How to cook russula for the winter in banks: simple recipes
Most housewives prefer to close the russula for the winter in banks - how to do it? In this article we will tell you about simple and tasty recipes for salted and pickled mushrooms. Such an appetizer will perfectly complement not only the daily menu, but also the festive feast.
Content
Preparation of russula for pickling
Before you start pickling and salting russula for the winter in banks, you need to prepare:
- First you need to sort out the brought crop, discarding all damaged copies.
- Remove with a knife places with large accumulations of debris and adhering dirt, as well as cut off the lower parts of the legs, then immerse fruiting bodies in water.
- Remove the film from each hat and rinse the mushrooms thoroughly in water.
- Leave small specimens whole, and cut large ones into several pieces.
- Put the mushrooms in a saucepan, add salted water and bring to a boil.
- Boil for 20-30 minutes, without forgetting to remove the foam that has appeared, transfer to a colander or dishcloth to remove excess liquid.
The classic recipe for pickling mushrooms russula for the winter in banks
Everyone enjoys salty russula without exception, and on the festive table without them it can be very "boring". And under a forty-degree glass is the perfect snack! We offer you a classic recipe for pickling mushrooms russula for the winter in banks.
- Russula (boil) - 1.5 kg;
- Salt - 70 g;
- Fresh dill - 1 small bunch;
- Bay leaf - 3-4 pcs.;
- Currant and / or cherry leaves - 10 pcs.;
- Black pepper grains - 10-15 pcs.;
- Garlic - 4-5 cloves.
Chop the garlic into slices and chop the dill finely.
- Wash and dry fresh leaves of currant and / or cherry, leaving them in a ventilated area.
- A 3-liter jar should be sterilized and also dried.
- Put some fresh leaves and 20 g of salt on the bottom of the can, spread a layer of mushrooms on top.
- Each layer of fruiting bodies should be sprinkled with salt, garlic, dill, bay leaf and black pepper.
- Cover the russula with a few currant leaves, put gauze on top and place the load.
- After a week or two, check the appetizer for readiness. Serve the dish by seasoning it with vegetable oil and adding half rings of onion.
Pickling russula for the winter in banks
How else to cook russules for the winter in banks? Most housewives prefer to pickle this product with various spices and spices. We suggest you look at the classic version of the conservation of these fruiting bodies by pickling.
- Boiled russula - 3 kg;
- Sugar - 20 g;
- Salt - 40 g;
- Vinegar 9% - 7-8 tbsp. l .;
- Bay leaf - 5 pcs.;
- Clove - 3 pcs.;
- Black and allspice (peas) - 7-10 pcs.;
- Purified water - 1 l.
In a saucepan with water we combine salt, sugar, bay leaf, cloves and pepper.
Bring to a boil over a fire and pour in vinegar, cook for 3 minutes.
Then we put mushrooms in the marinade and continue cooking for 10 minutes.
We fill the prepared sterilized jars with mushrooms and fill them with marinade, first removing the bay leaf from it. We roll or close with tight nylon covers, and after cooling we take them out to the basement.
How to close russula with horseradish for the winter in banks
This recipe for russula, prepared for the winter in jars, will appeal to those who appreciate the rich and spicy taste in appetizers.
- Boiled russula - 2 kg;
- Water - 1.5 L;
- Vinegar (9%) - 3 tbsp. l .;
- Horseradish root - 1 pc.;
- Salt - 1.5 tbsp. l .;
- Sugar - 2 tsp;
- Black pepper (peas) - 15 pcs.
- Garlic - 3 cloves.
- Rub the horseradish root on a grater, chop the garlic with plates.
- We spread the ingredients in sterilized jars and make a marinade.
- In water we combine salt, sugar, pepper and vinegar, bring to a boil and put the boiled mushrooms.
- Boil for 15 minutes and spread the mass in jars on top of horseradish and garlic.
- We roll up and take out storage in a cool room.
How to cook russula with onions for the winter in banks
A delicious and interesting recipe showing how to cook russula for the winter in jars.
Try pickling mushrooms this way, and you will certainly enjoy the result!
- Russula - 3 kg;
- Onion - 0.5 kg;
- Water - 3 L;
- Salt - 2 tbsp. l .;
- Sugar - 2 tsp;
- Bay leaf and cloves - 3 pcs.;
- Vinegar 9% - 200 ml.
- The peeled fruit bodies must first be boiled for 20 minutes in salted water, then rinsed under a tap.
- We prepare marinade: in water from a recipe we combine salt, sugar, lavrushka, cloves and onions, cut into 4 parts.
- Put the marinade on the stove, bring to a boil and add the russula, cook for 10 minutes.
- At the end we add vinegar, and after a minute we turn off the fire.
- We put the mushrooms in the sterilized jars along with the marinade and roll them up.
- After cooling, we take out for storage in the basement or cellar.
