Salting russula in hot, cold and dry ways

Our forests are rich in mushrooms, and in the fall mushroom pickers go on a real "hunt". Chanterelles, brown boletus, saffron mushrooms, and porcini mushrooms are delicious edible varieties. But they are not found everywhere, but Russula is a fairly common mushroom. But the trouble is: mushrooms must be properly processed to leave reserves for the winter. It is better to salt them - in cans or barrels. From this article you will learn how to properly and easily salt russula for the winter. Each recipe is good in its own way, so read, choose the one you like the most and go ahead.

To begin with, it should be noted that there are three types of salting: hot, cold and dry. If you have bitter mushrooms, then a cold pickle is suitable for them. This method is the longest, since you need to soak these forest products for several days.

If bitterness is felt only a little, then the hot option is good - in this case, the mushrooms are boiled or just soaked for several hours in boiling water.

For not at all bitter specimens, a dry method of salting is suitable - this is the fastest and easiest option. This technique is for those who are tormented by the question of how best to salt the russula, so that they immediately eat. Such mushrooms can be used for frying or baking the very next day.

Hot salted russula recipe with hot pepper

For this hot recipe you will need:

• Russula - 1 kg.
• Salt - 100 g.
• A large pod of hot pepper (or 50 g of ground red).
• Bay leaf - 7 pcs.
• Pure water - 2-3 liters.

To begin with, it is worth washing the collected well. It is better to remove films from the caps - without them, the ambassador will be stored longer, and it will be nice to eat - there will be nothing to interfere.

It is necessary to pour the washed mushrooms with warm water and salt (about 50 g) for 2-3 hours. Water should completely cover them. It is better to do this in a high narrow container.

The recipe for salting russula in such a hot way involves tamping forest delicacies into glass jars. Therefore, it is worth washing and sterilizing them in advance.

After 2-3 hours have passed, rinse the mushrooms well and start stacking them in jars with the caps down. Sprinkle each “layer” with salt (50 g should be enough for the whole kilogram), put a bay leaf and a little pepper. If you have pods, you should get rid of the seeds and cut them into small pieces.

Pour boiling water over the layers and roll up the cans carefully. Wrap the cans and place the lids down in a warm, dry place. When the glass has completely cooled down - you can take the cans to the basement or to the balcony. There is such a salting possible in a month.

If you have not come across the most bitter specimens, but you like spicy - salting such sharp russules at home is what you need in your case.

How to deliciously pickle russula with bird cherry

An interesting recipe - mushrooms turn out to be a little sweet, but for the feast - that's it.

• Russula - 1 kg.
• Bird cherry (berries) - 50 g. You can also take juniper or sweet elderberry.
• Peppercorns - 60 g.
• Salt - 150 g.
• Filtered water.

This cooking method relates to a mixed cold-hot version of salting. That is, the collected specimens need to be washed well and the films removed, and then soaked for 24 hours in cold salted water. After 12 hours, the water should be changed.

If you don’t know how unusual and tasty salting Russula is, this recipe is for you. After you have soaked the forest crop, you need to put it in sterilized jars with the caps down. Each layer must be sprinkled with salt (50 g per kilogram of the main product). Also in the jars should be filled with bird cherry (or other berries) and black pepper with peas (if you take ground, it will be a little spicy). Pour boiling water over the ambassador.

Roll up banks, allow to cool, store in a cool place for at least a month before eating.

The recipe for russula for the winter in banks: pickling mushrooms with cilantro

In general, you can experiment and add herbs to your liking. Or replace cilantro (if you don't like it) with parsley or basil. But the classic recipe for salting spicy mushrooms, russula herbs is this one.

You will need:

• Russula - 1 kg.
• Salt - 100 g.
• Dill - 20 g.
• Cilantro - 10 g.
• Tarragon - 5 g.
• Mint or lemon balm (leaves) - 5 g.
• Sunflower oil - 50 g.
• Garlic - 50 g (5 cloves or ground garlic - it is the same spicy and fragrant).
• Pure water.

The classic recipe for salted russula for the winter

For a classic recipe you will need:

• Mushrooms - 5 kg.
• Salt - 300 g.
• Garlic - 3 heads.
• Dill - 150 g.
• Fragrant leaves (horseradish, currant) - 5-7 pcs.
• Water.

Preparation of russula according to this salting recipe does not give any fundamentally new and unusual taste - it’s just a good pickle, which is delicious to eat with mashed potatoes or snack on alcohol.

This is a cold way. You need to rinse the mushrooms well, remove the films from the caps, and then soak in cold water for 2-3 days. Every 12 hours, you need to drain the water, rinse the russula and pour clean. The process is long, but so you completely remove all the bitterness.

In this embodiment, not cans are used, but a large pan or barrel. At the bottom, put the mushrooms with their caps down in several layers. Put leaves, dill (whole branches) on top, cover with salt and pour cold water.

The recipe for salting the barrels of russula mushrooms for the winter is quite complex and multi-stage. In addition, you need to calculate whether you will have a place in order to store a pan or barrel. That is why it is not suitable for everyone.

The barrel or pan must be covered and left for 1.5 months so that the product is well marinated. About once a week, you need to check the water level and, if necessary, add slightly salted liquid to the pan. Water should completely cover the pickles.

When the due date has passed, the product can be taken out and rolled up in sterilized jars in order to make it more convenient to store in the winter.

Salting russula with caraway seeds

Russula, which are prepared according to this recipe salting in jars for the winter, are perfect for snacks with brandy and vodka. Their tart aftertaste is combined with strong alcohol. To prepare them you will need:

• Mushrooms - 1 kg.
• Salt - 50 g.
• Caraway seeds - 20 g.
• Oak leaves - 30 g (15 pcs.).
• Peppercorns - 50 g.
• Water.

To begin with - the preparatory phase: washing, cleaning from films. Then you need to hold the forest harvest in hot water with a small amount of salt for 10-12 hours.

In sterile jars, lay the washed and soaked product in layers. You need to do this with the caps down, and evenly sprinkle each layer with salt, pepper, caraway seeds and shift over oak leaves.

When you completely tamp the jar, fill it with hot water and roll it up. Preparation of russula according to this recipe for pickling in a jar allows them to be eaten after 2-3 weeks, since they were soaked in hot water and poured with boiling water. If you didn’t get bitter specimens, and you did soak anyway, then the pickle will be ready even earlier - in 1-2 weeks. But of course, if they stand for a couple of months, the oak will give away all the shades of taste, and the pickles will become truly spicy. It is this spice that combines so well with vodka and cognac.

How to quickly cook salted russula in oil

This option is suitable for those who do not like to wait, because there are such mushrooms in a few days. The only thing: the recipe for making such salted russula for the winter is not cheap, because not water, but oil is added to the jar, so if you are used to salting up to 10 kg, it will be unprofitable. But it’s worth trying to make at least a liter jar - it turns out really very tasty and tender.

You will need:

• Russula - 1 kg.
• Garlic - half a head.
• Allspice - 50 g.
• Laurel leaves - 8 pcs.
• Dill (umbrellas) - 3-4 pcs.
• Salt - 50 g.
• Sunflower oil (better refined, it does not have such a rich taste).

It is necessary to soak the forest crop in cold salted water for 2-3 hours. Then drain and cook in clean water without additives for 20-30 minutes.

Due to the fact that the product is cooked, this recipe for salted russula is called quick - in a boiled form they are salted out in just a couple of days, and they can be eaten almost immediately.

Next, put the mushrooms in a jar with their hats down. This must be done in layers. Each layer should be sprinkled with salt, peppercorns, put on a layer an umbrella of dill and a couple of leaves of laurel. Do not stack a full can - you only need to get to the so-called “coat hanger” - a place where the can begins to narrow sharply. When the product is tamped, pour refined oil a little higher than the level of mushrooms. Roll up the cans.

The question of how to deliciously and quickly salt the russula has been resolved. But it is better not to use the oil from the can repeatedly - it could leave bitterness and “milk” in it, which gave it an unpleasant taste. Therefore, before serving, it is better to discard the pickles in a colander.

How to salt salted russula with cherry leaves at home

Also quite a spicy option with a light fruity flavor. The taste goes well with sweet wine or homemade liquors.

You will need:

• Russula - 1 kg.
• Salt - 80 g.
• Cherry Leaves - 10 pcs.
• Cloves (in bags) - 20 g.
• Tarragon (dried) - 10 g.
• Pure filtered water.

In order to understand how to properly salt the freshly picked Russula at home according to this recipe, you do not need a lot of experience in mushroom picking. The recipe is as similar to how pickles or tomatoes are pickled. Only with the difference that Russula needs to be boiled.

Clean and wash the collected russula. After that, soak them in cold salted water for several hours. After that, rinse, fill with clean water without additives and set to boil for half an hour over high heat. Foam needs to be removed. When the mushrooms fall to the bottom, add spices and cook for another 5-10 minutes on low heat. You need to pack mushrooms with spices on the banks, pour brine and roll.

If you are wondering how best to salt the russula for the winter in banks, then the answer is simple - you need to use half-liter cans. They are conveniently stored in the refrigerator or on the glazed balcony, they are most accessible in cities, and pickles from a half-liter can are eaten by the family in a couple of days, so they do not stagnate in the open in the refrigerator.

How to salt salted russula mushrooms with ginger for the winter

This is a very interesting version of the classic recipe - it turns out a little sharp. You will need:

• Russula - 1 kg.
• Salt - 80 g.
• Sugar - 1 tsp.
• Dried garlic - 2 tsp.
• Dried Ginger - 2 tsp.
• Laurel sheets - 5-7 pcs.
• Water.

If you are looking for a recipe for how to salt spiced Russula mushrooms for the winter, you will not find a better option.

Soak the forest crop in hot water for 3-4 hours. If you have very large specimens, they should be cut in half. Boil mushrooms for 20 minutes over high heat, constantly removing foam. Then discard them in a colander, pour into a large container, add salt, sugar, garlic and ginger. Mix well and let it brew in a warm place for an hour. Next, pack in jars with spices, put a bay leaf on the bottom of each jar. Pour hot water and roll up.

This method of salting delicious russules belongs to the hot, so you can eat such pickles only 1-2 weeks after you cook it.

How to quickly salt green russula with roasting to eat right away

A very unusual way of salting. But due to the fact that the product is fried in oil, it absorbs maximum spices of herbs and spices. In addition, this recipe also applies to fast ones - you can eat them almost immediately after salting, or you can store them for several months.

You will need:

• Russula - 1 kg.
• Parsley - 20 g.
• Dried garlic - 50 g (half a head will be needed raw).
• Salt - 50 g.
• Vinegar - 50 ml.
• Ground black pepper - 50 g.
• Water.
• Sunflower oil.

Before you cook these salty russula, you need to decide whether to soak them. Try the slice of the mushroom to taste - if it’s not very bitter, then you don’t need to soak it - light bitterness will take the oil over. If very bitter - soak for 2-3 hours in hot water.

Next, cut the forest crop with slices and fry on low heat for 7-10 minutes. It is necessary to achieve a golden crust. But be careful: mushrooms are brittle and crumble, so small crumbs can burn. Stir constantly, but very carefully. Remove from heat and lay on a paper towel to remove excess oil. Transfer to a saucepan, sprinkle with spices and let it brew for several hours.

If you do not know how best to pickle green russula, such a roasting recipe will work well. The taste of this variety is softer than that of the marsh or yellow, so after frying and staying in spices it will be able to open as much as possible. Cooking a green variety is not worth it - all the taste will go into the water.

After the product is well soaked in spices, pack it in jars, put finely chopped parsley on top and pour vinegar (50 g per 1 kg of mushrooms). Pour hot water and roll up cans. The pickle will be ready in 1-2 weeks. They can be stored up to six months.

How else can I salt the russula for the winter in banks: a recipe with step by step photos

If you liked the salting of forest russula according to the classic recipe, but you don’t have the necessary containers or you don’t have so much time to soak and ambassador in a barrel, try a similar option in jars. It turns out to taste no worse, and cooks much faster. The longest stage is soaking. But if soaked in hot water, it will be faster.

You will need:

• Russula - 1 kg.
• Salt - 50 g.
• Bay leaf - 5 pcs.
• Peppercorns - 30 g.
• Umbrellas of dill - 3-4 pcs.
• Garlic - half a head.

To make it clearer, see the step-by-step photos of this recipe for making salted russula.

1. Wash the mushrooms and if you feel bitterness, soak in hot water.
2. Spread them in layers with their caps down in glass jars, pouring each layer with salt and pepper and transferring them with laurel and garlic.
3. Put dill umbrellas upstairs.
4. Pour in hot water so that it completely covers the mushrooms.
5. Roll up jars, wrap them and store no more than 1-2 months.

How to salt Russula dry at home: a recipe with photos and videos

If you do not know how to salt raw russula correctly so that they retain the maximum flavor, use this option.

You will need:

• Russula - 1 kg.
• Salt - 250 g.
• Dill (seeds) - 50 g.

See a step-by-step recipe with photos on how to salt Russula.

In dry salting there are several points that cannot be violated in any case. Firstly, the forest harvest does not need to be washed. It is necessary to remove the films from the hats, clean the dirt from the legs with a knife, wipe the entire surface with a slightly damp cloth. If you worry that dirt could remain - a large amount of salt neutralizes it, and then you pour the juice.

1. To begin, lay the mushrooms on the bottom of a large dish upside down. If you get many layers - sprinkle each with a mixture of salt and dill seeds.
2. Then cover the container with a clean cloth.
3. Put oppression upstairs - stone, brick or a few kilograms of cereals in a bag.
4. Russula begin to secrete juice. He breaks through the fabric.
5. After 1-2 weeks, the pickle is ready. Juice must be drained.

If you still have not figured out all the intricacies of how to salt the russula at home, watch the video below - everything is told and shown in detail on it.