How to salt russula in a cold way without cooking

Salting russula in a cold way means preparing a delicacy that is amazing in taste. Since ancient times, people have known and respected such a dish – hearty, juicy, healthy, with excellent taste, which is not ashamed to serve guests at the table. And even if it takes a long time to make such a preparation without cooking, the taste of cold-salted russula justifies all the work.

Is it possible to salt russula in a cold way

Russula – mushrooms, the name of which means that they can be eaten almost raw: salt without cooking and start eating a day after processing. If you plan to harvest mushrooms in this way for the winter, you will have to spend more time on the ambassador – at least 5-6 weeks.

Not all mushrooms are suitable for salting russula in a cold way – most varieties of this variety are distinguished by bitter pulp, and it is possible to get rid of such a taste only by boiling. You can pickle without this procedure:

• food russula with white dense legs and reddish, brown or pink hats;
• greenish, having dense legs with scales at the base, with fleshy white hats from the inside;
• copper-green with white brittle and loose legs, brittle flesh and characteristic skin.

Features of salting russula in a cold way at home

There is nothing complicated in salting russula in a cold way, but you have to take into account a number of features:

1. From the caps, you need to carefully peel off the skin, as it can color the finished product in a reddish or brown-green color.
2. Large specimens are best cut into 3-4 parts so that they marinate faster.
3. Russula for long-term storage for the winter should be soaked under oppression, periodically changing the water, so that they become more elastic and able to absorb the tastes of seasonings and spices.
4. During processing, it is allowed to use only glass or enameled, but not iron containers, so that the workpiece does not turn black.

Preparing russula for cold pickling

The process of processing mushrooms for cold pickling includes the following steps:

1. Peel the russula, remove the skins on the hats, rinse, large ones – cut into 2-4 parts.
2. Salt and mix the workpiece, leave for 15 minutes.
3. Place the pieces in jars and soak in water for at least 6 hours. The fluid will have to be changed after half the time has elapsed. Store containers in a cool place to eliminate the risk of mold.

How to pickle russula in a cold way: step by step recipes

If the preparation of russula for salting was carried out correctly, the procedure itself will not be too complicated. The most important thing is to choose the right recipe. For example, you can pay attention to simple, tasty, spicy or old options.

simple ambassador

Russula should be salted in a cold way with the following ingredients:

• mushrooms – 1 kg;
• salt – 100 g;
• bay leaf – 4 pcs .;
• dill (umbrellas) – 4 pcs.;
• allspice, peas – 6-8 pcs.;
• garlic – 2 teeth.

Simple cold salting is performed as follows:

1. Rid the mushrooms of litter, rinse twice (running water is required), peel off the skin from the caps, chop.
2. Prepare saline solution 80 gr. 3 liters and soak the russula in it for 5-6 hours, after 3 hours change the water.
3. Pour the rest of the salt to the bottom of the container, put the soaked mushrooms on it, on top – pieces of garlic, pepper, dill and bay leaf.
4. Cover the workpiece with a clean natural cloth, put a fairly wide plate or wooden circle, then place the oppression.

delicious ambassador

The taste of cold-salted russula will become even more piquant if you use the following ingredients for cooking:

• mushrooms – 1 kg;
• salt – 100 g;
• dill – 1 bunch;
• garlic – 3 teeth;
• currant, horseradish, fern and juniper leaves – 4-5 pcs.

After collecting, washing in two waters and cleaning the russula, the salting process is carried out simply:

1. Soak mushrooms in water for 3 hours.
2. Lay currant leaves on the bottom of the prepared container, pour a thin layer of salt, add a layer of russula on top with hats down.
3. In turn, place chopped garlic, dill sprigs, sprinkle with salt.
4. Repeat the procedure, laying all the mushrooms and other components in layers, then gently mix the workpiece, level it, cover with horseradish leaves, fern and juniper.
5. Cover everything with a clean cloth, set oppression, move the container to a cool place for 30-45 days.
6. Every 3 days wash the oppression and lay a fresh cloth.

Spicy Ambassador

Original, slightly spicy and fresh in taste, distinguished by an abundant bouquet of russula aromas, are obtained according to the following recipe. Ingredients:

• mushrooms – 1 kg;
• salt – 100 g;
• dill – 1 bunch;
• cilantro – ½ bunch;
• mint – 1-2 branches;
• tarragon – 2 branches;
• blueberry leaves – 3-4 pcs.

The cooking process includes the following steps:

1. Peeled and washed russula cut into thick slices.
2. Finely chop the greens and chop in a blender.
3. Put the mushrooms in the prepared container, shifting the layers with gruel from the greens and sprinkling with salt.
4. Cover the workpiece with blueberry leaves, and then top with cold drinking water.
5. Put a clean cloth and set oppression in the container, send the russula to the refrigerator for 30 days. Wash the oppression periodically, change the fabric to a clean one.

If you pickle russula mushrooms in a cold way according to this recipe, after 1-2 days they will give juice, which will mix with herbs and make the preparation a unique snack, especially tasty with onion rings and a small amount of vegetable oil.

Old Ambassador

Appetizing, fragrant and very crispy russula are obtained according to an old recipe that has been preserved since the times of Ancient Our Country. Ingredients:

• mushrooms – 1 kg;
• salt – 100 g;
• garlic – 3 teeth;
• dill (umbrellas) – 4-5 pcs.;
• leaves of horseradish, currant, fern.

The step-by-step execution includes the following steps:

1. Rinse the mushrooms, remove the skin from the caps, soak in cold saline (4%) for 5 hours.
2. Rinse the russula again, put in a container for salting with caps down, sprinkle with dill and finely chopped garlic.
3. Cover the workpiece in turn with horseradish leaves, currants and ferns, pour over the solution and remove under oppression.

Russula should be infused for 40 days, and every few days it will be necessary to add saline to the container with them.

Terms and conditions of storage

Russula salted without cooking can be eaten after the completion of the processing process, on average, after 30-40 days, or you can put it in jars and save it for the winter. To prevent mushrooms from spoiling, a number of rules should be observed:

1. Do not store the workpiece at high (room) or extremely low (freezer) temperatures. The ideal mode is 4-6 ° C in the cellar or refrigerator.
2. Keep salted russula only in glass or enameled containers, as they can turn black in metal containers.
3. Pour the mushrooms laid out in jars with the marinade in which they were salted, which helps to preserve the workpiece with its unique taste.

Russula, salted according to recipes for cooking in a cold way, is prescribed to be eaten within 3 days after being removed from the liquid in which they were marinated.

Conclusion

It is not difficult to salt russula in a cold way, but you will have to be patient to get the right result. And although the first sample can be taken within a day after the start of salting, it is worth waiting for the due date – 35-40 days, in order to fully enjoy the excellent taste of these hearty, spicy and exquisite forest mushrooms.