How to pickle russula: “urban” methods in banks and “rural” in barrels

The Latin name for Russula - Russula - translates as "reddish." This is a direct indication of the main visual characteristic of this representative of the kingdom of wildlife. Types of russules exist quite a lot, and they all differ from each other in the color of the hat. In some, it is pink, as, for example, in russula birch. Others have a redhead, like a golden russula. The third is dirty, like a Russula gray. And for the fourth, it’s completely earthy, like a black load. Russula can be salted, fried, boiled and pickled, serving to the table in different forms, as part of a variety of dishes.

Hat Selection Features

To russula turned out delicious and crispy, you need to know how to choose them correctly. Do not be alarmed: you do not need to learn the description of all 60 species of this mushroom family found in our country. It is enough to know the main differences between colorful hats.

• Red. This shade of the hat indicates that the mushroom will be bitter. Therefore, before cooking it must be soaked in slightly salted water for at least two or three hours. The more red the shade on the hat, the worse its taste.
• Bluish and brown. These colors are antagonists of red. The hat painted in these shades will have a soft nutty flavor, it will not be bitter at all.
• Pale green. The one in which the pale grebe is painted. Surprisingly, Russula, having this color, are considered the most delicious. However, be careful when cutting the mushroom: take only the one of which you are sure. The resemblance to a pale grebe can play a cruel joke.
• Swamp. Russula, having a deep swamp color, do not eat. This mushroom is not poisonous, but it is also not included in the ranks of edible ones.
• Yellow and pink. These mushrooms, despite their attractive appearance, lack a characteristic mushroom aroma and have a mild taste. Therefore, seasoned mushroom pickers are biased against pink and yellow russula, are not in a hurry to fill their baskets with them.

How to salt Russula for the winter: 3 rules

The duration of the pre-treatment, the optimal method of salting, depend on which russula you have collected. To properly prepare mushrooms for canning in jars or turning into pickles, pay due attention to three main points.

Technology definition

Not every kind of russula is suitable for hot salting. Analyze your crop using the table to understand which canning method to choose, how long to soak the product before main cooking.

Table - Correspondence of russula types to salting methods

Water treatments

Russula refers to brittle mushrooms: it’s enough to accidentally touch the hat, as a piece of lamellar pulp “breaks off” from it. Most mushrooms are susceptible to injury at the time of cleansing from needles and sand. Therefore, it is necessary to wash the gifts of the forest especially carefully.

• Soak. Before you start actively washing the mushroom, it must be soaked. Just put the contents of the basket in a wide bowl filled with warm water, leave for 15 minutes.
• Washing. To clean the mushrooms from debris, arm yourself with an old toothbrush with the softest bristles. With its help, making light sweeping movements, you can remove specks that did not lag behind when soaking.
• Flushing. Before soaking, after mechanical cleaning, the gifts of the forest should be thrown into a colander, rinse under running cold water.

Cleaning

Opinions on whether to clean the russula hat radically diverge. Some say that this is not necessary. Others - what is needed, and necessary. In fact, the truth is somewhere in between. In none of the recipes you will not find recommendations for urgent cleaning of the hat. But if you have the time and energy, it’s better to remove the upper film. Firstly, it will externally make the product more aesthetic. And secondly, although not significantly, but still increase the shelf life of the workpiece.

Cold salting method

In ancient Russia, the housewives preferred to salt the russula in a cold way. Firstly, this method was convenient, and secondly, fast. The product did not require additional preparation. In addition, the mushrooms did not have to be sorted and sorted - it was possible to shift the entire "catch" into a spacious barrel, and carry out all further manipulations in it. This method today is suitable only for those housewives who have a cellar or basement. As well as those in whose refrigerator there is enough space for storing glass jars covered with nylon lids.

Old Russian

Feature. This is one of the oldest methods without cooking, which have come down to our days from Ancient Russia. It is important to consider that banks in this case are only suitable for storing the finished product. For salting you will need a wide bucket, a barrel or a basin. Also, the mistress will need oppression. Its function can be performed by a large stone or a ten-liter capacity filled with water.

Grocery set:

• russula - 1 kg;
• rock salt - five tablespoons;
• garlic - three cloves;
• currants, horseradish and fern - one sheet each;
• dill stalks - a bunch;
• dill inflorescences - five pieces;
• pure drinking water.

What do we do

1. After soaking the mushrooms for several hours (depending on the abundance of lactic acid contained in them, and therefore on the degree of bitterness), we rinse them under running water, put them in the container chosen for salting, with the caps facing down.
2. Stacking mushrooms, sprinkle the layers with the above spices, except for fern leaves. We put them on top, as if covering the contents of the barrel, forming the last layer.
3. Fill with water, place under oppression, keep the mushrooms in a brine for about 40 days.

Under the blueberry branches

Feature. At home, you can cook spicy russula - with lots of spices unusual for mushrooms. Many are accustomed to combine the gifts of the forest with garlic, onions and black pepper. However, their tandem with tarragon, mint, even cilantro will turn out no worse.The result will be a slightly spicy appetizer with a rich bouquet of aromas and a fresh aftertaste.

Grocery set:

• russula - 1 kg;
• table salt - four tablespoons;
• dill - half a bunch;
• cilantro - half a bunch;
• peppermint - two branches;
• tarhun (aka tarragon) - two branches;
• garlic - two cloves;
• blueberry leaves or branches;
• drinking water.

What do we do

1. We wash the greens under running water, cut as finely as possible, grind in a mortar.
2. We cut the russula into plates, having previously removed the skin from the hats.
3. We spread the gifts of the forest in a plastic bucket in layers, pouring salt and greens.
4. From above we “cover” the future spicy snack with blueberry branches, and fill it with cold water.
5. We put in the refrigerator, having built oppression, and after a month we enjoy the taste of the original dish.

Dry harvesting method

Feature. The secret to the dry salting method is the lack of water in the recipe. In fact, the mushrooms are simply peeled, sprinkled with salt, placed under oppression. Subsequently, they are salted in their own juice, which is released upon contact of the product with sodium chloride. You can implement this cooking method directly in the bank.

Grocery set:

• russula - 1 kg;
• common salt (not iodized) - 60 g.

What do we do

1. We wash the main ingredient, peel it of needles and grains of sand, dry it on a paper towel and cut into large slices.
2. We spread it in a spacious dish, fill it with salt, mix thoroughly.
3. We sterilize the jar, put the product prepared for salting into it.
4. On top we put several times clean cheesecloth.
5. We cover the mushrooms with a saucer, set oppression.

Hot roll in the banks

You can salt the russules in a hot way immediately in glass jars. This method is considered the most convenient for the townspeople, because it relieves the housewife of the troubles with bulk containers (basin, bucket, barrel). Hot workpieces are stored under nylon covers in the refrigerator or cellar. You cannot roll mushrooms under tin lids in brine: the risk of developing botulism is high.

With chili peppers

Feature. You can add russula to jars not only according to the classic recipe. If you like savory snacks with a light island flavor, be sure to try this pickling method. For its implementation you will need a “Twinkle”, it is also an ordinary chili pepper, and packaging of bay leaves. Despite a brief grocery set, the mushrooms are delicious. They say that this is a great appetizer for strong drinks, the perfect complement to boiled jacket potatoes.

Grocery set:

• russula - 1 kg;
• chili pepper - a small pod;
• table salt - five tablespoons;
• laurel - seven leaves;
• clean drinking water.

What do we do

1. Soak the mushrooms for about three hours.
2. We put on gloves, cut chili peppers along. We take out all the seeds, finely chop the burning ingredient.
3. We sterilize the jars, put the mushrooms in them, add salt, bay leaf and red pepper to each salt.
4. Pour the contents of the cans with boiling water, let cool to room temperature, and then, closing the plastic lid, send it to the refrigerator for storage.

With juniper and bird cherry

Feature. This is another recipe tested by time and millions of housewives. If you plan to use mushrooms for cooking salads and snacks in the future, try pickling Russula in this way. Mushrooms acquire a light balsamic flavor and an unusual spicy aroma, due to their non-traditional neighborhood. Fans of homemade liquors claim that this is the best appetizer for cherry and horseradish.

Grocery set:

• russula - 1 kg;
• berries of bird cherry - 20 g;
• juniper berries - 10 g;
• table salt - three tablespoons;
• allspice (peas) - a teaspoon;
• purified drinking water.

What do we do

1. We wash the mushrooms, and if there is such an opportunity, remove the skin from the hats.
2. We prepare a weak saline solution, fill them with russula for several hours.
3. We throw off the main ingredient in a colander, rinse under running water, let the excess liquid drain.
4. We shift the mushrooms in jars, adding in each salt, allspice and fragrant berries.
5. Pour the contents with boiling water, let cool in room conditions.
6. Cover with a plastic lid, store in the refrigerator.

Vinegar pickling

Features If you want to pickle Russula for the winter, know: without vinegar, this will not work. To prevent pathogenic bacteria from multiplying, acid must be used. An obligatory stage of pickling is preliminary boiling. The mushroom is considered ready when it sinks in boiling water to the bottom. The recipes for pickled russula for the winter are countless and varied, so the classic version of the snack is offered.

Grocery set:

• boiled russula - 2 kg;
• water - 1 l;
• 9% vinegar - 120 ml;
• onions - two heads;
• granulated sugar - 10 g;
• table salt - 40 g;
• allspice - ten peas;
• laurel - five leaves;
• dried cloves - five buds.

What do we do

1. We are preparing four half-liter glass jars, as many tin lids: they need sterilization in an oven or in a water bath.
2. Onion cut into half rings.
3. We pour a liter of drinking water into the pan, and we send there all the spices, salt and granulated sugar listed in the ingredients. Mix thoroughly, add onion, boil for five minutes.
4. Add vinegar to the russula marinade, boil the liquid for another two minutes.
5. We fall asleep the gifts of the forest in a pot with marinade, boil for a quarter of an hour.
6. Using a slotted spoon, remove the mushrooms from the boiling marinade, and make the fire minimal. We shift the ingredient into jars with the base, fill it with boiling aromatic liquid, cover with sterilized lids and roll it up.

Mushrooms that have been salted or pickled can be safely stored for 12 months. It is believed that after this time the product is no longer suitable for food. Dried Russula is another matter: it can be used for culinary experiments for 18 months. It is noteworthy that when dried, the product does not lose valuable amino acids. Only protein in the amount of 60-70% of the initial amount leaves it together with moisture.

Knowing how to salt Russula, in just a day you can prepare the perfect snack for the festive table. Most of the specified time will take pre-soaking. And for the implementation of active actions, an hour is enough. It is believed that this dish prevents the formation of blood clots in blood vessels, regulates blood coagulation. Russula is useful for people suffering from cardiovascular ailments, and those who are struggling with excess weight.

Reviews: “The neighbor has two or three years”

The "custard" recipe for my mother-in-law, Elizabeth Vasilievna. Kingdom of heaven to her! We collect and clean the russula carefully, be sure to remove the skin from the hat. That is, the mushrooms should be white. Then, we take a volume of water approximately equal to the volume of mushrooms, slightly salted, like an under-salted soup. We boil this water and fill our russes with boiling water. Lightly crush them with a little oppression, just so that they do not swim and everyone is in the water. Close and wait. When all this cools naturally to room temperature, we proceed to the process of salting. We do not immediately drain the water, otherwise the mushroom will darken. It is necessary to protect them as much as possible from contact with air. My mother-in-law poured the right amount of mushrooms into a colander, letting water drain. Then she laid them in jars, alternating layers with garlic, dill umbrellas and currant leaves. I especially want to emphasize that no horseradish worsens the process of ripening of mushrooms.But for salt all have one measure. Coarse salt, a faceted Soviet pile without a top on a three-liter jar. Well, that's all, squeeze something on top so that the brine comes out and covers the mushrooms and removes to a dark place for 30-40 days.

BAMS, http://piterhunt.ru/scripts/forum/archive/index.php/t-63614.html

I myself don’t salt mushrooms, it’s all left to my mother. She salts the russules exclusively in a hot way, and in a certain quick version, in which everything after boiling rolls into jars with a screw cap (she rejects other options). Soaking russules is for their fans with a film that has not been peeled off from the hat, because it is impossible to remove it after soaking. You can, of course, but at the same time half of the cap is demolished. My mother still recalls the story of the black loadings (they are also the black russula) that I once typed in Orekhovo in September, and she pickled it (hot way). Then these loads were put up for her to treat her neighbors in a communal apartment, and they came in complete admiration! Since then, the black boot, which is especially popular with worms, has a special status in our family.

iVANOV, http://wap.spbnature.borda.ru/?1-4-0-00000068-000-0-0

You do not need to cut the russula, just cut off the unnecessarily long leg. Salt necessarily with coarse salt, if you can buy. It’s not so shallow anymore, and it’s easier to oversalt. We put dill on a layer of prepared mushrooms, you can have a little horseradish, a leaf, a few slices of garlic. Salt per layer goes about as much as it fits in a fist - in a handful. Depends of course on packaging. If the layer is large in area of ​​salt, add. Sometimes I add blackcurrant leaves, but not to all the mushrooms. The longer they are stored, the more likely the mushrooms to mold from the currant leaf.

limpra http://www.lynix.biz/forum/kak-solit-syroezhki

He closed it according to the recipe of a neighbor, I have a rustic one. He considers it bad form to take mushrooms with the slightest signs of vital activity of the worms. The recipe is simple. I boil mushrooms in salted water, boil a pickle, I need it a little: in cool salt water there are a lot of pepper, peas, laurel. leaf, dill, leaf of cherry and currant. Cinnamon (when available). The brine is very tart and saturated. In sterile. I put in a jar 2 cloves and 2 allspice, brine ladle - and put mushrooms on the shoulders. If necessary, add brine, then a dessert spoon of 9% vinegar and cover with steril. lid and sterilize 15-30min. The neighbor is stored for 2-3 years. He always makes assorted. Those. those mushrooms that are collected without sorting go into the pickle. Specially collects small russula, speaks for taste. On the table it looks great, especially for a mushroom picker!

chewbacca https://www.forumhouse.ru/threads/75423/page-4

I salt almost as well only when I put the mushrooms in a container for storage, on top of the mushrooms I put a thick layer of dill branches and a leaf of currant, about 7-10 cm. And then it bends. What this gives is - during storage, a moldy coating can form on top, with such a thick tip, the mushrooms cannot be reached, they are always clean.

Gate, http://www.tomat-pomidor.com/newforum/index.php?topic=4999.0

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