We prepare russules for winter without hassle and unnecessary expenditure

Most experienced and novice cooks are looking forward to the rainy autumn season with great anticipation. Not because the desire to mourn. And in order to collect and prepare for the winter a supply of delicious nutritious mushrooms. Of course, such a treasure can be frozen. But it is better to give preference to conservation. Salted or pickled russula for the winter - the best option for owners who have a tight freezer. And to taste, they clearly outperform any frozen product.

Winter is very meager for fruits, vegetables and mushrooms. Not in vain canning was considered an obligatory annual ritual for many centuries. It's so nice on the eve of a festive feast to open a jar of real yummy. Well, let's see how to prepare the russula for the winter without unnecessary trouble and minor hassle.

Salted russula for the winter: a delicious recipe

Salted russula is the favorite snack of Slavic men. So every woman should work hard to glory, to close the mushrooms russula for the winter in the best way.

Necessary ingredients:

• fresh russules - 1 kg
• salt - 50 g
• bay leaf - 2 pcs.
• fresh dill - 5-7 branches
• currant leaves - 3 pcs.
• garlic - 3 teeth

Step-by-step instruction:

1. To pickle russula for the winter carefully prepare them. Take whole mushrooms without any damage. Wash them in two waters, cut the ends of the legs.
2. In a large saucepan, boil a 3% solution of salt. Then lay mushrooms and cook them for at least 10 minutes, regularly cleaning the foam with a noise.
3. Throw ready russules in a colander, so that excess water is gone.
4. Put the mushrooms in a glass container, sprinkle them with salt, add spicy leaves and grated garlic.
5. Lay on the mass of a round dostichku on the diameter of the dishes. Top up the load.
6. After a week or two, check the dish for readiness. Treat your households with salty russules, poured with fragrant oil and sprinkled with green onions.

Pickled russula with onions for winter: a simple recipe

Despite the fact that some mushroom pickers consider the russula to be a "weed mushroom", they are insanely delicious, delicate and delicate in any form. But the most amazing are still pickled mushrooms. Raisins, thoroughly impregnated with a strong marinade and mixed with a piquant onion, cause delight for all guests at any celebration. Whether it's Birthday, New Year or wedding anniversary.

Necessary ingredients:

• russula - 1 kg
• salt - 1 tbsp.
• water - 2,5 t
• bulbs - 8-10 pcs.
• sugar - 0.5 tsp.
• table vinegar - 100-150 ml
• cloves - 6 pcs.
• bay leaves - 2 pcs.
• pepper fragrant - 5 pcs.

Step-by-step instruction:

1. To tasty marinated russules in jars, it is necessary to prepare them competently. Red boil in salted water, and mushrooms of other colors mix with salt and boil in your own juice.
2. Then flip them over a sieve to get rid of unnecessary liquid.
3. In a deep saucepan pour cold water, add sugar, salt, spices and half of the bulbs (whole). Bring the solution to a boil, add to it vinegar and gently lay the boiled mushrooms.
4. Cook the whole mixture for 5 minutes, then dip the remaining onions, cut into rings.
5. Remove the pan from the heat. Catch the russula with a rustle and place them in sterilized jars with a capacity of half a liter.
6. The remaining marinade is boiled for another 15-20 minutes. Only after this, pour it into jars.
7. Roll up the container with metal covers and hide in a dark place until winter.

Pickled russula with cinnamon: a quick recipe

Harvesting raw russets for the winter is not only a simple, but fascinating business. Pickling and marinating vegetables are often accompanied by a lot of unpleasant and troublesome processes. Preservation of mushrooms is a pleasant exception. A couple of hours of free time is enough to fill the entire storage compartment with neat jars with the most popular and all favorite workpiece. We recommend to prepare russula for the winter with cinnamon - an unconventional variation of well-known typical recipes.

Necessary ingredients:

• Mushrooms russula - 3 kg
• vinegar - 2 tablespoons
• water - 200 ml
• salt - 3 items of l.
• pepper fragrant - 13 pcs.
• cinnamon - 3 tsp
• sugar - 3 tsp
• cloves - 9 pcs.

Step-by-step instruction:

1. Prepare russules: wash them with running water, remove small mote, cut off the tip of the legs.
2. In the saucepan boil the water with salt and vinegar. Dip mushrooms there and cook until fully cooked.
3. The degree of readiness is easy to determine: as soon as the russules begin to descend to the bottom, the process can be considered complete.
4. 5 minutes before the end of cooking, add all spices and spices to the mushrooms.
5. At the end, remove the pan from the fire, spread mushrooms over clean jars and fill with vegetable oil. For one half-liter capacity is enough 2-3 tablespoons.
6. Sterilize the plastic covers and clog them with cans.

On a note! Such a preservation is not recommended to be covered with metal covers. In contact with mushrooms, tin can cause a causative agent of butulism.

Begin to prepare for the winter in the very beginning of autumn, when the forests up to the top are filled with mushrooms. Any trophies brought from a walk can be salted, marinated, dried and frozen. And it does not matter at all, the russets have got to you, or some other edible treasure.