How to salt the russula for the winter at home
Conservation begin to stock up from the summer, as the climate is very harsh. The party does not go around and mushrooms. Over time, such controversial questions arose: “Is it possible to salt the russula for the winter?”, “If so, how?”, “The russula is an edible mushroom or not?”.
The Russula is a small mushroom, the cap is dry, ranging from 3 to 14 mm approximately. The skin is a reddish tint, the plate is white or yellowish, the taste is slightly bitter, has a barely perceptible delicate smell. Varieties from sweetish to rancid. It is impossible to eat raw, death is unlikely, but severe poisoning is inevitable.
Is Russula an edible mushroom or not?
There are 275 types of russules. Among them are edible and those that can not be consumed. Edible russula is considered edible and tasty, the color of which has a red-burgundy shade, and the cap slightly flattened. The leg is white and cream.
Types of russula that can be included in the diet:
- Velenovka Russula.
Types that can not be:
- Blood red
- Burning caustic.
- Dark purple.
Inedible species in addition to frightening names, combines disgustingly bitter taste, unattractive appearance and burning sensation.
Conclusion: you can use certain types of russules and when collecting very carefully consider them.
Classic salting recipe
Salted russula are popular and in demand during the meal, below we consider the recipe for classic pickling for the winter.
- Boiled russules - 2 kg,
- Dill - 1 bunch,
- Bay leaf - 3-4 pcs.,
- Salt - 65-70 gr,
- Cherry leaves - 8 pcs.,
- Black pepper - 10 grains,
- Garlic - 5 cloves.
How to cook:
- Crumble the dill and chop the garlic into small squares.
- Wash and dry the cherry leaves, leaving them in a ventilated place.
- Bank three liters to wash, sterilize, dry.
- Spread some leaves and 15 grams of salt on the bottom of the jar, spread a layer of mushrooms on top.
- Each mushroom spill must sprinkle with salt, dill, black pepper and bay leaf.
- Cover the russula with several leaves, put gauze on top and deliver the load.
After a week and a half, check for readiness. Serve the dish seasoned with onions and vegetable oil.
Hot salting method for the winter in banks
- Mushrooms - 1 kg,
- Water - 1 l.,
- Carnation - 3-4 pieces,
- Pepper in peas - 8 pieces,
- Currant leaves - 5 pieces,
- Cherry leaves - 5 pcs.,
- Salt - 45-50 gr.
- Peel and soak the mushrooms in cold water. Rinse and pour a liter of cold water, put on the stove.
- After boiling, put currant leaves and cherries, cloves, and pepper into the brine.
- Cook over low heat, removing the foam formations until the mushrooms fall down and the brine becomes completely light.
- Sterilize the banks beforehand and decompose the russula in them. Boiling brine pour from the top.
- Sterilized lids roll banks.
A cool, dark place is suitable for storage. The best option is a fridge. You can consume after 10 days.
Cold pickle recipe
- Russules - 5 kg,
- Salt - 0.5 kg,
- Water - 1 l.,
- Garlic - 10 cloves,
- Currant leaves - 5 pcs.
- Soak russula two days in cold water in the morning and evening changing the water. At the end, leave for 6 hours in salt water (5 liters of 100 grams of salt).
- Dice the dill into small inflorescences with seeds. Cut the garlic into cubes or plates.
- Put currant leaves on the bottom of the selected container.
- Divide the mushrooms into 10 equal parts, put the caps down, all layers fall asleep 2 tbsp. spoons of salt, putting dill and garlic.
- Pour one liter of clean water into the container, cover with gauze. Top put the plate, the diameter of which will be less than the selected pan.
- Place the oppression on top, place in a cool place (up to 6 degrees).
After a week and a half in a similar way to report a new batch. You can eat two weeks after salting.
- Marinated russula can not be stored at elevated and low temperatures.
- For storage and preparation it is better to use glass and enameled containers.
- Russules do not tolerate contact with iron and immediately turn black.
Fans of russule mushrooms should come to taste. Crispy, fragrant, easy to prepare and pickle at home. Great effort is not required. Salting them for the winter or just for a sample is definitely worth it, at least in small quantities. Good luck in cooking!