There are differing opinions regarding the taste of russula. Some believe that it is not worth wasting food and effort on preparing this type of mushroom, since in the end they will still turn out tasteless. Others insist that russula is an incomparable delicacy. These mushrooms can be prepared in any form: you can boil them, fry them with onions, or marinate them. Connoisseurs are most enthusiastic about the latter method. Below we will look at how to prepare pickled russula for the winter using several recipes.
Varieties and beneficial properties of mushrooms
A person who knows a lot about mushrooms can easily distinguish edible russula from inedible ones. For those who doubt their knowledge, or cannot at all determine the suitability of a mushroom for cooking, below are the varieties of russula that can be eaten:
- Food grade - has a creamy brown cap, may also have a pink tint, and has nutty notes in the taste. The diameter of the cap does not exceed 9 centimeters. In conditions of high humidity it becomes slightly sticky.
- Green - has, accordingly, greenish shades, the cap significantly exceeds the diameter of the previous subspecies, and can reach 15 centimeters.
- Solid - has a deep brown color, an almost flat cap.
- Blue-green - the appearance lives up to its name. In addition, the records have a special feature - increased flexibility.
- Swamp - the color is close to burgundy, and the cap resembles a slightly opened bell.
- Fading - has a palette of shades, starting from orange and ending with red. Habitat: coniferous forest.
- Light yellow - can be distinguished by its spherical cap.
If you come across a mushroom in the forest and cannot remember its name, you can determine its edibility by its color: the presence of blue and green colors indicates a sweetish-nutty taste, and the presence of red shades indicates pungency.
Despite the fact that the mushrooms are called “russula”, it is not recommended to eat them raw. But you won’t have to wait long for pickling – already the next day the pickled mushrooms are ready for consumption.
Russula, despite its widespread distribution, contains many useful microelements.They include dietary fiber, vitamins, and microelements that are important for cleansing the intestines. The low calorie content will allow you to consume mushrooms during your diet.
In addition, the chemical composition contains a special enzyme - russulin, which is capable of very actively curdling milk: for 100 liters of milk only half a gram of the substance is needed, the curdling process will occur in just 30 minutes.
Preparing russula for pickling
Preparing the mushrooms is very important. At this stage, the work must be done quickly, because after a few hours of delay you will see darkened caps, and after 24 hours the mushrooms may become inedible. It is very easy to prepare mushrooms at home. So, the sequence of actions:
- Sort mushrooms: whole - into one container, damaged or wormy - into another.
- Adhered debris in the form of dry grass, clean leaves, thoroughly rinse the primary material in a sieve.
- Remove the film from the mushroom cap using a cutting tool consisting of a blade and a handle.
- Place the resulting raw materials in a tall container, pour boiling water and salt into it, and put on fire.
- After the water boils, remove the foam, wait about 10 minutes and pour out the water.
- The process must be repeated 2 more times. After this, place the mushrooms in a colander and wait until the water drains.
The last option of digestion takes a little time, it is preferred by housewives for whom every minute counts. However, experienced mushroom pickers prefer the second method – soaking. It consists of placing the mushrooms in salted water (the amount according to the recipe), leaving for five hours, then rinsing.
Important! The first option is very attractive due to its quick preparation, but its disadvantage is the lack of crunch in the finished mushrooms.
Options for harvesting mushrooms for the winter
There are many ways you can prepare this delicacy, but the best of them are collected below.
Classic recipe
Time-tested classic method of preparation. This recipe always turns out great, the taste is amazing.
Ingredients:
- Russula – 5 kilograms.
- Water – 2 liters.
- Table vinegar – 750 milliliters.
- Sugar – 25 grams.
- Salt – 3 tablespoons.
- Laurel leaf – 10 pieces.
- Black pepper (peas) – 20 pieces.
- Cloves - to taste.
The marinating procedure will last about 30 minutes. You should boil water, add salt, sugar, and add spices. Cook for about 6 minutes. Next add vinegar and mushrooms, bring to a boil and wait another 10 minutes. In the meantime, you can start preparing the jars.
Next, you need to transfer the mushrooms to the jars, add the solution, and seal.
Hot method with vinegar in jars
Sinyavki marinated according to this recipe have a taste close to the classic one and a pleasant crunch. Preparing them is absolutely not difficult and only takes a little time.
For 1 kilogram of russula we will need:
- Water – 0.5 liters.
- Vinegar essence (30%) – 0.05 liters.
- Sugar – 0.5 teaspoon.
- Salt – 1 tablespoon.
- Bay leaf – 2 pieces.
- Dill – 2 branches.
- Cloves – 2-3 pieces.
- Allspice (peas) – 15 pieces.
Mushrooms should be carefully prepared, whole ones should be selected, cleaned, and washed.
Place the mushrooms in a container, add water, and add salt. We wait for it to boil, then a white foam will appear.After this, pour the entire mass into a sieve, place it under an open tap and wait a few minutes for the liquid to drain.
For now, let's focus on the marinade. Pour sugar, salt, bay leaf, pepper and cloves into the water. Stirring occasionally, let it boil, then transfer the mushrooms to a container.
Cook until the mushrooms settle on the bottom. When this happens, the remaining ingredients should be added. We wait until the liquid boils again, and we can transfer the mushrooms to the jars. Let the liquid boil at this time. After everything is sorted, pour the liquid there, always up to the neck. Everything can be corked.
Marinated with spicy horseradish
Fans of non-standard delicacies will definitely appreciate the mushrooms in this recipe. They turn out to be quite unique.
Ingredients:
- Mushrooms – 2.3 kilograms.
- Water – 1.8 liters.
- Wine vinegar (table) – 3 tablespoons.
- Raw horseradish root – 1 piece (medium).
- Salt – 1.5 tablespoons.
- Sugar – 2 teaspoons.
- Black pepper (peas) – 13 pieces.
- Garlic – 4 cloves.
You should first prepare the garlic and horseradish. The first one needs to be chopped into plates, the second - with a grater. Transfer to sterilized jars. Next, prepare the marinade.
Pour water into a container, add salt, sugar, pepper, vinegar. Wait until the marinade boils and add the mushrooms. Wait 15 minutes, then sort into glass jars. Pour marinade over and roll up.
With added onion
For 1 kilogram of mushrooms we will need:
- salt – 1 tablespoon;
- water – 2.5 liters;
- onions – about 10 pieces, depending on size;
- sugar – 0.5 teaspoon;
- table vinegar – 150 milliliters;
Seasonings:
- cloves - 6 pieces;
- laurel leaves - 2-3 pieces;
- allspice – 5 pieces.
An important point in determining what the mushrooms will taste like is the preparatory work. Bruises that have red hues should be boiled in water with added salt; other varieties should be boiled in their own juice and passed through a sieve.
Next, fill a deep container with water, salt, sugar, place spices, half of whole onions. Boil water, add vinegar, move the mushrooms. Keep on fire for 5 minutes, then add the second half of the onion (in rings). After this, you need to remove the russula from the heat, catch them and move them into pre-sterilized liter jars. Boil the liquid on the stove for another 10-15 minutes, pour into jars, and roll up.
In a spicy marinade
An option for those who have already tried many recipes and are hungry for new sensations. The mushrooms have a strong appetizing aroma, the taste has a spicy tint, and is slightly spicy.
Ingredients:
- Mushrooms – 2.2 kilograms.
- Water – 2 liters.
- Dill – 6 branches.
- Garlic – 6 cloves.
- Currant leaves - 4 pieces.
- Horseradish root – 2 centimeters.
- Salt – 45 grams.
- Sugar – 10 grams.
- Black pepper (peas) – 10 pieces.
- Vinegar essence – 20 milliliters.
For this amount of ingredients you will need 5 0.5 liter cans. All ingredients should be placed in them. Boil the mushrooms and place them in jars, 3-4 centimeters short of the neck. Boil the liquid, add salt and sugar, leave for 10 minutes. Add vinegar essence there and stir well.
Immediately remove from heat, pour water into the jars, and the liquid should completely cover the mushrooms. Cork.
Fast way
For those who don’t have a lot of time, but also want to enjoy delicious pickled mushrooms in winter, there is a simple and quick recipe.This product is good because it does not need to be kept for a couple of months in order for it to acquire the desired taste. With this recipe, you can serve mushrooms to the family table in literally a matter of hours. It will be important to prepare such mushrooms if a feast is expected in the evening.
Here's what we need:
- Russula – 1-2 kilograms.
- Onion – 1 piece.
- Salt – 0.5 teaspoon.
- Table vinegar – 2 tablespoons.
- Black pepper (ground) – 0.2 teaspoon.
- Sunflower oil – 3 tablespoons.
So, first you should start preparing the mushrooms - rinse in water, peel, cook. While the mushrooms are coming up, cut the onion into half rings or rings, as you like. Place the cooked mushrooms in a container of boiling water and add all other products along with them. Leave them covered for at least a couple of hours, stirring several times during this time.
That's it, the mushrooms are ready. It is interesting to serve with onions that were in the pan, or with freshly chopped ones, sprinkle with vinegar and sunflower oil to enhance the taste.
Methods for storing the finished product
Now, it would seem, the work is done, now wait until winter and enjoy the results. But in reality, if you do not follow the simple rules for storing sealed jars, you may be left without goodies - mold will cover them or the mushrooms will simply begin to rot.
Below are some rules, following which you will preserve the finished product.
Mushrooms are best stored in cool rooms, such as a basement or pantry. The room must be well ventilated and closed from light. For those who do not have such rooms, a refrigerator is used.At a temperature of 3-6 degrees Celsius, mushrooms are stored only for up to 8 months, except for those that contain sunflower oil - it increases the shelf life up to a year.
Proper sealing technique ensures that mold spores cannot get under the lid. In this matter, it is very important that the marinade completely covers the mushrooms and goes all the way to the neck.
For greater reliability, it is recommended to check the blockage at least once a month. If mold does appear, do not despair! Remove damaged mushrooms and rinse in a sieve with plenty of boiling water. Then you will have to make a marinade according to an identical recipe, boil the russula in it, and then roll it up again in sterilized jars.
