Salting mushrooms is a great way to preserve their incredible flavor and the nutrients they contain. There are several ways to salt russula. The correct selection of ingredients and a large number of cooking recipes allows you to get an excellent high quality product.
The benefits and harms of salted russula
Harvesting russula for the winter allows you to preserve most of the beneficial trace elements and vitamins that are found in fresh mushrooms. Among the vitamins most important for the body are B2 and PP. They also contain a large amount of dietary fiber and natural fiber.
Important! Russula contain russulin, an enzyme that promotes milk clotting. It is considered to be very important for people who practice raw food.
In addition to the general strengthening effect on the body, regular consumption of salted mushrooms helps to reduce the level of harmful cholesterol, as well as restore normal blood pressure. Due to their low calorie content, they have become incredibly popular in dietetics and nutrition.
Since this species is conditionally edible, improper collection or processing can cause quite serious damage to the human body. It is also important to observe the maximum serving size per day - no more than 150 g. Doctors believe that this is the maximum dose that the gastrointestinal tract can process. Children under 7 years of age are not allowed to consume this product.
Preparing russula for salting
In order to properly salt a fresh product, it is important to carefully consider the preparation of all ingredients. You need to collect the correct russula. About 20 species are found in the forests of Russia and the post-Soviet space. So that the finished product does not taste bitter after salting at home, you should avoid collecting russula with red and pink hats. The tastiest specimens are believed to have a blue-green or yellowish-brown cap.
Important! Since mushrooms are quite fragile, they must be handled with great care.
First, it is necessary to sort out all the collected fruit bodies and carefully sort them out. If the cap has even minimal rot damage or traces of insect activity, it is better to refuse to use such specimens. Next, the mushrooms are sorted by color and size.
Before you salt russula, you must clean them of dirt. It is best to put them in a small bowl and fill them with water for a couple of hours - after such a procedure, cleaning will be much easier. If you wish, you can remove the films from the caps - this will not change the taste of the finished product, but its appearance will significantly improve.
How much to soak russula before salting
Depending on the variety, mushrooms can taste bitter. To get rid of this unpleasant feature, housewives and experienced mushroom pickers advise soaking them for a while in water. This procedure is especially important before the hot method of salting - since the cooking time of russula is shorter, it is important to get rid of the bitterness, which simply will not have time to leave in a rather short period of heat treatment.
Before the fruit bodies are salted, they are placed in a large wooden bucket or enamel pot and filled with water. It is important that the liquid completely covers them. Experts believe that the optimal soak time is 12-24 hours. Every 6 hours it is necessary to completely change the water in the container.
Is it possible to salt russula without boiling
Most doctors advise additional cooking before salting, pickling, or frying the mushrooms. So you can get rid of harmful substances that accumulate in the fruit bodies. Despite the obviousness of this approach, russula are quite sensitive to heat treatment.
Important! A 15-minute boil completely strips russula of their delicious taste and mushroom aroma.
To deliciously salt russula at home, they should be boiled for several minutes, so extra time in boiling water can deprive the finished product of its splendor. It is best to soak them a little longer in water or a mild salt solution before hot salting - this will improve the taste and make them thicker and crisper.
Can russula be salted with other mushrooms
It is believed that cooking mushroom platter with hot salting can allow you to combine several different tastes, so you can get a great delicacy. A perfect example is the combination of boletus and boletus, as well as black and white milk mushrooms.
Due to its peculiarities, russules are recommended to be salted separately. The point is rather quick cooking - the rest of the representatives of this kingdom require much more time in boiling water with hot salting. Another factor against combining can be incorrect initial processing - russules can transfer their bitterness to other ingredients.
How to salt russula for the winter
The history of the preparation of this species goes down in history for many centuries. Even in ancient Russia, these mushrooms were harvested on a fairly large scale. Salting was considered one of the most demanded processing methods. Also, for each of the known varieties, it is recommended to salt according to a specific method.
Among the most popular salting methods are cold and hot. Each of them has its own time-tested and a huge number of recipes for dignity. Moreover, each of the methods differs not only in the speed of preparation, but also in the final taste of the finished product. The easiest way to salt russula is the hot method.
How to hot salt russula
To obtain a delicate product with a delicate spicy taste, it is recommended to use heat treatment. Salting russula with a hot method at home is considered the fastest way - traditionally the product is ready within 6-8 days after the start of salting. It is the speed of cooking that is one of the most important arguments in favor of salting in this particular way.
The russula treated and soaked in water in advance are placed in a boiling saline solution. To obtain the ideal salt balance, add 45-50 g of table salt for each liter of liquid. Mushrooms are boiled for 5 to 8 minutes, constantly removing the resulting foam. Ready russula are thrown into a colander so that the excess water is glass.
Important! To avoid damaging the caps during intensive cooking, you can put the mushrooms in a deep colander and simply dip it into boiling water.
Mushrooms are salted in enamel pots, glass jars or wooden buckets. Greens and spices are laid out at the bottom of the container. Then a layer of the main ingredient is put on them and generously sprinkled with salt. The layers are alternated, then sprinkled with additional spices on top. To salt the whole mass faster, they put it under oppression and send it to a cool place. After a week, the dish is ready to eat.
How to cold salt russula
Unlike the hot method, the cold one is more time consuming. It traditionally takes one to two months to salt mushrooms this way. At the same time, the taste of the finished product can be significantly inferior to that prepared using the hot salting technology.
To cold salt, you need to take a large container. In it, russules are laid out in layers, sprinkling each of them with a large amount of salt and spices. Cooking occurs due to the release of mushroom juice and oppression.
Recipes for making pickling russula in a jar
Salting russula hot is the most traditional way of cooking. Among the recipes, one can distinguish both the classical method and rather unusual approaches - the preparation of lightly salted mushrooms and dry salting. You can salt them for long winter storage, or you can prepare a quick delicacy and use it immediately after the end of fermentation.
Also, a large number of recipes involve the use of additional ingredients. Among the most commonly used additives are dill, horseradish, cilantro, cherry leaves, and mint. There are also more rare recipes with the addition of bird cherry, ginger root and fern leaves.
The classic recipe for salted russula for the winter
To salt russula for the winter in this way, you need a minimum set of ingredients. This will produce a clean mushroom flavor and delicate aroma. To prepare such a dish you will need:
- 1 kg russula;
- 4 tbsp. l. salt;
- 10 peas of allspice;
- a few sprigs of dill;
- sunflower oil;
- 2 bay leaves.
Pre-soaked mushrooms are sent to salted boiling water for 8 minutes. They must be constantly stirred and the accumulating scale must be removed. After that, they are thrown into a colander.
Dill and bay leaves are spread on the bottom of glass jars, a mushroom layer is placed on it, which is sprinkled with salt and a few peas of allspice. It is necessary to tamp the contents of the can. Then add 1 tbsp to each. sunflower oil. After that, the cans are rolled up and sent for storage.
Salted russula recipe
Many people do not like too much salt in the finished dish, so there is a way to salt mushrooms with a lower concentration. The salting process involves the use of aromatic ingredients for a more interesting flavor. To prepare 1 kg of salted russula according to a quick recipe, you will need:
- 3 tbsp. table salt;
- 10 cloves of garlic;
- 20 peas of allspice;
- a bunch of dill;
- Bay leaf.
Pour all the salt into boiling water and stir it until it is completely dissolved. Mushrooms are placed in such a saline solution and boiled for about 8-12 minutes. During this time, they will be saturated and ready for further processing.
Pepper, chopped garlic, dill and bay leaves are mixed in a separate bowl. This mixture is combined with boiled mushrooms and placed in jars. Each jar is tightly covered with a lid and sent to a cool place. The finished dish is not very salty, but at the same time it has a delicious aroma.
How to salt russula with dry salting
In order to properly salt russula in a dry way, you need to get rid of moisture as much as possible during cooking. It is also not recommended to add liquid ingredients - brine and vegetable oil. To prepare such a dish you will need:
- 2 kg russula;
- 150 g of salt;
- dill sprigs;
- black peppercorns;
- currant leaves.
The soaked mushrooms are boiled for 5-7 minutes in slightly salted boiling water. Then they are thrown into a colander and mixed well so that all the moisture is glass. Several blackcurrant leaves are placed in each jar, russula are laid on them in layers, sprinkling each of the layers with salt.
Important! It is not recommended to tamp the ingredients tightly in this recipe. This will avoid excessive formation of mushroom juice.
Each jar is covered with gauze folded in several parts and sent to the basement for ripening. After 2 weeks, the dish will be ready. It is recommended to rinse off large amounts of salt with running water before use.
Spicy salted russula for the winter in jars
For savory food lovers, salt the main ingredient with plenty of hot spices. The taste of the finished product will delight the adherents of savory dishes. To salt 1 kg of russula in this way, you will need:
- 2 small chili peppers
- 3 tbsp. salt;
- 5 bay leaves.
The main ingredient is boiled in boiling water for 10 minutes. After that, it is laid out in layers in jars, sprinkling each layer with salt and chopped chili, bay leaves. You can adjust the final pungency of the dish by decreasing or increasing the amount of hot pepper. The ingredients are tamped tightly, after which the cans are closed with lids and sent for further ripening and storage.
How to salt russula for the winter in jars with bird cherry
If the main ingredient is salted in this way, its taste will acquire a light shade of balsamic vinegar and a subtle floral aroma. It is believed that this particular cooking option is best suited to aromatic homemade liqueurs. For the recipe you need:
- 1 kg russula;
- 20 g of bird cherry berries;
- 3-4 tbsp. salt;
- 10 allspice peas.
To salt mushrooms using this technology, they are boiled for 5-10 minutes. Salt, some bird cherry and a couple of peppercorns are placed on the bottom of the cans. On this mixture, put half of the russula, caps up, and salt them well. Then spread the remaining half, which is covered with salt, pepper and bird cherry on top.
Salted russula with cilantro and mint
If mushrooms are salted using this technology, you can get an incredible snack, the taste and aroma of which will not leave indifferent any gourmet. Mint and cilantro give the dish a special astringency and piquancy. To salt 1 kg of the main ingredient, you will need:
- a bunch of cilantro;
- a few sprigs of mint;
- 4 tbsp. salt;
- 2 cloves of garlic;
- 2 sprigs of tarragon.
Chop greens and garlic and mix with salt until smooth. The russula are boiled for 8 minutes, constantly removing the resulting scale. They are laid out in layers in sterilized jars. Each layer is salted with a fragrant mixture, all ingredients are rammed. Banks are closed with nylon lids and sent to a cool place.
Salting russula with caraway seeds and oak leaves
The addition of oak leaves to the recipe gives the dish an additional tart note and noble aroma. Cumin also enhances the flavor of the finished product, allowing the main ingredient to reach its full potential. To salt 1 kg of russula, you will need:
- 10-15 oak leaves;
- 1 tsp cumin;
- 4 tbsp. table salt;
- 10-15 peas of allspice.
At the bottom of a 3 liter jar, spread half of the oak leaves. On them, russules boiled for 10 minutes are placed in layers. They are salted, sprinkled with caraway seeds and allspice. The last layer is covered with the remaining half of the oak leaves. Banks are rolled up under lids and sent to ripen in a cool place.
How to salt russula for the winter in jars with ginger
Salting mushrooms with ginger is a great way to make a delicious snack. The aromatic root gives the dish a unique astringency and delicate aroma. To prepare such a delicacy, you will need:
- 1 kg russula;
- 2 tsp dried ground ginger;
- 2 tsp dried garlic;
- 80 g of salt;
- 1 tsp sugar;
- 5 bay leaves.
Pre-soaked mushrooms are boiled for 10 minutes over medium heat, then discarded in a colander to remove excess liquid. Then they are transferred to a large container, salted, ginger, garlic, sugar and bay leaf are added. The mixture is infused for 1-2 hours, then laid out in banks prepared in advance. They are rolled up under the lids and sent to a cool place for a couple of weeks.
Hot salting russula with cherry leaves
Cherry leaves add a subtle fruity flavor to the dish. Great taste will not leave indifferent any gourmet. To prepare 1 kg of salted russula according to this recipe, you will need:
- 3 tbsp. coarse salt;
- 8 cherry leaves;
- 6 carnation buds;
- 1 teaspoon peppercorns.
The water is slightly salted and the mushrooms are boiled in it for 8-10 minutes, after which the water is drained from them. They are placed in a large saucepan, salted and mixed with pepper and cloves. At the bottom of the jar, spread half of the cherry leaves, then a mixture of the main ingredient with spices. The remaining leaves are placed on top of it. Banks are tightly sealed and sent for storage.
Unusual hot pickling russula with horseradish and fern leaves
The use of scented leaves is widespread in cooking. Horseradish and fern produce a delicious snack with a rich aroma and great taste. To salt 1 kg of russula using this method, you will need:
- 2 large fern leaves;
- 2 horseradish leaves;
- 4 tbsp. salt;
- 1 tbsp. black peppercorns.
The bottom of a large enamel pot is lined with fern and horseradish leaves. They are slightly salted, after which half of the russula boiled for 8-10 minutes is spread on top. They are also generously sprinkled with salt and peppercorns. After that, lay out the second half of the main ingredient and cover it on top with fragrant leaves. The dish is put under oppression for 7-10 days in a cool place. After that, the finished product is laid out in banks and sent for long-term storage.
How to quickly salt russula at home
When you want the perfect snack as quickly as possible, there are a few tricks you can use to speed up the salting of russula. To get instant salty russula hot, it is best to use extra oppression. Also, to speed up the readiness, it is recommended not to lay out the main ingredient in layers, but to mix it together with seasonings and spices in a large container.
Important! If you mix the mushrooms with salt and put them under pressure, you can speed up the cooking process in half. Instead of 1-2 weeks, it will take 4-6 days to cook.
If you need to speed up the cooking process even more, you can use one trick. It will require sunflower oil and vinegar. Boiled russula for 10 minutes are spread in a hot pan and fried with a lot of salt, chopped spices and 2 tbsp. table vinegar. Thanks to the frying, the mushrooms will instantly absorb all the salt. This method will allow you to enjoy a great snack on the same day.
How long can you eat salted russula
Depending on which recipe you use to salt russula, the time of their readiness from the moment they are placed in the jar can vary significantly. The minimum cooking time for a classic snack is 4-6 days in the case of stirring in salt and using oppression. More classic cooking options involve salting for 1 to 2 weeks in a cool place.
Also an important factor is the amount of salt and the size of its grinding. Fine salt penetrates the mushroom structure much faster. However, fine grinding can cause the finished snack to be too salty. It is best to use the largest possible salt - the mushrooms will absorb as much as needed, although the period for salting them will last up to 2-3 weeks.
Calorie content of salted russula
If you salt these mushrooms according to the classic recipe, you can get a great dietary dish. Its low calorie content and relatively high protein content guarantee a worthy place in nutrition programs. 100 g of the finished product contains:
- proteins - 1.7 g;
- fats - 0.7 g;
- carbohydrates - 1.5 g;
- calories - 15 kcal.
The presented table of energy value is typical only for the recipe using mushrooms and salt. Adding more nutritious elements changes the ratio of protein, fat and carbohydrates. For example, adding sunflower oil to a recipe will significantly increase its calorie content.
Terms and conditions of storage
Like any other forest mushroom harvest, salted russula should be kept in a cool, dark place. It is better if the temperature in such a room does not exceed 6-8 degrees. The ideal place in this case is a basement in a private house or a cellar in a summer cottage.
A large amount of salt used in recipes guarantees a long shelf life. Tightly corked jars of salted mushrooms can easily last 1 to 2 years under the right conditions. However, it is best to consume them before the new russula crop arrives.
Salting russula hot is a great way to get a great snack for the dinner table. Combined with additional ingredients, you can create an exquisite dish that will be appreciated by all family members. The finished dish can be used both as an independent snack and as an addition to more complex culinary masterpieces.