Pickled russula for the winter: simple recipes at home

Content

1 Is it possible to pickle russula for the winter?
2 Preparing russula for pickling
3 How to pickle russula at home
4 The best recipes for pickled russula for the winter
5 Terms and conditions of storage
6 Conclusion

Russulas are one of the most common mushrooms in Russian forests. They feel good on any soil and survive in a wide variety of weather conditions. There are many species, differing in cap color and varietal characteristics. A significant part of them belongs to the category of “edible mushroom with good and average taste” and can be subjected to all types of culinary processing, including pickling. Simple recipes for pickled russula for the winter will help make sure that these modest mushrooms are in no way inferior to their noble fellow tribesmen in their taste and nutritional qualities.

Is it possible to pickle russula for the winter?

There are about 60 varieties of russula in Russia. Those that are suitable for consumption have tender flesh, good taste, and a fairly rich composition of vitamins and microelements. They are delicious fried and boiled and are part of the Lenten menu.But not everyone knows that you can seal russula under marinade for the winter in jars. This is an excellent holiday appetizer, a tasty addition to a side dish, and an indispensable ingredient in winter salads. In order for the dishes to turn out appetizing, it is important to carry out the marinating process correctly. There are a number of simple rules that you should know.

Preparing russula for pickling

Before preserving russula for the winter, they are prepared. This is a necessary step: thanks to this, the jars will last throughout the winter, and the pickled mushrooms will fully retain their taste and nutritional qualities. Returning from the forest, mushroom raw materials must be immediately processed. If this is not done before marinating, it may darken and spoil. The main processing steps are as follows:

Mushrooms are sorted and sorted, putting aside spoiled, wormy, inedible specimens.
Specimens suitable for pickling are cleared of debris.
Remove the top skin from the surface of the caps.
Large ones are cut into several parts, small ones are marinated whole.
Soak or boil to remove lactic acid, which can cause pickled mushrooms to taste bitter.

Important! To prevent the peeled mushrooms from darkening in the air, they are dipped briefly in salted or acidified water.

To soak one kilogram of russula, take two liters of water, to which a tablespoon of coarse salt has been added. They are placed in salt water, pressure is placed on top (so that they are completely submerged) and left for 5 hours. Then rinse in tap water.

If you decide to boil the mushrooms, then proceed as follows: make a saline solution at the rate of a spoonful of table salt per two liters of water, bring to a boil, and boil for 10 minutes.Drain the water in which they were boiled and repeat the procedure twice more. Place in a colander and allow the water to drain.

How to pickle russula at home

Pickling is a method of preserving food in a marinade - an aqueous solution of vinegar (or citric acid), sugar, salt, and spices. It’s easy to prepare russula for the winter in jars at home. There is a universal recipe for marinade for russula, when the following products are taken per 1 liter of water:

granulated sugar – 1 tbsp. l.;
coarse salt - 4 tbsp. l.;
allspice - 2 - 3 peas;
garlic – 3 cloves (chopped);
cloves – 2 pcs.;
table vinegar 9% – 150 g;
bay leaf – 3 pcs.

Before marinating, the russula is boiled. They are placed in boiling salted water and kept for several minutes, removing the resulting foam.

Digestion is necessary in order to eliminate harmful substances that have entered the mushrooms from the air if they were collected in an insufficiently environmentally safe area: after all, this is a natural sponge that absorbs all harmful substances contained in the atmosphere.

It is recommended to sterilize containers for pickling.

The best recipes for pickled russula for the winter

Several recipes with photos will tell you how to properly make pickled russula for the winter. You may be surprised by the content of a large number of spices and herbs. However, this is necessary, because pre-cooking takes away a significant part of the aroma and taste from the mushrooms.

A simple recipe for pickled russula for the winter

This recipe is called the basic one. Others are created on its basis, with the inclusion of various fillers. To preserve 2 kg of russula, take:

water – 1 l;
food vinegar – 150 mg;
peppercorns – 4 pcs.;
fragrant laurel leaves – 4 pcs.;
salt – 4 tbsp. l.;
sugar - 1 tbsp. l.;
fragrant cloves - optional.

Preparatory steps before starting marinating are as follows:

Sterilize two liter jars and their lids.
Boil sorted and washed mushrooms in salted water.

To marinate russula for the winter, according to this recipe, make the usual filling, used in many cases:

Bulk ingredients (sugar and salt) and spices (pepper, bay, cloves) are added to the water prepared for pickling.
The fragrant collection is boiled for five minutes, acetic acid is added.
Prepared russula are placed in the marinade and boiled.
The mushrooms are removed with a slotted spoon and packaged.
Pour the marinade into the jars, filling them to the very neck, and seal them tightly with lids.
They wait for it to cool down and take it to a dark, cool place.

Advice! Pickled russula can also be closed with nylon lids, but then the jars will have to be stored in the refrigerator.

Marinated russula with onions

This is a very interesting recipe according to which you can marinate russula for the winter with onions. They turn out tender and appetizing, as the onion helps to enhance the softness of the mushrooms.

Here is the breakdown of products for 2 kg of russula:

filtered water – 1 l;
table vinegar – 150 mg;
onions – 0.5 kg;
granulated sugar – 1 tbsp. l.;
kitchen salt - 5 tbsp. l.

The set of spices is traditional:

bay leaf – 5 pcs.;
allspice – 5 peas;
fragrant cloves – 3 pcs.

Preliminary preparation of the container is carried out, then the marinade is prepared. The work progress is as follows:

To make the marinade, put water on the fire, add coarsely chopped onion, salt and sugar, and spices.
Wait for it to boil and add acetic acid.
The prepared russula are placed in jars, poured with hot marinade and hermetically sealed with lids.
The jars are left at room temperature to cool.

This preservation is stored in the refrigerator in winter. Before serving, add finely chopped onion to the pickled russula and pour in vegetable oil.

How to marinate russula with horseradish

Russulas marinated for the winter with horseradish leaves turn out to be piquant and aromatic, because according to the recipe, a lot of spices are added to the mushrooms. The dish will appeal to those who like it “spicier”. The main ingredients are:

Russula – 1.5 kg;
horseradish leaves – 5 – 10 pcs.;
garlic – 1 head;
dill and parsley - a small bunch each;
laurel leaves – 10 pcs.;
salt – 80 g;
spice set (black and white pepper, ginger, cloves).

Russulas are cleaned, washed and boiled in lightly salted water. After they sink to the bottom, they are taken out with a slotted spoon and thrown into a colander and allowed to drain. The next step is marinating:

A layer of horseradish leaves is placed in the jars, then mushrooms mixed with chopped garlic and spices, horseradish leaves on top, and so on.
Fill the jar, alternating ingredients.
The last layer should be horseradish leaves. They are covered with gauze and placed under pressure.
Place the pickled russula in a cool place to infuse for a month.

Russulas marinated according to this recipe disappear very quickly in winter.

Delicious marinated russula with herbs

Using a variety of greens when pickling russula, you can make the appetizer especially aromatic and original. To preserve a one and a half liter jar for the winter you will need the following products:

purified water – 1 l;

Russula – 2 kg;
acetic acid 9% – 100 ml;
onions – 100 g;
allspice – 5 peas;
salt and sugar - 50 g each.

In addition, you should take a small bunch of oregano, thyme, cilantro, and basil.Marinated russulas are made as follows:

The greens are thoroughly washed and chopped, the onions are cut into half rings.
Place onions and herbs on the bottom of a sterilized jar.
Prepare the marinade. To do this, add salt, sugar, and peppercorns to boiling water.
Boil again and add vinegar.
Combine the marinade with the main ingredient and cook them for about 20 minutes, and then pour them into a jar.
Before sealing it, it is sterilized in a water bath.

Jars of pickled mushrooms are left in a dark place until they cool completely, after which they are stored in the cellar.

How to quickly pickle russula for the winter

This recipe makes it possible to quickly marinate russula for the winter, so you can taste the mushrooms on the same day that they were cooked. You will have to infuse them in the marinade for several hours. For 1 kg of russula take:

clean water – 1 l;
onion – 1 small head;
table vinegar – 50 mg or 2 tbsp. l.;
allspice – 5 peas;
laurel – 2 leaves;
salt and sugar 30 g each;
vegetable oil – 50 mg.

Sequencing:

Add sugar, salt, vinegar, pepper, bay leaves to boiling water and boil for 5 minutes.
Prepared mushrooms are poured with marinade, chopped onions and vegetable oil are added.
Cook the mixture over low heat for about a quarter of an hour.
Pour into clean, sterilized jars.

Such picklings must be stored in the refrigerator in winter. It is advisable to use them within a month or two.

How to prepare russula for the winter in jars with currant leaves

To deliciously marinate russula for the winter, you can add black currant leaves as a spice during cooking. This will make the pickled mushrooms flavorful and crispy:

Russula – 1 kg;
filtered water – 1 l;

small horseradish root – 1 pc.;
garlic – 5 cloves;
green dill - 3 umbrellas;
currant leaves – 3 pcs.;
allspice – 3 peas;
vinegar 9% – 40 mg;
salt – 5 tbsp. l.;
sugar – 1.5 tbsp. l.

Preparation for the marinating process consists of the following sequence of actions:

Prepare the container: wash it thoroughly and heat it over steam.
Russulas are boiled in salted water, removing the unpleasant bitterness.
Thoroughly wash and chop the horseradish root and herbs.
Peel the garlic cloves.

During marinating, the main ingredients and the filling are prepared in different containers and then combined together:

Dill umbrellas, pieces of horseradish root and other spices (garlic, currant leaves, pepper) are placed at the bottom of the jars.
Prepared russula are placed on the spices.
To make the marinade, add salt and sugar to boiling water, add vinegar and boil for a few more minutes.
Pour the prepared marinade into the jars, leave for a few minutes and seal tightly.

In winter, jars of picklings are stored in a cool place.

Terms and conditions of storage

In order for russula pickled for the winter to acquire the proper taste and aroma, they need to sit for at least a month. A quick recipe makes it possible to consume them on the same day.

Pickled russula should be kept in a cool place in winter. Typically, jars are placed in a cellar and periodically inspected for mold. You should not store pickled mushrooms for more than a year, even if they look quite appetizing in appearance.

To prevent the risk of premature spoilage of pickled russula in winter, pour a thin layer of purified vegetable oil into an still open jar.

Instant marinated russula are stored in the refrigerator under a nylon lid and consumed within a short time.

The quality of the mushrooms during the cooking process before marinating is checked as follows: add a peeled onion to the pan. If it has not changed color, they can be safely pickled. A heavily darkened vegetable with shades of blue or green is a danger signal.

Conclusion

There are many simple recipes for pickled russula for the winter. Using them, you can create delicious dishes - a worthy decoration for any table. If you know the basic processing rules and strictly follow the cooking sequence, then pickling russula for the winter will be easy and pleasant, and the result will please you.