Russula - one of the most common mushrooms in the forests. Some do not collect them, but in vain. It's so good to open a jar of pickled russula in the cold winter and serve them with boiled potatoes and bacon. Let's learn how to properly harvest this mushroom.
Pickled Russula: Recipe One
First clean the mushrooms well, if necessary, remove the top film and cut the leg as short as possible. Boil water and pour mushrooms on it. Then put on fire and wait for it to boil. Leave the russula in the pan. Hold the cans over the steam in the meantime. Throw the mushrooms in a colander. Lay out the leaves of laurel, currants and / or cherries in a bowl. You can add a pair of dill and tarragon umbrellas. Put the russula in jars. Prepare the marinade. The calculation for it is as follows: 250 ml of water / 50 ml of vinegar / 25 grams of salt. Make brine as many mushrooms as you plan to conserve. Bring the marinade to a boil and pour into a jar of russula. Replace the container in a pot of water for sterilization. After boiling, keep the jars for 20 minutes. Then take out the container and tighten the lid. Pickled Russula ready. Enjoy your meal!
Pickled Russula: second recipe
For the second cooking method, the following ingredients are needed:
- russula (preferably small, with hard caps) in an amount of 1 kg;
- drinking water with a volume of 400 ml;
- slightly more than 250 ml of vinegar 9%;
- several sheets of laurel, allspice peas;
- onions in an amount of 300 g;
- a few buds of cloves;
- granulated sugar - 1 tsp;
- salt - 1 tbsp. l (with a slide).
How to pickle Russula mushrooms : instructions
Wash the russula, remove the leaves, needles and adhering dirt. Pour in water, salt and cook for 15 minutes. Throw it on a sieve or colander, let all the liquid drain. Pour water into a saucepan, add spices, salt and sugar, small onion heads. Wait for boiling, pour vinegar. Place the mushrooms in the marinade and cook for about 5 minutes. Arrange the hot foods in jars, hold the brine on the fire for a couple of minutes, so that it becomes stronger, and then pour the mushrooms. Close the jars with lids.
Pickled Russula: Rustic Salting Recipe
A wonderful way to cook russules includes : mushrooms, salt and garlic. For 1 kg of russula take 1 large spoonful of salt and any amount of garlic. Mushrooms are washed, remove dirt and adhering leaves. Garlic is peeled and cut into thin slices. In a deep pan (or jar) put the russula with the caps down. Pour layers with salt and garlic. Mushrooms are kept for a week in a cold place. Russula cooked according to this recipe is not stored for long. However, the taste is excellent - rich, tart and pungent. This appetizer will be one of the best for vodka.
Pickled Russula: cold salted recipe
Another recipe for pickling Russula includes the following set of ingredients: salt at the rate of 30 g / 1 kg of mushrooms, hot and allspice, garlic, dill and bay leaf. Put the prepared russula hats down. Pour salt and seasonings onto the bottom of the container. Then lay out layers of mushrooms (about 8 cm), each of which is sprinkled with salt. As soon as the container is full, cover it with gauze and put on top of the oppression. After a few days, a brine will appear. You can add new mushrooms. Russula need to be stored in a dark, cold basement or cellar. Eat pickles 2-3 weeks after pickling. Enjoy your meal!