Pickled russula for the winter: recipes for cooking at home with photos and videos

There are different opinions about the taste of russula. Some believe that it is not worth spending food and effort on cooking this type of mushroom, because, in the end, they will still turn out tasteless. Others insist that russula is an incomparable delicacy. These mushrooms are prepared in any form: you can boil, fry with onions or pickle. Connoisseurs are most passionate about the latter method. Below we will consider how to cook pickled russula for the winter using several recipes.

Varieties and beneficial properties of mushrooms

A person who knows a lot about mushrooms can easily distinguish edible russula from inedible ones. For those who doubt their knowledge, or cannot at all determine the suitability of the mushroom for cooking, below are the varieties of russula that you can eat:

1. Food - has a creamy brown cap, may also have a pink tint, there are nutty notes in the taste. The diameter of the hat does not exceed 9 centimeters. In high humidity conditions, it becomes slightly sticky.
2. Green - has, accordingly, greenish hues, the hat significantly exceeds the diameter of the previous subspecies, and can reach 15 centimeters.
3. Integrated - has a deep brown color, almost flat cap.
4. Blue-green - the look lives up to its name. In addition, the plates have a feature - increased flexibility.
5. Marsh - the color is close to burgundy, and the hat resembles a slightly opened bell.
6. Fade - has a palette of shades, ranging from orange to red. Habitat - coniferous forest.
7. Light yellow - can be distinguished by the spherical cap.

If you meet a mushroom in the forest and cannot remember its name, you can determine its edibility by color: the presence of blue and green indicates a sweetish-nutty taste, and the presence of red hues indicates pungency.

Despite the fact that the mushrooms are called "Russula", it is not recommended to eat them raw. But it will not take long to wait for pickling - the next day, pickled mushrooms are ready for use.

Russula, despite its wide distribution, contains many useful trace elements. They include dietary fiber, vitamins, trace elements that are important for bowel cleansing. The low calorie content will allow mushrooms to be included in the diet.

In addition, the chemical composition contains a special enzyme - russulin, which is able to very actively coagulate milk: only half a gram of the substance is needed for 100 liters of milk, the curdling process will take place in just 30 minutes.

Preparing russula for pickling

Preparation of mushrooms is very important. At this stage, you need to do the work quickly, because after a few hours of delay you will see darkened hats, and after 24 hours the mushrooms may become inedible. It is very easy to prepare mushrooms at home. So, the sequence of actions:

1. Sort mushrooms: whole - in one container, damaged or wormy - in another.
2. Adhering debris in the form of dry grass, clean the leaves, meticulously rinse the primary material in a sieve.
3. Remove the film from the mushroom cap using a cutting tool consisting of a blade and a handle.
4. Place the resulting raw material in a high container, pour boiling water, s alt into it, put on fire.
5. After the water boils, remove the foam, wait about 10 minutes and pour out the water.
6. The process must be repeated 2 more times. After that, place the mushrooms in a colander and wait until the water drains.

The last version of digestion takes a little time, it is preferred by hostesses who count every minute. However, experienced mushroom pickers prefer the second method - soaking. It consists in placing the mushrooms in s alted 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 ready-made mushrooms.

Options for harvesting mushrooms for the winter

There are many ways to prepare this delicacy, but the best of them are collected below.

Classic recipe

Time-tested classic way of blanks. This recipe always turns out, the taste is just amazing.

Ingredients:

1. Russula - 5 kilograms.
2. Water - 2 liters.
3. Table vinegar - 750 milliliters.
4. Sugar - 25 grams.
5. S alt - 3 tablespoons.
6. Laurel leaf - 10 pieces.
7. Black (peas) pepper - 20 pieces.
8. Clove - to taste.

The marinating procedure will last about 30 minutes. Boil water, s alt, sugar, add spices. Cook for about 6 minutes. Followed by the same - vinegar and mushrooms, bring to a boil and wait another 10 minutes. In the meantime, you can start preparing the jars.

Next, you need to transfer the mushrooms to the jars, add the solution, cork.

Hot way with vinegar in jars

Bruises marinated according to this recipe have a taste close to the classic one and a pleasant crunch. They are absolutely easy to prepare and take a little time.

For 1 kilogram of russula we need:

9. Water - 0.5 liters.

• Vinegar essence (30%) - 0.05 liters.
• Sugar - 0.5 tsp.
• S alt - 1 tablespoon.
• Bay leaf - 2 pieces.
• Dill - 2 branches.
• Carnation - 2-3 things.
• Allspice (peas) - 15 pieces.

Mushrooms should be carefully prepared, selected whole, cleaned, washed.

Pour the mushrooms into a container, fill with water, s alt there too. We are waiting for the 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, s alt, parsley, pepper and cloves into the water. Stir occasionally, let it boil, then transfer the mushrooms to the container.

Cook until the mushrooms settle down on the bottom. When this has happened, the remaining ingredients should be added. We are waiting for the liquid to boil again, and we can transfer the mushrooms to the jars. Let the liquid boil at this time. After everything is sorted, pour liquid there, always up to the neck. Everything, you can cork.

Marinated with spicy horseradish

Fans of non-standard delicacies will definitely appreciate the mushrooms according to this recipe. They turn out quite peculiar.

Ingredients:

1. Mushrooms - 2.3 kilograms.
2. Water - 1.8 liters.
3. Wine vinegar (table) - 3 tablespoons.
4. Raw horseradish root - 1 piece (medium).
5. S alt - 1.5 tablespoons.
6. Sugar - 2 teaspoons.
7. Black (peas) pepper - 13 pieces.
8. Garlic - 4 cloves.

Pre-cook garlic and horseradish. The first one needs to be chopped with plates, the second - with three graters. Transfer to sterilized jars. Next, prepare the marinade.

Pour water into a container, add s alt, sugar, pepper, vinegar there. Wait until the marinade boils, and put the mushrooms. Wait 15 minutes, then sort into glass jars. Pour marinade over and roll up.

With onions

For 1 kilogram of mushrooms we need:

• s alt - 1 tablespoon;
• water - 2.5 liters;
• onions - about 10 pieces, depending on size;
• sugar - 0.5 teaspoon;
• table vinegar - 150 milliliters;

Seasonings:

• cloves - 6 pieces;
• laurel leaf - 2-3 pieces;
• allspice - 5 pieces.

An important point in determining what the mushrooms will taste like is the preparatory work. Bruises that have red tints should be boiled in water with s alt, other varieties should be boiled in their own juice, passed through a sieve.

Further, fill a deep container with water, s alt, sugar, place spices, half of the whole onions.Boil water, add vinegar there, move the mushrooms. Keep on fire for 5 minutes, then add the second half of the onion (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 crave new sensations. Mushrooms have a strong appetizing aroma, in taste - a spicy shade, slightly spicy.

Ingredients:

1. Mushrooms - 2.2 kilograms.
2. Water - 2 liters.
3. Dill - 6 branches.
4. Garlic - 6 cloves.
5. Currant leaves - 4 pieces.
6. Horseradish root - 2 centimeters.
7. S alt - 45 grams.
8. Sugar - 10 grams.
9. Black pepper (peas) - 10 pieces.

• Vinegar Essence - 20 ml.

For this amount of ingredients you will need 5 cans of 0.5 liters. All the ingredients should be laid out in them. Boil the mushrooms, arrange in jars, not reaching the neck of a centimeter by 3-4. Boil the liquid, s alt, sugar, leave for 10 minutes. Add vinegar essence there, stir well.

Immediately removing from the heat, pour water over the jars, and the liquid should completely cover the mushrooms. Plug.

Quick way

For those who do not have much time left, but also want to enjoy delicious pickled mushrooms in winter, there is a simple and quick recipe. Such a product is good because 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:

1. Russula - 1-2 kilograms.
2. Onion - 1 piece.
3. S alt - 0.5 tsp.
4. Table vinegar - 2 tablespoons.
5. Black pepper (ground) - 0.2 tsp.
6. Sunflower oil - 3 tablespoons.

So, first you need to do the preparation of mushrooms - rinse in water, clean, boil. While the mushrooms are coming up, we cut the onion - in half rings or rings, as you like. Move the boiled mushrooms to a container of boiling water, put all other products with them. Leave them under the lid for at least a couple of hours, stirring several times during this time.

Everything, the mushrooms are ready. Serve interesting both with the onion that was in the pan, and freshly chopped, sprinkle with vinegar and sunflower oil to enhance the taste.

Methods of storing the finished product

Here, it would seem, the work 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 corks, you can be left without goodies - they will be covered with mold or mushrooms will simply begin to rot.

The following are some rules that you can follow to keep the finished product.

Mushrooms are best stored in cool areas, such as a basement or pantry. The room must be chosen 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.

Proper closure technique ensures that mold spores cannot 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. If mold still appears, do not despair! Remove damaged mushrooms, rinse in a sieve with plenty of boiling water. Then you have to make a marinade according to an identical recipe, boil the russula in it, and then roll it up again in sterilized jars.

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