How to salt russula at home quickly. How to salt russula: recipes

Edible mushrooms are rich in protein, trace elements. They are dried, salted, marinated, boiled, fried. Among the variety of species, the most common mushroom stands out, growing on the edges, glades, in mossy places. Red, blue, green hats are pleasing when no other mushrooms are visible nearby. Recipes for the preparation of salted russula do not differ from the methods of harvesting mushrooms, milk mushrooms, butter, white. Properly cooked, they will not yield to other mushrooms in taste.

Russula belong to agaric mushrooms: in the lower part of the cap, plates diverging towards the edges are visible. The peel is easily peeled off by 2/3 caps from the edges to the center.

Russula are suitable for food:

Greens. The hat has a uniform color. The leg is cylindrical. It is necessary to boil to get rid of the bitter taste of the pulp.
Yellow. After boiling, the pulp changes color from white to gray. Suitable for cooking, salting.
Blue-yellow. They don't grumble. One of the most delicious types of russula: you can boil, salt, marinate.
Light yellow. Because of the causticity, they are considered conditionally edible. Must be boiled before salting.
Swamp. Hats are pink or white, emit a fruity smell. Legs at the bottom expanded, dense.
Girlish. The color of the caps is gray, with a brown or yellow tint. Leg extended, half hollow.
Turkish. Black, orange shiny surface at the cap. They have a fruity aroma.
Food. They have dense white legs, uneven color of hats: with a predominance of red, pink, brown. Suitable for any kind of long-term harvesting: drying, pickling, pickling.
Greenish. Dense legs at the base have scales. Hats are fleshy, white inside. They have a sharp taste without signs of bitterness. They retain their shape when dried, have excellent taste qualities in pickled and salted form.
Brown. Caps are wide and brown. The legs of young mushrooms are white or reddish, brown over time. They differ in the characteristic smell of shrimp or herring, which requires boiling to eliminate.

The common name for edible russula is bruises. Red, bile russula are inedible because of their burning taste. For salting use young russula with dense pulp.

Preparing mushrooms for pickling

Fruiting bodies should be fresh, not wormy, whole, strong. Russula is sorted by type, size, cut off 1/3 of the lower part of the leg. In large mushrooms, the cap is separated from the stem. To remove needles, leaves, forest harvest is placed for 5 minutes in a container with cold water. A longer period is not required, as the hats quickly absorb moisture.

Removing the skin from the cap is a matter of taste. Mushroom lovers avoid this procedure in order to avoid an increase in the percentage of waste: russula has a structure that breaks easily with careless movement.

For recipes that do not require boiling, select the appropriate types: greenish, blue-green, food

Others are boiled to remove bitterness and thicken the pulp.

In hot salting, fruiting bodies are cleaned after boiling to prevent their destruction. Boiled mushrooms are placed in cold water and carefully examined. In the broth will remain sand, earth from the plates.
When salting occurs without boiling, the russula is put in a colander and several times, at short intervals, dipped into a container of water. At the last stage, they are washed under running water.

How to salt mushrooms at home

You can pickle any kind of russula. Non-bitter species are poured over with boiling water and kept for several minutes so that they become more plastic. The rest, for elasticity, must be boiled until the mushrooms sink to the bottom. When boiling, foam appears, which must be removed.

A decoction after bitter and unpeeled russula is not consumed.

Fruit bodies with bitterness are soaked to get rid of it. The most bitter species (light yellow, green, brown) are soaked for a day, changing the water every 4-6 hours. With a slight bitterness - pour water for 6 hours, with a change after 3 hours.
For harvesting, glass, enameled, wooden containers of various capacities are used.
Traditional ingredients, in addition to salt, are garlic and dill umbrellas. They give mushrooms flavor and pungency. You can add allspice and bitter pepper, ginger. caraway.

The name "russula" means that these mushrooms are eaten after a shorter period of time than others. Thanks to the tender pulp, they are salted faster and become suitable for eating. There are many recipes for making russula for the winter.

In each region where they grow, their attitude to this type of mushroom, various methods of harvesting are used. Moments common to all recipes are the ratio of salt and fruiting bodies, removing foam during cooking, determining the degree of cooking, and the fact that whole mushrooms are stacked in layers, with a hat down.

hot way

The hot method means that the mushrooms must be boiled. Before that, a third of the legs are cut off. The rest of the cleaning will be after the end of cooking. Water is poured into an enameled, stainless container in such a way that it is 2 times more than the mass of mushrooms. Heat over high heat until boiling and pour mushrooms. Salt when boiling - optional.

You can not add, so that they do not turn out salted. If you cook with salt, then add a tablespoon per liter of water. Boil the mushrooms over low heat, removing the foam. The signal for the end of cooking is that the mushrooms have sunk to the bottom of the pot. The boiled russula is transferred to a pot / bucket of cold water and carefully inspected.

The peel on the caps does not allow the pulp to boil, loses its color during boiling. The fruit bodies are washed and begin to be placed in containers for pickling. A currant leaf is placed at the bottom of the container and the first layer is laid out. Before this, mushrooms must be weighed to measure the right amount of salt.

For cooked without salt - 50 grams per kilogram, with salt - 10 grams less. The calculated volume is distributed evenly between the mushroom layers. Layer thickness - 6 centimeters.
At the same time with salt, put chopped garlic, dill umbrellas or clean seeds.
The amount of spices - to taste. The last layer of mushrooms is sprinkled with salt, dill, garlic, covered with gauze. A wooden, metal sheet is placed on top according to the size of the container and a light oppression is installed. The first days of salting takes place in a warm room.
If the container is not filled to the top, then the following boiled portions can be added to it with salting and the addition of garlic and dill. Mushrooms under the action of salt will give juice and will be ready no earlier than 20 days after the last bookmark. They must be completely covered with brine. With a lack of liquid, its level is supplemented with salted boiling water: 20 grams per liter.

cold way

A greenish, edible, blue-green bruise is salted in a cold way, without boiling and soaking. Washed and cleaned, they are placed on the bottom of a barrel, bucket, plastic food container with their hats down on prepared currant leaves and a layer of salt. The amount of salt is 60 grams per kilogram of raw materials. Layer thickness - 6 centimeters. Garlic, dill are added to taste. The last laying is covered with a clean piece of canvas, a circle and a small oppression are installed.

After 48-72 hours, the mushrooms will thicken and give juice. You can add a fresh collection to them or supplement them from another container. In this case, it is necessary to observe the laying and norms of salt. After cessation of shrinkage, the barrel, enameled, glass containers are taken out to a cool place. The salting period is 45 days.

Classic recipe

The traditional method is to soak bruises in cold salt water, regardless of their type, for 5-6 hours. Pre-wash the mushrooms, peel off the skin from the cap by 2/3, shorten the leg by a third. In large specimens, the hat is separated from the legs.

For salting, you will need a container with a wide mouth (a wooden barrel, an enamel pan or a bucket). The bottom is covered with leaves of horseradish, currant, sprinkled with salt. Mushrooms are laid in rows, sprinkled with salt, garlic, dill in relation to a kilogram of raw materials: 60-70 grams, 4 chopped cloves, 1 umbrella.

The finished laying is filled with water and put under pressure. The first 4 days the container is at home to start fermentation, then it is taken out to a cold place. The readiness of salting is checked after 40 days.

Quick pickling method

To get salty after a few days, a cold method with a high salt content is used. Russula are sorted by type, cleaned, washed. Soaked depending on the degree of bitterness in the pulp. Currant leaves and salt are placed in the prepared container. Then the mushrooms are covered in layers, adding salt, garlic, dill. The ratio of salt to mushrooms is increased by 2 times: 100 grams per kilogram. Install oppression. Readiness is checked after a day. Salted mushrooms are ready to eat.

This method is not suitable for long-term storage of russula: after 2 weeks they will be oversalted. Quick salting is used to eat salted russula as food immediately after harvest.

Dry Ambassador

With dry salting, the most delicious types of bruises are used: food, blue-green, greenish, pink. Mushrooms are not soaked, instead of washing they are wiped with a clean rag, removing needles and leaves. The skin is removed from the caps, the legs are cut off.

The bottom of the container is sprinkled with salt, laid out in layers of russula, adding salt. The ratio of salt and raw materials: 6:100 (parts). Oppression is set for 40 days. Mushrooms are salted in their own juice without the admixture of flavors.

Russula for the winter in jars with cilantro

Prepared raw materials are placed in clean jars in the ratio:

1 kilogram of the main component;
6 sprigs of cilantro;
2 garlic cloves;
1 stalk of dill with an umbrella;
salt - 50 grams.

Mushrooms are cut into plates, greens are finely chopped, garlic is divided into slices. The bottom is sprinkled with herbs, salt. Russula is laid out in layers of 1-2 centimeters, adding the rest of the ingredients. At the end, lightly crush and pour hot water. Close with nylon lids, place in the refrigerator for 14 days.

With bird cherry

A few berries of fresh bird cherry in a jar with a traditional bookmark will give the preservation a tart taste and aroma. The addition of juniper fruit will add a resinous flavor. Prepared russula is placed in a glass container in accordance with the usual recipe. Between the layers, along with salt, spices, lay 2-3 bird cherry berries and 1 juniper.

Tamp, pour boiling water, close with nylon lids. After cooling, store in the refrigerator.

With cumin

The combination of cumin and oak leaves will give the mushrooms a tart and spicy flavor. The oak leaf should be green, freshly plucked. To salt, the bottom of a liter jar is covered with an oak leaf (5-6 pieces). Sprinkle with salt. The soaked russula is placed with the caps up, sprinkled with salt and caraway seeds (2 tablespoons and half a teaspoon) to the shoulders. Pour boiling water, completely covering the contents of the jar. Completion time - 7 days.

In oil

Mushrooms pickled in bulk containers, after their final shrinkage, are transferred to glass jars for ease of storage. Distribute, observing the stacking sequence. The brine they were in is poured so that it completely covers the russula. If there is a lack of liquid, a cooled 2% solution is added. Top with 2 tablespoons of refined oil. It is preliminarily calcined in a hot frying pan, avoiding boiling, and cooled.

with ginger

The ginger will add a spicy flavor to the pickle. For a kilogram of raw materials, 20 grams of dried spices will be required.

Other Ingredients:

salt - 1.5 tablespoons;
sugar - 1 teaspoon;
garlic - 2 cloves;
bay leaf - 4 pieces.

Prepared raw materials are placed in a container, poured with boiling water. Salting is ready in 14 days.

How to store

To store mushrooms prepared in any way, the temperature ranges from 1 to 6 degrees Celsius. Storage location: dry, cold basement with ventilation or top shelf of the refrigerator. It is necessary to ensure that the brine completely covers the mushrooms. Mold forms on legs and hats that come into contact with air. In such cases, the damaged russula is thrown away, the edges of the container are wiped dry with a clean rag, the circle and oppression are washed with boiling water.

At temperatures above normal, to extend the shelf life, salted mushrooms are sterilized and packaged in glass bottles up to 1 liter. Russula is removed from the brine, washed and placed in clean jars. For taste, you can add peppercorns, bay leaf. Pour 1 tablespoon of 9% vinegar into a jar of 500 milliliters. In a liter container - 2 tablespoons.

The brine is filtered, boiled and poured into jars, completely covering the mushrooms up to 2 centimeters from the top. Sterilization: 500 milliliters - 40 minutes, 1000 milliliters - 50 minutes. The initial temperature is 40 degrees, with a slight boil.

In this case, tight closure is allowed. Storage of sterilized mushrooms - 2 months due to the danger of poisoning. Mushrooms are contaminated with soil, which may contain botulism spores. Microorganisms die at a temperature of 124 degrees, which is impossible to create at home. At a positive temperature, without access to oxygen, their rapid growth begins. Under nylon lids in the refrigerator, under oppression in a cold basement, properly salted russula are stored throughout the winter.

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

Blue-green (gray) russulas are alarming for many with their color, but experienced mushroom pickers know that dishes from these mushrooms are excellent. Green (swamp shade) russula are of little use for food. Pink and yellow russula have practically no taste, despite their nutritional value, and those who appreciate not only taste but also aroma in mushroom dishes do not eat them. Bright red russula with a fruity smell should not be collected, it is believed that the mushroom is poisonous.
These fragile mushrooms grow everywhere and are very unpretentious. Their main drawback is brittleness, so you need to collect them very carefully and put them in a basket with hats down.
Russula can be dried, pickled, fried, but best of all - salt. They are unusually tasty when salted, and there are a lot of types of salting these mushrooms.

One of the most ancient recipes for making salty russula. This is how our distant ancestors salted mushrooms during the time of Kievan Rus. The cooking process is long, but worth it. Russula are crispy, fragrant and appetizing.

Ingredients:

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

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

How to cook russula for the winter:

Rinse the mushrooms well and place them in cold salt water for several hours to remove the caustic milky juice and remaining insects. Cooking is not required.
Next, the mushrooms need to be washed again, put in a clean container with their hats down, sprinkle with the indicated spices and leaves, add fern leaves to the very top of the dish last.
Fill with water and place under oppression for 40 days.

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

How to pickle russula mushrooms with hot peppers

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

Ingredients:

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

How to salt russula recipe:

Rinse the mushrooms, pour salt water for 2-3 hours.
Peel the hot pepper from the seeds and cut into pieces.
Put the mushrooms in glass jars scalded with boiling water, adding bay leaf, salt and pepper to each layer.
Pour boiling water over, 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 mushrooms acquire a balsamic and slightly sweet 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 a pharmacy);
10 g of juniper berries;
1 tsp allspice peas;
table salt non-iodized (3 tablespoons).

Russula salty recipe:

Gently rinse the russula, remove the skin from the caps, 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.
Fill the jar filled with mushrooms and spices with hot water, let cool and store in the refrigerator.

Mushrooms prepared in this way can also be used in vegetable salads.

How to pickle russula at home

Russula prepared according to this recipe has a rather unusual taste: slightly spicy, spicy and fresh.

Ingredients:

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

Salt russula recipe for the winter:

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

Salt russula for the winter recipes

The splendid aroma of mushrooms can be perfectly emphasized with the tart taste of oak leaves and the spicy accent of cumin. Collect oak leaves must be green.

Ingredients:

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

How to pickle russula for the winter in jars:

Rinse the russula well, soak in salt water to remove bitterness.
Then put them in sterilized jars, layering them with oak leaves, sprinkling with cumin, pepper and salt.
When the jar is full, fill with 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 in a hot way

Soaked in spices and oil, mushrooms become unusually tasty. Before serving, they can be sprinkled with a green onion - and a wonderful snack is ready.

Ingredients:

russula - 1 kg;
garlic (2-3 cloves);
allspice peas (2 teaspoons);
bay leaf (5-6 pieces);
dill (5-7 small inflorescences);
non-iodized table salt (3-4 tablespoons)
refined sunflower oil (by measure).

How to pickle russula in a hot way:

Rinse the mushrooms well, hold for an hour in salt water, boil with salt in a saucepan for 20 minutes, stirring and removing the foam from time to time.
Put them in sterilized jars with caps down, adding seasonings in layers.
When the contents of the jar are level with its hangers, the mushrooms must be carefully tamped and sunflower oil should be added about 1 cm above their level.
After a few days, the mushrooms will be ready, you need to store them in the refrigerator.

How to salt russula hot

Cherry leaves will add a unique fruity-resinous flavor to the mushroom dish. You can strengthen it with the help of cloves, you get a spicy and very appetizing dish.

Ingredients:

1000 g russula;
coarse salt (3 tablespoons);
cherry leaf (7-8 pieces);
water;
cloves (5-6 pieces);
black peppercorns (1 tsp)

Hot salting of russula:

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

But that's not all. There is another way to pickle these beautiful colorful mushrooms - without using water. This method is preferred by some precisely because all the 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 salt russula in a cold way

According to this recipe, mushrooms do not need to be washed before salting. And only russula of a special kind are suitable for him - with hats of blue-green color. You don’t have to worry about the hygienic side of the dish: salt will do its job perfectly, and no foreign organisms will remain in the mushrooms themselves.

Ingredients:

mushrooms - 1 kilo;
rock salt, 1 glass;
dill seed, 2 tbsp

Salting russula in a cold way:

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

As you can see, the list of types of salting russula and components for it is very wide. Having tried some of them, you can choose those that will suit your taste, and stop there 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!

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Experienced mushroom pickers believe that salting russula is the best type of preparation for these mushrooms, as they turn out to be very tasty, tender and fragrant. Despite the name, eating them raw is not recommended. Russula are found almost everywhere in a large number of 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 the lactarials of the genus Lactarius, which includes, for example, mushrooms and milk mushrooms).

Varieties of russula

When collecting russula, it is important to take into account that among them there are not only conditionally edible varieties that can be used for food, but also inedible ones, in particular, russula is burning, emetic, nauseating (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 other poisonous mushrooms: fibrous, hebeloma, rows (soapy and white-brown) .

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

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

Availability "skirts"(or its residues) under the hat. Russula never has her can not be; the stem is equally smooth along its entire length. A young pale grebe has a "skirt"; fully opened should have traces under the hat. In order to avoid a deadly mistake, it is worth taking only the youngest russula, in which the caps are not fully deployed;

coloring. Many inedible species have a poisonous red or intense lilac cap. In good russula legs predominantly white, and the caps are painted in soothing colors (grayish, yellowish, greenish or brown);

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

According to the current sanitary rules SP 2.3.4.009-93 (as amended in 1993) officially approved for production, 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 pungent taste, so it is recommended to use all russula for food and for harvesting. after precooking.

Experienced mushroom pickers are well aware that it is not difficult to salt russula, but for this you need to take only the youngest, 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 hats and legs, which you just have to throw away. You can learn how to properly collect russula from the following video:

Preparing mushrooms for salting

Russula must be processed immediately after collection. It is not advised to start with cleaning and washing, unlike many other mushrooms. According to the technological instructions, agaric mushrooms should first be blanched for 2-3 minutes in salt water, then boiled for a short time (10-15 minutes), stirring gently and removing the foam with a slotted spoon. In the process of cooking russula become more elastic and dense.

Blanching mushrooms is most convenient in a colander, immersing it in a pot of boiling water.

With a large number of mushrooms, dirty water after blanching and boiling must be drained and fresh brine should 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, as the russula darkens and the bitterness is not completely removed from them. To prevent darkening, you can also add a little citric acid to the brine (2 g per 1 liter).

Boiled mushrooms should be thrown into a colander or sieve, rinsed and allowed to drain excess water. Next, we will consider step by step the most popular and simple recipes for salting russula mushrooms.

Recipes for pickling russula: the main methods

You can salt russula both cold and hot. With cold salting, mushrooms need more time until fully cooked and appropriate conditions (cellar, refrigerator) for storage. For any method of harvesting salt needs coarse grinding, stone, not iodized.

Cooking this delicious and fragrant snack will require very little time and ingredients. Oak leaves will play the main role.

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:

Put the boiled russula in a large container, sprinkle with 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, lay half of the oak leaves and dill umbrellas on the bottom. Then spread the mushrooms tightly to each other, in layers, evenly sprinkling them with garlic cloves and peppercorns.
Cover the contents of the filled jar on top with the remaining oak leaves and dill.
Leave the workpiece for a day at room temperature, crushing the mushrooms with oppression, such as a stone or a plastic bottle of water.
If the liquid from the mushrooms is not enough and the upper layers are not immersed in brine, then add clean water to a jar and keep another 2-3 days in a cool place.
Then close the jar with a tight nylon lid and put it in a cold place where the workpiece can be stored. Russula will be ready in 10-14 days.

Thanks to oak leaves salted russula are elastic, saturated with natural forest aroma, which, if desired, can be supplemented with horseradish and cherry leaves.

For storage under normal home conditions, it is better to pickle the russula hot in jars and seal tightly. In this form, mushroom preparations are conveniently consumed in small quantities, opening before any winter feasts.

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:

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

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

To treat yourself to salted russula literally the next day, they must first be prepared according to standard technology: boil and rinse several times under running water.

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 pc.;
dry dill / seeds - 2-3 / 1 tsp;
dry tarragon (tarragon) / coriander (cilantro) - 0.5-1 tsp;
garlic - 3-5 cloves.

Cooking technology:

Boiled russula cut into small slices. Crush the garlic cloves with a knife.
Put the mushrooms in a jar, interspersed with spices.
Prepare the brine in a saucepan: bring water to a boil and dissolve the salt in it.
Pour the mushrooms with hot brine, close the lid tightly and let the workpiece brew for 12-24 hours in a cool place.

Ready mushrooms can be eaten immediately, the remaining must be kept in the refrigerator.

Video

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

For several years she worked as an editor of a television program with leading ornamental plants in Ukraine. At the dacha, of all types of agricultural work, she prefers harvesting, but for this she is ready to regularly weed, chop, stepchild, water, tie up, thin out, etc. I am convinced that the most delicious vegetables and fruits are self-grown!

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Natural toxins are found in many plants; no exception, and those that are grown in gardens and vegetable gardens. So, in the bones of apples, apricots, peaches there is hydrocyanic (hydrocyanic) acid, and in the tops and peel of unripe nightshade (potatoes, eggplants, tomatoes) - solanine. But do not be afraid: their number is too small.

Compost - rotted organic residues of various origins. How to do? Everything is put in a pile, a pit or a large box: kitchen leftovers, tops of garden crops, weeds mowed before flowering, thin twigs. All this is interbedded with phosphorite flour, sometimes straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with foil. In the process of overheating, the pile is periodically stirred or pierced to bring in fresh air. Usually compost "ripens" for 2 years, but with modern additives it can be ready in one summer season.

The novelty of American developers is the Tertill robot, which performs weeding in the garden. The device was invented under the guidance of John Downes (the creator of the robot vacuum cleaner) and works autonomously in all weather conditions, moving on uneven surfaces on wheels. At the same time, it cuts all plants below 3 cm with a built-in trimmer.

“Frost-resistant” varieties of garden strawberries (more often simply “strawberries”) also need shelter, like ordinary varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have superficial roots. This means that without shelter, they freeze out. Assurances of sellers that strawberries are “frost-resistant”, “winter-hardy”, “tolerate frosts down to -35 ℃”, etc. are a lie. Gardeners should remember that no one has yet been able to change the root system of strawberries.

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

The basic rules for salting russula in a hot way at home

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

One of the main indicators of the quality of this mushroom variety is the color of its cap. It is believed that the less saturated the red tint in it, the less bitterness. Russula with a brownish and slightly blue hat will be ideal for cooking. They have a pleasant nutty flavor.

Therefore, the best varieties of mushroom with pale green and gray-green shades of hats, but when picking them, you need to be careful not to confuse the edible with the inedible grebe.

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

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

When collecting mushrooms and their further processing, it should be remembered that russula does not tolerate contact with iron. Therefore, the product has not undergone heat treatment, try to use plastic containers so that it does not acquire an ugly dark shade.
Russula have milky juice, which gives them bitterness in one volume or another. In order to get rid of this unpleasant taste, mushrooms should be soaked for at least 3 hours in salted water.
Glass is considered the ideal container for salting this product.
Long-term storage for the winter does not imply critically low or high temperature conditions. Find a cool and dry place - this is ideal for preserving all the flavors.

Russula are mushrooms that can be cooked in many ways, but their salting is especially popular, so there are a lot of recipes for salting russula in a hot way.

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

How to pickle russula for the winter in a hot way: a classic recipe

Such salting of russula using the hot method has been known since ancient times. The modern variation is distinguished by the amount of spices that are added to spice up the product and give it a peculiar flavor.

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

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

Before salting the russula in the classic hot way, it is necessary to soak them in cold water so that the juice and excess earth come out of them. Drain the liquid, cover again with cold water and put the mushrooms on medium heat, bring to a boil. Using a slotted spoon, remove the resulting foam and reduce the heat to a minimum, 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 russula can be removed from the fire.

Let the mushrooms cool, then arrange in jars and pour over the brine. Such russula, cooked for the winter in a hot way, can be stored in a cool place. But after 25 days, salting can be safely eaten.

An old recipe for salting russula hot in jars

This old recipe, despite the fact that it was used by our great-grandmothers, still remains a relevant option for how to salt russula mushrooms in a hot way. For cooking 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, horseradish are first placed on the bottom, and all this is poured with brine.

Salt spicy russula in a hot way for the winter

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

For one kilogram of the main ingredient, prepare:

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

We salt the russula in a hot way in order to please yourself with a delicious dish for the winter, according to the following scheme:

Soak the product for 3 hours to remove bitterness from it, after which we drain the water. Pour again and boil until cooked, filter.

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 pepper, salt.

It is poured with boiling water and rolled up, aged in a warm place for several days, and then stored in a cool place.

Such salting of russula in a hot way will stand in jars until the next harvest. With their taste qualities, mushrooms prepared according to this recipe are well suited to meat.

How to salt russula with garlic in a hot way

Russula salted in such a hot way, the recipe of which contains the right spices, garlic and sunflower oil, are 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 the russula in such a 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, they are folded into prepared jars with their caps down. Don't forget the layers of spices between the balls of mushrooms.

They are not laid to the end of the jar, but approximately to the neck, after which the contents should be tamped. Fill the rest of the jar with sunflower oil and close the lid. For impregnation and complete readiness of the product, it takes only a few days, and when stored in the refrigerator, mushrooms will easily survive until winter.

These salty russulas, cooked hot with garlic, oil and spices, are good served with green onions as an appetizer.

Recipe for hot-salted russula with cherry leaves

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

For 1 kg of the main product, 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. It is necessary to boil a little more, reducing the fire to a minimum. Russula are laid out in jars and filled with brine, rolled up.

If desired, you can add a few inflorescences of spicy cloves.

Recipe for pickling russula mushrooms with horseradish in a hot way

Another recipe for pickling delicious russula mushrooms in a hot way for lovers of spicy snacks. For 1 kg of the main product, it is necessary to prepare:

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

Boiled russula should be discarded in a colander and let the water drain completely. Take a bowl that is the right size for the number of mushrooms, and scald it with boiling water, put the product in it. Sprinkle with salt, garlic, cut into thin plates, and mix gently. In prepared jars, put horseradish leaves and dill umbrellas on the bottom, lay and tamp. Put 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 in a hot way

Hot salting of russula, which occurs at home, involves their preliminary boiling.
But at the same time, they do not lose their elasticity, they turn out crispy, and with the right selection of spices, you can achieve an interesting flavor combination.

Here are a few more recipes for salting russula:

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. Put cooled mushrooms in a bowl, 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 lay out oak leaves, cherries and mix everything. Leave in a cool place for 2-3 days, then you can eat them.
Interesting and the next salting of mushrooms under oppression in a hot way. For this purpose, russula is boiled for about 15 minutes and discarded in a colander. The boiled product is laid out in a glass container, salted, a bay leaf and garlic slices, dill are added. The pickle is left for 3 days under oppression in a cool place.
An interesting recipe for how you can salt the russula in a hot way, after keeping them under pressure. The cooking recipe is identical to the previous one, and in order to save the mushrooms for the winter, it is enough to put them in jars treated with steam and pour sunflower oil, roll up.

Recipe for pickling russula in a hot way

You can also cook mushrooms for the winter by pickling. The preparation of the main product includes a light boil. While the mushrooms are draining in a colander, proceed to prepare 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. Russula is lowered into boiling water and boiled until tender. At the end, sprigs of dill and 100 g of vinegar are added, everything is brought to a boil.

Mushrooms are laid out 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.

Russula is a rather interesting mushroom, which many bypass, preferring more noble forest "colleagues" to it. Some equate it with grebes due to its slightly specific appearance. The russula has a bright hat of different shades and the presence of plates. It grows everywhere, up to park areas. Collecting it is a pleasure.

Eating russula raw, as its name suggests, is not worth it, it is better to eat it boiled, fried or salted. You can salt at home in several ways, both in jars and in larger containers, depending on your capabilities and storage conditions.

Recipe for salted russula in jars with garlic and horseradish leaves

Preparation, definitely for lovers of spicy snacks. Especially it will appeal to men.

Ingredients

Servings: - +

fresh russula 1 kg
garlic cloves15 pcs.
horseradish leaf 2 pcs.
dill 2 umbrellas
salt 50 g

per serving

Calories: 21 kcal

Proteins: 1.8 g

Fats: 0.7 g

Carbohydrates: 2.1 g

1 hour. 20 minutes. Video recipe Print

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Recipe for salted russula for the winter in a cold way

This method is suitable for people living in a private house with a cellar, or for those who have a fairly large refrigerator. This is due to the fact that the pickling of mushrooms occurs in bulk containers, in which it is later stored.

Servings – 50

Cooking time- 2 hours

Energy value

For 1 serving:

calorie content - 19.7 kcal;
proteins - 1.7 g;
fats - 0.7 g;
carbohydrates - 1.6 g.

Ingredients

fresh russula - 5 kg;
dill with umbrellas - 5 pcs.;
garlic cloves - 10 pcs.;
a leaf of a blackcurrant bush - 5 pieces;
salt - 250 g.

Step by step cooking

Carefully clean the caps by removing the skin from them. This should be done extremely delicately, because russula is very fragile, and break if handled carelessly. You can eat it like that, but then the aesthetic appearance will be violated.
Place in an enameled bowl and fill with cold water. Leave it in this form for three days, changing the liquid twice a day to avoid souring.
8 hours before the end of aging, add 100 g of salt.
Rinse the greens. Peel the garlic from the husk and cut into small plates.
Divide dill branches with seeds into inflorescences to increase the quantity.
Prepare a saucepan for pickling. Wash well, regular baking soda will do.
Spread the bottom of the dishes with currant leaves and start folding the mushrooms with their hats down, each little thing to each other.
Alternate mushroom layers (and you should have about 10 of them) with dill florets, garlic slices and 2 tablespoons of coarse salt.
Pour a liter of water into the pan, cover with gauze on top and put a plate smaller than the container itself.
Place a load on top, for example, a jar, and send it to soak in the cold. After 14 days, you can safely start tasting pickles.

Recipe for salted russula for the winter in a hot way

This option is quite suitable for city residents, because mushrooms are salted directly in jars, the denomination of which is chosen at your discretion. Yes, and they are made much faster, and the taste is distinguished by a pleasant spice due to the added fragrant composition of spices.

Servings– 10

Cooking time– 60 minutes

Energy value

For 1 serving:

calorie content - 22.1 kcal;
proteins - 1.8 g;
fats - 0.7 g;
carbohydrates - 2.1 g.

Ingredients

fresh russula - 1 kg;
allspice - 9 peas;
spicy cloves - 4 buds;
currant leaf - 5 pcs.;
cherry tree leaf - 5 pcs;
salt - 50 g.

Step by step cooking

Prepare the product in the same way. This time, soaking can be reduced by 2 times, because there will be heat treatment.
While soaking, prepare the jars. They need to be sterilized. You can do this with the usual grandmother's method over steam, or in the oven. The only thing you need to know when choosing the latter method is that wet cans are placed exclusively upside down.
Put prepared mushrooms in a saucepan, pour 1.5 liters of water, add spices and herbs and leave to boil.
The signal of readiness will be the moment when they sink to the bottom of the dish, and the liquid becomes a transparent shade.
Remove with a slotted spoon and place in glass jars.
Fill with hot brine. They will be ready for use in 10-12 days.

Dry method of salting russula

Probably the easiest way to get a salty mushroom treat. However, you can eat it only after a month.

Servings – 10

Cooking time– 25 minutes

Energy value

For 1 serving:

caloric content - 19.1 kcal;
proteins - 1.7 g;
fats - 0.7 g;
carbohydrates - 1.5 g.

Ingredients

fresh russula - 1 kg;
salt - 60 g.

Step by step cooking

Remove the skin by prying off the edges of the cap. If it is left untouched, it can lead to bitterness of the workpiece. Check for worminess.
Rinse and lay out on a kitchen towel. They must dry completely.
Cut the mushrooms into large pieces.
In a container, mix with salt and transfer to a jar for storage. Don't forget to ignite the container!
Cover the neck with gauze.
Place a jar filled with water on top, which will serve as oppression. Put away in the cold.

How much salt do you need to pickle mushrooms

Even without a recipe at hand, you can get an incredibly tasty preparation. The main thing is to know one rule regarding the amount of salt added. Follow these proportions and you will not be mistaken: for 1 kg of peeled and soaked russula, you need to add 50 grams of salt. But the amount of spices can vary depending on your taste preferences.

How much can be stored

When storing, close attention should be paid directly to the place and conditions. The temperature should not fall below 0 degrees, otherwise the product will begin to crumble after freezing. But if the temperature rises above +5, there is a high probability that it will start to mold. The best option is a refrigerator or cellar. In extreme cases, you can send blanks to the loggia.

Another important condition is the cleanliness and dryness of the containers used. If everything is done correctly, then you can store salted russula for up to six months. After opening, it is recommended to eat within 2-3 days.

What to do if oversalted

If, after opening the desired jar of mushrooms, you realize that you overdid it with salt with your generous hand, do not despair. The situation is fixable. Rinse the mushrooms under water, and then season with sunflower oil and chop the greens and onions on top.

Another option is that such mushrooms can be fried with potatoes without adding salt to the dish itself.

If you are skeptical about russula as ingredients in dishes, make a couple of cans of blanks anyway. Having tried at least once in a salty form, you will always collect them, because they turn out to be very tasty.

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