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Russula are mushrooms that can be eaten raw, but today it is not so easy to find someone who loves their use. The thing is that they have a rather bitter and slightly pungent aftertaste. But knowing how to salt russula correctly in a hot way, you can achieve an exquisite taste, remove unpleasant accents.

Basic rules for hot salting russula at home

Among the many varieties of this type of mushroom, you can find those that contain a minimum amount of bitter taste in themselves, which, accordingly, will affect the taste characteristics when salting russula hot.

One of the main indicators of the quality of this type of mushroom is the color of its cap. It is believed that the less intense the red shade in it, the less bitterness. Russula with a brownish and slightly blue cap are ideal for cooking. They have a pleasant nutty flavor.

Therefore, the best varieties of mushroom with pale green and gray-green shades of caps, but when picking them you need to be careful not to confuse edible with inedible toadstool.

Blue-green varieties scare many, but it is from them that delicious russules cooked in a hot way are obtained. You can find them in many places in the forest, they are unpretentious. You need to collect them carefully, since this variety is very fragile, and it is better to put them in a basket with the caps down.

Before you start to salt russula mushrooms hot or cold, it is reasonable to familiarize yourself with the basic rules that will help preserve the taste of the product and its external characteristics:

1. When collecting mushrooms and their further processing, it should be remembered that the russula does not tolerate contact with iron. Therefore, the product has not undergone heat treatment, try to use plastic containers so that it does not acquire an ugly dark shade.
2. Russula have milky juice, which gives them bitterness in one volume or another. In order to get rid of this unpleasant taste, mushrooms should be soaked for at least 3 hours in salted water.
3. Glass is considered the ideal container for salting this product.
4. Long-term storage for the winter does not imply critically low or high temperature conditions. Find a cool and dry place - perfect for keeping all the flavor.

Russula are mushrooms that can be cooked in different ways, but salting them is especially popular, so there are a lot of recipes for salting russula in a hot way.

This type of processing implies a thermal effect on mushrooms, but at the same time their firmness and elasticity, taste and natural aromas are preserved.

How to salt russula for the winter in a hot way: a classic recipe

Such salting of russula using the hot method has been known for a long time. The modern variation is distinguished by the amount of spices that are added to add spice to the product and a peculiar flavor.

For 1 kg of the main product, you will need to prepare the following components:

• 120 ml of water;
• 2.5 tbsp. tablespoons of salt;
• cloves - 2 pcs.;
• black peppercorns - 7-8 pcs.;
• cherry and currant leaves - 3-4 pcs.

Before salting russula in the classic hot way, you need to soak them in cold water so that juice and excess soil come out of them. Drain the liquid, refill with cold water and put the mushrooms on medium heat, bring to a boil. Using a slotted spoon, remove the resulting foam and reduce the heat to a minimum, add spices (without leaves). Stir the mushrooms a little while cooking.

Readiness is determined when they all settle to the bottom, and the brine in which they were cooked becomes light.This is a sign that the russula can be removed from the heat.

Let the mushrooms cool, then put them in jars and cover with brine. Such russula, cooked hot for the winter, can be stored in a cool place. But already after 25 days, salting can be safely eaten.

An old recipe for hot salting russula in jars

This old recipe, despite the fact that it was still used by our great-grandmothers, still remains a relevant option for how to salt russula mushrooms in a hot way. For cooking you will need:

• mushrooms - 1 kg;
• garlic - 1 head;
• currant leaves;
• horseradish;
• fern leaves;
• Dill.

The main product is prepared as indicated in the recipe above. Mushrooms are placed in jars, and leaves, horseradish are placed on the bottom, and all this is poured with brine.

Salt hot russula hot for the winter

An interesting recipe for cooking russula for lovers of savory and spicy dishes. On cold winter days, such mushrooms will delight you with their exquisite taste.

For one kilogram of the main ingredient, prepare:

• salt - 3 tbsp. spoons;
• chili pepper - 1 pc.;
• laurel leaf - 5 pcs.;
• water.

Salt russula in a hot way in order to please yourself with a delicious dish for the winter, according to the following scheme:

Soak the product for 3 hours to remove the bitterness from it, then drain the water. Fill again and boil until tender, filter.

Cut the chili pepper into pieces, after removing all the seeds.

The jars in which the mushrooms will be placed are sterilized.

It is put together in layers: russula, bay leaf, hot pepper, salt.

It is poured with boiling water and rolled up, kept in a warm place for several days, and then stored in a cool place.

This hot salting of russula will stand in jars until the next harvest. With their taste, mushrooms prepared according to this recipe go well with meat.

How to hot salt russula with garlic

Salted russula in such a hot way, the recipe of which contains correctly selected spices, garlic and sunflower oil, turns out to be very tasty.

Components:

• 1 kg of finished refined main product;
• laurel leaf - 6 pcs.;
• salt - 4 tbsp. l .;
• allspice peas - about 2 tsp;
• dill (inflorescence) - 7 pcs.;
• sunflower oil (refined), if necessary;
• garlic - 3 cloves.

Before salting russula in such a hot way in jars for the winter, it is necessary to prepare the mushrooms, as described in the recipes above.

Using the same technology, they are boiled and, after cooling, are folded into prepared jars with the caps down. Don't forget to add spices between the mushroom balls.

They do not fit to the end of the can, but approximately to the neck, after which the contents should be tamped. Pour the rest of the jar with sunflower oil and close the lid. For impregnation and full readiness of the product, it takes only a few days, and when storing mushrooms in the refrigerator, they calmly reach the winter.

These salty russula, cooked hot with garlic, oil and spices, are great to serve with green onions as a snack.

Recipe for russula, hot salted with cherry leaves

This recipe for salting russula, cooked hot with cherry leaves, provides mushrooms with a delicate fruity aroma and flavor.

For 1 kg of the main product, you need about 3 tbsp. l. coarse salt, 8-9 cherry leaves, black peppercorns and water.

After preparing and boiling the mushrooms, spices are added 5 minutes before they are ready. It is necessary to boil a little more, reducing the heat to a minimum. The russula are laid out in banks and filled with brine, rolled up.

If desired, you can add a few spicy clove inflorescences.

Recipe for salting russula mushrooms with horseradish in a hot way

Another recipe for salting delicious russula mushrooms in a hot way for savory lovers.For 1 kg of the main product, you must prepare:

• salt - 2-3 tbsp. l .;
• garlic - 5-6 cloves;
• dill (inflorescence);
• horseradish (leaves).

Boiled russula should be discarded in a colander and allowed to drain completely. Take a bowl that is the right size for the amount of mushrooms and scald it with boiling water, put the product in it. Sprinkle with salt, thin slices of garlic and stir gently. Put horseradish leaves and dill umbrellas in the prepared jars at the bottom, lay and tamp. Put the greens on top again and roll up, refrigerate for a week. After this time, they can be eaten.

How else can russula mushrooms be salted hot?

Hot salting of russula, which occurs at home, involves pre-boiling them.

But at the same time, they do not lose their elasticity, they turn out to be crispy, and with the correct selection of spices, an interesting flavor combination can be achieved.

Here are a few more recipes on how to salt russula:

1. After cleaning, the mushrooms are placed in boiling water for 7 minutes, after which they are removed with a slotted spoon and washed with cold water. Put the chilled mushrooms in a bowl, salt (3 tbsp. L.) For 1 kg of the main product, add a few peppercorns, 3-5 cloves of garlic, chopped dill, grated horseradish (root). Also lay out oak leaves, cherry leaves and mix everything. Leave in a cool place for 2-3 days, then you can eat them.
2. Interesting and next hot salting of mushrooms under pressure. To this end, russules are boiled for about 15 minutes and discarded in a colander. The cooked product is laid out in a glass container, salted, laurel leaf and garlic slices, dill are added. The pickles are left for 3 days under oppression in a cool place.
3. An interesting recipe for how you can salt russula in a hot way, having previously kept them under pressure. The recipe is identical to the previous one, and in order to preserve the mushrooms for the winter, it is enough to put them in steamed jars and pour over with sunflower oil, roll up.

Hot marinating russula recipe

You can also marinate mushrooms for the winter. Preparation of the main product includes light boiling. While the mushrooms are draining in a colander, start preparing the marinade. In a deep bowl, boil 500 ml of water, add 1/2 tbsp. l. sugar, 2 pcs. bay leaf and cloves, 3-4 peas of black allspice and 1 tbsp. l. salt. Russula are dipped into boiling water and cooked until tender. At the end, add sprigs of dill and 100 g of vinegar, bring everything to a boil.

Mushrooms are laid out in prepared jars and poured with boiling marinade, covered with lids and wrapped in a blanket for a day.

Consider the above recommendations on how to properly marinate russula hot, and you will get crispy, retain their shape and color.

Each recipe is original in its own way, providing mushrooms with unique taste characteristics.