How to salt russules for winter at home
Conservation starts to be stored since the summer period, because the climate is very severe. The mushrooms do not bypass the side. Over time, there were such controversial questions: "Is it possible to salt russules for the winter?", "If yes, in what way?", "Raw edible mushroom or not?".
The russet is a small mushroom, the hat is dry, ranging from 3 to 14 mm approximately. The skin is reddish, the plate is white or yellowish, tastes slightly bitter, has a barely perceptible gentle smell. Varieties from sweet to rancid. You can not eat raw food, death is unlikely, but severe poisoning is inevitable.
Raw edible mushroom or not?
There are 275 species of russula. Among them there are edible and those that can not be consumed. Edible and delicious is a russet wavy, the color of which is red and burgundy, and the bonnet is slightly flattened. Leg is white-cream.
Types of russet, which can be included in the diet:
- The Swamp.
- The ruffian Velenovsky.
Species that can not be:
- Bloody red.
- Dark purple.
Inedible species in addition to frightening names, combines a hideous bitter taste, unattractive appearance and burning.
Conclusion: you can eat certain types of russules and very carefully consider them when collecting them.
Classic salting recipe
Salted russules are popular and in demand during the meal, below we will consider the recipe for classic salting in the winter.
- Boiled russules - 2 kg,
- Dill - 1 bunch,
- Bay leaf - 3-4 pcs.,
- Salt - 65-70 gr,
- Cherry leaves - 8 pcs.,
- Black pepper - 10 grains,
- Garlic - 5 denticles.
How to cook:
- Dill crumble, and chop the garlic with squares.
- Cherry leaves to wash and dry, leaving in a ventilated place.
- Wash the bottle with three liters, sterilize, dry it.
- A few leaves and 15 grams of salt decompose to the bottom of the can, over the top to distribute a layer of mushrooms.
- Each of the mushroom layers must be sprinkled with salt, dill, black pepper and laurel leaves.
- Cover russula with several leaves, put gauze on top and load.
After one and a half weeks, check for availability. Serve the dish with onion and vegetable oil.
Hot way of pickling for the winter in banks
- Mushrooms - 1 kg,
- Water - 1 liter.,
- Carnation - 3-4 pieces,
- Pepper in peas - 8 pieces,
- Currant leaves - 5 pieces,
- Cherry leaves - 5 pcs.,
- Salt - 45-50 gr.
- Clean and soak mushrooms in cold water. Rinse and pour a liter of cold water, put on a stove.
- After boiling, put in the pickle leaves of currants and cherries, cloves, peppers.
- Cook on low heat, removing the foam formations, until the mushrooms fall down, and the brine becomes quite light.
- Banks sterilize beforehand and spread out them russula. Pour boiling brine on top.
- Roll the cans with sterilized lids.
A cool, dark place is suitable for storage. The best option is a refrigerator. You can consume it after 10 days.
Recipe for cold salting
- Raisins - 5 kg,
- Salt - 0,5 kg,
- Water - 1 liter.,
- Garlic - 10 denticles,
- Currant leaves - 5 pcs.
- Soak the russula two days in cold water, changing the water in the morning and in the evening. At the end, leave for 6 hours in salt water (5 liters 100 grams of salt).
- Dismantle the fennel into small inflorescences with seeds. Cut the garlic into cubes or plates.
- At the bottom of the selected container put the currant leaves.
- Divide the mushrooms into 10 equal parts, fold them down, cover all the layers with 2 tbsp. spoons of salt, laying dill and garlic.
- Pour one liter of clean water into a container, cover with gauze. Put a plate on the top, the diameter of which will be smaller than the selected pan.
- On top of the oppression, place in a cool place (up to 6 degrees).
After a week and a half, in a similar way, to report a new lot. You can eat it two weeks after pickling.
- Marinated russules can not be stored at high and low temperatures.
- For storage and preparation it is better to use glass and enamelled containers.
- Contact with the iron russula is not tolerated and immediately turn black.
To fans of mushrooms russules should be to taste. Crispy, fragrant, simple in cooking and salting at home. Great efforts are not required. Salting them for the winter or just for testing is definitely worth it, at least in a small amount. Good luck in cooking!
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