After a month, the mushrooms can be removed, washed under the tap and eat. More often they are used as a cold snack, watering with vegetable malom and sprinkling with green onions. You can prepare a salad by putting salted valui instead of pickled champignons . It turns out delicious. If the mushrooms turn out to be too salty, they are soaked for half an hour in cold water.
For those who do not know how to salt gobies, and who have never worked in this way of harvesting, you can start with a small amount (for example, with one can). If the result is to your taste, next summer it makes sense to repeat already with more impressive volumes.