Content
Russula are one of the most common mushrooms in Russian forests. They thrive on any soil and survive in a wide variety of weather conditions. There are many species that differ in cap color and varietal characteristics. Most of them are categorized as "edible mushrooms with good to medium taste" and can be subjected to all types of culinary processing, including pickling. Simple recipes for pickled russula for the winter will help make sure that these humble mushrooms are in no way inferior to noble compatriots in their taste and nutritional qualities.
Is it possible to pickle russula for the winter
In Russia, there are about 60 varieties of russula. Those that are suitable for human consumption have tender pulp, good taste, and a fairly rich composition of vitamins and microelements. They are delicious fried and boiled and are part of the lean menu. But not everyone knows that you can close russula under the marinade for the winter in jars. This is an excellent festive appetizer, a tasty addition to a side dish, an indispensable ingredient in winter salads. In order for the dishes to turn out appetizing, it is important to carry out the marinating process correctly. There are a number of simple rules that you should know.
Preparing russula for pickling
Before preserving russula for the winter, prepare them. This is a necessary stage: thanks to this, the jars will stand throughout the winter, and the pickled mushrooms will fully retain their taste and nutritional qualities. Returning from the forest, raw mushrooms must be processed immediately. If this is not done before pickling, it may darken and deteriorate. The main processing steps are as follows:
- Mushrooms are sorted out and sorted, leaving spoiled, wormy, inedible specimens.
- Pickles suitable for pickling are cleaned of debris.
- Remove the top skin from the surface of the caps.
- Large ones are cut into several parts, small ones are pickled whole.
- Soaked or boiled to remove lactic acid, which can make pickled mushrooms taste bitter.
To soak one kilogram of russules, take two liters of water, to which a tablespoon of coarse salt is added. They are placed in salt water, oppression is placed on top (so that they are completely immersed) and left for 5 hours. Then washed in tap water.
If it is decided to boil the mushrooms, then they do this: make a saline solution at the rate of a spoonful of table salt for two liters of water, bring to a boil, boil for 10 minutes. Drain the water in which they were cooked and repeat the procedure twice more. Throw in a colander and let the water drain.
How to pickle russula at home
Marinating is a method of canning in a marinade - an aqueous solution of vinegar (or citric acid), sugar, salt, spices. It's easy to cook russula for the winter in jars at home. There is a universal recipe for russula marinade, when the following products are taken for 1 liter of water:
- granulated sugar - 1 tbsp. l .;
- coarse salt - 4 tbsp.l .;
- allspice - 2 - 3 peas;
- garlic - 3 cloves (chop);
- cloves - 2 pcs.;
- table vinegar 9% - 150 g;
- bay leaf - 3 pcs.
Before marinating, russula is boiled. They are placed in boiling salted water and kept for several minutes, removing the resulting foam.
Digestion is necessary in order to eliminate harmful substances that got into the mushrooms from the air, if they were collected in an insufficiently ecologically safe area: after all, this is a natural sponge that absorbs all harmful substances contained in the atmosphere.
It is recommended to sterilize marinating containers.
The best recipes for pickled russula for the winter
Several recipes with a photo will tell you how to make pickled russula correctly for the winter. The content of a large amount of spices and spices may surprise. However, this is necessary, because preliminary digestion takes away a significant part of their aroma and taste from the mushrooms.
A simple recipe for pickled russula for the winter
This recipe is called basic. On its basis, others are created, with the inclusion of a variety of fillers. To preserve 2 kg of russula, take:
- water - 1 l;
- food vinegar - 150 mg;
- peppercorns - 4 pcs.;
- fragrant laurel leaves - 4 pcs.;
- salt - 4 tbsp. l .;
- sugar - 1 tbsp. l .;
- fragrant cloves - optional.
The preparatory steps before marinating are as follows:
- Sterilize two liter jars and lids.
- Sorted and washed mushrooms are boiled in salted water.
For pickling russules for the winter, according to this recipe, they make the usual fill, which is used in many cases:
- Bulky ingredients (sugar and salt), spices (pepper, laurel, cloves) are placed in the water prepared for pickling.
- The fragrant collection is boiled for five minutes, acetic acid is added.
- Prepared russula are placed in the marinade and boiled.
- Mushrooms are taken out with a slotted spoon, packaged.
- The marinade is poured into the jars, filling them up to the very neck, hermetically closed with lids.
- They wait for cooling and take them to a dark cool place.
Pickled russula with onions
This is a very interesting recipe according to which you can marinate russula for the winter with onions. They turn out to be tender and appetizing, as the onion enhances the softness of the mushrooms.
Here is a breakdown of products for 2 kg of russula:
- filtered water - 1 l;
- table vinegar - 150 mg;
- onions - 0.5 kg;
- granulated sugar - 1 tbsp. l .;
- kitchen salt - 5 tbsp. l.
The set of spices is traditional:
- bay leaf - 5 pcs.;
- allspice - 5 peas;
- fragrant cloves - 3 pcs.
Preliminary preparation of the container is carried out, then the marinade is prepared. The work progress is as follows:
- For the marinade, put water on the fire, put coarsely chopped onion, salt and sugar, spices into it.
- They wait for a boil and add acetic acid.
- Prepared russula are laid out in jars, poured with hot marinade and hermetically closed with lids.
- The jars are left at room temperature to cool.
Such preservation is stored in the refrigerator in winter. Before serving, add a finely chopped onion to the pickled russula, pour in vegetable oil.
How to pickle russula with horseradish
The russula marinated with horseradish leaves for the winter turns out to be spicy and aromatic, because according to the recipe, many spices are added to the mushrooms. The dish will appeal to those who like "spicier". The main ingredients are:
- russula - 1.5 kg;
- horseradish leaves - 5 - 10 pcs.;
- garlic - 1 head;
- dill and parsley - in a small bunch;
- laurel leaves - 10 pcs.;
- salt - 80 g;
- a set of spices (black and white pepper, ginger, cloves).
The russula are cleaned, washed and boiled in lightly salted water. After they sink to the bottom, they are taken out with a slotted spoon and thrown into a colander, allowed to drain. The next step is to start pickling:
- A layer of horseradish leaves is placed in the jars, then mushrooms mixed with chopped garlic and spices, horseradish leaves on top, and so on.
- Fill the jar by alternating ingredients.
- The last layer should be horseradish leaves. They are covered with gauze and oppression is applied.
- Remove pickled russula in a cool place for infusion for a month.
Russula pickled according to this recipe disappear very quickly in winter.
Delicious pickled russula with herbs
Using a variety of greens when pickling russules, you can make the appetizer especially aromatic and original. To preserve a one and a half liter jar for the winter, you will need the following products:
- purified water - 1 l;
- russula - 2 kg;
- acetic acid 9% - 100 ml;
- onions - 100 g;
- allspice - 5 peas;
- salt and sugar - 50 g each
In addition, you should take a small bunch of oregano, thyme, cilantro, basil. Pickled russula are made as follows:
- The greens are thoroughly washed and chopped, the onions are cut into half rings.
- Spread onions and herbs on the bottom of a sterilized jar.
- Prepare the marinade. To do this, add salt, sugar, peppercorns to boiling water.
- Boil again and pour in vinegar.
- Combine the marinade with the main ingredient and cook them for about 20 minutes, and then pour them into a jar.
- Before being hermetically closed, it is sterilized in a water bath.
Jars with pickled mushrooms are left in a dark place until they cool completely, after which they are stored in the cellar.
How to quickly pickle russula for the winter
This recipe makes it possible to pickle russula quickly for the winter, so you can taste the mushrooms the same day they were cooked. You will have to insist them in the marinade for several hours. For 1 kg of russula take:
- clean water - 1 liter;
- onions - 1 small head;
- table vinegar - 50 mg or 2 tbsp. l .;
- allspice - 5 peas;
- laurel - 2 leaves;
- salt and sugar 30 g each;
- vegetable oil - 50 mg.
Sequencing:
- Put sugar, salt, vinegar, pepper, bay leaves in boiling water and boil for 5 minutes.
- Prepared mushrooms are poured with marinade, onion chopped into rings and vegetable oil are added.
- Cook the mixture over low heat for about a quarter of an hour.
- Poured into clean, sterilized jars.
Such marinating must be kept in the refrigerator in winter. It is advisable to use them within a month or two.
How to cook russula for the winter in jars with currant leaves
To deliciously pickle russula for the winter, you can add black currant leaves as a spice during cooking. This will make the pickled mushrooms flavorful and crispy:
- russula - 1 kg;
- filtered water - 1 l;
- small horseradish root - 1 pc .;
- garlic - 5 cloves;
- green dill - 3 umbrellas;
- currant leaves - 3 pcs.;
- allspice - 3 peas;
- vinegar 9% - 40 mg;
- salt - 5 tbsp. l .;
- sugar - 1.5 tbsp. l.
Preparation for the marinating process consists in the sequence of actions:
- Prepare the container: wash it thoroughly, heat it over steam.
- The russula are boiled in salted water, removing the unpleasant bitterness.
- Rinse thoroughly and cut the horseradish root and greens.
- Peel the cloves of garlic.
During marinating, the main ingredients and the filling are prepared in different containers, and then put together:
- Dill umbrellas, pieces of horseradish root and other spices (garlic, currant leaves, pepper) are placed on the bottom of the jars.
- Prepared russules are laid on spices.
- For the marinade, salt and sugar are added to boiling water, vinegar is poured and boiled for a few more minutes.
- The finished marinade is poured into the jars, insisted for several minutes and hermetically closed.
In winter, marinate jars are stored in a cool place.
Terms and conditions of storage
In order for russula pickled for the winter to acquire the proper taste and aroma, they need to be infused for at least a month. A quick recipe makes it possible to consume them on the same day.
Pickled russula should be kept cool in winter.Usually the jars are placed in the cellar and periodically inspected for mold. You should not store pickled mushrooms for more than a year, even if outwardly they look quite appetizing.
To prevent the risk of premature spoilage of pickled russula in winter, a thin layer of refined vegetable oil is poured into a still open jar.
Instant pickled russula are stored in the refrigerator under a nylon lid and consumed for a short time.
The quality of the mushrooms during the cooking process before pickling is checked as follows: add a peeled onion to the pan. If it has not changed color, you can safely pickle them. A heavily darkened vegetable with shades of blue or green is a danger signal.
Conclusion
There are many simple recipes for pickled russula for the winter. Using them, you can create delicious dishes - a worthy decoration for any table. If you know the basic rules of processing and strictly follow the cooking sequence, then pickling russula for the winter will be easy and pleasant, and the result will please.
