A hot way of pickling and pickling russula

Russula is a mushroom that can be eaten raw, but to find today who loves their use is not so easy. The thing is that they are quite bitter and a little burning smack. But knowing the right way to salt the russula hot way, you can achieve a refined taste, remove unpleasant accents.

The basic rules for salting russula in a hot way at home conditions

Among the many varieties of this type of mushroom, you can find those that contain a minimal amount of bitter taste in themselves that, accordingly, it will affect the taste characteristics during salting russula in the hot way.

One of the main indicators of the quality of this variety of mushroom is the color of his hat. It is believed that the less saturated is the red the shade, the less in and bitterness. Ideal for cooking will be russula with a brownish and slightly blue hat. They are have a pleasant nutty flavor.

Therefore, the best varieties of mushroom with pale green and gray-green shades of hats, but when picking them you need to be careful that Do not confuse edible with inedible grebe.

Blue-green varieties scare many, but it is from them that they are obtained tasty russula, cooked hot. You can find them in many places in the forest, they are unpretentious. You need to collect them neatly, as this variety is very fragile and put in a basket better hats down.

Before you start to salt the russula mushrooms hot or in a cold way, it’s wise to familiarize yourself with the basic rules, which will help preserve the taste of the product and its external characteristics:

1. When collecting mushrooms and their further processing, it should be remembered that russula does not tolerate contact with iron. Therefore, the product did not pass heat treatment, try to use plastic containers, so that he does not acquire an ugly dark shade.
2. Russula have milky juice, which gives them bitterness in that or other volume. In order to get rid of this unpleasant taste, mushrooms should be soaked for at least 3 hours in salted water.
3. An ideal container for salting this product is considered glass.
4. Long-term storage for the winter does not imply critically low or high temperature conditions. Find a cool and dry place – It is ideal for the preservation of all tastes.

Russula is a mushroom that can be prepared in many ways, but their salting is especially popular, so the recipes for salting russula it’s in a hot way quite a lot.

This type of treatment involves thermal effects on mushrooms, but at the same time retain their elasticity, taste and natural aromas.

How to salt russula for the winter hot way: classic recipe

Such salting russula using the hot method known since ancient times. Modern variation is different the amount of spices that are added to spice up product and a distinctive flavor.

For 1 kg of the main product you will need to prepare such components:

• 120 ml of water;
• 2.5 tbsp. tablespoons of salt;
• cloves – 2 pcs.;
• black peppercorns – 7-8 pcs.;
• cherry and currant leaves – 3-4 pcs.

Before pickling the russula in the classic hot way, it is necessary to soak them in cold water so that juice leaves them and excess land. Drain, refill with cold water and put the mushrooms on medium heat, bring to a boil. At using a slotted spoon, remove the foam and reduce the heat to minimum, add spices (no leaves). In the process of cooking a little stir the mushrooms.

Readiness is determined when they all settle to the bottom, and the brine in which they were cooked will become light. This is a sign the fact that Russula can be removed from the fire.

Let the mushrooms cool, then put them in jars and pour brine. Such russules, cooked for the winter hot way, can be stored in a cool place. But after 25 days salting can be safely eaten.

An old recipe for salting russula in a hot way in banks

This old recipe, despite the fact that it was still used by our great-grandmothers, it still remains a relevant option how to salt russula mushrooms in a hot way. For cooking you will need:

• mushrooms – 1 kg;
• garlic – 1 head;
• currant leaves;
• horseradish;
• fern leaves;
• dill.

The main product is prepared as described in the recipe above. IN mushrooms are stacked, and previously leaves are put on the bottom, horseradish, and all this is poured with brine.

Salt hot russula hot for the winter

An interesting recipe for russula for lovers of naughty and spicy dishes. In cold winter days, such mushrooms will please their refined tastes.

Per kilogram of the main ingredient prepare:

• salt – 3 tbsp. spoons;
• chili pepper – 1 pc.;
• laurel leaf – 5 pcs.;
• water.

We salt the russula in a hot way so that for the winter please yourself with a delicious dish, according to this scheme:

Soak the product for 3 hours to remove bitterness from it, after why drain the water. Fill again and boil until cooked, filter.

Chili pepper cut into pieces, after removing all seeds.

The jars in which the mushrooms will be placed are sterilized.

It develops in layers: russula, bay leaf, hot pepper, salt.

It is poured with boiling water and rolled, aged in a warm place a few days and then kept cool.

Such salting of russula in a hot way will stand in banks up to until the next harvest. By their taste, mushrooms, cooked according to this recipe, go well with meat.

How to salt hot russula with garlic

Russula salted in such a hot way, the recipe of which contains properly selected spices, garlic and sunflower oil, It turns out very tasty.

Components:

• 1 kg of finished purified main product;
• laurel leaf – 6 pcs.;
• salt – 4 tbsp. l .;
• allspice peas – about 2 tsp;
• dill (inflorescence) – 7 pcs.;
• sunflower oil (refined) as necessary;
• garlic – 3 cloves.

Before pickling the russula in such a hot way in jars for the winter, it is necessary to prepare the mushrooms, as described in recipes above.

Using the same technology, they boil even after cooling. stacked in prepared jars with their hats down. Do not forget about layers of spices between the balls of mushrooms.

They are laid not until the end of the can, but approximately to the neck, after which the contents should be tamped. Pour the rest of the can sunflower oil and close the lid. For impregnation and complete product availability is only a few days, and when stored they will calmly reach mushrooms in the refrigerator even before winter.

Such salted russula, cooked hot with garlic, butter and condiments, serve well with chives a snack.

Recipe for russula, hot salted with cherry leaves

This recipe for salting russula, cooked hot, with application of cherry leaves, provides the mushrooms a delicate fruity aroma and taste.

For 1 kg of the main product you need about 3 tbsp. l large salt, 8-9 leaves of cherries, black peppercorns and water.

After preparing and boiling the mushrooms 5 minutes before they are ready spices are added. You need to boil a little more, reducing the fire to minimum. Russula are laid out in banks and filled with brine, roll up.

If desired, you can add several spicy inflorescences. carnations.

Hot salted russula mushrooms salted recipe

Another recipe for pickling delicious russula mushrooms hot a way for savory lovers. Per 1 kg of the main product necessary to prepare:

• salt – 2-3 tbsp. l .;
• garlic – 5-6 cloves;
• dill (inflorescence);
• horseradish (leaves).

Boiled russula should be discarded in a colander and give water completely drain. Take a suitable bowl to fit amount of mushrooms, and scald it with boiling water, put the product in it. Sprinkle with salt, garlic, chopped into thin plates, and mix gently. Put the prepared jars to the bottom horseradish leaves and dill umbrellas, lay and tamp. From above put the greens again and roll it up, put it in the refrigerator on a week. After this time, they can be eaten.

How else can you salt the russula mushrooms in a hot way

Russula pickling in a hot way that occurs at home conditions, implies their preliminary boiling. But at the same time they do not lose their elasticity, turn out to be crispy, and when properly selection of spices you can achieve an interesting flavor combination.

Here are some more recipes on how to salt russula:

1. After cleaning, the mushrooms are placed in boiling water for 7 minutes, after which are removed by a slotted spoon and washed with cold water. Chilled put the mushrooms in a bowl, salt (3 tbsp.) per 1 kg of the main product, add a few peppercorns, 3-5 cloves of garlic, chopped dill, grated horseradish (root). Also lay out oak leaves, cherries and mix everything. Leave in a cool place on 2-3 days, then you can eat them.
2. Interesting and the next pickling of mushrooms under oppression hot way. For this purpose, russula is boiled for about 15 minutes and discarded in a colander. In a glass container is laid out boiled product, salted, laurel leaf and garlic are added slices, dill. The pickle is left for 3 days under oppression in cool place.
3. An interesting recipe on how you can salt russula hot way, having previously stood them under oppression. Recipe cooking is identical to the previous one, but to save mushrooms on winter, just put them in steamed cans and pour sunflower oil, roll up.

Hot Marinated Russula Recipe

You can also cook mushrooms for the winter by pickling. Preparation of the main product includes light cooking. Until mushrooms drain in a colander, proceed to the preparation of the marinade. IN 500 ml of water is boiled in a deep dish, 1/2 tbsp is added. l sugar, 2 pcs. bay leaf and cloves, 3-4 black peas allspice and 1 tbsp. l salt. Russula descend into boiling water and cook until tender. At the end add dill branches and 100 g vinegar, everything is brought to a boil.

Mushrooms are laid out in prepared jars and poured boiling marinade, cover with lids and wrap in a blanket for a day.

Follow the above guidelines on how to pickle russula properly in a hot way and you have them will turn out crispy, retain their shape and color.

Each recipe is original in its own way, provides mushrooms unique taste characteristics.