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Russula is one of the most common mushrooms. They grow in deciduous, coniferous or mixed forests throughout the summer-autumn season. The recipe for salted russula is easy to prepare and requires minimal time. And how delicious they are with boiled potatoes, onions and herbs!
There are several ways to salt russula for the winter. One of them is the cold way. It differs from others in that mushrooms are kept in a cool place for ten days.
With a recipe for how to pickle russula in a cold way, you can find on this page. According to this recipe, you can also cook milk mushrooms and volnushki.
How to salt russula for the winter: recipe ingredients
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In order to pickle russula according to the recipe in a cold way, you will need the following ingredients:
- 500 g russula
- 3 garlic cloves
- 3 blackcurrant leaves
- 3 cherry leaves
- 2 dill umbrellas
- salt – to taste
Cooking time: 1 hour 30 minutes + 10 days for exposure.
Servings: 500 ml.
Recipe for salting russula in a cold way
1. Sort mushrooms, clean from debris. Before cooking, the skins must be removed from the caps of russula.
2. Place in a large saucepan and cover with cold water. Put on fire, bring to a boil, cook over moderate heat for 15 minutes.
3. Throw in a colander, rinse under running cold water. Put it back in the pot, cover with water. Put on fire, bring to a boil, cook over moderate heat for 1 hour. Drain in a colander.
4. Peel the garlic, cut into slices.
5. Next, according to the recipe for the preparation of salted russula, put the mushrooms in a container, sprinkling each layer with salt and shifting with currant and cherry leaves, garlic and dill.
6. Place a plate on the mushrooms according to the diameter of the container.
7. Put oppression.
8. Cover with gauze or cloth and tie. Keep in a cool place for 10 days. Store also in a cool place.