How to pickle russula for the winter in jars, the best recipes and storage conditions for preparations. Recipes for cooking russula mushrooms

Russula can be eaten raw, but there are few lovers of this dish in the world, since unprocessed russula is bitter or has a burning aftertaste.
There are many varieties of russula, differing in the color of the cap and, accordingly, in taste. It is important to know that the less red tint there is on the russula cap, the less bitterness it contains, and the more brown and bluish it is, the tastier they are and the stronger the delicate nutty flavor they have. The best varieties These mushrooms have a pale green or gray-green tint to the cap, but you must be very careful not to confuse the russula with the pale toadstool.

Blue-green (gray) russula alarms many with its color, but experienced mushroom pickers they know that dishes made from these mushrooms are excellent. Green (marsh-colored) russulas are unsuitable for food. Pink and yellow russulas have virtually no taste, despite nutritional value, and those who value not only taste but also aroma in mushroom dishes do not eat them. Bright red russula with a fruity smell should not be collected; the mushroom is considered poisonous.
These fragile mushrooms grow everywhere and are very unpretentious. Their main drawback is their fragility, so they need to be collected very carefully and placed in a basket with the caps facing down.
Russulas can be dried, pickled, fried, but best of all – salted. They are incredibly tasty when salted, and there are many types of pickling for these mushrooms.

One of the most ancient cooking recipes salted russula. This is how our distant ancestors salted mushrooms during Kievan Rus. The preparation process is long, but it's worth it. The russulas turn out crispy, aromatic and appetizing.

Ingredients:

mushrooms – 1 kilogram;
non-iodized or rock salt (4-5 tbsp);
water;
garlic (3 small cloves);
dill (1 bunch or 3-5 inflorescences);
horseradish leaf, black currant and fern.

In addition, you will need a large container - a saucepan or basin - a circle in size and pressure: a heavy stone or a large jar of water.

How to prepare russula for the winter:

Wash the mushrooms thoroughly and place them in a cold place for several hours. salt water to remove the caustic milky juice and remaining insects. No cooking required.
Next, the mushrooms need to be washed again, placed in a clean container with their caps down, sprinkled with the indicated spices and leaves, and lastly add fern leaves to the very top of the container.
Fill with water and place under oppression for 40 days.

Important: jars are not suitable for this procedure; the housewife will have to find a place for the container and be patient. From time to time you need to check the mushrooms to ensure they are completely in the liquid and add a 4% salt solution. Ready mushrooms are stored in the refrigerator, here you can already package them in sterilized jars.

How to pickle russula mushrooms with hot pepper

A unique recipe for those who love savory spicy mushrooms. In winter, russula prepared in this way will not only delight you with its taste, but will also add warmth to a friendly party.

Ingredients:

1 kg. russula;
3 tbsp. non-iodized table salt;
small chili pepper;
5-7 laurel leaves;
water.

How to salt russula recipe:

Wash the mushrooms and add salt water for 2-3 hours.
Remove seeds from hot peppers and cut into pieces.
Place mushrooms in scalded water glass jars, adding to each layer Bay leaf, salt and pepper.
Pour boiling water, roll up the jar and leave in a warm place for several days.

Salted russula mushrooms with bird cherry and juniper

The original recipe, according to which the mushrooms acquire a balsamic and slightly sweetish taste. In this form they go well with homemade liqueurs.

Ingredients:

water;
kilogram of mushrooms;
20 g of bird cherry berries (can be bought at the pharmacy);
10 g juniper berries;
1 tsp allspice peas;
non-iodized table salt (3 tbsp).

Salted russula recipe:

Carefully rinse the russula, remove the skin from the caps, and soak for several hours in cold salted water.
Carefully place the mushrooms in a clean jar, adding salt, a few bird cherry and juniper berries to each layer.
Pour a jar filled with mushrooms and spices hot water, let cool and store in the refrigerator.

Mushrooms prepared this way can also be used in salads with vegetables.

How to pickle russula at home

Enough unusual taste Russula prepared according to this recipe: slightly hot, spicy and fresh.

Ingredients:

russula – 1000g;
4 tbsp. non-iodized table salt;
1 sprig of dill;
1 small bunch of cilantro;
3 sprigs of mint;
3 sprigs of tarragon (tarragon);
2 cloves of garlic;
water.

Pickle russula recipe for the winter:

Wash the greens, chop, mix and mash well.
Remove the skin from the caps of the washed russula and cut the mushrooms into slices.
Carefully place mushrooms and herbs in sterilized jars in layers, sprinkle evenly with salt, tamp down carefully, add garlic on top and pour hot water.
After two weeks, you can serve the mushrooms ready to serve with onion half rings and vegetable oil.

Salting russula for the winter recipes

The magnificent aroma of mushrooms can be perfectly emphasized with the help of the tart flavor of oak leaves and the spicy accent of cumin. Oak leaves must be collected green.

Ingredients:

1 kg of russula;
4 tbsp. non-iodized table salt;
1 tbsp. caraway;
12-15 oak leaves;
allspice peas (1 tbsp);
water.

How to pickle russula for the winter in jars:

Rinse the russula well, keep in salt water to remove bitterness.
Then place them in sterilized jars, layering them with oak leaves, sprinkling them with caraway seeds, pepper and salt.
When the jar is full, add hot water and roll up.
After a week, you can open a jar of mushrooms, serve them on the table and enjoy a luxurious, fragrant forest bouquet.

In addition to the cold method of salting, there is also a hot one. Its advantages are that it is much faster than cold, and the mushrooms become more elastic during the cooking process; you can put them in jars without fear of damage.

How to deliciously pickle russula using a hot method

Once soaked in spices and oil, mushrooms become incredibly tasty. Before serving, you can sprinkle them with green onions - and great snack ready.

Ingredients:

Russula – 1 kg;
garlic (2-3 cloves);
allspice peas (2 teaspoons);
bay leaf (5-6 pcs);
dill (5-7 small inflorescences);
non-iodized table salt (3-4 tbsp.)
refined sunflower oil (measured).

How to pickle russula using a hot method:

Rinse the mushrooms well, soak for an hour in salted water, boil with salt in a saucepan for 20 minutes, stirring and removing the foam from time to time.
Place them in sterilized jars with the caps down, adding seasonings in layers.
When the contents of the jar are level with its hangers, the mushrooms must be carefully compacted and sunflower oil must be added about 1 cm above their level.
In a few days the mushrooms will be ready; they need to be stored in the refrigerator.

How to salt russula using a hot method

Cherry leaves will be added mushroom dish unique fruity and resinous flavor. You can enhance it with cloves, the result is a spicy and very appetizing dish.

Ingredients:

1000 g russula;
salt coarse grind(3 tbsp);
cherry leaf (7-8 pcs.);
water;
cloves (5-6 pcs.);
black peppercorns (1 tsp)

Hot salting of russula:

Rinse the russula and soak in salt water for 3 hours to remove bitterness.
Boil water, carefully place the russula in a saucepan, add salt, boil for 20 minutes, periodically removing the foam. Reduce heat when the mushrooms settle to the bottom.
Add spices and simmer for another 5-7 minutes over low heat.
Then place the mushrooms with spices in pre-sterilized jars, fill with brine and roll up.

But that's not all. There is another way to pickle these beautiful colorful mushrooms - without using water. Some people prefer this method precisely because everything nutritional components remain in the mushrooms themselves, while the purity of the product is ensured by the action of the dill-salt mixture.

How to cold salt russula

According to this recipe, there is no need to wash the mushrooms before salting. And only special varieties of russula are suitable for it - with blue-green caps. You don’t have to worry about the hygienic side of the dish: the salt will do its job perfectly, and there will be no foreign organisms left in the mushrooms themselves.

Ingredients:

mushrooms – 1 kilo;
rock salt, 1 cup;
dill seed, 2 tbsp.

Cold salting of russula:

Wipe the mushrooms with a damp cloth, remove the root part, carefully clean the caps with a brush.
Prepare the pickling mixture from coarse salt and dill seeds.
Place the mushrooms in a wide ceramic or glass bowl with the legs up and cover thoroughly with the mixture, then cover with a clean napkin and a small weight (for example, a well-tied bag of water), and then put in the refrigerator.
After a couple of weeks, the russula are ready and you can eat them. Dry pickled mushrooms turn out juicy, crispy, appetizing, as if fresh from the forest; it’s a pleasure to serve them to the table and delight your family and guests.

As you can see, the list of types of pickling russula and its components is very wide. Having tried some of them, you can choose those that suit your taste and stop at them or come up with your own recipe. Well, the inexhaustible gifts of the forest will always provide gourmets with scope for gastronomic delights. Bon appetit!

You can also find out on our portal how to make a blank or.

How to salt russula for the winter?

salt - 500 grams

one tablespoon of salt
two glasses of water
10-12 onions
bay leaf - to taste
100-150 ml table vinegar
cloves and allspice

Oddly enough, despite the fact that many mushroom pickers do not really like russula and treat them as “weed mushrooms,” this mushroom is one of the most delicate and delicious in taste. Russulas are very tasty in various types- marinated, fried, salted. A best snack You simply can’t find anything better than marinated or salted crispy russula!

How to salt russula for the winter?

We will tell you about this now and give you several recipes at once.

In order to salt russula, we will need:

fresh russula – ten kilograms
bay leaf (medium) - ten pieces
black currant leaves, dill, garlic to taste
salt - 500 grams

How to salt russula for the winter using a hot method - recipe

First, in order to salt the russula, you need to prepare it: wash it, sort it, remove the roots.
Place the prepared russula in a 3% boiling salt solution.
Cook the russula for 10 minutes, constantly removing the foam.
Recline prepared mushrooms on a sieve, let the water drain.
Place the russula for salting in an earthenware or glass bowl, sprinkle with salt, add bay leaf, garlic, currant leaf and dill.
Place a wooden circle on top of the diameter of the dish and place it under pressure.

How to salt russula for the winter using a hot method - recipe No. 2

For one kilogram of prepared russula, to salt them, you need one tablespoon of salt, as well as garlic, cut into slices.

How to pickle russula for the winter

Keep the russulas under pressure for 7-10 days, after which put the russulas in a jar with their caps down and put them in a cold place for 1 month. Sometimes jars of russula are filled with sunflower oil for the winter so that air does not get in and the russula does not spoil.

How to prepare pickled russula for the winter?

To prepare marinated russula for the winter, we will need:

one kilogram of prepared russula (take strong and small ones with round caps)
one tablespoon of salt
two glasses of water
10-12 onions
half a teaspoon of granulated sugar
bay leaf - to taste
100-150 ml table vinegar
cloves and allspice

To pickle red russula for the winter, boil them in lightly salted water. Salt russulas of other colors and boil in their own juice.
Place the cooked russula in a colander to drain the liquid.
Pour into the pan cold water, add spices, sugar, salt, onions, bring to a boil, pour in vinegar and carefully place the russula.
Boil the russula for 5-6 minutes.
Place the hot russula straight from the pan into jars.
Boil the marinade for russula for another twenty minutes, then hot marinade Fill the jars with russula.

Russula marinated snacks

And you simply cannot find a better snack than pickled or salted crispy russula!

How to salt russula for the winter?

We will tell you about this now and give you several recipes at once.

In order to salt russula, we will need:

fresh russula – ten kilograms
bay leaf (medium) - ten pieces
black currant leaves, dill, garlic to taste
salt - 500 grams

How to salt russula for the winter using a hot method - recipe

First, in order to salt the russula, you need to prepare it: wash it, sort it, remove the roots.
Place the prepared russula in a 3% boiling salt solution.
Cook the russula for 10 minutes, constantly removing the foam.
Place the prepared mushrooms in a sieve and let the water drain.
Place the russula for salting in an earthenware or glass bowl, sprinkle with salt, add bay leaf, garlic, currant leaf and dill.
Place a wooden circle on top of the diameter of the dish and place it under pressure.

How to salt russula for the winter using a hot method - recipe No. 2

For one kilogram of prepared russula, to salt them, you need one tablespoon of salt, as well as garlic, cut into slices. Keep the russulas under pressure for 7-10 days, after which put the russulas in a jar with their caps down and put them in a cold place for 1 month. Sometimes jars of russula are filled with sunflower oil for the winter so that air does not get in and the russula does not spoil.

How to prepare pickled russula for the winter?

To prepare marinated russula for the winter, we will need:

one kilogram of prepared russula (take strong and small ones with round caps)
one tablespoon of salt
two glasses of water
10-12 onions
half a teaspoon of granulated sugar
bay leaf - to taste
100-150 ml table vinegar
cloves and allspice

To pickle red russula for the winter, boil them in lightly salted water. Salt russulas of other colors and boil in their own juice.
Place the cooked russula in a colander to drain the liquid.
Pour cold water into the pan, add spices, sugar, salt, onions, bring to a boil, pour in vinegar and carefully place the russula.
Boil the russula for 5-6 minutes.
Place the hot russula straight from the pan into jars.
Boil the marinade for russula for another twenty minutes, then pour the hot marinade into the jars of russula.

For the fourth time, cook the mushrooms until tender, skimming off the foam.

The most delicious recipes for pickled russula

You can stop cooking after all the mushrooms have sunk to the bottom of the pan. When the preliminary preparation is completed, you can proceed to further actions.

Delicious recipes

Banks are sterilized in advance. For this amount of mushrooms you will need two liter jars. The mushrooms are placed in them and filled with marinade. Then cover with nylon or metal lids.

Russulas are quite common mushrooms in Russia. In nature you can find several types of these mushrooms, most of which are edible. Russulas are not poisonous in the full sense of the word, but some types are very bitter and it is better not to eat them. Basically, russulas with red caps are inedible and tasteless, while mushrooms with green, yellow or bluish caps are good in any form.

As a rule, the first russula appear in Russian forests at the beginning of summer, but mushroom pickers do not advise picking them before August. And, despite the name, you shouldn’t eat them raw either. These mushrooms require pre-soaking or boiling.

If there is not enough experience to determine the edibility/inedibility of russula visually, you can determine them by taste. If the mushroom is bitter, you need to throw it away, or boil it for a long time, if without bitterness, you can use it for cooking various dishes.

The edibility of russula is checked using onions. The onion is placed in a saucepan in which the mushrooms are boiled; if it remains white, the mushrooms are edible. If not, the bulb will turn green or blue. In this case, it is better to throw away the mushrooms.

Russulas suitable for food are sorted out, wormy, spoiled or damaged areas are removed, then washed to remove mechanical contaminants. The legs are cut off almost completely; they can also be cooked.

The film on the mushroom cap does not need to be removed, however, when salted or pickled, it can quickly deteriorate, as a result, the preservation will become unsuitable for consumption. After cleaning, the mushrooms are cut into equal parts, leaving the smallest mushrooms intact.

Now the mushrooms need to be prepared for further processing - they are soaked in water or boiled. To soak the mushrooms, keep them in salt water for 5 hours. For 1 kilogram of mushrooms you will need 2 liters of water and 1 tbsp. salt. After soaking, rinse thoroughly.

When boiled, the bitterness goes away; to do this, you need to cook them for 10 minutes three times, changing the water and rinsing them. If you plan to pickle russula, it is better to soak them in salted water, because due to boiling, the pickled mushrooms will not be crunchy.

For the fourth time, cook the mushrooms until tender, skimming off the foam. You can stop cooking after all the mushrooms have sunk to the bottom of the pan. When the preliminary preparation is completed, you can proceed to further actions.

Delicious recipes

Recipes for preparing russula for the winter are quite varied. Harvesting mushrooms will provide the family with tasty and useful addition for main courses, a good appetizer for festive table, quality component winter salads and vinaigrettes.

Classic pickled russula. For 2 kg of mushrooms you need to make a marinade from 1 liter of water, 250 ml of 9 percent vinegar, 40 grams of rock salt, 10 grams of sugar, 5 cloves, 10 pieces of allspice, 4 bay leaves.

Pour water into a saucepan, add the remaining ingredients except vinegar, bring to a boil, cook for 5 minutes, add vinegar and cook for another 2 minutes. After that, the prepared russula are placed in the marinade and cooked all together for 15 minutes.

Banks are sterilized in advance. For this amount of mushrooms you will need two liter jars.

Pickled “buttons” (or russula for the winter)

The mushrooms are placed in them and filled with marinade. Then cover with nylon or metal lids.
Preservation, closed with nylon lids, should be stored in a cold cellar or refrigerator at a temperature not exceeding +8 degrees. Sealing containers with metal lids can be taken into a room with a temperature of +16 degrees.

In winter, pickled russula are served with garlic or onions and vegetable oil as an appetizer, and are also used for preparing salads and vinaigrette.

Pickled russula, spicy. For 2 kg of mushrooms you will need 2 liters of water, 5 dill umbrellas, 5 cloves of garlic, 5 currant leaves, horseradish root 1.5-2 cm long, 40 grams of salt, 10 grams of sugar, 10 black peppercorns, 40 ml of vinegar.

The jars and their lids are pre-sterilized; there should be 5 of them. The horseradish root is thoroughly washed, divided into 5 parts and placed at the bottom of each jar. Add 1 there currant leaf, dill umbrella, garlic clove, 2 peppercorns each.

A marinade is made from water, salt, sugar and vinegar, as in previous recipe, mushrooms are boiled in it for 10 minutes. After which they are placed in jars and filled with marinade. The jars are sealed with metal or nylon lids and stored depending on the capping method.

Russula marinated with cherry leaves. For 2 kg of mushrooms you will need: 6 black peppercorns, 6 cherry leaves, 3 tbsp. salt. After pre-soaking, the mushrooms are placed in enamel pan, sprinkle with salt, add pepper and cherry leaves. Cover with a lid and place in a cool place for 2 hours. Then the mushrooms are transferred to another container without leaves and pepper, and stored in the refrigerator for a week. The result is delicious snack.

Salted russula with a sprig of blueberries. You need to take 2 kg of mushrooms, 5 cloves of garlic, 1 tbsp. salt, a sprig of blueberries. Mushrooms that have passed preliminary preparation, place in a saucepan, add chopped garlic, salt, and a sprig of blueberries. Cover the pan with a lid and place in the refrigerator for 12 hours, after which they can be eaten. Serve with vegetable oil.

Quick marinating, but the russula must be boiled first. For 1 kg of mushrooms you will need: 2 onions, 1 tsp. salt, 4 tbsp. vinegar, a little black ground pepper, 6 tbsp. vegetable oil.

Place the mushrooms in a container, salt them, add onions cut into half rings, add oil, mix everything and put it in the refrigerator. Serve marinated mushrooms quick recipe, you can do it in 2-3 hours.

Russulas can not only be pickled and salted for the winter, but also dishes can be prepared from them for current consumption. Russula in batter is one such recipe.

Russula caps are soaked in salt water for 4-5 hours, then the water is drained and the mushrooms are transferred to a colander. After this, the caps are dipped in a batter of flour and eggs, and fried in a frying pan in vegetable oil until they are browned. The legs are also dipped in batter and fried. Fried russula in batter is served on the table, sprinkled green onions or chopped herbs.

Soak russula (300 grams) in salted water, then drain the water. Chop 2 cloves of garlic and 1 onion and lightly fry in a vegetable or butter. Cut the mushrooms into strips, add to the frying pan with onions and garlic, pour on top lemon juice, pepper, fry until browned.

Soup with russula. 250-300 grams of russula, 1 liter of water, 3 potatoes, 1 carrot. Butter for frying, bay leaf, salt, pepper, dill - to taste.

Soak the mushrooms in salted water, then drain the water. Chop the mushrooms and fry in butter along with onions and carrots. Place the potatoes in a saucepan with boiling water, add the fried mushrooms, onions and carrots, cook until tender. Before removing from heat, add salt, pepper, dill, bay leaf to the pan, and bring everything to a boil.

How to properly cook russula mushrooms

Russula: preparing this delicious mushroom. Pickling and stewing

January 17, 2014

Russula is wonderful mushroom, belonging to the lamellar genus and the Syroezhkov family. More than 270 species of russula are known, most of which are edible.
They have the widest distribution area and are found almost throughout the entire territory of Russia. The mass “hunt” for them begins in August and September. You can meet them in deciduous and pine forests, on the edges, in clearings and on the side of the road. This valuable and tasty mushroom can be distinguished by the following characteristics. His cap is hemispherical, becoming flatter with age, slightly compressed in the central part. It usually reaches a diameter of 9-10 cm.

12 simple recipes for making pickled russula for the winter at home

The russula pulp is strong, somewhat dry, white in color, and has a pleasant aroma. The leg is smooth and dense. The color of the cap can be different - pink, burgundy, gray-greenish, and yellowish. In this article we will tell you how russula is prepared. Cooking this mushroom does not present any particular difficulties, and most importantly, every cook can easily choose a recipe to their liking. After all, there are a lot of options - stewing, pickling, salting, and baking.

Delicious russula: methods of preparation and processing

This mushroom is characterized by highly fragile pulp, so it must be collected and transported with the utmost care so as not to damage or break it. Before cleaning, we recommend placing the mushrooms in a bowl of water and leaving them to soak for 20 minutes. This way you can easily and quickly clean them of sand and dirt. After this, you need to clean the russula with a sharp knife, cut off all the bad and wormy places, remove the skin from the cap and stem. After processing and washing, it is recommended to boil the mushrooms for 40 minutes in order to remove the bitterness. After processing it is possible to prepare russula different ways. Let's talk about the most popular ones. Russulas can be a delicious stand-alone dish - a cold appetizer that is perfect for the holiday table.

Russula. Making excellent salted mushrooms

So, to prepare delicious cold snack you will need the following ingredients:

mushrooms - 1 kg;
4 tbsp. salt per 2 liters of water;
10 cloves of garlic;
Spicy herbs - dill, tarragon, mint.

We present to your attention cold method pickling. After thorough cleaning and washing, cut the russula into plates and place them in a container for pickling. Add garlic, herbs, salt and water there. Leave the mushrooms to salt for 12 hours. That's it, you can already taste the russula. Serve the dish seasoned with vegetable oil. If desired, you can add mushrooms cut into thin half rings onion. Bon appetit!

Russula: preparing stewed mushrooms

One of the ways to prepare russula is stewing. Wash, peel well and chop the mushrooms. Prepare a deep frying pan and place it on the fire. Place mushrooms in it, add a little water, peppercorns, bay leaves, cloves, curry leaves. Add salt and cook over low heat, stirring the dish occasionally. If desired, you can add a few tablespoons of sour cream to the mushrooms. If you are planning to stew (fry) potatoes with mushrooms, we advise you to prepare all the ingredients separately and combine them before serving. Before frying, russulas do not need to be boiled; they should be peeled, washed, cut and placed in a frying pan with heated vegetable oil. You can add onions, salt and seasonings to the mushrooms. Potatoes should be fried separately, and then combine the ingredients in a deep saucepan.

A mushroom lover faces a difficult choice, because in any form, russula, the preparation of which is not too difficult, has a special delicate “nutty” taste and pleasant aroma. Successful culinary experiences to you!

How to cook russula

Based on the name of the mushroom, one would like to assume that it can be eaten raw. This is not entirely true.

Russula - mushrooms are very tender, they are not subject to long-term heat treatment, and salted mushrooms can be eaten on the second day.

Some varieties of russula in fresh They have a pleasant sweetish-nutty taste and a certain amount can actually be eaten, what is called “from the bush.”

Mushrooms are a very valuable protein product and russula is no exception. They contain only 19 kcal, a sufficient amount of protein, vitamins, microelements and very little fat and carbohydrates. They are great for a diet.

Having a high nutritional value, russulas do not overload the body excess fats and calories. And the lecithin included in the composition prevents the deposition of cholesterol.

Mushroom pickers do not like to collect russula because of their fragility; mushrooms should be collected and transported very carefully. But chefs respect this mushroom and love to cook it. Russulas are boiled, fried, dried, pickled and salted. They are an excellent addition to salads, appetizers, toppings, vegetable and meat dishes. Russulas can be a complete independent dish; they can be served separately or with a side dish.

How to cook russula

Salted russula

A very simple recipe. To pickle russula, simply sort them out, wash them and soak them in cold water for 1 hour. Then soak for a day in a saline solution.

To prepare you will need:

Fresh russula - 2 kg.

Salt - 8 tbsp. spoons

Garlic - 1 head.

Black pepper -15 peas.

Herbs optional (dill, mint, tarragon).

Place the processed mushrooms in an enamel pan.

Dissolve salt in spring or filtered water.

Peel the garlic, cut each clove into 3 parts and add to the mushrooms.

Add the rest of the spices and pour in the saline solution.

Stir carefully and cover with a lid.

In a day delicious mushrooms will be ready.

Pickled russula

Salt - 1 tablespoon tbsp.

Sugar - half a teaspoon.

Vinegar - one and a half tbsp. spoons.

Cloves -3 buds.

Black pepper - 12 peas.

Peel and wash the mushrooms.

Cut the onion into large rings.

Preparing the marinade. Add onion, salt, spices and sugar to boiling water. Boil for 5 minutes.

Then add vinegar and mushrooms. Cook for 5 minutes.

Use a slotted spoon to place the mushrooms from the marinade into sterile jars.

Boil the marinade for 2 minutes and pour it over the mushrooms.

Roll up sterile lids, turn the jars upside down and insulate.

Marinated mushrooms are a real delicacy!

How to cook russula in sour cream

They are especially tasty with sour cream.

exquisite, aromatic dish prepares very quickly. Ingredients:

Russula - 0.5 kg.

Low-fat sour cream - 4 tablespoons.

Butter for frying.

Greens (dill, parsley) -1 bunch.

Peel, wash and cook the mushrooms in salted water for 5 minutes.

Place the boiled mushrooms in a colander to allow the water and mushrooms to cool.

Peel and cut the onion into cubes, fry in butter until transparent.

Wash the greens and chop finely.

Cut the cooled mushrooms into large strips and fry in another frying pan.

Add onions and sour cream to the fried mushrooms. Cover the pan with a lid and simmer the mushrooms for 5 minutes over low heat, stirring occasionally.

Sprinkle the finished mushrooms with chopped herbs. Very fragrant, tasty and beautiful!

Experienced mushroom pickers believe that salting russula is the optimal type of preparation for these mushrooms, as they turn out very tasty, tender and aromatic. Despite the name, eating them raw is not recommended. Russulas are found almost everywhere in large quantities varieties that differ from each other mainly in the color of the cap. They are classified as a separate genus Russula, belonging to the Russula family (along with laticifers of the genus Lactarius, which includes, for example, saffron milk caps and milk mushrooms).

Russula varieties

When collecting russula, it is important to take into account that among them there are not only conditionally edible varieties that can be used as food, but also inedible ones, in particular, russula emetic (Russula emetic). In addition, they are easily confused with similar, extremely dangerous pale grebes (Amanita phalloides) and fly agarics (white, yellow-green, etc.), as well as with other poisonous mushrooms: fibers, hebeloma, rows (soapy and white-brown).

Signs by which you can distinguish real russula from a poisonous mushroom:

leg shape. Russula has it straight, may even taper slightly downwards. In the pale grebe, the bottom of the leg has a thickening;

Availability "skirts"(or its remains) under the cap. Russula never has it can not be; the leg is equally smooth along its entire length. The young pale grebe has a “skirt”; a fully opened one should have marks under the cap. To avoid a deadly mistake, you should take only the youngest russulas, whose caps are not fully expanded;

coloring. Many inedible species have caps that are poisonous red or intense lilac. U good russula legs mainly white, and the caps are painted in calm tones (grayish, yellowish, greenish or brown);

pulp real fresh russula remains white when cut, and after cooking it becomes grayish or brownish. In inedible varieties, the pulp when scrapped often has a reddish tint, quickly darkens and smells unpleasant.

According to current sanitary rules SP 2.3.4.009-93 (as amended in 1993) officially admitted to harvesting, processing and sale of the following types of russula:

Most of these varieties have a pleasant, mild taste, but some may have a bitter or acrid taste, so all russula are recommended for use in food and for preparations after preliminary boiling.

Experienced mushroom pickers know well that salting russula is not difficult, but for this you need to take only the young, strongest specimens and put them separately from other mushrooms in a basket or bucket (so as not to crush them), caps up, immediately removing the main plant debris. Otherwise, you risk bringing home an unsightly “porridge” of crumbled caps and legs, which you will simply have to throw away. You can learn how to properly collect russula from the following video:

Preparing mushrooms for pickling

Russula processing must be carried out immediately after collection. It is not recommended to start with cleaning and washing, unlike many other mushrooms. According to the technological instructions, the lamellar mushrooms should first be blanched for 2-3 minutes in salted water, then boiled briefly (10-15 minutes), stirring gently and skimming off the foam with a slotted spoon. During the cooking process, russula become more elastic and dense.

The most convenient way to blanch mushrooms is in a colander, immersing it in a pan of boiling water.

If there are a large number of mushrooms, the dirty water after blanching and boiling must be drained and fresh brine must be prepared for each subsequent portion (at the rate of 1 tablespoon of salt per 1 liter of water for 1 kg of mushrooms). Boiling in the same water is not allowed, since the russula darkens and the bitterness is not completely removed from them. To prevent darkening, you can also add a little citric acid (2 g per 1 l) to the brine.

Boiled mushrooms should be placed in a colander or sieve, rinsed and allowed to drain. excess water. Next, we will consider step by step the most popular and simple recipes how to pickle russula mushrooms.

Recipes for salting russula: basic methods

You can salt russula either cold or hot. When cold salted, mushrooms take longer to full readiness and appropriate conditions (cellar, refrigerator) for storage. For Any method of preparing salt requires coarse grinding., stone, not iodized.

Cooking this delicious and aromatic snack Requires very little time and ingredients. The main role will be played by oak leaves.

Number of servings/volume: 2.5-3 l

Ingredients:

russula (boiled) – 3 kg;
rock salt – 150 g;
black pepper (peas) – 10-15 pcs.;
allspice (peas) – 5-10 pcs.;
garlic – 1 head;
dill (umbrellas) – 3-5 pcs.;
oak leaves – 5-10 pcs.

Cooking technology:

Place the boiled russula in a large container, add salt and mix with your hands.
Pour boiling water over the leaves and herbs, peel the garlic and cut into slices.
In a cleanly washed (with soda) jar, place half of the oak leaves and dill umbrellas on the bottom. Then lay the mushrooms tightly together, in layers, evenly sprinkling them with cloves of garlic and peppercorns.
Cover the contents of the filled jar with the remaining oak leaves and dill.
Leave the workpiece for a day at room temperature, pressing the mushrooms with pressure, such as a stone or plastic bottle with water.
If not enough liquid is released from the mushrooms and the upper layers are not immersed in brine, then add it to the jar clean water and keep for another 2-3 days in a cool place.
Then close the jar tightly nylon cover and put it in a cool place where the workpiece can be stored. In 10-14 days, the russula will be ready.

Thanks to oak leaves salted russulas turn out elastic, rich in natural forest aroma, which, if desired, can be supplemented with horseradish and cherry leaves.

For storage in normal home conditions, it is better to hot-salt russula in jars and seal it hermetically. In this form, it is convenient to consume mushroom preparations in small quantities, opening them before any winter feasts.

Number of servings/volume: 4-4.5 l

Ingredients:

russula (boiled) – 5 kg;
water for brine – 2-2.5 l;
rock salt – 250 g;
black pepper (peas) – 3 tsp;
allspice (peas) – 2 tsp;
dry cloves – 5-7 pcs.;
bay leaf – 7-8 pcs.

Cooking technology:

Place the boiled and washed russula in an enamel pan, add water and bring to a boil. Add all the spices and herbs.
After boiling, cook the mushrooms for 5-7 minutes over low heat, stirring gently, then place in pre-sterilized hot jars, fill with brine to the very top and seal tightly with lids.
For additional safety, jars of mushrooms can be rolled up not immediately after filling, but undergo additional pasteurization/sterilization in a pan of hot water or in the oven.
Turn closed jars upside down, wrap them and leave until completely cool.

Canned salted russula is a wonderful appetizer, usually served with onions or green onions and vegetable oil.

To enjoy salted russula literally the next day, you must first prepare them using standard technology: boil and rinse several times under running water.

Number of servings/volume: 7-8 servings

Ingredients:

russula (boiled) – 1 kg;
water for brine – 0.5 l;
rock salt – 100 g;
chili pepper – 0.5-1 pcs.;
dry dill/seeds – 2-3/1 tsp;
dry tarragon (tarragon) / coriander (cilantro) – 0.5-1 tsp;
garlic – 3-5 cloves.

Cooking technology:

Cut the boiled russula into small pieces. Crush the garlic cloves with a knife.
Place the mushrooms in a jar, alternating with spices.
Prepare brine in a saucepan: bring water to a boil and dissolve salt in it.
Pour hot brine over the mushrooms, close the lid tightly and let the preparation brew for 12-24 hours in a cool place.

Ready mushrooms can be eaten immediately; the remaining ones should be kept in the refrigerator.

Video

Experienced mushroom pickers talk about the secrets of preparing russula, cold and hot methods of salting them in the following videos:

For several years she worked as a television program editor with leading producers of ornamental plants in Ukraine. At the dacha, of all types of agricultural work, he prefers harvesting, but for the sake of this, he is ready to regularly weed, pull, shed, water, tie up, thin out, etc. I am convinced that the most delicious vegetables and fruits – grown with your own hands!

Found a mistake? Select the text with the mouse and click:

Ctrl + Enter

Do you know that:

Oklahoma farmer Carl Burns developed unusual variety multi-colored corn, called Rainbow Corn (“rainbow”). Grains on each cob - different colors and shades: brown, pink, purple, blue, green, etc. This result was achieved through many years of selection of the most colored ordinary varieties and their crossing.

Convenient Android applications have been developed to help gardeners and gardeners. First of all, these are sowing (lunar, flower, etc.) calendars, thematic magazines, collections useful tips. With their help, you can choose a day favorable for planting each type of plant, determine the timing of their ripening and harvest on time.

Natural toxins are found in many plants; Those grown in gardens and vegetable gardens are no exception. Thus, the seeds of apples, apricots, and peaches contain hydrocyanic acid, and the tops and peels of unripe nightshades (potatoes, eggplants, tomatoes) contain solanine. But do not be afraid: their number is too small.

Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves the taste of vegetables and fruits. By properties and appearance they are very similar, but they should not be confused. Humus is rotted manure or bird droppings. Compost is rotted organic remains of various origins (spoiled food from the kitchen, tops, weeds, thin twigs). Humus is considered a higher quality fertilizer; compost is more accessible.

You need to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the contents useful substances they are as high as possible. Flowers are supposed to be picked by hand, tearing off the rough stalks. Dry the collected flowers and herbs, scattered in a thin layer, in a cool room at natural temperature without access to direct sunlight.

The homeland of pepper is America, but the main breeding work on developing sweet varieties was carried out, in particular, by Ferenc Horvath (Hungary) in the 20s. XX century in Europe, mainly in the Balkans. Pepper came to Russia from Bulgaria, which is why it received its usual name - “Bulgarian”.

Tomatoes have no natural protection against late blight. If late blight attacks, any tomatoes (and potatoes too) die, no matter what is said in the description of the varieties (“variety resistant to late blight” is just a marketing ploy).

Compost is rotted organic remains of various origins. How to do it? They put everything in a heap, hole or large box: kitchen scraps, tops of garden crops, weeds cut before flowering, thin twigs. All this is layered with phosphate rock, sometimes straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with film. During the process of overheating, the pile is periodically turned or pierced to bring in fresh air. Typically, compost “ripens” for 2 years, but with modern additives it can be ready in one summer season.

In little Denmark, any piece of land is a very expensive pleasure. Therefore, local gardeners have adapted to grow fresh vegetables in buckets, large bags, foam boxes filled with a special earthen mixture. Such agrotechnical methods make it possible to obtain a harvest even at home.

Russulas belong to a group of mushrooms that can be consumed immediately after collection in their original form - raw. However, not all of their varieties have a pleasant taste. They can be:

sweetish, nut-like;
hot, with an unusual aroma.

The taste of a mushroom can be determined by its appearance. If on mushroom cap little red pigment - the mushroom itself will be tasty.

The place where mushrooms are collected also has a significant influence on the taste. If they grew in a swampy area, it is not recommended to eat them raw, and before cooking they must be subjected to long-term heat treatment.

The disadvantages of russula include their fragile pulp. To preserve it, mushrooms are doused with boiling water after picking - this simple way will keep the pulp intact.

Exists great amount recipes for preparing russula for the winter, some of which have been used for several centuries. Such mushrooms can be:

boil;
fry - how independent dish, and as an addition to the main side dish;
stew;
salt (with garlic and spices);
marinate.

The only thing with professional chefs they advise you to be careful - this is with cooking mushroom soups, since the dish may acquire some bitterness from these mushrooms.

Russula for the winter: requirements for primary processing

Before you start preparing dishes from russula, you will need to carry out mandatory processing of the mushrooms. To do this, they are sorted by size and thoroughly cleaned of dirt. After this they are:

rinse under running cold water;
place in cold water (in a saucepan) - at the rate of twice the volume of mushrooms;
Bring to a boil over medium heat and simmer for about half an hour.

After boiling you can add:

salt;
bay leaf and leaves of various plants;
black allspice (peas).

The foam formed on the surface of the broth is removed with a slotted spoon. The mushroom broth itself will be unsuitable for food.

Before salting russula, it will be enough to sort, clean and wash them.

Methods for pickling mushrooms

IN cookbooks or on the Internet you can find a lot of ways to salt russula for the winter. However, the simplest recipe continues to be the one below.

For salting you will need:

1 kg raw (unsorted) mushrooms
a few cloves of garlic
3 tbsp. l. sunflower oil(better unrefined)
several blueberry leaves
1 peeled onion
4 tbsp. l. table salt

The cooking process will be simple:

Mushrooms are prepared (without cooking).
Garlic cloves are cut into thin slices, added to the pan with mushrooms, and blueberry leaves are placed on top.
Prepared mushrooms should stand for 10-12 hours, without exposure to sunlight.
After this, add finely chopped onion and oil to the pan with mushrooms and mix.
Let stand until fully cooked for about 30 days.

Salted russula made in this way can be stored for the winter directly in a saucepan, placing it in the cellar, or placed in jars and rolled up with lids, like regular preserves.

Is it possible to freeze russula?

Some housewives, not without reason, believe that frozen vegetables and fruits retain all their beneficial features and a supply of vitamins. The same rule will be true for mushrooms.

It will be very easy to freeze russula for the winter, for this:

Prepare the mushrooms by removing the skin from the caps and rinsing thoroughly under the tap.
Fill with water, bring to a boil and keep for another 10 minutes over medium heat.
Drain in a colander.
Packaged and placed in the freezer.

Such mushroom freezing can last up to several years, at a temperature of about -15...-18 degrees.

All the delights of marinating russula

True gourmets It’s not for nothing that pickled russulas are considered the best for the winter delicious mushrooms. Such marinades will become worthy decoration any holiday table.

To prepare this delicacy you will need:

Russula;
spices for the marinade to taste (allspice peas, bay leaves, clove stars or cinnamon sticks, etc.);
table vinegar and granulated sugar - at the rate of 1 tsp. for each liter jar marinade (instead of table vinegar you can use apple cider vinegar or citric acid);
table salt - at the rate of 2 tbsp. l. for every liter.

The process of preparing marinade for russula for the winter in jars will be as follows:

Prepare the russula - select only young mushrooms that have a spherical cap, remove the skin from the cap, and rinse.
Boil the prepared mushrooms for about 10 minutes (without adding salt!).
At the end of cooking, add salt, sugar and spices, keep on fire for about 3 minutes, remove from heat.
Vinegar is immediately poured into the hot marinade and placed in sterilized glass jars.

The storage conditions for pickled mushrooms will be the same as for conventional preservation.

"Hot" salting of russula

You can stock up on excellent mushrooms by making russula for the winter using the hot method.

To do this you will need the following set:

10 kg fresh russula (best small size, with thin legs);
500 g rock salt;
10 dry bay leaves;
to taste - black currant or horseradish leaves, herbs, garlic.

Prepare pickling like this:

The roots of sorted and washed russula are removed.
Prepare a 3% salt solution (brine) and bring it to a boil.
Hot pickle add to the mushrooms, boil for about 10 minutes, constantly skimming off the foam.
Place the boiled mushrooms in a colander to drain excess liquid.

When placing them in a dish (pan), sprinkle them with salt and arrange them with leaves, adding whole garlic cloves and herbs.

You will need to place a weight on top of the pan (as for sauerkraut). The mushrooms will be ready to eat after 25-30 days. It is best to store them in the cellar, and constantly ensure that the brine completely covers upper layer mushrooms

After removing the russula from the pan (or barrel), it is necessary to rinse the brine with water. They are useful both as an ingredient for various dishes and as a separate snack.

More often than others in Russian forests you can find russula. They are easy to find in both deciduous and coniferous forests. Mushroom pickers are sometimes in no hurry to pick russula, hoping to find more noble mushrooms. But this is completely undeserved. Russulas are in no way inferior to other mushrooms in their taste qualities. You can prepare a lot of dishes from them, including preparations for the winter. One of the most popular snacks are pickled russula. It’s not difficult to prepare it, the main thing is to choose the right recipe preparations.

Currently, 13 types of russula are known. And only 7 of them are edible. Consumption of the rest can lead to serious poisoning. Therefore, before choosing a recipe for pickling russula, you need to make sure that the mushrooms in front of you are edible.

The following types can be eaten:

Food. It can be recognized by its pink or light brown cap, which does not exceed 9 cm in diameter. In wet weather, the surface of the cap becomes slightly sticky. This type of mushroom is characterized by a slight nutty flavor and pleasant aroma.
Greenish. Her distinctive feature is a light or gray-green cap, the diameter of which does not exceed 15 cm.
One piece. This mushroom is colored chocolate brown. The cap of a young russula is flat with slightly curved edges.
Blue-green. The color of its cap can vary from steel to green with purple tint. It can be distinguished from other species by its flexible plates.
Bolotnaya. The hat has a bright red color, which becomes several shades darker towards the center. Young mushrooms are bell-shaped.
Fading. A sticky film forms on the surface of the cap of this orange-red mushroom in humid weather. You need to look for such russula in coniferous forests.
Light yellow. This species has a spherical cap. The mushroom has virtually no odor.

From the above types of russula, you can prepare a tasty and nutritious snack that you can treat your loved ones all winter. The main thing is to know how to pickle russula correctly and choose the best recipe.

How to prepare russula for pickling?

There are several ways to marinate these mushrooms. But the result will be successful only if you carefully prepare the mushrooms.

First of all, mushrooms brought from the forest must be carefully examined. Throw away any specimens on which you notice wormholes or signs of rot.

Clean the russula from large debris. Place them in a colander and rinse thoroughly under running water. It is advisable to remove the film from the surface of the cap using a sharp steel knife. Try to trim the leg as high as possible.

Place the mushrooms in a saucepan and cover with hot water. Place it on the fire and bring to a boil. Boil for a few minutes. All that remains is to choose suitable recipe and start marinating the russula.

Traditional recipe

This winter snack will turn out to be especially tender if you use a traditional recipe to prepare it.

In addition to five kilograms of the mushrooms themselves, prepare:

800 ml vinegar 9%.
20 black peppercorns.
80 grams of salt.
10 laurel leaves.
15 grams of sugar.
2 liters of water.
15 clove buds.

Immediately after preparing the mushrooms, you should begin preparing the marinade for russula. To do this, boil water and put pepper, cloves and bay into it. Add salt and sugar there too. This mixture must be boiled for at least five minutes. At the very end of cooking, add vinegar.

Dip the russula into the prepared marinade and boil them for 10 minutes. Then you can decompose ready dish into sterilized jars and seal with plastic lids. This snack should be stored in the basement or refrigerator for the winter.

With added horseradish

This recipe will allow you to cook savory snack for the winter. It will especially appeal to those who love dishes with bright taste.

For one kilogram of mushrooms you will need the following quantities of other ingredients:

A couple of sprigs of dill.
2 cloves of garlic.
3 currant leaves.
Horseradish root.
Liter of water.
A tablespoon of salt.
A teaspoon of sugar.
Black peppercorns.
A tablespoon of vinegar 70%.

Place on the bottom of pre-sterilized jars a small amount of blanched dill, a couple of slices of horseradish root, currant leaves, a clove of garlic and a few black peppercorns. Place pre-prepared and boiled mushrooms in jars.

Marinade for russula is very simple to prepare. To do this, mix boiling water with salt and sugar. Bring to a boil and pour in vinegar.

Pour the prepared marinade over the mushrooms. All that remains is to seal the jars with plastic lids and the delicious winter snack is ready.

With added onion

Onions give pickled russula an interesting taste. Therefore, for cooking unusual snack you can use the following recipe.

It requires:

1 kg of russula.
0.5 liters of water.
250 ml vinegar 9%.
a pair of laurel leaves.
A few peas of allspice.
300 grams of onions.
Cloves to taste.
A teaspoon of sugar.
A heaped tablespoon of salt.

Once you've finished preparing the mushrooms, start preparing the marinade. To do this, place cloves, bay and pepper in boiling water. Add sugar and salt there too. Then dip the onions in the marinade. If they are too large, then it is better to cut them into several pieces. Bring the mixture to a boil and simmer for 10 minutes. Place the mushrooms in jars and pour boiling marinade over them. Seal with plastic caps and cool at room temperature. This dish should be stored in the refrigerator.

If you managed to collect a lot of russula in the forest, then by choosing one of the above recipes, you can prepare a dish that will not leave anyone indifferent.