How to cook russula for the winter in jars: simple recipes

Russula are tasty and nutritious mushrooms, which are not the last in the ranking of “forest gifts”. You can cook many different dishes from them and make delicious homemade preparations for the winter.

Most housewives prefer to close russula for the winter in jars – how to do it? In this article, we will tell you about simple and delicious recipes for salted and pickled mushrooms. Such an appetizer will perfectly complement not only the daily menu, but also a festive feast.

Preparing russula for pickling

Before you start pickling and salting russula for the winter in jars, you need to prepare:

• First you need to sort out the brought crop, discarding all damaged specimens.
• Use a knife to remove places with large accumulations of debris and adhering dirt, and also cut off the lower parts of the legs, then immerse the fruiting bodies in water.
• Remove the film from each hat and rinse the mushrooms thoroughly in water.
• Leave small ones 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, while not forgetting to remove the foam that has appeared, transfer to a colander or kitchen towel to remove excess liquid.

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The classic recipe for pickling russula mushrooms for the winter in jars

Everyone without exception likes salted russula, and it can be very “boring” without them on the festive table. And under a glass of forty degrees – this is the perfect snack! We offer you a classic recipe for pickling russula mushrooms for the winter in jars.

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• 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.;
• Grains of black pepper – 10-15 pieces;
• Garlic – 4-5 cloves.

Cut the garlic into slices, and finely chop the dill.

1. Wash and dry fresh currant and / or cherry leaves well, leaving them in a ventilated area.
2. A 3 liter jar should be sterilized and also dried.
3. Put a part of fresh leaves and 20 g of salt on the bottom of the jar, spread a layer of mushrooms on top.
4. Each layer of fruit bodies should be sprinkled with salt, garlic, dill, bay leaf and black pepper.
5. Cover the russula with a few currant leaves, put gauze on top and place a load.
6. After a week or two, check the appetizer for readiness. Serve the dish, seasoning it with vegetable oil and adding onion half rings.

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Marinating russula for the winter in jars

How else to cook russula for the winter in jars? Most housewives prefer to pickle this product with various spices and spices. We offer you to look at the classic version of the preservation of these fruiting bodies by pickling.

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• Boiled raw sausages – 3 kg;
• Sugar – 20 g;
• Salt – 40 g;
• Vinegar 9% – 7-8 tbsp. l.;
• Bay leaf – 5 pc .;
• Carnation – 3 pcs.;
• Black and allspice pepper (peas) – 7-10 pcs.;
• Purified water – 1 l.

How to close russula with horseradish for the winter in jars

This recipe for russula, prepared for the winter in jars, will appeal to those who appreciate a rich and spicy taste in snacks.

• Boiled raw sausages – 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.

1. Grate the horseradish root, chop the garlic into slices.
2. We put the ingredients in sterilized jars and make the marinade.
3. We combine salt, sugar, pepper and vinegar in water, bring to a boil and spread the boiled mushrooms.
4. Boil for 15 minutes and put the mass in jars on top of horseradish and garlic.
5. Roll up and store in a cool room.

How to cook russula with onions for the winter in jars

A delicious and interesting recipe showing how to cook russula for the winter in jars.

Try pickling mushrooms in this way, and you will definitely like the result!

• Russula – 3 kg;
• Onions – 0,5 kg;
• Water – 3 l;
• Salt – 2 tbsp l .;
• Sugar – 2 tsp;
• Bay leaf and cloves – 3 pcs.;
• Vinegar 9% – 200 ml.

1. Peeled fruiting bodies must first be boiled for 20 minutes in salted water, then rinsed under a tap.
2. We prepare the marinade: in the water from the recipe, combine salt, sugar, parsley, cloves and onions cut into 4 parts.
3. We put the marinade on the stove, bring to a boil and add the russula, cook for 10 minutes.
4. At the end, add vinegar, and after a minute turn off the fire.
5. Put the mushrooms together with the marinade in sterilized jars and roll them up.
6. After cooling, we take it out for storage in the basement or cellar.