Cooking process
Salted or pickled mushrooms – one of the most favorite appetizers of our population. No wonder, we love mushrooms like no other, among all the nationalities, perhaps, only the Slavs are the greatest connoisseurs of these forest gifts.
To be honest, I never considered a russet for mushrooms until a certain time. Once, when we got out into the forest, we found nothing, only the families of raw rides were sticking out in large quantities in the clearing. We collected them and just fried them at home. How I was surprised at their taste! They are dense, white, sweetish and resembling chicken to taste. Since that time, I have great respect for these mushrooms and every year I try to salt my russules in a cold way in jars. Although in a pickled form they are no less tasty.
Collecting russules, you have to be very careful, these mushrooms are very fragile and break even at low pressure. So I collect them separately from other mushrooms.
It is advisable to start salting the russula with a cold method by soaking the mushrooms in salted water so that they become slightly elastic. I remove the upper skin, it is beautifully colored and gives mushrooms either red or gray-green (depending on the color of the russula).
Raisins can be washed well, large mushrooms are cut, and small ones can be left entirely. Let’s add it and gently mix it. Leave it for 10-15 minutes.
Then we put it in the jar. Risks are not contraindicated, they must be in the liquid, because when they come into contact with the air they darken, which does not affect the taste, and the appetite for snacks is still like that. So I decided to use a jar for salting, not a pan. In the bank, I put a new (without holes) cellophane bag and pour water into it. Water spreads over the package and takes up all the free space, it becomes oppressive, the mushrooms are completely immersed in the brine. Let’s leave the russet for a day.
Now prepare the garlic, bay leaf, a piece of horseradish and peppercorn.
In a suitable jar we fold the russules, slightly compacting and pouring in pieces of horseradish and garlic, add the bay leaves and a few peppercorns. Fill with brine so that the mushrooms are covered with it. I advise you to lay out on small jars to open and immediately eat. We send it to the refrigerator to ripen for 2-3 weeks. Salting russules in a cold way is complete!
And then on the table! With potatoes, with oil, yes with onion-dill!
Pickle russula cold way
Salted russula is a wonderful snack for the whole family. Fill them with sour cream or butter and on the table!
Ingredients
Raisins – 1 kg
Salt – 1 tbsp.
Pepper peas – 5-8 pieces.
Horseradish – a piece of 4 cm
Bay leaf – 4 pcs.
Garlic – 4 denticles
Cooking process
Salted or pickled mushrooms – one of the most favorite appetizers of our population. No wonder, we love mushrooms like no other, among all the nationalities, perhaps, only the Slavs are the greatest connoisseurs of these forest gifts.
To be honest, I never considered a russet for mushrooms until a certain time. Once, when we got out into the forest, we found nothing, only the families of raw rides were sticking out in large quantities in the clearing. We collected them and just fried them at home. How I was surprised at their taste! They are dense, white, sweetish and resembling chicken to taste. Since that time, I have great respect for these mushrooms and every year I try to salt my russules in a cold way in jars. Although in a pickled form they are no less tasty.
Collecting russules, you have to be very careful, these mushrooms are very fragile and break even at low pressure. So I collect them separately from other mushrooms.
It is advisable to start salting the russula with a cold method by soaking the mushrooms in salted water so that they become slightly elastic. I remove the upper skin, it is beautifully colored and gives mushrooms either red or gray-green (depending on the color of the russula).
Raisins can be washed well, large mushrooms are cut, and small ones can be left entirely. Let’s add it and gently mix it. Leave it for 10-15 minutes.
Then we put it in the jar. Risks are not contraindicated, they must be in the liquid, because when they come into contact with the air they darken, which does not affect the taste, and the appetite for snacks is still like that. So I decided to use a jar for salting, not a pan. In the bank, I put a new (without holes) cellophane bag and pour water into it. Water spreads over the package and takes up all the free space, it becomes oppressive, the mushrooms are completely immersed in the brine. Let’s leave the russet for a day.
Now prepare the garlic, bay leaf, a piece of horseradish and peppercorn.
In a suitable jar we fold the russules, slightly compacting and pouring in pieces of horseradish and garlic, add the bay leaves and a few peppercorns. Fill with brine so that the mushrooms are covered with it. I advise you to lay out on small jars to open and immediately eat. We send it to the refrigerator to ripen for 2-3 weeks. Salting russules in a cold way is complete!
And then on the table! With potatoes, with oil, yes with onion-dill!