12 simple recipes for making pickled russula for the winter at home
There is a wide variety of opinions regarding the taste of russula. Some believe that it is not worth spending food and energy on cooking this type of mushroom, because, in the end, they will still turn out tasteless. Others insist that russules are an incomparable treat. These mushrooms can be prepared in any form: you can boil, fry with onions or pickle. Connoisseurs treat the latter method most ardently. Below we will look at how to cook pickled russula for the winter using several recipes.
- 1 Varieties and useful properties of mushrooms
- 2 Preparing russula for pickling
- 3 Options for harvesting mushrooms for the winter
- 4 Storage methods for finished product
Varieties and useful properties of mushrooms
A person who knows a lot about mushrooms can easily distinguish edible russules from inedible ones. For those who doubt their knowledge, or cannot at all determine the suitability of the mushroom for cooking, the following are the varieties of russula that can be eaten:
- Food grade - has a creamy brown cap, a pink tint may also be present, there are nutty notes in the taste. The diameter of the cap is not more than 9 centimeters. In high humidity conditions, it becomes slightly sticky.
- Green - has, respectively, greenish tints, the cap is much larger than the diameter of the previous subspecies, and can reach 15 centimeters.
- Solid - has a deep brown color, almost flat cap.
- Blue-green - the appearance lives up to its name. In addition, the plates have a special feature - increased flexibility.
- Swamp - the color is close to the burgundy color, and the hat resembles a slightly opened bell.
- Fading - has a palette of shades, ranging from orange to red. Habitat - coniferous forest.
- Light yellow - can be distinguished by a spherical cap.
If you meet a mushroom in the forest and cannot remember its name, you can determine its edibility by its color: the presence of blue and green indicates a sweetish nutty taste, and the presence of red shades indicates pungency.
Despite the fact that the mushrooms are called "russula", it is not recommended to consume them raw. But you won't have to wait long for salting - the next day the salted mushrooms are ready for use.
Russula, despite its wide distribution, contain many useful trace elements. They include dietary fiber, vitamins, and trace elements that are important for cleansing the intestines. The low calorie content will allow you to consume mushrooms in your diet.
In addition, there is a special enzyme in the chemical composition - russulin, which is capable of very actively curdling milk: only half a gram of the substance is needed per 100 liters of milk, the curdling process will occur in just 30 minutes.
Preparing russula for pickling
Mushroom preparation is very important. At this stage, the work must be done promptly, because after a few hours of delay you will see darkened caps, and after 24 hours the mushrooms may become inedible. It is very easy to prepare mushrooms at home. So, the sequence of actions:
- Sort mushrooms: whole - into one container, damaged or wormy - into another.
- The adhered debris in the form of dry grass, leaves should be cleaned, the primary material should be meticulously washed in a sieve.
- Clean the cap of the mushroom from the film using a cutting tool consisting of a blade and a handle.
- Place the resulting raw materials in a high container, pour boiling water, salt there, put on fire.
- After the water boils, remove the foam, wait about 10 minutes and pour out the water.
- The process must be repeated 2 more times. After that, place the mushrooms in a colander and wait for the water to drain.
The last option of digestion takes a little time, it is preferred by housewives, who count every minute. However, experienced mushroom pickers prefer the second method - soaking. It consists in placing the mushrooms in salted water (amount according to the recipe), leaving for five hours, then rinsing.
Important! The first option is very attractive due to its quick preparation, but its disadvantage is the lack of crunch in the finished mushrooms.
Options for harvesting mushrooms for the winter
There are many ways in which you can prepare this delicacy, but the best of them are collected below.
The time-tested classic method of blanking. This recipe is always obtained, the taste is simply amazing.
- Russula - 5 kilograms.
- Water - 2 liters.
- Table vinegar - 750 milliliters.
- Sugar - 25 grams.
- Salt - 3 tablespoons.
- Laurel leaf - 10 pieces.
- Black (pea) pepper - 20 pieces.
- Cloves to taste.
The marinating procedure will take about 30 minutes. Boil water, salt, sugar, add spices. Cook for about 6 minutes. Followed there - vinegar and mushrooms, bring to a boil and wait another 10 minutes. In the meantime, you can start preparing the cans.
Next, you need to throw the mushrooms over the jars, add the solution, and cork.
Hot method with vinegar in jars
The bruises pickled according to this recipe have a taste close to the classic and a pleasant crunch. It is absolutely not difficult to prepare them and will take a little time.
For 1 kilogram of russula we need:
- Water - 0.5 liters.
- Acetic essence (30%) - 0.05 liters.
- Sugar - 0.5 teaspoon.
- Salt - 1 tablespoon.
- Bay leaf - 2 pieces.
- Dill - 2 branches.
- Cloves - 2-3 things.
- Allspice (peas) - 15 pieces.
Mushrooms should be carefully prepared, whole, cleaned, washed.
We pour the mushrooms into a container, fill it with water, and salt there. We are waiting for a boil, then a white foam will appear. After that, pour the whole mass into a sieve, substitute it under an open tap and wait a few minutes for the liquid to drain.
For now, let's focus on the marinade. Pour sugar, salt, lavrushka, pepper and cloves into the water. Stirring occasionally, let it boil, then transfer the mushrooms to the container.
Cook until the mushrooms settle on the bottom. When this happens, the remaining ingredients should be added. We are waiting for the liquid to boil again, and we can throw the mushrooms over the jars. Let the liquid boil at this time. After everything is sorted out, pour the liquid there, always up to the neck. Everything can be fused.
Pickled with spicy horseradish
Fans of non-standard delicacies will definitely appreciate the mushrooms according to this recipe.They turn out to be quite peculiar.
- Mushrooms - 2.3 kilograms.
- Water - 1.8 liters.
- Wine vinegar (table) - 3 tablespoons.
- Raw horseradish root - 1 piece (medium).
- Salt - 1.5 tablespoons.
- Sugar - 2 teaspoons.
- Black (pea) pepper - 13 pieces.
- Garlic - 4 cloves.
You should first prepare garlic and horseradish. The first one needs to be chopped with plates, the second - with three graters. We transfer to sterilized jars. Next, prepare the marinade.
Pour water into the container, add salt, sugar, pepper, vinegar there. Wait until the marinade boils and add the mushrooms. Wait 15 minutes, then sort into glass jars. Pour marinade over and roll up.
With the addition of onions
For 1 kilogram of mushrooms we need:
- salt - 1 tablespoon;
- water - 2.5 liters;
- onions - about 10 pieces, depending on the size;
- sugar - 0.5 teaspoon;
- table vinegar - 150 milliliters;
- cloves - 6 pieces;
- laurel leaf - 2-3 pieces;
- allspice - 5 pieces.
An important point in determining what the taste of the mushrooms will be is the preparatory work. The bruises, which have red tints, should be boiled in water with the addition of salt, other varieties should be boiled in their own juice, passed through a sieve.
Next, fill a deep container with water, salt, sugar, add spices, half of the whole onions. Boil water, add vinegar, move mushrooms. Keep on fire for 5 minutes, then add the second half of the onion (in rings). After that, you need to remove the russula from the fire, catch them and move them into pre-sterilized half liter jars. Boil the liquid on the stove for another 10-15 minutes, pour into jars, roll up.
In a spicy marinade
An option for those who have already tried many recipes and are eager for new sensations. The mushrooms have a strong appetizing aroma, in the taste - a spicy hue, slightly sharp.
- Mushrooms - 2.2 kilograms.
- Water - 2 liters.
- Dill - 6 branches.
- Garlic - 6 cloves.
- Currant leaves - 4 pieces.
- Horseradish root - 2 centimeters.
- Salt - 45 grams.
- Sugar - 10 grams.
- Black pepper (peas) - 10 pieces.
- Acetic essence - 20 milliliters.
For this amount of ingredients, you will need 5 cans of 0.5 liters. All ingredients should be placed in them. Boil the mushrooms, put them in jars, not reaching the neck by 3-4 centimeters. Boil the liquid, season with salt, sugar, leave for 10 minutes. Add vinegar essence there, stir well.
After removing it from the heat, pour water over the jars, and the liquid should completely cover the mushrooms. Seal up.
For those who do not have much time left, but also want to feast on delicious pickled mushrooms in winter, there is a simple and quick recipe. Such a product is good in that it does not need to be kept for a couple of months in order for it to acquire the desired taste. With this recipe, you can serve mushrooms to the family table in just a matter of hours. The preparation of such mushrooms will be relevant if a feast is expected in the evening.
Here's what we need:
- Russula - 1-2 kilograms.
- Onions - 1 piece.
- Salt - 0.5 teaspoon.
- Table vinegar - 2 tablespoons.
- Black pepper (ground) - 0.2 teaspoon.
- Sunflower oil - 3 tablespoons.
So, first you should start preparing the mushrooms - rinse in water, peel, boil. While the mushrooms come up, we cut the onions into half rings or rings, as we like. Move the cooked mushrooms into a container with boiling water, put all other products with them. Leave them under the lid for at least a couple of hours, stir several times during this time.
That's it, the mushrooms are ready. It is interesting to serve both with onions that were in the pan, and with freshly chopped, sprinkle with vinegar and sunflower oil to enhance the taste.
Storage methods for finished product
Here, it would seem, the job is done, now wait until winter, and enjoy the results. But in reality, if you do not follow the simple rules for storing jars with sip, you can be left without goodies - they will be covered with mold or the fungi will simply start to rot.
Below are some rules, following which you will save the finished product.
Mushrooms are best stored in cool areas such as a basement or closet. It is necessary to choose a room well ventilated and closed from light. For those who do not have such rooms, a refrigerator is used. At a temperature of 3-6 degrees Celsius, mushrooms are stored only up to 8 months, except for those containing sunflower oil - it increases the shelf life up to a year.
The correct technique for closing the cans ensures that no mold spores can get under the lid. In this matter, it is very important that the marinade completely covers the mushrooms, and is up to the very neck.
For greater reliability, it is recommended to check the blockage at least once a month. In case mold does appear, do not despair! Remove damaged mushrooms, rinse in a sieve with plenty of boiling water. Then you will have to make a marinade according to an identical recipe, boil the russula in it, and then roll it up again in sterilized jars.