Salted russula 1 day in advance - an excellent and quick mushroom snack. Russula are those mushrooms that are found in any forest and almost all summer. They can be prepared quite quickly, because they got their name because they practically do not require long processing. So salted russula can be prepared without difficulty.

Many people do not like this mushroom, considering it not valuable enough. Perhaps this is so. But this mushroom is suitable for consumption both fresh and canned, and its taste is no worse than that of its noble brothers.

The main disadvantage of this mushroom is its fragility. Therefore, when collecting russula, they should be treated with care and caution.

You can distinguish russula from any other mushroom by its clearly recognizable bright cap. As a rule, they are covered with a thin film of red or yellow color, which is easily separated from the surface if you pry it off with the edge of a knife. By the way, this method is often used to distinguish an edible mushroom from a poisonous one. If in doubt, try separating the skin from the cap. If you succeed, you can be sure that it was the russula that you picked.

Ingredients:

• Russula 1 kg
• salt 1 tbsp. l.
• black pepper 3-4 peas

for a russula snack

• 1 onion
• several sprigs of dill
• unrefined vegetable oil

Preparation:

Mushrooms for pickling must be fresh, strong, not overripe, not wormy or wrinkled.

Soak russula brought from the forest in a basin of water for 1-2 hours.

After you have rested, remove the mushrooms from the basin, rinsing off any soaked debris that may have accidentally adhered - leaves, needles.

Cut the peeled mushrooms into pieces that will be convenient to eat later. Salt the mushrooms, add black peppercorns, stir. We tried adding bay leaf, but with such salting it overpowers the taste of the mushrooms.

Salt the russula and mix

Cover the bowl with mushrooms with a non-oxidizing round flat object, put pressure on top (I cover it with a plate, use a jar of water as pressure). Place in a cool place for a day.

After a day, remove the mushrooms, drain the released brine, and wash a little if necessary.

Add chopped onions and dill, pour a little aromatic vegetable oil.

Salted russula caviar

Salted russulas are ready in 1 day. Bon appetit!

Such mushrooms do not last long. If the russulas salted in this way are not eaten immediately, then you can put them in a clean jar, fill them with the liberated brine and store them in the refrigerator for no more than a week.

Salted or pickled mushrooms are one of the most favorite snacks of our population. No wonder, we love mushrooms like no one else; among all nationalities, perhaps only the Slavs are the greatest connoisseurs of these forest gifts.

To be honest, I never considered russula to be mushrooms until a certain time. One day, having got out into the forest, we found nothing, only families of russula stuck out in large numbers in the clearing. They collected them and simply fried them at home. How surprised I was by their taste! They are dense, white, sweetish and reminiscent of chicken in taste. Since then, I have great respect for these mushrooms and every year I try to salt russula coldly in jars. Although they are no less tasty when marinated.

When collecting russula, you need to be very careful; these mushrooms are very fragile and break even with slight pressure. Therefore, I collect them separately from other mushrooms.

It is advisable to start salting russula in a cold way by soaking the mushrooms in salted water so that they become a little elastic. I remove the top skin, it paints great and gives the mushrooms either a red or gray-green color (depending on the color of the russula).

Wash the russula well, chop the large mushrooms, and small ones can be left whole. Add salt and mix gently. Leave for 10-15 minutes.

Then put it in a jar. For russulas, access to air is contraindicated; they must be kept in liquid, since when they come into contact with air they darken, which does not affect the taste, but certainly not the appetizing quality of the snack. Therefore, I decided to use a jar rather than a pan for pickling. I put a new (without holes) plastic bag in the jar and pour water into it. The water spreads throughout the bag and takes up all the free space, resulting in oppression, the mushrooms are completely immersed in the brine. Leave the russula to salt for a day.

Now let's prepare the garlic, bay leaf, a piece of horseradish and peppercorns.

Place the russula in a suitable jar, compacting it slightly and sprinkling with pieces of horseradish and garlic, add a bay leaf and a few peppercorns. Fill with brine so that the mushrooms are covered with it. I advise you to put it in small jars to open and eat immediately. Place in the refrigerator to ripen for 2-3 weeks. Cold salting of russula is complete!

Russulas are beautiful mushrooms. They differ not only in the color of the caps. These mushrooms come in different varieties: some are almost completely devoid of the bitterness that lactic acid gives them, others, on the contrary, are so bitter that they are practically inedible when fried or boiled. But if you soak them in water and salt them, you can eat them literally in a week or two, depending on the recipe. Some people believe that salted russula can be eaten the very next day. This is a dangerous misconception: death is unlikely, but nausea and other signs of poisoning are guaranteed. We will tell you how to pickle russula for the winter correctly: in jars and barrels, cold and hot.

We have decided that, despite the name, you should not eat raw russula. Now it remains to find out how to pickle them correctly.

• Any type of russula is suitable for cold salting, for hot salting - not too bitter ones, and for dry salting - only mushrooms that are almost completely devoid of lactic acid (they have almost no light juice when cut). The degree of bitterness of the collected russula can be judged by tasting them on the tongue: some are not bitter at all, others, on the contrary, are very bitter. The type of russula depends on how long they should be soaked before salting. The bitter ones are soaked for a day, and the water in them needs to be changed every 5–6 hours. It is enough to soak non-bitter ones in water for 5 hours.
• Russulas are fragile mushrooms, so you need to wash and peel them carefully. It’s better to even postpone washing and cleaning for a while and soak the russula first - then the debris and dirt will come off easier. You can also use this method: pour hot water over the russula, and after 15 minutes, drain it in a colander and rinse under running cold water.
• Some are tormented by the question: is it necessary to remove the film from the cap. This is not required in traditional recipes, but still, if you have the time and effort (if you haven’t collected a lot of mushrooms), it is better to remove the top film: without it, the mushrooms look more beautiful and are better stored.

After the russula are cleaned, they can be salted for the winter by choosing the appropriate method. Cold is suitable for those who have enough space to store a large enamel pan in the refrigerator, or for villagers who have a cool basement. For city dwellers, the hot method is more convenient, as it allows you to pickle mushrooms directly in jars. Jars are also suitable for dry pickling mushrooms.

Recipe for cold pickling of russula for the winter

• Russula – 5 kg;
• water – 1 l;
• salt – 250 g;
• dill - 5 umbrellas;
• garlic – 10 cloves;
• currant leaves – 5 pcs.

Cooking method:

• Soak the russula in cold water for two to three days, changing it at least twice a day (morning and evening). For the last time, soak the russula in salted water for 6–8 hours, dissolving 100 g of salt in 5 liters.
• Disassemble the dill umbrellas into small blades of grass with seeds.
• Peel and cut the garlic into thin slices.
• Place currant leaves on the bottom of a pan or barrel.
• Divide the mushrooms into about 10 parts and place them caps down, sprinkling each layer with two tablespoons of salt and arranging with a small amount of dill and garlic slices.
• Fill with a liter of clean cool water and cover with gauze. Place a wooden disk, lid or plate on top of a slightly smaller diameter than the diameter of the container in which the russula are salted.
• Place a pressure on top and place the container with russula in a cold place (up to 6 degrees). After 5 days, you can add new mushrooms, sprinkling them with salt in the same way.

You can eat russula, salted in a cold way, two weeks after the last batch of mushrooms was put into the pan (or barrel). At the same time, they can be transferred to jars, filled with brine and stored in the refrigerator under nylon lids all winter.

Recipe for spicy hot pickling of russula for the winter

• Russula – 1 kg;
• water – 1.5 l;
• allspice (peas) – 8 pcs.;
• cloves – 4 pcs.;
• currant leaves – 5 pcs.;
• cherry leaves – 5 pcs.,
• salt – 50 g.

Cooking method:

• Rinse the russula, peeled and soaked in cold water, and add a liter of water.
• When the water boils, add spicy leaves, pepper and cloves to the brine. Cook over low heat, constantly skimming off the foam, until the russula fall to the bottom and the brine brightens.
• Place the mushrooms in jars that must first be sterilized. Pour boiling brine over it.
• Seal the jars with sterilized lids.

Despite the fact that the russula have been heat-treated and are in clean, hermetically sealed jars, they need to be stored in a cool place, preferably in the refrigerator. They will be ready to eat in 10 days.

Recipe for salting russula with horseradish and garlic in jars

• Russula – 1 kg;
• water for cooking – 1.5 l;
• salt – 50 g;
• garlic – 1 head;
• dill umbrellas – 2 pcs.;
• horseradish leaves – 2 pcs.

Cooking method:

• Boil the prepared russula, skimming off the foam. When they sink to the bottom, drain in a colander.
• When the water has drained, place the mushrooms in a clean bowl (first pour boiling water over it).
• Add salt.
• Peel the garlic, cut into thin slices, add to the russula, everything is fine, but mix carefully.
• Sterilize the jar.
• Place a horseradish leaf and an umbrella of dill on the bottom.
• Place the mushrooms and crush with a spoon.
• Place horseradish leaf and dill on top.
• Roll up. Store in the refrigerator.

If you pickle russula for the winter according to this recipe, they will be ready to eat in just 7 days. Fans of savory snacks will especially like them.

How to pickle russula using the dry method

• russula (non-bitter) – 1 kg;
• salt – 60 g.

Cooking method:

• Wash the russula and dry.
• Cut into large pieces.
• Add salt and stir.
• Place in a sterilized jar, cover with clean gauze, and apply pressure (for example, a half-liter plastic bottle filled with water).
• Place in the refrigerator.

Dry-salted russula can be eaten after three weeks, after soaking them to remove the salt. You can use them to prepare hot dishes the very next day. If you pickle mushrooms dry, you can store them in the refrigerator all winter.

Russulas are very tasty when salted, and they are salted quickly. It’s worth trying to prepare them for the winter in this way, at least in small quantities.

The main disadvantage of russula mushrooms is their increased fragility and fragility, so you should collect and put them in a basket with extreme caution and always with the caps down. But process and prepare russula mushrooms in any way you like: fry, salt, dry and even pickle.

Let's go with the latter option, as they are extremely tasty as a salty snack. Write down the simplest recipe for salted russula mushrooms. One of the best cooking methods is the old Russian recipe, which was used in ancient Rus'.

The russula mushrooms obtained in this way have a pleasant crunch in the mouth, are unusually aromatic and look very appetizing on the table.

Recipe information

• Cuisine:Russian
• Type of dish: mushrooms for the winter
• Servings:4
• 30 min

Salted russula - recipe without cooking with garlic

Ingredients:

• For 500 grams of russula you will need:
• 3 tablespoons rock salt;
• two cloves of garlic;
• half a bunch of dill;
• some horseradish leaves, blackcurrant and fern.

How to salt russula - step-by-step recipe with photos:

Prepare a small round container and everything you need for bending.
Rinse the mushrooms thoroughly, first by soaking them in cool, salted water for two hours to remove any acrid, milky juices and stuck-on dirt particles.

Place clean mushrooms, caps down, in prepared and pre-cleaned containers. Mushrooms should be carefully and evenly sprinkled with leaves and seasonings. Topmost layer, place the fern last. Fill it to the top with cold water and place it under pressure for forty days.

Try to periodically monitor the process every 3-5 days and ensure that the mushrooms are completely immersed in liquid, and if necessary, add a 4% saline solution to the container.

Store salted russula in the refrigerator, first packaging them in carefully sterilized jars.

Salted russula recipe for the winter

Another recipe for salted russula mushrooms using oak leaves and caraway seeds: remove the skin from the caps of peeled mushrooms and place in cold salted water for several hours.

Ingredients :

• For 500 grams of product, calculate:
• 2 tablespoons non-iodized table salt;
• one teaspoon each of spicy cumin and allspice peas;
• 6-8 oak leaves, picked green.

Salted russula - a recipe for preparing without cooking for the winter:

Place the mushrooms in sterilized jars, placing them with oak leaves layer by layer, sprinkling them with the indicated spices and salt. Pour hot water on top and roll up.

After a week, delicious salted mushrooms with the fragrant aroma of a forest bouquet will be ready. Before serving, they can be washed, seasoned with vegetable oil and chopped onions - an excellent appetizer that can decorate any holiday table, ready. Bon appetit!

Video: Hot salted russula for the winter

Mushrooms

Description

Ingredients

Steps

First, you should prepare the required amount of russula. We took about two kilograms of mushrooms, but you can take any amount that you want to pickle. Carefully sort through the mushrooms, remove various debris and defective russulas.



Rinse each mushroom thoroughly, changing the water in the basin several times until it remains clean after the next rinse. Leave the mushrooms in the water for three hours to thoroughly soak them. This will help them remain just as juicy and soft after salting..



Now prepare an enamel pan, in which it is best to salt the russula, and place the mushrooms with their caps down. Place dill and garlic on top. Each layer of russula must be sprinkled with salt..



Gently mix the mushrooms with your hands, being careful not to damage them, and add the remaining required amount of salt, as well as garlic, currant leaves and your favorite spices.



There must be fern leaves on top, so after mixing the mushrooms and adding all the ingredients you have, place the washed fern on top of all the other products.



After putting all the ingredients in a pan, take a thin cloth and moisten it with water. Place it on top so that it completely covers all the mushrooms.



Now you need to construct the oppression by placing some heavy structure on top of the mushrooms. Having prepared all this, you should put the mushrooms in a cold place for a month and a half so that they are properly salted. Every three days the fabric needs to be washed and returned to its place, and after forty days your salted russula will be ready for consumption or storage for the winter.



Bon appetit!