Many treat with russula with disdain, consider them unsuitable for eating mushrooms. The fact is that russula are of different varieties: some are so bitter that in fact they are of no value, others, on the contrary, become the basis for the preparation of delicious dishes and preparations. Especially highly appreciated by gourmets are marinated russules, which will be relatively easy to prepare for the winter, if you know how.
Cooking Features
As already mentioned, in some varieties of russules there is so much lactic acid that they are not suitable for preservation. If you are not an avid mushroom picker and cannot distinguish edible russules from inedibles visually, it makes sense to try them on the tongue: those unfit for food will be very bitter. Selecting mushrooms suitable for pickling, you need to prepare them correctly.
- First of all, rusule should be well washed, cleared of adhering leaves, needles, blades of grass. At the same time, you will have to remove all the rotten and wormy areas, cut off the legs as close as possible to the cap.
- The film covering the russula hat can be left, but this may adversely affect the safety of canned food. Therefore, when preparing syroezhek to marinating the film is better to remove, although the occupation is not easy.
- Peeled mushrooms are cut into equal pieces, while the smallest ones can be left whole.
- The next stage of processing that cannot be avoided is steeping or digestion. Soak russula need for 5 hours in salted water (per kilogram of russula should take two liters of water and a tablespoon of salt). After soaking, it will remain rinse russula under running water. This process will remove excess bitterness. Digestion serves the same purpose, but it helps to get rid of bitterness faster: russules are boiled three times for 10 minutes, each time pouring water and washing the mushrooms. Digestion is no less effective than soaking, but pickled mushrooms will not be crisp when choosing this method.
- The last stage of preparation of syroezhek - boiling them until cooked. They are boiled, constantly removing the resulting foam, until each mushroom sinks to the bottom.
After this, it will only be necessary to choose the recipe for preparing pickled syrups for the winter.
A classic recipe for pickled syrups
Composition:
- Russula (boiled) - 2 kg;
- water - 1 l;
- table vinegar (9 percent) - 150 ml;
- salt of salt - 40 g;
- granulated sugar - 10 g;
- bay leaf - 4 pcs .;
- allspice peas - 10 pcs .;
- Carnation - 5 pcs.
Method of preparation:
- Sterilize the jars, prepare the lids. At least two one-liter jars will come out from the amount of ingredients indicated in the recipe, but it is better to make sure and prepare jars with a total capacity of 2.5 liters.
- Pour a liter of water into a saucepan, add salt and granulated sugar to it, put pepper, cloves and laurel.
- Bring the water to a boil and boil for 5 minutes.
- Pour in vinegar, stir, boil for another 2 minutes.
- Place the prepared mushrooms in the marinade. Cook them for a quarter of an hour.
- Spread on sterilized jars, pour boiling marinade.
- Cover with metal or nylon covers. If polyethylene is chosen, then the billet can be stored in the winter only in the refrigerator or in the basement, where the temperature does not rise above 8 degrees. Rolled up with metal lids cans after cooling can be put in the closet, where the temperature is not higher than 16 degrees.
The classical cereal marinated pickles are universal - they will be enjoyed by everyone. Serve them with sunflower oil, ideally unrefined. It would be even better if you cut some garlic into a snack.
Russula in piquant marinade
Composition:
- Russula (boiled) - 2 kg;
- water - 2 l;
- dill - 5 umbrellas;
- garlic - 5 cloves;
- currant leaves - 5 pcs .;
- horseradish (root) - 1, 5-2 cm;
- salt - 40 g;
- granulated sugar - 10 g;
- black pepper peas - 10 pcs .;
- Acetic essence (70 percent) - 20 ml.
Method of preparation:
- Sterilize 5 half-liter cans and matching lids.
- Cut the shredded horseradish into 5 pieces.
- At the bottom of each jar, place one umbrella of dill, one currant leaf, a piece of horseradish, a clove of garlic, a couple of peas of pepper.
- Boiled russules spread on the banks about the hanger, tamp with a spoon.
- Boil water, add salt, sugar and boil it for 10 minutes.
- Pour in vinegar vinegar essence, stir.
- Pour mushrooms with boiling marinade (they need to fill the jars to the very edges).
- Immediately seal with sterilized caps. As in the past recipe, you can close the jars with plastic caps, but in this case you can store the billet in the winter only in the refrigerator.
The appetizer according to this recipe is spicy, aromatic, the pickled russules themselves have a savory, slightly pungent taste.
Russulets marinated with onions
Composition:
- russula (raw) - 2 kg;
- water - 3 l;
- table vinegar - 150 ml;
- onion - 0, 5 kg;
- bay leaf - 5 pcs .;
- allspice peas - 5 pcs .;
- carnation - 3 pcs .;
- granulated sugar - 10 g;
- salt - 50 g.
Method of preparation:
- Wash, sterilize two-liter jars or 4 half-liter jars. Wash and boil the capron caps. You can also use metal, but you still have to keep the snack in a cool place.
- Boil the previously prepared mushrooms. In two liters of water before it dissolve two teaspoons of salt. When boiling, do not forget to remove the foam. When the mushrooms come down, fold them in a colander, let the liquid drain.
- Cook the marinade by boiling a liter of water and putting in it the onions, salt, sugar, pepper, cloves, and laurel sliced into 2-4 pieces.
- Boil the marinade for 10 minutes, pour vinegar into it and boil for another minute.
- Spread russula on the banks, pour marinade.
- Close the jars with lids, wait until they cool at room temperature, put them in the refrigerator.
If you marinate russula according to this recipe, they will not turn out elastic and crunchy, but they will be delicate in taste and tasty, especially if mixed with fresh onion and unrefined sunflower oil before serving.
Russules marinated for winter can be stored all winter, but only in a cool room. They are good as a snack and as an addition to the main dish, perfectly replace meat and harmonize with it.
