TOP 12 recipes for cooking salted russula cold and hot for the winter
In addition to edible russula, there are also poisonous mushrooms that have a similar structure, similar in appearance. Their leg has the shape of a cylinder of white or yellowish tint. The skin on the cap is easy to clean. In young russula, the flesh is dense, in old ones it crumbles and crumbles. Mushrooms are harvested in coniferous and birch forests, but they do not grow under artificial conditions. Before looking for a recipe for making salty russula, you need to know which ones can be used and which ones are easy to poison.
The varieties of these lamellar mushrooms, and there are about 60 of them in Russia, have a cap that looks like a hemisphere, but over time it acquires a bell-shaped and flat shape.
What types of russula are suitable for salting
Representatives of different varieties of the genus lamellar differ in the color of the cap. In the most delicious mushrooms, it has a light green and grayish color, but the same shade in pale toadstool.
Collect these russules very carefully.
Red-capped mushrooms usually taste bitter, but the pungent taste disappears when soaked in salt water for 3 or 4 hours. If it has a swampy hue, it is better not to take russula - a person will not get poisoned by eating, but he will not get pleasure either.
Bright red mushrooms that smell like fruit should not be cut off - there is poison in the composition. Russula with yellowish and pink caps have neither taste nor aroma. There is no need to waste time preparing dishes from these mushrooms.
The bluish or brown color often arouses anxiety, but bruises, as they are called, are prized for their walnut flavor and are delicious.
Preparing mushrooms for salting
The processing time depends on the type of russula, the best option for canning or pickling. Hot salting is not suitable for all representatives of the genus lamellar. This cooking method is suitable for mushrooms that are not very bitter, but are soaked for 12 hours.
All types of russula can be marinated with the cold method, but they are left in water for a day, changing the liquid 6 times. It is advised to resort to dry salting if the mushrooms have not allowed the juice, there is no burning taste and bitterness. Such russules are soaked for no more than 5 hours, and this is not at all necessary.
Lamellar representatives of the forest break down, are damaged when cleaning from needles, sand, leaves. Having collected the mushrooms in a basket or enamel bucket, put them in a basin or bowl filled with warm water.
After 15 minutes, the remnants of needles or soil are removed from the russula with a toothbrush.After that, they are washed under the tap and soaked.
How to salt mushrooms at home
After walking through the forest and collecting the harvest, which is cut with a knife without affecting the mycelium, they choose the appropriate option for harvesting russula. Such gifts of nature are pickled, fried, salted.
Hot way
Lamellar mushrooms are salted, immediately placed in jars, stored not under tin, but under nylon lids in a cellar, a cold basement. Drenched in spices, they acquire a unique taste. For hot salting you will need:
- salt - 4 liters;
- dill - 5 umbrellas;
- garlic - 3 teeth;
- a kilogram of bruises;
- allspice - 20 peas;
- bay leaf - 7 pieces;
- sunflower oil.
The mushrooms, washed and peeled from sand or earth, should be soaked for an hour in salted water, transferred to a saucepan, where boil, removing foam, for 20 minutes. After that, the russula must be laid out in layers in sterile jars along with spices so that the caps are at the bottom, compacted and pour sunflower oil on top.
Some housewives add cherry leaves and cloves during cooking. Mushrooms turn out to be very appetizing, surprising with a fruity aroma.
In a cold way
The russula are placed in cool water for 18 hours, and 6 more are soaked, adding salt in a ratio of 100 grams to 5 liters. They put jars at the bottom currant leaves... Mushrooms need to be placed with their heads up in equal layers, dividing into 10 parts, in each you need to pour 2 tablespoons of salt, put garlic and dill. A liter of ordinary water is poured into a jar with russula, covered with gauze, and a plate with oppression is placed. The workpiece is stored in the basement or cellar under a nylon lid.
For cold salting, take:
- mushrooms - 5 kilograms;
- salt - 500 grams;
- garlic - 10 to 15 teeth;
- currant leaves - 5 or 6 pieces;
- water - liter.
After 2 weeks russula can already be tried. According to this technique, mushrooms were prepared for the winter in the days of Ancient Rus. They were not put in jars, but in a wooden barrel.
The classic recipe for pickling mushrooms
Blanks cannot be made from bilious, purple, bright red russula. They are not poisonous, but too bitter and pungent, have an unpleasant odor. For salting, bruises are best suited, which have a sweetish taste and white flesh. To use the classic recipe, you need to choose the following ingredients:
- salt - 3 tablespoons;
- mushrooms - 2 kilograms;
- cherry leaves - 8 pieces;
- garlic - 5 teeth;
- pepper –10 peas;
- dill - a bunch;
The russula must be washed, debris removed and boiled. Then you need to sterilize a 3 liter jar. Pour 15 grams of salt on the bottom and put clean, dry and dried leaves, add mushrooms on top. Each layer is seasoned with spices and salted, the workpiece is covered with bay and cherry leaves, gauze and a bag of water or any other load is placed. After 10 days, the salting can be eaten.
Fast procurement method
In one day, from the plate representatives, a snack is obtained that will please both family members and guests. Russula grow all summer, in any forest, it is much easier to find them than boletus or mushrooms. For a quick harvest, you need a kilogram of bruises or other edible types of mushrooms. Additional ingredients:
- black pepper - 4 peas;
- salt - 1 large spoon;
- onion - 1 piece;
- sunflower oil (unrefined);
- dill.
Fresh russula is washed with water to remove adhering leaves and needles. Cut pure mushrooms, put in pieces in a bowl, salt, mix and add pepper. From above, the container is closed with a plate, oppression is placed on it. After a day, you need to drain the released liquid, season the russula with onions, sunflower oil and dill. Mushrooms cooked in such a short time can only be kept in the refrigerator for a week.
Dry ambassador
Russula, whose caps have a green-blue color, are not washed before cooking.They do not taste bitter at all, do not have a pungent taste, do not require soaking. To use dry salting, you only need 3 ingredients:
- mushrooms - a kilogram;
- crystal salt - glass;
- dill seeds - 2 tablespoons.
Cooking consists of several stages, which are easy for novice housewives to master:
- The russula are wiped with a wet cloth, the lower part of the leg is cut off, the caps are cleaned.
- Mix coarse salt with dill.
- Mushrooms are placed in a ceramic or glass dish, heads down, covered with the prepared mass. The semi-finished product must be covered with gauze or a napkin and a load must be placed on top. The container with russula should be left in the refrigerator for several weeks.
A crispy appetizer can please a family, serve it along with other dishes to the festive table. Due to the large amount of salt, forest gifts are well stored, have an attractive appearance and amazing taste.
Russula for the winter in jars with cilantro
Lamellar representatives are combined with any herbs - parsley, dill, basil. To prepare them for long-term storage, they are soaked for a couple of hours in hot water. If you managed to collect bruises, you can skip this. For a classic salting recipe, take:
- sunflower oil;
- cilantro - 10 grams;
- russula - 1 kilogram;
- dill - a bunch;
- salt - half a glass;
- mint, tarragon - 5 grams each;
- garlic - 5 or 6 teeth.
You also need ordinary water. To close mushrooms in jars, you need to do the following work:
- All greens are washed, crushed, mixed and, to enhance the aroma, oil is added.
- The garlic cloves are cut into slices.
- Large russula are divided in half.
- Mushrooms are mixed with salt, cilantro, tarragon, mint, transferred to jars and poured with boiling water.
- Roll up with tin lids.
After three weeks, the workpiece can already be consumed or left in a cold storage place. The herb gives russules a special aroma, significantly improves the taste.
With bird cherry
Housewives who make salads from mushrooms are served with various dishes, claim that an unusual smell is obtained when salted using juniper berries and bird cherry. Based on the recipe:
- The russula is washed under running water, the skin is peeled from the caps.
- The mushrooms are placed in a weak saline solution for several hours.
- Transfer them to a colander to glass the liquid.
- The russules are sent to jars, where berries, salt, pepper are poured.
- Pour boiling water over and cool.
They store the gifts of the forest in the refrigerator, under a plastic lid. For such a blank take:
- mushrooms - a kilogram;
- cherry fruits - 20 grams;
- juniper berries - 10;
- salt - 60;
- pepper - 10 peas.
The russules obtained according to this recipe delight with their original taste, pleasant and unusual smell. The appetizer goes well with homemade liqueurs.
With cumin
To emphasize the original aroma of forest gifts, it is worth using grains of herbs for harvesting. Fresh mushrooms must be washed and, if they are bitter, leave for several hours in water with salt. For a kilogram of russula you need to take:
- oak leaves - up to 15 pieces;
- caraway seeds - 1 spoon;
- allspice peas - to taste;
Mushrooms are placed in jars, sterilized for several minutes, sprinkled with grains of herbs, spices, 4 tablespoons of salt. Gently compacting the workpiece, pour boiling water, the containers are rolled up with lids.
The russula will infuse in a week, will delight you with the unique aroma of the forest, a barely noticeable aftertaste. You can salt them in this way for the winter. This spicy appetizer goes well with cognac or vodka.
In oil
Preparing a real culinary masterpiece from mushrooms, which can be served on the table in a few days, is not difficult if you use a recipe in which you will need water for soaking and cooking with salt for half an hour. As ingredients per kilogram of lamellar representatives, you need to take:
- dill - 4 umbrellas;
- bay leaves 6-8 pieces;
- allspice - 3 tablespoons;
- garlic - 5 or 6 cloves;
- refined oil;
- salt - a quarter glass.
Boiled russula should be placed in jars with the legs up, each layer is sprinkled with spices. All components are sealed, laid out to the point where the container narrows, and sunflower oil is poured. Thanks to him, the workpieces acquire a special taste.
With ginger
Spicy pickling from mushrooms is prepared in a hot way. Lamellar representatives quickly infuse, the original flavor of the appetizer is given by bay leaves and dried ginger, which no more than 2 grams is needed per kilogram of russula.
Small young mushrooms are left for 3 hours in hot water, and after soaking, they are boiled for 20 minutes, stirring and skimming. After removing from heat, filter and transfer to a saucepan, where they pour a teaspoon of sugar and 3 table salts, add ginger and chopped garlic.
An hour later, the workpiece must be packaged in cans, put bay leaves on the bottom of each and pour boiling water over it.
How to store it correctly
Russula are perishable foods. In rainy weather, mushrooms brought from the forest must be cleaned immediately; collected on a dry day can lie in the kitchen no longer than 6 hours. If you boil them for at least 20 minutes, they are stored in the refrigerator for up to 3 days.
Representatives of the lamellar genus do not lose their taste and useful components, they are suitable for consumption throughout the year frozen at a temperature of minus 18 °, at -12 degrees - 4 months, but before that the mushrooms must be blanched. It is necessary to fry or boil the gifts of the forest when defrosting.
Pickled russula rolled up in jars will not spoil in a dry cellar for a whole year, in the pantry - 8 months. When opening the container and storing it at a temperature of 10 °, you need to eat mushrooms in 16-17 hours, at 2 degrees - in 3 days. Fried russula are normally stored in the freezer for up to six months.
