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Salting russula in a cold way means preparing a delicacy that is amazing in taste. Since ancient times, people have known and respected such a dish - nourishing, juicy, healthy, with excellent taste, which is not a shame to serve to guests. And even though it takes a long time to make such a preparation without cooking, the taste of cold-salted russula justifies all the work.
Is it possible to salt russula cold?
Russulas are mushrooms, the name of which means that they can be eaten almost raw: salt without cooking and start eating within a day after processing. If you plan to prepare mushrooms in this way for the winter, you will have to spend more time on salting - at least 5-6 weeks.
Not any mushrooms are suitable for cold salting of russula - most varieties of this variety have a bitterish pulp, and this taste can only be removed by cooking. You can marinate without this procedure:
- food russulas with white dense legs and reddish, brown or pink caps;
- greenish, having dense legs with scales at the base, with fleshy caps that are white on the inside;
- copper-green with white brittle and loose legs, fragile pulp and characteristic skin.
Features of cold salting russula at home
There is nothing complicated about salting russula in a cold way, but you have to take into account a number of features:
- You need to carefully peel the skin off the caps, as it can color the finished product reddish or brownish-green.
- It is best to cut large specimens into 3-4 pieces so that they marinate faster.
- Russulas for long-term storage for the winter need to be soaked under pressure, periodically changing the water, due to which they will become more elastic and able to absorb the tastes of herbs and spices.
- During processing, it is allowed to use only a glass or enamel container, but not an iron container, so that the workpiece does not turn black.
Preparing russula for cold salting
The process of processing mushrooms for cold pickling includes the following steps:
- Peel the russulas, remove the skins on the caps, rinse, cut large ones into 2-4 parts.
- Salt and stir the mixture, leave for 15 minutes.
- Place the pieces in jars and cover with water for at least 6 hours. The fluid will have to be changed after half the period has expired.Place containers in a cool place to avoid the risk of mold.
How to pickle russula in a cold way: step-by-step recipes
If the preparation of russula for salting was carried out correctly, the procedure itself will not be too complicated. The most important thing is to choose the right recipe. For example, you can pay attention to simple, tasty, spicy or old Russian options.
Simple Ambassador
You need to cold pickle russula with the following ingredients:
- mushrooms – 1 kg;
- salt – 100 g;
- bay leaf – 4 pcs.;
- dill (umbrellas) – 4 pcs.;
- allspice, peas – 6-8 pcs.;
- garlic - 2 cloves.
Simple cold salting is done like this:
- Remove debris from the mushrooms, rinse twice (running water is required), peel the skin from the caps, and chop.
- Prepare 80 g saline solution. 3 liters and soak the russula in it for 5-6 hours, after 3 hours change the water.
- Pour the rest of the salt into the bottom of the container, place the soaked mushrooms on it, and on top - pieces of garlic, pepper, dill and bay leaf.
- Cover the workpiece with a clean natural cloth, place a fairly wide plate or wooden circle, then place the oppression.
Delicious Ambassador
The taste of cold-salted russula will become even more piquant if you use the following ingredients for cooking:
- mushrooms – 1 kg;
- salt – 100 g;
- dill – 1 bunch;
- garlic – 3 cloves;
- currant, horseradish, fern and juniper leaves - 4-5 pcs.
After collecting, washing in two waters and cleaning the russula, the salting process is simple:
- Soak the mushrooms in water for 3 hours.
- Place currant leaves on the bottom of the prepared container, sprinkle a thin layer of salt, and add a layer of russula on top, caps down.
- Place the chopped garlic, dill sprigs one by one, and sprinkle with salt.
- Repeat the procedure, laying all the mushrooms and other components in layers, then carefully mix the workpiece, level it, cover with horseradish leaves, fern and juniper.
- Cover everything with a clean cloth, set the pressure, move the container to a cool place for 30-45 days.
- Every 3 days, wash the oppression and put in fresh cloth.
Spicy Ambassador
Original, slightly spicy and fresh in taste, distinguished by a rich bouquet of russula aromas, are obtained according to the following recipe. Ingredients:
- mushrooms – 1 kg;
- salt – 100 g;
- dill – 1 bunch;
- cilantro – ½ bunch;
- mint – 1-2 sprigs;
- tarragon - 2 sprigs;
- blueberry leaves – 3-4 pcs.
The cooking process includes the following steps:
- Cut the peeled and washed russula into thick slices.
- Finely chop the greens and grind in a blender.
- Place the mushrooms in the prepared container, layering them with a mixture of herbs and sprinkling them with salt.
- Cover the preparation with blueberry leaves, and then fill it with cold drinking water.
- Place a clean cloth and place pressure in the container, put the russula in the refrigerator for 30 days. Wash the oppression periodically and replace the fabric with a clean one.
If you pickle russula mushrooms using the cold method according to this recipe, after 1-2 days they will give juice, which will mix with the herbs and make the preparation a unique snack, especially tasty with onion rings and a small amount of vegetable oil.
Old Russian Ambassador
Appetizing, aromatic and very crispy russula are prepared according to an old Russian recipe, preserved from the times of Ancient Rus'. Ingredients:
- mushrooms - 1 kg;
- salt – 100 g;
- garlic – 3 cloves;
- dill (umbrellas) – 4-5 pcs.;
- leaves of horseradish, currant, fern.
Step-by-step execution includes the following steps:
- Wash the mushrooms, remove the skin from the caps, and soak in a cold saline solution (4%) for 5 hours.
- Rinse the russula again, place them in a pickling container, caps down, sprinkle with dill and finely chopped garlic.
- Cover the workpiece one by one with horseradish, currant and fern leaves, fill it with solution and put it under pressure.
Russulas should be infused for 40 days, and every few days you will need to add a saline solution to the container with them.
Terms and conditions of storage
Russulas salted without cooking can be eaten after the processing process is completed, on average after 30-40 days, or they can be transferred to jars and stored for the winter. To prevent mushrooms from spoiling, you should follow a number of rules:
- Do not store the product at high (room) or extremely low (freezer) temperatures. The ideal mode is 4-6°C in the cellar or refrigerator.
- Keep salted russula only in glass or enamel containers, as they can turn black in metal containers.
- Pour the marinade in which they were salted over the mushrooms placed in jars, which helps preserve the preparation with its unique taste.
Russulas salted according to cold cooking recipes are prescribed to be eaten within 3 days after being removed from the liquid in which they were pickled.
Conclusion
Salting russula using a cold method is not difficult, but to get the right result you will have to be patient. And although the first sample can be taken within a day after the start of salting, it is worth waiting the allotted period of 35-40 days to fully enjoy the excellent taste of these hearty, spicy and delicious forest mushrooms.
