How to salt russules: recipes. Rules and secrets of successful pickling

Bright russula with colorful caps is a real find for fans of "quiet hunting". Collect them - a pleasure, and cook - a kind of culinary art. Not surprisingly, these delicious and fragrant "forest dwellers" have found wide application in culinary practice. So, boiled russets are often used as a basis for original salads, pates and snacks, but in fried and stewed, these mushrooms are good in themselves.

Many young housewives are faced with the question: are the russules salted and can they be harvested for future use? We answer beginners - to salt a rich forest "harvest" is not only possible, but it is necessary! After pickling - this is the most effective and, most importantly, a safe way of cooking mushrooms. How to salt russula? What spices and spices to use for salting? What salty recipes are the most successful? Competent answers to the most common "mushroom" questions you will find in the following step-by-step instructions.

Pickle russula in a cold way, a recipe with a photo

Salted russula, cooked cold way - a real classic mushroom genre. Serve them best with fragrant sunflower oil and chopped green onions.

Necessary ingredients:

• russula - 1 kg
• salt of coarse grinding - 40 g
• bay leaves - 4 pcs.
• dill umbrellas - 3 pcs.
• sweet pepper - 7 pcs.
• garlic - 2 cloves

Step-by-step instruction:

1. To begin with, mushrooms are cleaned from small litter and twice rinse under running water. Prepared russules will soak in a weak saline solution for 5-6 hours - this will help to eliminate their specific bitter taste.
2. Then, at the bottom of the enameled glassware, pour a thin layer of salt over it, lay the garlic and some spices on it.
3. Now is the time to put the mushrooms in the salty container. Pour the damp russula layer by layer and drop them with spices and salt.
4. The last mushroom layer is covered with a clean cotton cloth, from above place a wooden circle or a plate of the appropriate size and install the load. A couple of days after pickling, the russula will start to secrete the juice and settle.
5. Store the mushroom billet in a cool place, for example in a cellar or refrigerator. To prevent the appearance of mold, periodically rinse with clean water and change the tissue. Approximate terms of salting are 35-45 days.

How to pickle russules hot way

Unlike cold hot salting, it assumes a certain heat treatment of the russula. Thanks to the boiling, the delicate and fragile flesh of the mushrooms becomes more elastic and elastic. How to salt russula, to maximally preserve their plate structure, natural taste and natural flavor, you will learn from the following recipe.

Necessary ingredients:

• russula - 1 kg
• water 120 ml
• salt of coarse grinding - 2.5 tbsp.
• buds of carnation - 4 pcs.
• black pepper peas - 7 pcs.
• cherry leaves - 3 pcs.
• black currant leaves - 3 pcs.

Step-by-step instruction:

1. Peel and pre-soaked mushrooms put in enameled dishes, pour cold water and bring to a boil over medium heat.
2. After boiling, reduce the heat to a minimum and add salt and spices to the russet. In the process of cooking, periodically remove the floating foam and gently mix the mushrooms with a noise.
3. Determine the willingness of the russet is simple enough - as soon as they amicably settle on the bottom of the container, and the pickle lightens, the saucepan can be safely removed from the fire. On average, the cooking process takes no more than 20 minutes.
4. After that, chop the boiled raw russules in cans, proportionally fill with brine and cover with lids.
5. Keep the pickles in a dry and cold place. The recommended mushroom aging time in the brine is 15-25 days.

Dry russula soup, simple recipe

Traditional dry salting does not provide for pre-soaking and boiling mushrooms, so for harvesting of this type it is desirable to choose a russule with greenish-blue hats. From the red-capped brethren they are distinguished by a pleasant spicy aroma and a rich sweetish-nutty taste.

Necessary ingredients:

• russula - 1 kg
• coarse salt - 50 g
• fennel seeds - 2 tbsp.

Step-by-step instruction:

1. Mushrooms intended for dry salting are not recommended for washing, so they require a special "prelude". Dense roots of raw beetles cut, legs wipe with a damp cloth, and carefully clean the hats with a brush.
2. Next, proceed to prepare the salty mixture. To do this, in a small container, combine the salt with dill seeds and mix thoroughly.
3. Now lay the russula up with legs in a glass or ceramic dish with a wide "throat", each mushroom bowl generously sandwich the salty mixture.
4. Then fill the filled containers with a cotton napkin or parchment, press it with a small weight and place it in the refrigerator. Salting is ready for use 10-14 days after the mushrooms are laid.

We are sure that you have figured out how tasty and quick it is to pickle russules at home. After all, the ambassador of mushrooms is a simple science, although it requires knowledge and observance of certain culinary rules and subtleties. Successful mushroom pickles!