Harvesting mushrooms for the winter is a tradition that has been passed down from generation to generation. Among the blanks, Russula is not the last place, so the number of recipes with them is huge. The article will tell about the most famous of them.
Selection and preparation of ingredients
Before harvesting, it is necessary to thoroughly rinse the mushrooms, remove all impurities from them, remove traces of rot and damage by pests with a knife. Russula need to be divided into parts, small specimens can not be cut. It is necessary to soak the mushrooms in salt water (1 tbsp. Table salt per 1 liter of water) for 5 hours, not less.
Important! At the end of the collection of mushrooms, you need to start the process of processing them as soon as possible, since very soon they crumble, darken and deteriorate.
After this, they should be removed and washed under running water. Then you need to boil the russula for 10 minutes, then drain the water and rinse the mushrooms again. Repeat the procedure 3 times.
Recipes for the preparation of russula in banks for the winter
When all the necessary ingredients are prepared, it remains only to choose a recipe for the workpiece. Below are several cooking methods with detailed instructions.
Onion pickling
3 cans of 0.5 l35 min.
black pepper (peas)
6 pcs
Nutritional value per 100 g:
- Place russula in boiling water.
- Add all the spices there.
- Cook everything together for 7-10 minutes.
- Place the mushrooms in jars that have been sterilized.
- Boil 0.5 l of water.
- Throw sugar, salt and other spices into boiling water. Let it boil.
- Onion cut into half rings. Put in a container in which water boils, and let it boil for 8 minutes.
- Place undercooked onion half rings to russula in jars and add everything to the cooked marinade.
- Place rolled cans on a flat surface so that the lids are at the bottom. Cover on top with a piece of thick cloth or a towel and leave to cool.
Cold salting
3 cans of 0.5 l25 min.
Nutritional value per 100 g:
- Separate the caps from the legs.
- Combine salt and dill.
- Place the mushrooms in containers and sprinkle well with a mixture of salt and dill.
- Cover with a piece of clean cloth and medium weight. Keep refrigerated.
Did you know? Scientists have found the enzyme russulin in a burning caustic russula. The substance replaces the rennet element in the manufacture of cheeses and cottage cheese.
Hot salting
3 cans of 0.5 l50 min.
vinegar essence (30%)
50 ml
black pepper (peas)
6 pcs
Nutritional value per 100 g:
- Place the russula in a pan and wait until it boils.
- Next, you should get the mushrooms and once again rinse them under a stream of cold water. Excess fluid must be allowed to drain.
- Next, you need to cook the marinade. To do this, water (1 liter) should be combined with spices and put on fire.
- When the marinade boils, you need to put the mushrooms in it and boil it.
- When the russules fall to the bottom of the pan, then you need to pour in the vinegar essence and add the branches of dill. Wait until everything boils together.
- After boiling, remove the russula and place in jars that have undergone preliminary sterilization. The marinade at this time should still boil on fire.
- Pour marinade into each bowl of mushrooms.
- Close the cans with lids, set them down on a flat surface and cover them.
- Allow the banks to cool.
Important! It is undesirable to move a hot can with preservation to the cold. Due to the rapid change in temperature, the bank may burst.
Frying
3 cans of 0.5 L55 min.
Nutritional value per 100 g:
- Pour vegetable oil into a large pan.
- Put sliced mushrooms in boiling oil.
- Cover and fry over low heat for 50 minutes, stirring while frying.
- Then remove the cover and allow excess liquid to evaporate.
- With a spoon, remove the russula and shift it into containers, occupying 2/3 of the can.
- Oil left in the pan after frying, pour mushrooms in jars.
Freezing
475 minutes
Nutritional value per 100 g:
- It is necessary to cut the mushrooms into approximately equal parts. Small mushrooms can not be cut.
- Take a container for cooking and place the russula in it. Then pour water into it.
- Wait for the water to boil, and then reduce the heat and simmer over low heat.
- When all the mushrooms are at the bottom of the tank, you need to detect 5 minutes, then turn off the fire.
- Remove the russula from the water and let it cool.
- Put the mushrooms in vacuum packs, place in the freezer and leave to freeze.
Features of storage of blanks
After the mushrooms are rolled up in jars, it is recommended to open them no earlier than 2 weeks later. If canned containers are in the basement or other cool place, then the shelf life of such a product is no more than 12 months. If the jars are closed with capron lids, they should be stored in the refrigerator for no more than 3 months.
Did you know? Russicles are not collected in Germany and France, since in these countries they are considered poisonous.
Frozen mushrooms are stored in the freezer for no more than a year. And if you have thawed a batch, then you should use it within 24 hours. Russula - delicious and nutritious mushrooms, no matter how you cook them. Having chosen your cooking method, you can delight yourself and your loved ones with delicious dishes all winter.