How to s alt russula cold and hot: 12 recipes with photos

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 peel on the cap is easy to clean. In young russula, the pulp is dense, in old ones it crumbles and crumbles. Mushrooms are harvested in coniferous and birch forests, but they do not grow in artificial conditions. Before looking for a recipe for making s alty russula, you need to know which ones can be used and which ones are easy to get poisoned.

Varieties of these agaric mushrooms, and there are about 60 of them in Russia, have a cap that looks like a hemisphere, but over time it becomes bell-shaped and flat.

What types of russula are suitable for s alting

Representatives of different varieties of the lamellar genus 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 the pale toadstool.

Collect these russulas with extreme care.

Red-capped mushrooms are usually bitter, but the pungent taste disappears when soaked in s alt water for 3 or 4 hours. If it has a marsh hue, it is better not to take russula - a person will not get poisoned by eating it, but he will not get pleasure either.

Bright red mushrooms that smell like fruit should not be cut - there is poison in the composition. Russula with yellowish and pink caps have neither taste nor aroma. No need to waste time cooking these mushrooms.

The bluish or brown color often arouses anxiety, but the bruises, as they are called, are valued for their walnut flavor, and dishes from them are incomparable.

Preparing mushrooms for s alting

The processing time depends on the type of russula, the best option for canning or pickling. Hot s alting is not suitable for all representatives of the lamellar genus. This cooking method is suitable for mushrooms that are not very bitter, but are soaked for 12 hours.

You can pickle all types of russula using the cold method, but they are left in water for a day, changing the liquid 6 times. It is advised to resort to dry s alting if the mushrooms do not let the juice out, there is no burning taste and bitterness. Such russula is soaked for no more than 5 hours, and this is not necessary at all.

Lamellar representatives of the forest are broken, damaged when cleared of needles, sand, leaves. Having collected the mushrooms in a basket or an enameled 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 s alt mushrooms at home

Walking through the forest and harvesting the crop, which is cut with a knife without affecting the mycelium, they choose the appropriate option for harvesting russula. Such gifts of nature are marinated, fried, s alted.

In a hot way

Agaric mushrooms are s alted, immediately placed in jars, stored not under tin, but under nylon lids in a cellar, a cold basement. Soaked in spices, they acquire a unique taste. For hot s alting you will need:

s alt - 4 liters;
dill - 5 umbrellas;
garlic - 3 prongs;
kilogram of bruises;
allspice - 20 peas;
bay leaf - 7 pieces;
sunflower oil.

Mushrooms washed and cleaned of sand or earth should be soaked for an hour in s alted water, transferred to a saucepan, where to cook, removing foam, for 20 minutes. After that, the russula should be laid out in layers in sterile jars along with spices so that the caps are at the bottom, compact and pour sunflower oil on top.

Some housewives add cherry leaves and cloves while cooking. Mushrooms are very appetizing, they surprise with fruity aroma.

Cold way

Russula is placed for 18 hours in cool water, and another 6 are soaked, adding s alt in the proportion of 100 grams to 5 liters. Currant leaves are placed at the bottom of the jar.Mushrooms should be placed caps up in equal layers, divided into 10 parts, each should be filled with 2 tablespoons of s alt, put garlic and dill. A liter of ordinary water is poured into a jar of russula, covered with gauze, and a plate with oppression is placed. The workpiece is stored in the basement or cellar under a nylon cover.

For s alting in a cold way take:

mushrooms - 5 kilograms;
s alt - 500 grams;
garlic - 10 to 15 cloves;
currant leaves - 5 or 6 pieces;
water - liter.

After 2 weeks, russula can already be tasted. According to this method, mushrooms were harvested for the winter in the days of Ancient Russia. They were put not in cans, but in a wooden barrel.

Classic mushroom pickling recipe

Blanks cannot be made from bile, purple, bright red russula. They are not poisonous, but too bitter and burning, have an unpleasant smell. For s alting, bruises are best suited, which are distinguished by a sweetish taste and white flesh. To use the classic recipe, you need to pick up the following ingredients:

s alt - 3 tablespoons;
mushrooms - 2 kilograms;
cherry leaves - 8 pieces;
garlic - 5 prongs;
pepper -10 peas;
dill - bunch;

Russula must be washed, removed debris and boiled. Then you need to sterilize a jar with a volume of 3 liters. 15 grams of s alt are poured at the bottom and clean, dry and dried leaves are placed, mushrooms are added on top. Each layer is seasoned with spices and s alted, 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 s alt can be eaten.

Quick Harvesting Method

In one day, lamellar representatives turn out to be an appetizer that will appeal to both family members and guests. Russula grow all summer, in any forest, it is much easier to find them than mushrooms or mushrooms. For quick harvesting, you will need a kilogram of bruises or other edible types of mushrooms. Additional Ingredients:

black pepper - 4 peas;
s alt - 1 large spoon;
onion - 1 piece;
sunflower oil (unrefined);
dill.

Fresh russula is washed with water to remove sticky leaves and needles. Clean mushrooms are cut, put into pieces in a bowl, s alted, mixed and pepper is added. 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 s alting

Russula, whose hats have a green-blue color, is not washed before cooking. They are not bitter at all, do not have a burning taste, do not require soaking. To use dry s alting, you need only 3 ingredients:

mushrooms - kilogram;
crystal s alt - glass;
dill seeds - 2 spoons.

Cooking consists of several stages, which are easy to master for novice housewives:

Russula are wiped with a wet cloth, cut off the lower part of the leg, clean the caps.
Mix coarse s alt with dill.
Mushrooms are put in ceramic or glass dishes, heads down, covered with cooked mass. The semi-finished product must be covered with gauze or a napkin and a load should be placed on top. A container of russula should be left in the refrigerator for several weeks.

A crunchy snack can please the family, serve it along with other dishes to the festive table. Due to the large amount of s alt, forest gifts are well stored, have an attractive appearance, 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, soak them for a couple of hours in hot water. If you managed to collect bruises, you can not do this. For a classic s alting recipe, take:

sunflower oil;
cilantro - 10 grams;
russula - 1 kilo;
dill - bunch;
s alt - half a glass;
mint, tarragon - 5 grams each;
garlic - 5 or 6 prongs.

We also need ordinary water. To close mushrooms in jars, you must do the following work:

All greens are washed, chopped, mixed and, to enhance the flavor, oil is added.
The garlic cloves are cut into slices.
Large russulas are divided in half.
Mushrooms are mixed with s alt, cilantro, tarragon, mint, put into 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 place for storage. Grass gives russula a special flavor, greatly improves the taste.

With bird cherry

Mistresses who make salads from mushrooms, serve them with various dishes, claim that an unusual smell is obtained by s alting with juniper berries and bird cherry. Based on the recipe:

Russula is washed under running water, peeled off the caps.
Mushrooms are placed in a weak saline solution for several hours.
Move them to a colander to drain the liquid.
Russula is sent to jars, where berries, s alt, pepper are poured.
Pour boiling water and cool.

Keep the gifts of the forest in the refrigerator, under a plastic lid. For such a workpiece take:

mushrooms - kilogram;
bird cherry fruit - 20 grams;
juniper berries - 10;
s alt - 60;
pepper - 10 peas.

Russula obtained according to this recipe pleases with its 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 spicy grass for harvesting. Fresh mushrooms should be washed and, if they are bitter, left for several hours in water with s alt. For a kilogram of russula you need to take:

oak leaves - up to 15 pieces;
cumin - 1 spoon;
sweet peppercorns - to taste;

Mushrooms are placed in jars sterilized for several minutes, sprinkled with grass grains, spices, 4 tablespoons of s alt. Having carefully compacted the workpiece, pour boiling water, roll up the containers with lids.

Russula will infuse in a week, they will delight with the unique aroma of the forest, a barely noticeable aftertaste. You can pickle 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 easy if you use a recipe in which water is needed for soaking and boiling with s alt for half an hour. As ingredients per kilogram of lamellar representatives, you need to take:

dill - 4 umbrellas;
laurel leaves 6-8 pieces;
allspice - 3 tablespoons;
garlic - 5 or 6 cloves;
refined oil;
s alt - a quarter cup.

Boiled russula should be placed in jars with the legs up, each layer is sprinkled with spices. All components are compacted, laid out to the place where the container narrows, and sunflower oil is poured. Thanks to him, the workpiece acquires a special taste.

With ginger

Spicy mushroom pickles are cooked hot. Lamellar representatives quickly infuse, the original flavor of the appetizer is given by bay leaves and dried ginger, which is needed no more than 2 grams per kilogram of russula.

Small young mushrooms are left for 3 hours in hot water, and after soaking, boil for 20 minutes, stirring and removing the foam. Remove from heat, filter and transfer to a saucepan, where they pour a teaspoon of sugar and 3 tablespoons of s alt, add ginger and chopped garlic.

After an hour, the blank must be packaged in jars, put bay leaves at the bottom of each and pour boiling water.

How to store properly

Russula are perishable products. In rainy weather, mushrooms brought from the forest should be cleaned immediately; collected on a dry day can lie in the kitchen for 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 use frozen during the year 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.

Marinated russula rolled up in jars will not spoil in a dry cellar for a whole year, in a pantry - 8 months. When opening the container and storing at a temperature of 10 °, mushrooms should be consumed in 16-17 hours, at 2 degrees - in 3 days. Fried russula is normally stored in the freezer for up to six months