How to pickle russula mushrooms for the winter in jars: the best recipes and storage conditions

During the cold season, you're tempted to enjoy delicious and aromatic mushrooms. Unfortunately, they only grow in the forest during the summer. Mushrooms prepared for winter are no less delicious and juicy. Every housewife should definitely know the recipe for pickled russula mushrooms for the winter.

Types and beneficial properties of mushrooms

To date, about 30 species of russula have been identified.

In Russia, the most common mushrooms found have the following visual characteristics:

• with a white stem and a green cap (convex or flat), the flesh is brittle;
• with a grey-white stem and a bright yellow cap, the flesh is like cotton wool;
• with a white stem and a blue-violet cap, the flesh is cottony;
• with a white stem and wine-red color, the flesh is brittle with a characteristic fruity aroma.

Chances are, everyone has eaten a wild russula at least once. It's worth noting that this mushroom is not only delicious, but also incredibly healthy, with benefits including:

• cleansing the body of toxins;
• its saturation with useful minerals;
• reducing the risk of cholesterol deposits;
• normalization of the functioning of the gastrointestinal tract;
• strengthening the immune system;
• improving heart function.

People enjoy russula mushrooms in various forms, including fried and boiled. But marinated mushrooms are considered the most delicious, making a great addition to any side dish.

Preparing russula mushrooms for pickling

The first step to making preserves at home is to properly prepare the mushrooms. Only then will the dish turn out delicious and rich. Here's the sequence of steps:

1. You need to select the mushrooms, put all the whole mushrooms on one side, and those that were damaged or bitten by worms on the other.
2. Clean each mushroom from surface contamination.
3. Rinse all the whole russula mushrooms under running water and cook them over high heat for 10 minutes.
4. Now it's time to treat only the caps. To do this, remove the membrane from each mushroom.
5. The caps can be cooked whole or cut into 2 pieces.
6. Next, you should fill the raw materials with water again and cook for another 2 hours.
7. The final step is to drain the liquid from the container or transfer the mushrooms to a colander and wait until the water has completely drained.

The russula are ready and can now be used to prepare preserves for the winter.

Options for preparing mushrooms for the winter

There are several options for making pickled russula, all of which differ in preparation method and composition.

Classic recipe

To marinate russula using the classic method, you will need a number of products:

• Boiled russula mushrooms - 2 kilograms.
• Water - 1 liter.
• Salt, rock salt recommended - 40-45 grams to taste.
• Granulated sugar - 10 grams.
• Vinegar 9% (table) - 150 mm.
• Bay leaf - 4 pieces.
• Spices - 10 allspice peas and 5 cloves.

To prepare russula mushrooms according to the classic recipe, you need to follow several basic steps:

1. Sterilize the jars.
2. Prepare the lids.
3. Pour 2 liters of water into a deep saucepan.
4. Add sugar, sand, spices and bay leaf to the liquid.
5. Place the pan over low heat and simmer for 5 minutes.
6. Add vinegar to the contents and then continue cooking for another 2 minutes.
7. Place the boiled russula mushrooms into a saucepan and continue cooking the entire mixture for 30 minutes.
8. The final step is to carefully transfer the mushrooms into jars, pour hot marinade over them and close the lid tightly.

If you prepare the preparation according to these proportions, you will get 2 jars of pickled russula.

Hot method with vinegar in jars

Table vinegar is the most common product used in cooking. But even a small amount can radically alter the flavor of a dish. In this case, the basic ingredients remain virtually unchanged. The only difference is that instead of 150 ml of 9% table vinegar, 0.05 liters of 30% vinegar essence is used. However, the preparation method will be slightly different. To prepare the vinegar-based preparation, follow these steps:

• It is necessary to carefully place the boiled russula mushrooms on the bottom of the container and then fill them with water.
• Salt the entire contents and cook over medium heat. You'll know the dish is ready when a white film appears on the mushroom caps. Once this happens, transfer the mushrooms to a colander and run them under cold water. This will allow all the water to drain.

• While the mushrooms are cooking, prepare the marinade. To make it, combine water with sugar, salt, bay leaf, cloves, and allspice. Bring the marinade to a boil over medium heat.
• Add the mushrooms, dried from the liquid, to the boiling marinade.
• Now you should add chopped dill and vinegar to the dish, and then continue cooking until fully cooked.

Important! It is the hot marinade that is poured into the jars. First, place the mushrooms at the bottom of the container, then fill the entire space with the aromatic liquid. The jar should be filled to the very top. The final step is to tightly seal the lid.

Marinated with horseradish

Horseradish is a product that can add a unique flavor to any dish. But it also boasts several health benefits, including:

• accelerates metabolism, which leads to weight loss and the elimination of hated cellulite;
• reduces appetite, which helps prevent overeating and the feeling of heaviness in the stomach;
• There is a theory that horseradish is an aphrodisiac and helps increase sexual desire;
• and it is also an excellent preventative measure against baldness.

Therefore, a winter preparation such as pickled russula mushrooms with horseradish will boast not only excellent taste but also numerous beneficial properties. To prepare it, you'll need:

• peeled and washed russula mushrooms - 1.5 kilograms;
• salt - 80 grams;
• natural spices: garlic, basil - 1 head of each product;
• dill and parsley - to taste;
• chopped bay leaves - 10 medium-sized leaves;
• horseradish leaves - to taste;
• crushed spices: black pepper, allspice, white pepper, oregano, cloves, ginger - one pinch of each component.

It’s quite easy to prepare this savory winter treat. All you need is:

1. Place the russula mushrooms in the bottom of the pan. Naturally, they need to be thoroughly washed first, removing any dirt.
2. Mushrooms should be covered with water and lightly salted.
3. Continue as in the classic recipe. After 20 minutes of cooking over medium heat, transfer the main product to a colander, remove the film, and run it under cold running water for a few minutes.
4. The final step is to layer all the ingredients in the jar: place horseradish leaves on the bottom, carefully place the mushrooms prepared as described above on top, then add salt, and finally, add the herbs. If space allows, you can add another layer of ingredients. Cover the entire jar tightly with a weight, and press it down with a small weight.

There is no need to create a marinade to implement this recipe; the russula mushrooms, under the influence of a weighting agent and spices, will release their own juice.

With the addition of onions

Russula mushrooms have always been preserved for the winter. Our grandparents called this amazing mushroom "blue mushroom." Onions were always added to the preparation; our ancestors believed that this ingredient enhanced the flavor and imparted beneficial properties to the dish. To prepare this winter preparation according to "grandmother's" recipe, you will need:

• raw forest russula mushrooms - 2 kilograms;
• clean running water - 3 liters;
• onions - 1.5 kilograms;
• table vinegar 9% - 150 milliliters;
• chopped bay leaf - 5 medium-sized leaves;
• spices: allspice and cloves - 3-5 pieces of each component;
• sugar - 10 grams;
• salt - 50 grams.

This method of preparation differs only slightly from the classic method of preparing the preparation. To do this:

1. Sterilize the container in which the product will be stored. Glass jars are traditionally used for this purpose. 2 kilograms of the main product will yield 2 liters of the prepared product. Therefore, you will need 2 liter or 4 half-liter containers.
2. Boil the mushrooms over medium heat for 20 minutes in lightly salted water. Then, transfer them to a sieve or colander to drain off any excess liquid.
3. Prepare the marinade separately by dissolving chopped bay leaves, peppercorns, sugar, salt, and cloves in water. Add the peeled onion, dividing each onion into four equal pieces.
4. Now you should transfer the mushrooms from the sieve or colander into a saucepan, pour the prepared marinade over them, and then cook over medium heat for 10 minutes.

The russula mushrooms are ready. Place them in jars, pour the marinade over them, and seal the jars tightly with lids.

In a spicy marinade

Pickled russula mushrooms are one of the most popular winter recipes. Unfortunately, many people have become tired of their taste and no longer enjoy them as much. Therefore, experienced housewives have created a new recipe for preserves—one with a fragrant, piquant marinade.

This is sure to impress. The only difference from the classic recipe for russula mushrooms in a spicy marinade is the addition of four currant leaves and 2 centimeters of horseradish root. These are added to the water during the marinade preparation process.

The quick way

If you're expecting unexpected guests and have nothing to spoil them with, consider making delicious marinated mushrooms using this quick recipe. They'll be ready to eat in just 3-4 hours. The basic ingredients are the same as the classic recipe, but the preparation method is slightly different:

• you need to boil the peeled and washed mushrooms;
• pour boiling water over them;
• add spices to the liquid;
• Close the lid tightly for 2 hours, periodically stirring the contents is recommended.

Russula mushrooms prepared according to this quick and simple recipe will have a dense structure, and their taste is sure to surprise.

Methods for storing the finished product

Maximum shelf life of pickled mushrooms The shelf life is 8 months. However, they must be stored in a cool, dark place at a temperature of 3 to 6 degrees Celsius.