Mushrooms

Description

Salted russula- it's very tasty homemade snack, which even the youngest novice housewife can do. Main secret The idea of ​​such a dish is to prepare fresh and meaty mushrooms that will not only be tasty to eat, but also pleasant to contemplate. It is also very important to use the right seasonings, which determine the taste of the finished snack.

Having prepared several jars of salted russula for the winter, you can prepare other dishes that include these mushrooms. Yes, you can do very tasty soup from salted russula, add them to all kinds of salads, and also make a filling for pies or pies. You can use the dish at your own discretion, guided solely by your own imagination.

There are two ways in which you can pickle russula: cold and hot. With the cold method of pickling mushrooms, they are not subjected to heat treatment, simply mixed with spices and left to infuse for a while. The hot method of salting implies pre-cooking mushrooms Thanks to this, they become softer and last longer, which cannot be said about the cold method. You can close several jars of russula for the winter by salting them different ways to find out which one tastes better.

When collecting russula yourself in the forest, rather than buying it in a store, be careful not to pick up poisonous and life-threatening mushrooms. Carefully study the materials on “mushroom hunting” or take with you a person who is well versed in this issue.

To pickle russula at home and close them for the winter, we suggest you use our step by step recipe with photo tips. By following them, you can quickly and correctly prepare pickles for future use and treat your family with them. Let's start preparing the dish right now.

Ingredients

Steps

To begin with, you should prepare required amount Russula. We took about two kilograms of mushrooms, but you can take any amount that you want to pickle. Carefully sort through the mushrooms, remove various debris and defective russulas.



Rinse each mushroom thoroughly, changing the water in the basin several times until it remains clean after the next rinse. Leave the mushrooms in the water for three hours to thoroughly soak them. This will help them remain just as juicy and soft after salting..



Now prepare an enamel pan, in which it is best to salt the russula, and place the mushrooms with their caps down. Place dill and garlic on top. Each layer of russula must be sprinkled with salt..



Gently mix the mushrooms with your hands, being careful not to damage them, and add the remaining required amount of salt, as well as garlic, currant leaves and your favorite spices.



There must be fern leaves on top, so after mixing the mushrooms and adding all the ingredients you have, place the washed fern on top of all the other products.



After putting all the ingredients in a pan, take a thin cloth and moisten it with water. Place it on top so that it completely covers all the mushrooms.



Now you need to construct the oppression by placing some heavy structure on top of the mushrooms. Having prepared all this, you should put the mushrooms in a cold place for a month and a half so that they are properly salted. Every three days the fabric needs to be washed and returned to its place, and after forty days your salted russula will be ready for consumption or storage for the winter.



Bon appetit!

Many young housewives are faced with the question: are russulas salted and is it possible to prepare them for future use? Our answer to novice cooks is that salting the rich forest “harvest” is not only possible, but also necessary! After all, salting is the most effective and, most importantly, safe way cooking mushrooms. How to salt russula? What spices and herbs should be used for salting? What are the best pickling recipes? You will find competent answers to the most common “mushroom” questions in the step-by-step instructions below.

Cold salting of russula, recipe with photo

Salted russula prepared cold is a true classic of the mushroom genre. They are best served with aromatic sunflower oil and chopped green onions.

Required ingredients:

• russula - 1 kg
• salt coarse grind- 40 g
• bay leaf - 4 pcs.
• dill umbrellas - 3 pcs.
• allspice - 7 pcs.
• garlic - 2 cloves

Step-by-step instruction:

1. To begin, clean the mushrooms from small debris and rinse twice under running water. Soak the prepared russula in a weak saline solution for 5-6 hours - this will help eliminate their specific bitter taste.
2. Next, pour a thin layer of salt onto the bottom of an enamel or glass dish, and place chopped garlic and some of the spices on top of it.
3. Now is the time to put the mushrooms in the pickling container. Lay the soaked russulas in layers, caps down, and sprinkle with spices and salt.
4. Last mushroom layer cover with a clean cotton cloth, place a wooden circle or plate of a suitable size on top and place a weight. A couple of days after salting, the russula will begin to release juice and settle.
5. Store mushroom preparation in a cool place, for example, in a cellar or refrigerator. To prevent mold growth, periodically rinse the pressure clean water and change the cloth. The approximate pickling time is 35-45 days.

How to pickle russula using a hot method

Unlike cold hot pickling involves a certain heat treatment of russula. Thanks to boiling, the tender and fragile flesh of the mushrooms becomes more elastic and elastic. You will learn how to salt russula in order to preserve their lamellar structure, natural taste and natural aroma as much as possible from next recipe.

Step-by-step instruction:

1. Place peeled and pre-soaked mushrooms in an enamel bowl, pour cold water and bring to a boil over medium heat.
2. After boiling, reduce the heat to low and add salt and spices to the russula. During the cooking process, periodically remove the floating foam and carefully stir the mushrooms with a slotted spoon.
3. Determining the readiness of russula is quite simple - as soon as they settle to the bottom of the container and the brine lightens, you can safely remove the pan from the heat. On average, the cooking process takes no more than 20 minutes.
4. After that, cooled boiled russula Place in jars, fill with brine in proportion and close with lids.
5. Pickles should be stored in a dry and cool place. The recommended time for keeping mushrooms in brine is 15-25 days.

Dry salting of russula, simple recipe

Traditional dry salting does not involve preliminary soaking and boiling of mushrooms, so for this type of preparation it is advisable to choose russulas with greenish-blue caps. They differ from their red-capped counterparts by a pleasant spicy aroma and a rich sweetish-nutty taste.

Required ingredients:

• russula - 1 kg
• coarse salt - 50 g
• dill seeds - 2 tbsp.

Step-by-step instruction:

1. Mushrooms intended for dry salting are not recommended to be washed, so they require a special “prelude”. Cut off the dense roots of the russula, wipe the legs with a damp cloth, and carefully clean the caps with a brush.
2. Next, start preparing the pickling mixture. To do this, combine salt with dill seeds in a small container and mix thoroughly.
3. Now place the russula upside down in a glass or ceramic bowl with a wide “neck”; generously layer each ball of mushrooms with the pickling mixture.
4. After this, cover the filled containers with a cotton napkin or parchment, press with a light weight and place in the refrigerator. The pickling is ready for use 10-14 days after the mushrooms are planted.

We are sure that you have figured out how to quickly and deliciously pickle russula at home. After all, mushroom ambassador is a simple science, although it requires knowledge and compliance with certain culinary rules and subtleties. Happy mushroom pickles!

Salted russula for 1 day - excellent and quick snack from mushrooms. Russula are those mushrooms that are found in any forest and almost all summer. They can be prepared quite quickly, because they got their name because they practically do not require long processing. So salted russula can be prepared without difficulty.

Many people do not like this mushroom, considering it not valuable enough. Perhaps this is so. But this mushroom is suitable for eating both fresh and in canned, and its taste is no worse than that of its noble brothers.

The main disadvantage of this mushroom is its fragility. Therefore, when collecting russula, they should be treated with care and caution.

You can distinguish russula from any other mushroom by its clearly recognizable bright cap. As a rule, they are covered with a thin film of red or yellow color, which is easily separated from the surface if you pry it with the edge of a knife. By the way, in this way they often distinguish edible mushroom from poisonous. If in doubt, try separating the skin from the cap. If you succeed, you can be sure that it was the russula that you picked.

Ingredients:

• Russula 1 kg
• salt 1 tbsp. l.
• black pepper 3-4 peas

for a russula snack

• 1 onion
• several sprigs of dill
• unrefined vegetable oil

Preparation:

Mushrooms for pickling must be fresh, strong, not overripe, not wormy or wrinkled.

Soak russula brought from the forest in a basin of water for 1-2 hours.

After you have rested, remove the mushrooms from the basin, rinsing off any soaked debris that may have accidentally adhered - leaves, needles.

Cut the peeled mushrooms into pieces that will be convenient to eat later. Salt the mushrooms, add black peppercorns, stir. We tried adding bay leaf, but with such salting it overpowers the taste of the mushrooms.

Salt the russula and mix

Cover the bowl with mushrooms with a non-oxidizing round flat object, put pressure on top (I cover it with a plate, use a jar of water as pressure). Place in a cool place for a day.

After a day, remove the mushrooms, drain the released brine, and wash a little if necessary.

Add chopped onion and dill, pour a little fragrant vegetable oil.

Salted russula caviar

Salted russulas are ready in 1 day. Bon appetit!

Such mushrooms do not last long. If the russulas salted in this way are not eaten immediately, then you can put them in a clean jar, fill them with the liberated brine and store them in the refrigerator for no more than a week.

Ingredients

It is recommended to salt russula, saffron milk caps, volushki and milk mushrooms using the cold method. Before salting, milk mushrooms and milk mushrooms are soaked in water, which is salted and acidified (10 g of salt and 2 g citric acid per 1 liter of water) during the day, changing the water two to three times. There is no need to soak russulas and saffron milk caps.

Mushrooms are cleaned, washed, placed in large saucepan, poured a small amount water and cook for 15 - 20 minutes after boiling. Then the broth is drained, and the mushrooms are washed well with running cold water. The water is allowed to drain, after which the mushrooms are placed in an enamel bucket or jar, at the bottom of which they put a horseradish leaf, several black currant leaves, an umbrella of dill, garlic, sprinkle a small layer of salt and carefully place the mushrooms with their caps down in a layer of 5-6 cm, sprinkle with salt again , add a few currant leaves, garlic and dill. The amount of salt is determined at the rate of 40-50g per 1kg of prepared mushrooms. Thus, layer by layer, the entire container is filled.

Ingredients

The mushrooms are covered with a clean cloth (gauze), a plate or wooden circle is placed on top, on which a weight is placed. Mushrooms release juice under pressure. After two days, when the mushrooms have compacted, you can add a portion of freshly prepared mushrooms to them, following the same stacking order. Salt is added according to the same calculation. Mushrooms must be covered with brine. This needs to be monitored. If there is not enough brine, you can add saline solution, prepared at the rate of 20 g of salt per 1 liter of water. Store the container with mushrooms in a cold room. Optimal temperature storage +1 – +7 degrees. If mold appears, the gauze should be washed with water, squeezed well, lightly soaked in vegetable oil, cover the mushrooms and put them under pressure again.

Before serving, mushrooms should be placed on a plate, squeezed out 1-2 cloves of garlic, and sprinkled with vegetable oil. Bon appetit!

How to salt russula for the winter at home

They begin to stock up on preserves in the summer, since the climate is very harsh. Mushrooms are not left out either. Over time, controversial questions arose: “Is it possible to salt russula for the winter?”, “If so, how?”, “Is russula an edible mushroom or not?”

Russula is a small mushroom, the cap is dry, ranging from 3 to 14 mm approximately. The skin is reddish in color, the plate is white or yellowish, the taste is slightly bitter, and has a barely perceptible delicate smell. Varieties range from sweetish to rancid. Should not be eaten raw, death is unlikely, but severe poisoning inevitably.

Is Russula an edible mushroom or not?

There are 275 species of russula. Among them there are edible ones and those that cannot be consumed. The wavy russula is considered edible and tasty, the color of which has a red-burgundy tint, and the cap is slightly flattened. The leg is white and cream.

Types of russula that can be included in the diet:

Types that should not be eaten:

Inedible species, in addition to their frightening names, are united by a disgusting bitter taste, unattractive appearance and pungency.

Conclusion: you can use it certain types russula and when collecting them, examine them very carefully.

Classic pickling recipe

Salted russula are popular and in demand during meals; below we will consider a recipe for classic pickling for the winter.

• Boiled russula – 2 kg,
• Dill – 1 bunch,
• Bay leaf – 3-4 pcs.,
• Salt – 65-70 g,
• Cherry leaves – 8 pcs.,
• Black pepper – 10 grains,
• Garlic – 5 cloves.

1. Chop the dill and chop the garlic into squares.
2. Wash and dry the cherry leaves, leaving them in a ventilated place.
3. Wash, sterilize and dry the three-liter jar.
4. Place a few leaves and 15 grams of salt on the bottom of the jar, and spread a layer of mushrooms on top.
5. Be sure to sprinkle each of the mushroom layers with salt, dill, black pepper and bay leaf.
6. Cover the russula with several leaves, place gauze on top and place a weight.

After a week and a half, check for readiness. Serve the dish seasoned with onions and vegetable oil.

Hot method of salting for the winter in jars

• Mushrooms – 1 kg,
• Water – 1 l.,
• Cloves – 3-4 pieces,
• Peppercorns – 8 pieces,
• Currant leaves - 5 pieces,
• Cherry leaves – 5 pcs.,
• Salt – 45-50 gr.

1. Clean and soak in cold water mushrooms. Rinse and pour a liter of cold water, put on the stove.
2. After boiling, place currant and cherry leaves, cloves, and pepper into the brine.
3. Cook over low heat, removing any foam, until the mushrooms fall down and the brine becomes very light.
4. Sterilize the jars first and place the russula in them. Pour the boiling brine on top.
5. Seal the jars with sterilized lids.

A cool, dark place is suitable for storage. Best option- fridge. Can be consumed after 10 days.

Cold pickling recipe

1. Soak the russula for two days in cold water, changing the water morning and evening. At the end, leave for 6 hours in salt water (100 grams of salt per 5 liters).
2. Disassemble the dill into small inflorescences with seeds. Cut the garlic into cubes or slices.
3. Place currant leaves at the bottom of the selected container.
4. Divide the mushrooms into 10 equal parts, place them caps down, cover all layers with 2 tbsp. spoons of salt, adding dill and garlic.
5. Pour one liter of clean water into a container and cover with gauze. Place a plate on top, the diameter of which will be smaller than the selected pan.
6. Place oppression on top, place in a cool place (up to 6 degrees).

After a week and a half, report a new batch in a similar way. You can eat it two weeks after salting.

1. Pickled russula should not be stored at high or low temperatures.
2. For storage and preparation, it is better to use glass and enamel containers.
3. Russulas do not tolerate contact with iron and immediately turn black.

Mushroom lovers should enjoy russula. Crispy, flavorful, easy to prepare and pickle at home. It doesn't require a lot of effort. It’s definitely worth salting them for the winter or just for testing, at least in small quantities. Happy cooking!

How to salt russula for the winter using hot and cold methods

Our mothers and grandmothers always prepare carefully for the onset of cold weather and think through everything down to the smallest detail, including how to salt russula in jars for the winter.

How to quickly salt russula at home

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 of these mushrooms have a pale green or gray-green cap, but you must be very careful not to confuse russula with 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.

How to salt russula mushrooms in Old Russian style

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:

1. 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.
2. 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.
3. 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 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:

1. Wash the mushrooms and add salt water for 2-3 hours.
2. Remove seeds from hot peppers and cut into pieces.
3. Place mushrooms in scalded water glass jars, adding bay leaf, salt and pepper to each layer.
4. 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:

1. Carefully rinse the russula, remove the skin from the caps, and soak for several hours in cold salted water.
2. Carefully place the mushrooms in a clean jar, adding salt, a few bird cherry and juniper berries to each layer.
3. 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:

1. Wash the greens, chop, mix and mash well.
2. Remove the skin from the caps of the washed russula and cut the mushrooms into slices.
3. 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.
4. 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:

1. Rinse the russula well, keep in salt water to remove bitterness.
2. Then place them in sterilized jars, layer by layer. oak leaves, sprinkling with cumin, pepper and salt.
3. When the jar is full, add hot water and roll up.
4. 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:

1. 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.
2. Place them in sterilized jars with the caps down, adding seasonings in layers.
3. 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.
4. 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;
• coarse salt (3 tbsp);
• cherry leaf (7-8 pcs.);
• water;
• cloves (5-6 pcs.);
• black peppercorns (1 tsp)

Hot salting of russula:

1. Rinse the russula and soak in salt water for 3 hours to remove bitterness.
2. 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.
3. Add spices and simmer for another 5-7 minutes over low heat.
4. 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:

1. 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!

How to quickly salt russula at home

Russulas can be dried, pickled, fried, but best of all – salted. We will tell you how to pickle russula at home in our article.

How to salt russula for the winter

Russulas are beautiful mushrooms. They differ not only in the color of the caps. These mushrooms are different varieties: some are almost completely devoid of the bitterness that lactic acid gives them, others, on the contrary, are so bitter that they are practically inedible when fried or boiled. But if you soak them in water and salt them, you can eat them literally in a week or two, depending on the recipe. Some people believe that salted russula can be eaten the very next day. This is a dangerous misconception: death unlikely, but nausea and other signs of poisoning are guaranteed. We will tell you how to pickle russula for the winter correctly: in jars and barrels, cold and hot.

How to salt russula

We have decided that, despite the name, you should not eat raw russula. Now it remains to find out how to pickle them correctly.

• Any type of russula is suitable for cold salting, for hot salting - not too bitter ones, and for dry salting - only mushrooms that are almost completely devoid of lactic acid (they have almost no light juice when cut). The degree of bitterness of the collected russula can be judged by tasting them on the tongue: some are not bitter at all, others, on the contrary, are very bitter. The type of russula depends on how long they should be soaked before salting. The bitter ones are soaked for a day, and the water in them needs to be changed every 5–6 hours. It is enough to soak non-bitter ones in water for 5 hours.
• Russulas are fragile mushrooms, so you need to wash and peel them carefully. It’s better to even postpone washing and cleaning for a while and soak the russula first - then the debris and dirt will come off easier. You can also use this method: pour hot water over the russula, and after 15 minutes, drain it in a colander and rinse under running cold water.
• Some are tormented by the question: is it necessary to remove the film from the cap. IN traditional recipes this is not required, but still, if you have the time and effort (if you don’t have a lot of mushrooms collected), it is better to remove the top film: without it, the mushrooms look more beautiful and are better stored.

After the russulas have been cleaned, they can be salted for the winter by choosing suitable way. Cold is suitable for those who have enough storage space in a large refrigerator enamel pan, or for villagers who have a cool basement. More is more convenient for city dwellers hot way, since it allows you to pickle mushrooms directly in jars. Jars are also suitable for dry pickling mushrooms.

Recipe for cold pickling of russula for the winter

• Russula – 5 kg;
• water – 1 l;
• salt – 250 g;
• dill - 5 umbrellas;
• garlic – 10 cloves;
• currant leaves – 5 pcs.

• Soak the russula in cold water for two to three days, changing it at least twice a day (morning and evening). For the last time, soak the russula in salted water for 6–8 hours, dissolving 100 g of salt in 5 liters.
• Disassemble the dill umbrellas into small blades of grass with seeds.
• Peel and cut the garlic into thin slices.
• Place currant leaves on the bottom of a pan or barrel.
• Divide the mushrooms into about 10 parts and place them caps down, sprinkling each layer with two tablespoons of salt and arranging with a small amount of dill and garlic slices.
• Fill with a liter of clean cool water and cover with gauze. Place a wooden disk, lid or plate on top of a slightly smaller diameter than the diameter of the container in which the russula are salted.
• Place a pressure on top and place the container with russula in a cold place (up to 6 degrees). After 5 days, you can add new mushrooms, sprinkling them with salt in the same way.

You can eat russula, salted in a cold way, two weeks after the last batch of mushrooms was put into the pan (or barrel). At the same time, they can be transferred to jars, filled with brine and stored in the refrigerator under nylon covers all winter.

Recipe for spicy hot pickling of russula for the winter

• Russula – 1 kg;
• water – 1.5 l;
• allspice (peas) – 8 pcs.;
• cloves – 4 pcs.;
• currant leaves – 5 pcs.;
• cherry leaves – 5 pcs.,
• salt – 50 g.

• Rinse the russula, peeled and soaked in cold water, and add a liter of water.
• When the water boils, add spicy leaves, pepper and cloves to the brine. Cook over low heat, constantly skimming off the foam, until the russula fall to the bottom and the brine brightens.
• Place the mushrooms in jars that must first be sterilized. Pour boiling brine over it.
• Seal the jars with sterilized lids.

Despite the fact that the russula have passed heat treatment and lie in clean jars, hermetically sealed, they need to be stored in a cool room, best of all - in the refrigerator. They will be ready to eat in 10 days.

Recipe for salting russula with horseradish and garlic in jars

• Russula – 1 kg;
• water for cooking – 1.5 l;
• salt – 50 g;
• garlic – 1 head;
• dill umbrellas – 2 pcs.;
• horseradish leaves – 2 pcs.

• Boil the prepared russula, skimming off the foam. When they sink to the bottom, drain in a colander.
• When the water has drained, place the mushrooms in a clean bowl (first pour boiling water over it).
• Add salt.
• Peel the garlic, cut into thin slices, add to the russula, everything is fine, but mix carefully.
• Sterilize the jar.
• Place a horseradish leaf and an umbrella of dill on the bottom.
• Place the mushrooms and crush with a spoon.
• Place horseradish leaf and dill on top.
• Roll up. Store in the refrigerator.

If you pickle russula for the winter according to this recipe, they will be ready to eat in just 7 days. Fans will especially like them savory snacks.

How to pickle russula using the dry method

• Wash the russula and dry.
• Cut into large pieces.
• Add salt and stir.
• Place in a sterilized jar, cover with clean gauze, apply pressure (for example, half a liter plastic bottle filled with water).
• Place in the refrigerator.

Dry-salted russula can be eaten after three weeks, after soaking them to remove the salt. You can use them to prepare hot dishes the very next day. If you pickle mushrooms dry, you can store them in the refrigerator all winter.

Russulas are very tasty when salted, and they are salted quickly. It’s worth trying to prepare them for the winter in this way, at least in small quantities.

How to pickle russula for the winter in jars: cold

How to salt russula for the winter Russulas are beautiful mushrooms. They differ not only in the color of the caps. These mushrooms come in different varieties: some are almost completely devoid of the bitterness that milk gives them

Russulas are mushrooms that can be eaten raw, but today it is not so easy to find someone who likes to eat them this way. The thing is that they have a rather bitter and slightly pungent aftertaste. But knowing how to properly salt russula using a hot method, you can achieve an exquisite taste and remove unpleasant accents.

Basic rules for hot salting russula at home

Among the many varieties of this type of mushroom you can find those that contain minimal amount bitter taste in oneself, which, accordingly, will affect taste characteristics when salting russula using a hot method.

One of the main indicators of the quality of this type of mushroom is the color of its cap. It is believed that the less saturated the red hue in it, the less bitterness it has. Russulas with a brownish and slightly blue cap are ideal for cooking. They have a pleasant nutty flavor.

That's why the best varieties mushrooms with pale green and grey-green shades of caps, but when collecting them you need to be careful not to confuse the edible with the inedible toadstool.

Blue-green varieties frighten many, but they are the ones that make delicious russula, cooked hot. You can find them in many places in the forest; they are unpretentious. They need to be collected carefully, as this variety is very fragile, and it is better to put them in a basket with the caps down.

Before you start salting russula mushrooms hot or cold, it is wise to familiarize yourself with the basic rules that will help preserve the taste of the product and its external characteristics:

1. When collecting mushrooms and further processing them, you should remember that russula does not tolerate contact with iron. Therefore, the product did not pass heat treatment, try to use plastic container so that it does not acquire an unsightly dark shade.
2. Russulas have milky juice, which gives them bitterness in varying degrees. In order to get rid of this unpleasant taste, mushrooms should be soaked for at least 3 hours in salted water.
3. Glass is considered the ideal container for pickling this product.
4. Long-term storage for the winter does not imply critically low or high temperature conditions. Find something cool and dry place– this is ideal for preserving all tastes.

Russulas are mushrooms that can be prepared in different ways, but their salting is especially popular, so there are a lot of recipes for salting russulas using the hot method.

This type of processing involves a thermal effect on the mushrooms, but at the same time their firmness and elasticity, taste and natural aromas are preserved.

How to pickle russula for the winter using a hot method: a classic recipe

This salting of russula using the hot method has been known since ancient times. Modern variation differs in the amount of spices that are added to add piquancy to the product and a unique flavor.

For 1 kg of the main product you will need to prepare the following components:

• 120 ml water;
• 2.5 tbsp. spoons of salt;
• cloves – 2 pcs.;
• black peppercorns – 7-8 pcs.;
• cherry and currant leaves - 3-4 pcs.

Before salting russula using the classic hot method, you need to soak them in cold water so that the juice and excess soil come out. Drain the liquid, refill with cold water and place the mushrooms on medium heat, bring to a boil. Using a slotted spoon, remove the resulting foam and reduce the heat to low, add spices (without leaves). Stir the mushrooms a little while cooking.

Readiness is determined when they all settle to the bottom and the brine in which they were boiled becomes light. This is a sign that the russula can be removed from the heat.

Let the mushrooms cool, then put them in jars and fill them with brine. Such russula, cooked hot for the winter, can be stored in a cool place. But after 25 days, pickling can be safely consumed.

An old recipe for hot salting russula in jars

This old recipe, despite the fact that it was used by our great-grandmothers, it still remains a relevant option for how to salt russula mushrooms in a hot way. To prepare you will need:

• mushrooms – 1 kg;
• garlic – 1 head;
• currant leaves;
• horseradish;
• fern leaves;
• dill.

The main product is prepared as indicated in the recipe above. Mushrooms are placed in jars, and leaves and horseradish are first placed on the bottom, and the whole thing is filled with brine.

Salting hot russula for the winter

Interesting recipe for making russula for lovers of spicy and spicy dishes. On cold winter days, such mushrooms will delight you with their delicious taste qualities.

For one kilogram of the main ingredient, prepare:

• salt – 3 tbsp. spoons;
• chili pepper – 1 pc.;
• laurel leaf – 5 pcs.;
• water.

We salt russula in a hot way to please ourselves for the winter delicious dish, according to this scheme:

Soak the product for 3 hours to remove the bitterness from it, then drain the water. Pour in again and boil until tender, strain.

Cut the chili pepper into pieces, after removing all the seeds.

The jars in which the mushrooms will be placed are sterilized.

Everything is folded in layers: russula, bay leaf, hot peppers, salt.

Pour boiling water over it and roll it up, keep it in a warm place for several days, and then store it in a cool place.

This hot salting of russula will last in jars until the next harvest. The taste of mushrooms prepared according to this recipe goes well with meat.

How to salt russula with garlic using a hot method

Russulas salted in this hot way, the recipe for which contains properly selected spices, garlic and sunflower oil, turn out very tasty.

Components:

• 1 kg of finished purified main product;
• laurel leaf – 6 pcs.;
• salt – 4 tbsp. l.;
• allspice peas - about 2 tsp;
• dill (inflorescence) – 7 pcs.;
• sunflower oil (refined) as needed;
• garlic – 3 cloves.

Before salting russula in this hot way in jars for the winter, it is necessary to prepare the mushrooms, as described in the recipes above.

Using the same technology, they are boiled and, after cooling, placed in prepared jars with the caps down. Don't forget the layers of spices between the mushroom balls.

They are not laid to the end of the can, but approximately to the neck, after which the contents should be compacted. Fill the rest of the jar with sunflower oil and close the lid. For impregnation and full readiness The product only needs a few days, and if you store the mushrooms in the refrigerator, they will easily last until winter.

These salted russulas, cooked hot with garlic, butter and seasonings, are good served with green onions as an appetizer.

Recipe for hot salted russula with cherry leaves

This recipe for pickling hot russula using cherry leaves provides the mushrooms with a delicate fruity aroma and flavor.

For 1 kg of the main product you need about 3 tbsp. l. coarse salt, 8-9 cherry leaves, black peppercorns and water.

After preparing and boiling the mushrooms, spices are added 5 minutes before they are ready. You need to simmer a little more, reducing the heat to low. The russulas are laid out in jars, filled with brine, and rolled up.

If desired, you can add a few spicy cloves.

Recipe for salting russula mushrooms with horseradish using the hot method

Another pickling recipe delicious mushrooms hot russula for lovers of savory snacks. For 1 kg of the main product you need to prepare:

• salt – 2-3 tbsp. l.;
• garlic – 5-6 cloves;
• dill (inflorescence);
• horseradish (leaves).

Boiled russula should be discarded in a colander and the water should be allowed to drain completely. Take a bowl suitable in size for the number of mushrooms, scald it with boiling water, and place the product in it. Sprinkle with salt, garlic, cut into thin slices, and mix gently. Place horseradish leaves and dill umbrellas on the bottom of the prepared jars, lay them down and compact them. Place the greens on top again and roll up, refrigerate for a week. After this time, they can be eaten.

How else can you salt russula mushrooms using a hot method?

Hot salting of russula, which occurs at home, involves pre-boiling them.
But at the same time they do not lose their elasticity, they turn out crispy, and when correct selection spices can create an interesting flavor combination.

Here are a few more recipes for salting russula:

1. After cleaning, the mushrooms are placed in boiling water for 7 minutes, after which they are removed with a slotted spoon and washed with cold water. Place the cooled mushrooms in a bowl, add salt (3 tablespoons) per 1 kg of the main product, add a few peppercorns, 3-5 cloves of garlic, chopped dill, grated horseradish (root). Also add oak and cherry leaves and mix everything. Leave in a cool place for 2-3 days, then you can eat them.
2. Another interesting and interesting way is to pickle mushrooms under pressure using a hot method. For this purpose, the russula is boiled for about 15 minutes and discarded in a colander. The boiled product is placed in a glass container, salted, and a bay leaf and garlic slices and dill are added. The pickles are left for 3 days under pressure in a cool place.
3. An interesting recipe for how to salt russula using a hot method, after keeping them under pressure. The cooking recipe is identical to the previous one, and to preserve the mushrooms for the winter, just put them in steamed jars, fill them with sunflower oil, and roll them up.

Hot pickled russula recipe

You can also prepare mushrooms for the winter by pickling. Preparation of the main product includes light boiling. While the mushrooms are draining in a colander, begin preparing the marinade. Boil 500 ml of water in a deep bowl, add 1/2 tbsp. l. sugar, 2 pcs. bay leaf and cloves, 3-4 peas of black allspice and 1 tbsp. l. salt. Russulas are dipped into boiling water and cooked until tender. At the end, add sprigs of dill and 100 g of vinegar, bring everything to a boil.

Mushrooms are placed in prepared jars and poured with boiling marinade, closed with lids and wrapped in a blanket for a day.

Each recipe is original in its own way, providing mushrooms with unique taste characteristics.