How to salt russula in a hot way: cooking recipes, when you can eat them

Content

1 The benefits and harms of salted russula
2 Preparing russula for salting
3 How long to soak russula before salting
4 Is it possible to salt russula without boiling?
5 Is it possible to salt russula with other mushrooms?
6 How to salt russula for the winter
- 6.1 How to pickle russula using a hot method
- 6.2 How to pickle russula in a cold way
7 Recipes for salting russula in a jar
8 How to quickly pickle russula at home
9 After what time can you eat salted russula?
10 Calorie content of salted russula
11 Terms and conditions of storage
12 Conclusion

Pickling mushrooms is a great way to preserve their incredible taste and beneficial substances they contain. There are several ways to salt russula. The correct selection of ingredients and a large number of cooking recipes allows you to obtain an excellent high-quality product.

The benefits and harms of salted russula

Preparing russula for the winter allows you to preserve most of the beneficial microelements and vitamins contained in fresh mushrooms. Among the most important vitamins for the body are B2 and PP. They also contain a large amount of dietary fiber and natural fiber.

Important! Russula contains russulin, an enzyme that promotes milk coagulation. It is considered very important for people who practice a raw food diet.

In addition to the general strengthening effect on the body, regular consumption of pickled mushrooms helps reduce the level of bad cholesterol, as well as restore normal blood pressure. Due to their low calorie content, they have gained incredible popularity in dietetics and proper nutrition.

Since this species is conditionally edible, improper collection or processing can cause quite serious damage to the human body. It is also important to observe the maximum serving size per day - no more than 150 g. Doctors believe that this is the maximum dose that the gastrointestinal tract can process. Children under 7 years of age are not allowed to use this product.

Preparing russula for salting

To properly pickle a fresh product, it is important to carefully prepare all the ingredients. You need to collect the right russula. About 20 species are found in the forests of Russia and the post-Soviet space. To prevent the finished product from becoming bitter after salting at home, you should avoid collecting russula with red and pink caps. It is believed that the most delicious specimens have a blue-green or yellowish-brown cap.

Important! Since mushrooms are quite fragile, they must be handled very carefully.

First you need to sort through all the collected fruiting bodies and sort them thoroughly. If the cap has even minimal rot damage or traces of insect activity, it is better to refuse to use such specimens. Next, the mushrooms are sorted by color and size.

Before salting russula, you need to clean them of dirt. It is best to put them in a small basin and fill them with water for a couple of hours - after this procedure, cleaning will be much easier. If desired, you can remove the films from the caps - this will not change the taste of the finished product, but its appearance will significantly improve.

How long to soak russula before salting

Depending on the variety, mushrooms may taste bitter. To get rid of this unpleasant trait, housewives and experienced mushroom pickers advise soaking them in water for a while. This procedure is especially important before the hot salting method - since the cooking time for russula is shorter, it is important to get rid of the bitterness, which simply does not have time to be removed in a fairly short period of heat treatment.

Before salting the fruiting bodies, they are placed in a large wooden bucket or enamel pan and filled with water. It is important that the liquid completely covers them. Experts believe that the optimal soaking period is 12-24 hours. Every 6 hours it is necessary to completely change the water in the container.

Is it possible to salt russula without boiling?

Most doctors advise additional heat treatment before salting, pickling or frying mushrooms. This way you can get rid of harmful substances that accumulate in the fruiting bodies. Despite the obviousness of this approach, russula are quite sensitive to heat treatment.

Important! 15-minute cooking completely deprives russula of their delicious taste and mushroom aroma.

To tastefully pickle russula at home, they should be boiled for several minutes, so additional time in boiling water can deprive the finished product of its splendor. It is best to keep them a little longer in water or a weak salt solution before hot salting - this will improve the taste and make them denser and crispier.

Is it possible to salt russula with other mushrooms?

It is believed that preparing assorted mushrooms by hot salting can allow you to combine several different flavors, so you can get a magnificent delicacy. An ideal example is the combination of boletus and boletus, as well as black and white milk mushrooms.

Due to their peculiarities, it is recommended to salt russulas separately. The point is a fairly quick cooking - other representatives of this kingdom require much longer time in boiling water when hot salting. Another factor against combining can be improper primary processing - russula can transfer its bitterness to other ingredients.

How to salt russula for the winter

The history of preparing this type goes back many centuries. Even in ancient Rus', these mushrooms were harvested on a fairly large scale. Salting was considered one of the most popular processing methods. Also, for each of the known varieties, it is recommended to salt according to a certain method.

The most popular salting methods include cold and hot. Each of them has its own time-tested advantages and a huge number of recipes. Moreover, each method differs not only in the speed of preparation, but also in the final taste of the finished product.The easiest way to salt russula is the hot method.

How to pickle russula using a hot method

To obtain a delicate product with a subtle spicy taste, it is recommended to use heat treatment. Salting russula using the hot method at home is considered the fastest way - traditionally the product is ready within 6-8 days after the start of salting. The speed of cooking is one of the most important arguments in favor of salting this way.

Russulas that have been processed and pre-soaked in water are placed in a boiling saline solution. To obtain an ideal salt balance, add 45-50 g of table salt for each liter of liquid. Boil the mushrooms for 5 to 8 minutes, constantly removing the resulting foam. Place the finished russula in a colander to drain off excess water.

Important! To avoid damage to the caps during intensive cooking, you can put the mushrooms in a deep colander and simply lower it into boiling water.

Mushrooms are salted in enamel pans, glass jars or wooden buckets. Place herbs and spices on the bottom of the container. Then a layer of the main ingredient is placed on them and generously sprinkled with salt. The layers are alternated, then additional spices are sprinkled on top. To salt the entire mass faster, it is placed under pressure and sent to a cool place. After just a week, the dish is ready to eat.

How to pickle russula in a cold way

Unlike the hot method, the cold method is more time-consuming. It traditionally takes one to two months to pickle mushrooms this way. At the same time, the taste of the finished product may be significantly inferior to that prepared using hot salting technology.

To salt cold, you need to take a large container.Russulas are laid out in layers, sprinkling each of them with a large amount of salt and spices. Cooking occurs due to the release of mushroom juice and oppression.

Recipes for salting russula in a jar

Salting russula using the hot method is the most traditional method of preparation. Among the recipes one can highlight both the classic method and rather unusual approaches - cooking lightly salted mushrooms and dry salting. You can salt them for long-term winter storage, or you can prepare a quick delicacy and use it immediately after fermentation is complete.

Also, a large number of recipes involve the use of additional ingredients. Some of the most commonly used additives include dill, horseradish, cilantro, cherry leaves and mint. There are also more rare recipes with the addition of bird cherry, ginger root and fern leaves.

Classic recipe for salted russula for the winter

To salt russula for the winter in this way, you need a minimum set of ingredients. This will allow you to get a pure mushroom taste and subtle aroma. To prepare this dish you will need:

1 kg of russula;
4 tbsp. l. salt;
10 peas of allspice;
several sprigs of dill;
sunflower oil;
2 bay leaves.

Pre-soaked mushrooms are placed in salted boiling water for 8 minutes. They must be constantly stirred and the accumulated scale removed. After that, they are thrown into a colander.

Dill and bay leaves are placed at the bottom of glass jars, a mushroom layer is placed on it, which is sprinkled with salt and a few peas of allspice. It is necessary to compact the contents of the jar. Then add 1 tbsp to each. l. sunflower oil. After this, the cans are rolled up and sent for storage.

Recipe for lightly salted russula

Many people don't like too much salt in the finished dish, so there is a way to salt mushrooms with a lower concentration. The pickling process involves using aromatic ingredients to create a more interesting taste. To prepare 1 kg of salted russula according to a quick recipe, you will need:

3 tbsp. l. table salt;
10 cloves of garlic;
20 peas of allspice;
a bunch of dill;
Bay leaf.

Pour all the salt into boiling water and stir until completely dissolved. Mushrooms are placed in this saline solution and boiled for about 8-12 minutes. During this time they will be saturated and will be ready for further processing.

In a separate bowl, mix pepper, chopped garlic, dill and bay leaves. This mixture is combined with boiled mushrooms and placed in jars. Each jar is tightly covered with a lid and sent to a cool place. The finished dish is not very salty, but at the same time has a delicious aroma.

How to salt russula with dry salting

To properly salt russula using the dry method, you need to get rid of as much moisture as possible during cooking. It is also not recommended to add liquid ingredients - brine and vegetable oil. To prepare this dish you will need:

2 kg russula;
150 g salt;
sprigs of dill;
black peppercorns;
currant leaves.

Boil the soaked mushrooms for 5-7 minutes in lightly salted boiling water. Then they are thrown into a colander and mixed well to drain all the moisture. Several blackcurrant leaves are placed in each jar, they are laid out in layers of russula, generously sprinkling each layer with salt.

Important! In this recipe, it is not recommended to compact the ingredients tightly. This will prevent excessive formation of mushroom juice.

Each jar is covered with gauze folded in several parts and sent to the basement for ripening. After 2 weeks the dish will be ready. Before use, it is recommended to wash off large amounts of salt with running water.

Spicy salted russula for the winter in jars

Fans of spicy snacks can pickle the main ingredient with the addition of a large amount of hot spices. The taste of the finished product will delight lovers of savory dishes. To salt 1 kg of russula in this way, you will need:

2 small chili peppers;
3 tbsp. l. salt;
5 bay leaves.

The main ingredient is boiled in boiling water for 10 minutes. After this, it is laid out in layers in jars, sprinkling each layer with salt and chopped chili pepper and bay leaf. You can adjust the final spiciness of the dish by decreasing or increasing the amount of hot pepper. The ingredients are compacted tightly, after which the jars are closed with lids and sent for further ripening and storage.

How to salt russula for the winter in jars with bird cherry

If you salt the main ingredient in this way, its taste will take on a slight hint of balsamic vinegar and a subtle floral aroma. It is believed that this particular preparation option is best suited for aromatic homemade liqueurs. For the recipe you need:

1 kg of russula;
20 g bird cherry berries;
3-4 tbsp. l. salt;
10 peas of allspice.

To pickle mushrooms using this technology, boil them for 5-10 minutes. Place salt, a little bird cherry and a couple of peppercorns on the bottom of the jars. Place half of the russula, caps up, on this mixture and salt them well. Then lay out the remaining half, which is sprinkled with salt, pepper and bird cherry berries on top.

Salted russula with cilantro and mint

If you salt mushrooms using this technology, you can get an incredible appetizer, the taste and aroma of which will not leave any gourmet indifferent. Mint and cilantro give the dish a special tartness and piquancy. To salt 1 kg of the main ingredient, you will need:

a bunch of cilantro;
several sprigs of mint;
4 tbsp. l. salt;
2 cloves of garlic;
2 sprigs of tarragon.

The greens and garlic are chopped and mixed with salt until smooth. Boil the russula for 8 minutes, constantly removing the resulting scale. They are laid out in layers in sterilized jars. Each layer is salted with an aromatic mixture, all ingredients are compacted. The jars are closed with nylon lids and sent to a cool place.

Salting russula with cumin and oak leaves

Adding oak leaves to the recipe allows you to give the dish an additional tart note and noble aroma. Cumin also enhances the flavor of the finished product, allowing the main ingredient to reach its full potential. To salt 1 kg of russula, you will need:

10-15 oak leaves;
1 tsp. caraway;
4 tbsp. l. table salt;
10-15 peas of allspice.

Place half of the oak leaves on the bottom of a 3 liter jar. Russulas boiled for 10 minutes are placed on them in layers. They are salted, sprinkled with cumin and allspice. The last layer is covered with the remaining half of the oak leaves. The jars are rolled up under the lids and sent to ripen in a cool place.

How to pickle russula for the winter in jars with ginger

Salting mushrooms with ginger is a great option for making a delicious appetizer. The aromatic root gives the dish a unique tartness and subtle aroma. To prepare this delicacy you will need:

1 kg of russula;
2 tsp. dried ground ginger;
2 tsp. dried garlic;
80 g salt;
1 tsp. Sahara;
5 bay leaves.

Pre-soaked mushrooms are boiled for 10 minutes over medium heat, then discarded in a colander to remove excess liquid. Then they are transferred to a large container, salted, ginger, garlic, sugar and bay leaf are added. The mixture is infused for 1-2 hours, then placed in jars prepared in advance. They are rolled up under lids and sent to a cool place for a couple of weeks.

Hot salting of russula with cherry leaves

Cherry leaves add a subtle fruity aroma to the dish. The excellent taste will not leave any gourmet indifferent. To prepare 1 kg of salted russula according to this recipe you will need:

3 tbsp. l. coarse salts;
8 cherry leaves;
6 buds of cloves;
1 tsp. peppercorns.

Lightly salt the water and boil the mushrooms in it for 8-10 minutes, after which the water is drained from them. They are placed in a large saucepan, salted and mixed with pepper and cloves. Place half of the cherry leaves on the bottom of the jar, then a mixture of the main ingredient with spices. The remaining leaves are placed on top of it. The jars are tightly sealed and sent for storage.

Unusual hot pickling of russula with horseradish and fern leaves

The use of the aromatic leaves is widespread in cooking. Horseradish and fern make a delicious snack with a vibrant aroma and great taste. To salt 1 kg of russula using this method, you will need:

2 large fern leaves;
2 leaves of horseradish;
4 tbsp. l. salt;
1 tbsp. l. black peppercorns.

The bottom of a large enamel pan is lined with fern and horseradish leaves. They are lightly salted, after which half of the russula boiled for 8-10 minutes is placed on top. They are also generously sprinkled with salt and peppercorns.After this, lay out the second half of the main ingredient and cover it with fragrant leaves on top. The dish is placed under pressure for 7-10 days in a cool place. After this, the finished product is placed in jars and sent for long-term storage.

How to quickly pickle russula at home

When you want to get the perfect snack as quickly as possible, you can use a few tricks to speed up the salting of russula. To obtain quick-cooked salted russula using a hot method, it is best to use additional pressure. Also, to speed up the readiness, it is recommended not to lay out the main ingredient in layers, but to mix it together with seasonings and spices in a large container.

Important! If you mix mushrooms with salt and put them under pressure, you can speed up the cooking process by half. Instead of 1-2 weeks, it will take 4-6 days to prepare.

If you need to speed up the cooking process even more, you can use one tricky trick. It requires sunflower oil and vinegar. Russulas boiled for 10 minutes are placed in a hot frying pan and fried with plenty of salt, chopped spices and 2 tbsp. l. table vinegar. Thanks to frying, the mushrooms will instantly absorb all the salt. This method will allow you to enjoy an excellent snack on the same day.

After what time can you eat salted russula?

Depending on the recipe for salting the russula, the time they are ready from the moment they are placed in the jar can vary significantly. The minimum preparation time for a classic snack is 4-6 days in the case of stirring in salt and using pressure.More classic cooking options involve salting for 1 to 2 weeks in a cool place.

Also important is the amount of salt and its grind size. Fine salt penetrates the mushroom structure much faster. At the same time, fine grinding can cause excessive saltiness in the finished snack. It is best to use the coarsest salt possible - the mushrooms will absorb as much as needed, although their salting period will last up to 2-3 weeks.

Calorie content of salted russula

If you salt these mushrooms according to the classic recipe, you can get an excellent dietary dish. Its low calorie content and relatively high protein content guarantee a worthy place in healthy nutrition programs. 100 g of the finished product contains:

proteins - 1.7 g;
fats - 0.7 g;
carbohydrates - 1.5 g;
calories - 15 kcal.

The presented energy value table is typical only for a recipe using mushrooms and salt. Adding more high-calorie elements changes the ratio of proteins, fats and carbohydrates. For example, adding sunflower oil to a recipe will significantly increase its calorie content.

Terms and conditions of storage

Like any other wild mushroom preparation, salted russula should be kept in a cool, dark place. It is better if the temperature in such a room does not exceed 6-8 degrees. The ideal place in this case is a basement in a private house or a cellar in a summer cottage.

The large amount of salt used in recipes guarantees a long shelf life. Tightly sealed jars of pickled mushrooms can easily last for 1 to 2 years under the right conditions. However, it is best to use them before the new russula harvest appears.

Conclusion

Hot salting russula is a great way to get a great appetizer for the dinner table. In combination with additional ingredients, you can get a delicious dish that will be appreciated by all family members. The finished dish can be used both as an independent snack and as an addition to more complex culinary masterpieces.