Many people think that russula is called so because it can be eaten raw. In fact, this is not so: like most mushrooms, russula needs pre-treatment, but thanks to their very loose texture, it takes much less time. One of the most successful ways of making russula is salting, and it will be discussed below.
Selection and preparation of ingredients
Most mushroom pickers are skeptical of russula, and I must admit, they are partly right. There are two problems with these mushrooms.
The first is that the structure of the Russula is so fragile that bringing such a mushroom home whole is a great success, and even if the road from the forest to the house is far, the contents of the basket, most likely, will turn into a small crumble by the time of returning from a “silent hunt”.
Therefore, we can say that Russula is a mushroom for those who live on the edge of the forest. The second problem is much more unpleasant. The fact is that the genus of russula (Latin name Russula) includes almost three hundred species, among which there are both edible, including very tasty, inedible, and also poisonous.
Fatally poisonous russula does not exist, but two species - russula mayor and russula nauseous (burning, caustic) are toxic and can cause poisoning.
Did you know? The main feature that distinguishes edible varieties of these mushrooms is the presence of a green, blue or brown hat, but the red color of any shades is characteristic of inedible and poisonous russula.
The following types of russes are best suited for salting:
These types in the process of salting acquire characteristic nutty notes and retain a bright mushroom aroma. The main secret to preparing russula for the pickling process is to do it immediately. Mushrooms should be taken in hand with great care, and when cleaning from dirt, one should touch their fruit body with a knife or sponge with light movements, otherwise the russules literally crumble into powder.
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But after soaking (and this procedure is very desirable for any mushrooms before pickling and pickling) the fruit body acquires some elasticity, so that further problems with raw materials no longer arise.
There are two ways to soak russula - in cold or hot water. Both methods have the right to exist, it all depends on the specific recipe.
The same can be said about peeling hats: some housewives like bright mushrooms, others prefer to see absolutely white fruiting bodies in pickles.
Large russula is still better to clean, because their skin can be quite rough and, in addition, during the cooking process will begin to exfoliate, giving the appetizer a not very appetizing look.
Recipes for making salty russula for the winter
Pickle, unlike pickling, is a complex biochemical process in which the product is prepared due to the combined action of lactic acid bacteria and yeast producing alcohol. The optimal medium for these microorganisms is a liquid in which salt and sugar are dissolved.
Despite the fact that sugar is absent in most salted russula recipes, it is still involved in the salting process, standing out from the fruiting body of the fungus. There are two main ways of salting mushrooms - hot and cold. In the first case, the ingredients are pre-cooked, in the second there is no heat treatment.
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In terms of the taste of the finished dish, cold salting definitely wins: Russula, prepared according to such recipes, turn out crispy and fragrant, as if they hit the table directly from the forest. In addition, almost all vitamins and other nutrients are stored in mushrooms.
Nonetheless The cold pickling method also has disadvantages: the finished dish has a more limited shelf life; in addition, it cannot be rolled up (canned), and therefore, should only be stored in the refrigerator.
In addition to the main technological criterion, the recipes of salty russules differ from each other in a set of spices and some other features. The salting time also depends on which method the hostess chooses, which also needs to be taken into account.
With hot pepper
3 L1.5 hours
Nutritional value per 100 g:
- Soak washed and peeled russula in salt water for 2-3 hours. This precaution will make mushrooms less fragile, and also remove possible bitterness from them. In addition, soaking allows you to get rid of particles of dirt that penetrate deep into the fruit body and are invisible in the process of normal cleaning.
- Chili pepper cut into several parts.
- Sterilize banks. The easiest way to sterilize dishes at home is to use a microwave. To do this, in clean cans you need to pour a little water, put them in the microwave and start the maximum mode of operation.
- For each liter of capacity, 10 minutes of treatment are required (three liter jars, respectively, will be sterilized for half an hour).
- A larger container, for example, a three-liter jar, can be prepared in the same way - just put it horizontally and pour enough water so that it does not flow from the can lying on its side.
- Boil the lids.
- Prepare the brine - boil the water, add salt and bay leaf to it.
- Boil additional water in a separate pan.
- Put the russula in a colander, dip it with mushrooms in clean boiling water and blanch for 1-2 minutes.
- Arrange the russula in jars, add to each jar an equal amount of chili pepper, pour hot brine, roll.
- Keep cooled banks under constant observation for 2 weeks. After making sure that the covers remain retracted, the brine does not lose transparency, and there is no precipitate or any extraneous processes in the banks - remove the twists in a dark place for long-term storage.
Cold without cooking
3 L 1 hour
Nutritional value per 100 g:
- Carefully clean the mushrooms from dirt with a soft brush, wipe with a sponge soaked in water, remove the lower part of the leg.
- Mix salt and dill seeds.
- At the bottom of a ceramic, wooden, glass or enameled container, pour a little mixture of salt and dill.
- Lay the mushrooms in a bowl, layers, head down. Sprinkle each layer on top with salted seasoning.
- Cover the surface of the tub or pan with a piece of clean gauze, set the load on top. The weight of the cargo must be selected taking into account the fact that the russula is very easy to crumble, therefore the athletic weight used for this by some housewives will not work in this case. It is better to pour water into a regular plastic bag, tie it tightly on top and carefully place it in a container with salting.
- Put the container in the cellar or refrigerator for about 2 weeks. From time to time it is necessary to remove gauze and wash in salted water, or just change to a new one. This precaution will prevent the accumulation of pathogenic microbes and molds on the surface.
- At the end of salting, transfer the product into separate cans, cork with lids, pour over the resulting brine and refrigerate again.
- Serve onion, seasoned with onions, vegetable oil and fresh herbs. Instead of butter, you can also use sour cream.
Hot way
3 L1.5 hours
young cherry leaves
10-15 pcs.
black peppercorns
15–20 pcs.
Nutritional value per 100 g:
- Pour the cleaned russula with cold water with the addition of a small amount of salt and leave to stand for 3-5 hours.
- Boil water in a saucepan, dip the russula into it, boil for 15 minutes, not forgetting to constantly collect the foam rising to the surface with a slotted spoon.
- Discard mushrooms in a colander and quickly pour cold water to stop the cooking process.
- Pour boiling water over the cherry leaves.
- Sterilize glass jars and lids for preservation.
- Put cherry leaves on the bottom of the cans.
- In a separate pan, boil the amount of water provided for in the recipe, add salt and pepper, put the russula, bring to a boil, boil for 3-4 minutes.
- Arrange the mushrooms in jars, pour brine in which they cooked, cover, roll up, turn upside down and leave to cool.
Quick way
3 L1.5 hours
dill umbrellas or young branches
bunch (15–20 g)
refined vegetable oil
500 ml
Nutritional value per 100 g:
- Purified and sorted russula pour cold water, add salt and leave overnight.
- Boil water in a saucepan (do not salt) and add mushrooms. Let the water boil again, then cook, stirring constantly, so that the russula does not stick to the bottom, and removes the rising foam, for 10 minutes.
- Peel the garlic into the cloves, peel, cut into small slices.
- Rinse the dill, cut the stems into pieces 5-7 cm long.
- Put a few dill stalks on the bottom of the salting container, sprinkle with salt.
- Put a layer of russula on the greens with the legs up. Salt again. On the surface of the mushrooms in a random order, lay garlic, allspice and bay leaf, top with dill. Separate greens and spices so that they are evenly distributed between the layers of mushrooms.
- In this way, put all the russula in the container, the dill should be the top layer.
- Gently ram the contents of the container and pour it with vegetable oil so that the mushrooms are covered with liquid.
- Cover the container, put in the fridge for salting for at least a day.
- If you want to keep the snack until winter, 2-3 days after the start of pickling, put the mushrooms in glass jars, trying to fill them to the very top.
- If necessary, add a little more oil, cover with plastic thermocover for preservation and store in the refrigerator or cellar.
Important! This recipe is quick, not in terms of ease of preparation, but due to the reduced salting time. This effect is achieved by using vegetable oil as a base for brine instead of water.
With bird cherry and juniper
3 L 1 hour
Nutritional value per 100 g:
- Peel the russula, trim the legs, leave to soak in cold water with the addition of a small amount of salt overnight.
- Spread the russula in the container for salting with the hats down, sprinkle each layer with salt and adding an evenly distributed number of berries and pepper.
- Boil the water.
- Pour the prepared workpiece with boiling water and cover with a flat plate or saucer so that the mushrooms are completely covered with liquid.
- When the water has cooled - without removing the saucer, close the container with a lid and refrigerate for several days to complete the fermentation process.
- Serve as an independent appetizer with traditional mushroom dressing (vegetable oil, chopped onion in small rings and a small amount of finely chopped garlic).
- In addition, a salty mushroom with a unique aroma, which provides a mixture of bird cherry and juniper, can be added as an unexpected ingredient in the usual winter salads, including olivier or herring under a fur coat. It turns out very original and incredibly tasty.
Important! Dried fruits of bird cherry and juniper can be ordered in the online store or searched in pharmacies. The average price per 100 g in Russia is 100 rubles. for bird cherry and 150 rubles. for juniper; in Ukraine, respectively - 15 and 35 UAH.
With caraway seeds
3 L1.5 hours
black cumin seeds
1 tbsp. l
black peppercorns
15–20 pcs.
young oak leaves
20–25 pcs.
Nutritional value per 100 g:
- Russula, cleared of dirt and covering the caps of the films, pour hot water, where previously add a little salt, and leave to soak overnight.
- Thoroughly wash the salting container, pour boiling water for 15–20 minutes to sterilize, then drain the water, turn it over, let the water drain completely and dry the inside.
- Put mushrooms and all spices provided for in the recipe prepared in such a way. Russula need to be laid in one layer with the caps down, then sprinkle with salt and only then cover with the remaining ingredients.
- Boil water and fill it with a container so that the liquid completely covers the contents. Lay a saucer or plate on top, which will not allow russula to emerge.
- After the water has cooled, cover the container and put it in a cold place for 2-3 weeks. It must be remembered, however, that the tannins contained in the oak leaves give the pickle a special taste, which is not immediately revealed.
- Like good cognac, aged in oak barrels, it is better to prepare russules with the addition of such an ingredient for several months, from which they will be much tastier.
With ginger
3 L1.5 hours
Nutritional value per 100 g:
- Wash, clean and russula in hot water as described in the previous recipe.
- Cut large mushrooms in half, leave small ones intact.
- Boil the russula in clean water without spices for 15 minutes. Do not forget to remove the foam and dirt particles that pop up during the cooking process with a slotted spoon.
- Discard the mushrooms in a colander and let the water drain.
- Quickly, until the russula has cooled, put them in a deep container, add spices and spices (when using fresh ginger root, you must first peel it and rub it on a fine grater), then mix everything thoroughly.
- Cover the dishes, put in a warm place and let it brew until it cools completely.
- Pour boiling water into the dishes so that the water reaches the surface of the mushrooms.
- Place a flat plate on the mushrooms, squeeze lightly, cover the container with a lid and leave to cool again.
- Put the container in the refrigerator for final salting for 7-15 days.
- If desired, put the finished snack in jars, cover them with thermal covers and store in the refrigerator until winter.
Features of storage of blanks
Properly prepared salted russules belong to long-term storage products, but the conditions under which the snack will remain usable depend on the type and technology of salting.
The general rules here are:
| The method of preparation of salty russula | Storage conditions | Shelf life |
| Cold method | Cellar or refrigerator | 2-3 months |
| Hot method (no spin, barrel storage) | Cellar (+ 3 ... + 5 ° С) | 6 months |
| Hot method with spinning thermal covers | Refrigerator (+ 4 ... + 7 ° С) | 6 months |
| Hot method, with sterilization and spin | Dark place at room temperature | 1-2 years |
In any case, it is advisable to monitor the condition of the workpiece from time to time. After completion of the fermentation and fermentation processes, biological processes must stabilize and pass from the active stage to the passive one. Visually, this is expressed in the clarification of the brine and its acquisition of transparency.
If the liquid inside the tank is cloudy, foam or bubbles appear on the surface, and sediment is visible at the bottom, the workpiece must be urgently used, and it is better not to use it raw, but with additional heat treatment - for example, you can cook excellent pickle from salted mushrooms.
If there is any suspicion that the pickle is sour, fermented, or, all the more, moldy, it should be thrown away without regret.
- Among the main reasons that can cause damage to the product, first of all it is worth mentioning:
- insufficient salt;
- drying of mushrooms on the surface of the container (the contents of the container should be completely covered with brine, even if the liquid is not initially in the recipe, when properly prepared, it is released from the mushrooms under the influence of salt);
- poor-quality raw materials;
- violation of cooking technology (poorly sterilized jars, short heat treatment time, insufficiently thoroughly washed mushrooms).
Did you know? Scientists have found russulin in red russula - a food enzyme, one gram of which is enough to turn a glass of fresh milk into soft cheese within half an hour.
Salting Russula is not at all difficult. There are a lot of recipes for preparing this blank for the winter, but each housewife, having shown a little creativity and focusing on her own taste, can create her culinary miracle. If you understand the general biochemical laws of the process, as well as be able to distinguish edible russula from inedible and poisonous, the result of the efforts spent will always be rewarded with admiration of the household and friends who have visited guests.
