Russula pickled for the winter in jars: recipes

Such mushrooms as Russula are found in the forest much more often than other representatives of this family. In terms of taste, they are in no way inferior to those beloved by many gourmets foxes, boletus and boletus. For those who love the “silent hunt,” russula is a good prey, from which housewives can later prepare a wide variety of healthy and nutritious goodies, both for everyday use and for winter storage. Russula can be boiled in salted water, fried with onions and vegetables, baked and dried, but pickling is the most favorite way to cook them. Pickled Russula for the winter is a delicious dish that can be prepared according to the recipes below.

Preparation for pickling russula for the winter

You are interested in the question of how to pickle Russula for the winter, which recipes are better to use? Today, a large number of ways of preparing these gifts of nature have been invented and tested, however, before proceeding directly to cooking, it is necessary to properly process the main product. This preparation is performed as follows:

1. Mushrooms must be sorted out, set aside those that have wormholes and other injuries;
2. Remove all debris (leaves, sticks, etc.) from the mushrooms, put the raw materials in a colander and rinse thoroughly with running water;
3. Remove film from cap surface. This is most conveniently done with a knife;
4. Put the russula in a pan and pour them with hot water;
5. Bring the contents of the pan to a boil, cook for 7-10 minutes (depending on their size) and remove from heat.

After all the preparatory procedures are completed, you can begin to choose a recipe for pickled russula for the winter, the most popular of which are given below.

Classical cooking pickled Russula mushrooms for the winter

You can cook pickled Russula mushrooms for the winter in a classic way. It is used by most housewives and guarantees a delicious billet that is well stored throughout the winter.

Ingredients:

• 5 kg russula;
• 20 peas of black pepper;
• 750 ml of vinegar 9%;
• 3 tbsp. l salt;
• 10 leaves of laurel;
• cloves to taste;
• 25 g of sugar;
• 2 liters of water.

Cooking:

1. Bring the water to a boil in a deep saucepan, add salt, sugar and spices, boil for 5 minutes;
2. Combine the mixture with vinegar and immerse the mushrooms prepared in the manner described above, bring to a boil and cook for 10 minutes;
3. In the meantime, you need to prepare cans - wash and rinse with boiling water;
4. Arrange the mushrooms in prepared jars, pour the remaining marinade and clog.

Keep the workpiece in a cool place, for example, in a cellar or basement.

The recipe for pickled russula for the winter with horseradish

Those who like dishes with an unusual and vibrant taste will surely enjoy the recipe for pickled russula for the winter with horseradish.

Ingredients:

• 1 kg of mushrooms;
• 5 dill umbrellas;
• 5 pieces. peppercorns;
• 1 tsp Sahara;
• 2 cloves of garlic;
• 30 g of salt;
• 10 sheets of currant;
• horseradish root;
• 1.5 liters of water;
• 1 tbsp. l vinegar.

You do not know how to pickle Russula for the winter in banks and doubt what you will succeed? In fact, the autumn cooking process is simple, it looks like this:

1. Sterilize jars and cover them with lids;
2. Finely chop the garlic, currant leaves and dill, horseradish root cut into slices;
3. Put seasonings and herbs on the bottom of the cans;
4. Cut the prepared (already cooked) mushrooms into slices, transfer into jars on top of the greens and seasonings;
5. Bring water to a boil, then dissolve sugar and salt in it, mix well;
6. Now you can add vinegar, mix the mixture thoroughly and pour into jars with prepared mushrooms.

Roll up the jars, and after they have cooled, they should be moved to a cool place for storage.

Delicious pickled russula for the winter: recipe with photo

Very tasty with an unusual taste are pickling russula for the winter in jars, prepared according to the recipe below. The onion, which is included in the list of main ingredients, gives the dish a piquant taste.

On the Internet you can find a variety of recipes for cooking pickled Russula for the winter with detailed photos that clearly demonstrate the whole process and help to do everything right.

Ingredients:

• 1 kg of mushrooms;
• 250-300 ml of vinegar 9%;
• 5 laurel leaves;
• 5 peas of black pepper;
• 5 carnations;
• 300 g of onions;
• 2 tsp Sahara;
• 500 ml of water;
• 2 tbsp. l salt.

Cooking:

It is advisable to store such preparations for the winter in the refrigerator.

How to pickle Russula for the winter: recipe with video

The process of making russula is practically the same; only the composition and proportions of the ingredients change. Knowing how to pickle Russula mushrooms for the winter, you can experiment and use a wide variety of options. For example, you can use the following set of ingredients:

• 1.5 kg of mushrooms;
• 800 ml of water;
• 350 ml of vinegar 9%;
• 2 tsp dried ginger;
• cloves, black and allspice peas to taste;
• 1 tsp caraway seeds;
• 5 sour green apples;
• 5 tsp Sahara;
• 2 tbsp. l salt.

Cooking:

1. Bring the water to a boil and add salt, sugar and spices to it, boil for 5 minutes, add washed, sliced ​​apples;
2. Combine the mixture with vinegar and immerse the mushrooms prepared in the manner described above, bring to a boil and cook for another 7-10 minutes;
3. Arrange the mushrooms in prepared jars, pour the remaining marinade and clog.

Mushrooms cooked according to this recipe are very aromatic and oriental spicy.

A better understanding of how to pickle Russula for the winter will help the video instruction below:

How to cook pickled Russula mushrooms for the winter with mustard

Those who like spicy dishes are probably wondering how to cook pickled Russula mushrooms for the winter with ingredients like mustard. The technology for preparing such mushrooms is not much different from that described in the recipes above. Mustard is added directly to the marinade along with vinegar.

You can use the following set of ingredients:

• 1 kg of russula;
• 1.5 liters of boiled water;
• 50 ml of vinegar;
• 3 tbsp. l finished mustard;
• peppercorns to taste;
• 25 g of salt;
• 1 tbsp. l greens;
• 1 tbsp. l Sahara.

Using the above recipes, each housewife will be able to make their preparations for the winter more diverse. The most important thing is to approach the preparation of the main raw material with all responsibility, otherwise the banks can “explode” if spoiled mushrooms are inside them.