Marinated russula for the winter: recipes for cooking in jars

Russula is one of the most common mushrooms in forests. They feel good on any soil, survive in a wide variety of weather conditions. There are many species that differ in cap color and varietal characteristics. A significant part of them belongs to the category “edible mushroom with good and medium taste” and can be subjected to all types of cooking, including pickling. Simple recipes for pickled russula for the winter will help make sure that these modest mushrooms are in no way inferior to their noble compatriots in terms of their taste and nutritional qualities.

Is it possible to marinate russula for the winter

In Our Country, there are about 60 varieties of russula. Those that are suitable for human consumption have tender flesh, good taste, and a fairly rich composition of vitamins and microelements. They are delicious fried and boiled, are part of the Lenten menu. But not everyone knows that you can close the russula under the marinade for the winter in jars. This is an excellent festive appetizer, a delicious addition to a side dish, an indispensable ingredient in winter salads. In order for the dishes to turn out appetizing, it is important to carry out the pickling process correctly. There are some simple rules to be aware of.

Preparing russula for pickling

Before preserving russula for the winter, they are prepared. This is a necessary step: thanks to this, the jars will stay idle throughout the winter, and pickled mushrooms will fully retain their taste and nutritional qualities. Returning from the forest, mushroom raw materials must be processed immediately. If this is not done before pickling, it may darken and deteriorate. The main processing steps are:

1. Mushrooms are sorted and sorted, spoiled, wormy, inedible specimens are set aside.
2. Samples suitable for pickling are cleaned of debris.
3. Remove the top skin from the surface of the caps.
4. Large ones are cut into several pieces, small ones are marinated whole.
5. Soaked or boiled to remove lactic acid, which can make pickled mushrooms bitter.

For soaking one kilogram of russula, take two liters of water, to which a tablespoon of coarse salt is added. They are placed in salt water, oppression is placed on top (so that they are completely immersed) and left for 5 hours. Then washed in tap water.

If it is decided to boil the mushrooms, then they do this: make a saline solution at the rate of a spoonful of table salt per two liters of water, bring to a boil, boil for 10 minutes. Drain the water in which they were boiled and repeat the procedure twice more. Drain in a colander and let the water drain.

How to pickle russula at home

Pickling is a method of preserving in a marinade – an aqueous solution of vinegar (or citric acid), sugar, salt, spices. At home, it is easy to cook russula for the winter in jars. There is a universal marinade recipe for russula, when the following products are taken for 1 liter of water:

• granulated sugar – 1 tbsp. l .;
• coarse salt – 4 tbsp. l .;
• allspice – 2 – 3 peas;
• garlic – 3 cloves (chopped);
• cloves – 2 pcs.;
• table vinegar 9% – 150 g;
• bay leaf – 3 pcs.

Before pickling, russula is boiled. They are placed in boiling salted water and kept for several minutes, removing the resulting foam.

Digestion is necessary in order to eliminate harmful substances that got into the mushrooms from the air if they were collected in an insufficiently ecologically safe area: after all, this is a natural sponge that absorbs all the harmful substances contained in the atmosphere.

It is recommended to sterilize containers for pickling.

The best recipes for pickled russula for the winter

Several recipes with photos will tell you how to make pickled russula for the winter. The content of a large number of spices and spices may surprise you. However, this is necessary, because preliminary digestion takes away a significant part of their aroma and taste from the mushrooms.

A simple recipe for pickled russula for the winter

This recipe is called the base. On its basis, others are created, with the inclusion of various fillers. To preserve 2 kg of russula, take:

• water – 1 l;
• food vinegar – 150 mg;
• peppercorns – 4 pcs.;
• fragrant laurel leaves – 4 pcs.;
• salt – 4 Art. l .;
• sugar – 1 Art. l .;
• fragrant cloves – optional.

Preparatory actions before marinating are as follows:

1. Sterilize two liter jars and lids for them.
2. Sort and washed mushrooms are boiled in salt water.

For pickling russula for the winter, according to this recipe, they make the usual filling, which is used in many cases:

1. Bulk ingredients (sugar and salt), spices (pepper, laurel, cloves) are placed in the water prepared for pickling.
2. The fragrant collection is boiled for five minutes, acetic acid is added.
3. Prepared russula are placed in the marinade and boiled.
4. Mushrooms are taken out with a slotted spoon, packaged.
5. Pour the marinade into the jars, filling them up to the very neck, hermetically close the lids.
6. They are waiting for cooling and take them to a dark cool place.

Pickled russula with onions

This is a very interesting recipe by which you can pickle russula for the winter with onions. They turn out tender and appetizing, as the onion helps to increase the softness of the mushrooms.

Here is the layout of products for 2 kg of russula:

• filtered water – 1 l;
• table vinegar – 150 mg;
• onions – 0,5 kg;
• granulated sugar – 1 tbsp. l .;
• kitchen salt – 5 tbsp. l.

A set of spices is traditional:

• bay leaf – 5 pcs .;
• allspice – 5 peas;
• fragrant cloves – 3 pcs.

Preliminary preparation of the container is carried out, then the marinade is prepared. The workflow is as follows:

1. For marinade, put water on fire, put coarsely chopped onion, salt and sugar, spices in it.
2. Wait for boiling and add acetic acid.
3. Prepared russula are laid out in jars, poured with hot marinade and hermetically sealed with lids.
4. The jars are left at room temperature to cool.

Such preservation is stored in the refrigerator in the winter. Before serving, finely chopped onion is added to the pickled russula, poured with vegetable oil.

How to marinate russula with horseradish

Russula marinated for the winter with horseradish leaves turn out spicy and fragrant, because according to the recipe, many spices are added to the mushrooms. The dish will appeal to those who like “spicy”. The main ingredients are:

• russula – 1,5 kg;
• horseradish leaves – 5 – 10 pieces;
• garlic – 1 head;
• dill and parsley – in a small bunch;
• laurel leaves – 10 pcs.;
• salt – 80 g;
• a set of spices (black and white pepper, ginger, cloves).

Russula is cleaned, washed and boiled in lightly salted water. After they sink to the bottom, they are taken out with a slotted spoon and thrown into a colander, allowed to drain. The next step is to start marinating:

1. A layer of horseradish leaves is placed in jars, then mushrooms mixed with chopped garlic and spices, horseradish leaves on top, and so on.
2. Fill the jar by alternating ingredients.
3. The last layer should be horseradish leaves. They are covered with gauze and put oppression.
4. Pickled russula is removed in a cool place for infusion for a month.

Russula marinated according to this recipe disappear very quickly in winter.

Delicious marinated russula with herbs

Using a variety of greens when pickling russula, you can make the appetizer especially fragrant and original. To preserve a one and a half liter jar for the winter, you will need the following products:

• purified water – 1 l;

• russula – 2 kg;
• acetic acid 9% – 100 ml;
• onion – 100 g;
• allspice – 5 peas;
• salt and sugar – 50 g each.

In addition, you should take a small bunch of oregano, thyme, cilantro, basil. Pickled russula is made as follows:

1. The greens are thoroughly washed and chopped, onions are cut into half rings.
2. Spread onions and greens on the bottom of a sterilized jar.
3. Prepare the marinade. To do this, add salt, sugar, peppercorns to boiling water.
4. Boil again and pour vinegar.
5. Combine the marinade with the main ingredient and boil them for about 20 minutes, and then pour them into a jar.
6. Before being hermetically sealed, it is sterilized in a water bath.

Jars with pickled mushrooms are left in a dark place until completely cooled, after which they are stored in the cellar.

How to quickly pickle russula for the winter

This recipe makes it possible to marinate russula for the winter quickly, so you can taste the mushrooms on the same day they were cooked. You will have to insist them in the marinade for several hours. For 1 kg of russula take:

• clean water – 1 l;
• onions – 1 small head;
• table vinegar – 50 mg or 2 tbsp. l.;
• allspice – 5 peas;
• laurel – 2 leaves;
• salt and sugar 30 g each;
• vegetable oil – 50 mg.

Sequencing:

1. Put sugar, salt, vinegar, pepper, bay leaves into boiling water and boil for 5 minutes.
2. Prepared mushrooms are poured with marinade, chopped onions and vegetable oil are added.
3. Boil the mixture over low heat for about a quarter of an hour.
4. Pour into clean, sterilized jars.

Such pickles must be stored in the refrigerator in winter. It is advisable to use them within a month or two.

How to cook russula for the winter in jars with a currant leaf

To marinate russula deliciously for the winter, you can add blackcurrant leaves as a spice during cooking. This will make the pickled mushrooms fragrant and crispy:

• russula – 1 kg;
• filtered water – 1 l;

• small horseradish root – 1 pc.;
• garlic – 5 denticles;
• green dill – 3 umbrellas;
• currant leaves – 3 pcs.;
• allspice – 3 peas;
• vinegar 9% – 40 mg;
• salt – 5 Art. l .;
• sugar – 1,5 st. l.

Preparation for the pickling process consists in a sequence of actions:

1. Prepare the container: wash it thoroughly, warm it over steam.
2. Russula is boiled in salted water, removing the unpleasant bitterness.
3. Thoroughly washed and cut the horseradish root and greens.
4. Peel the garlic cloves.

During pickling, the main ingredients and filling are prepared in different containers, and then combined together:

1. Dill umbrellas, pieces of horseradish root and other spices (garlic, currant leaves, pepper) are placed at the bottom of the jars.
2. Prepared russula are laid on the spices.
3. For the marinade, salt and sugar are added to boiling water, vinegar is poured and boiled for a few more minutes.
4. The finished marinade is poured into jars, insisted for several minutes and hermetically sealed.

In winter, jars of pickles are stored in a cool place.

Terms and conditions of storage

In order for the russula pickled for the winter to acquire the proper taste and aroma, they need to brew for at least a month. A quick recipe makes it possible to consume them on the same day.

Pickled russula should be kept in a cool place in winter. Typically, jars are placed in a cellar and periodically inspected for mold. Pickled mushrooms should not be stored for more than a year, even if outwardly they look quite appetizing.

To prevent the risk of premature spoilage of pickled russula in winter, refined vegetable oil is poured into a still open jar with a thin layer.

Pickled quick-cooking russula is stored in the refrigerator under a nylon lid and consumed within a short time.

The quality of mushrooms during the cooking process before pickling is checked as follows: add a peeled onion to the pan. If it has not changed color, they can be safely marinated. A strongly darkened vegetable with shades of blue or green is a danger signal.

Conclusion

There are many simple recipes for pickled russula for the winter. Using them, you can create delicious dishes – a worthy decoration of any table. If you know the elementary rules of processing and strictly follow the sequence of preparation, then marinating russula for the winter will be easy and pleasant, and the result will please you.