After heavy rain in summer and early autumn in the forestyou can collect quite a lot of mushrooms. One of the most common in the temperate latitudes are the valouis (they are bulls). After the harvest is collected, the question arises as to how best to deal with it. If we are talking about the valouys, they are often salted for the winter. And there are several recipes for how to salt the bulls. Regardless of the choice to do this, you need to follow the instructions carefully to get not only a tasty but also a safe snack. After all, many fresh mushrooms (and valui are not an exception) contain poisonous substances.
Highlights the hot and cold ways of primaryprocessing of the trees. It is necessary in order to get rid of the inherent bitterness. Therefore, before you salt the gobies, you should do one of the following procedures.
Cold treatment - soaking.In the old days it was tried in the running water. That is, the mushrooms were placed in a basket and put in a creek for several days. Water, passing through the holes, constantly washed the mushrooms, freeing them from the bitter juice. Naturally, now this method is rarely used. As a rule, the 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 treatment.Before picking the steers, they are simply boiled for 30 minutes. At the same time, all bitterness goes into the water, and the valuies will be ready for further processing, when excess liquid drains from them.
After the valui have undergone a primary treatment,you can proceed directly to the preparation for winter storage. First you need to determine the capacity. Ideal option - wooden barrel. It will contain a lot of mushrooms, and they will be well preserved there for a long time. However, this dish is not at all. Therefore, it can be replaced with enameled pan of appropriate size or glass jars.
The dishes should be washed thoroughly.The keg is pre-filled with water and steamed with juniper branches. Then begin to lay out rows of mushrooms, pouring them with salt (a tablespoon per 1 kg of paddocks), peppercorns and bay leaf.
To the bulls let the juice, they must be putunder oppression. For a keg or pot, oppression can be several stones placed on a round board. If the valuas are spread over cans, they can simply be crushed by hand and filled with horseradish and black currant leaves.
A month later the mushrooms can be removed, washed undercrane and eat. More often they are used as a cold snack, sprinkling with vegetable oil and sprinkling with green onions. You can make a salad, instead of pickled champignons, pickled salvoes. It turns out delicious. If the mushrooms are too salty, they are soaked for half an hour in cold water.
For those who do not know how to salt steers, and neverdid not work in this way, you can start with a small amount (for example, from one bank). If the result is to taste, next summer it makes sense to repeat already with more impressive volumes.
