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Our forests are rich in mushrooms, and in the fall, mushroom pickers go out on a real "hunt". Chanterelles, boletus, mushrooms and porcini mushrooms are delicious edible varieties. But they are not found everywhere, but the russula is a fairly common mushroom. But here's the trouble: mushrooms must be properly processed in order to leave stocks for the winter. It is better to salt them - in jars or barrels. From this article you will learn how to properly and easily salt russula for the winter. Each recipe is good in its own way, so read on, choose the one you like the most - and go ahead.

To begin with, it is worth making a reservation that there are three types of salting: hot, cold and dry. If you have bitter mushrooms, then cold pickling is suitable for them. This method is the longest, since it takes several days to soak these gifts of the forest.

If the bitterness is felt only a little, then the hot option is well suited - in this case, the mushrooms are boiled or just soaked in boiling water for several hours.

For not at all bitter specimens, the dry method of salting is suitable - this is the fastest and easiest option. This technique is for those who are tormented by the question of how best to salt russula in order to eat them right away. These mushrooms can be used for frying or baking the very next day.

Recipe for hot salting russula with hot pepper

For this spicy recipe you will need:

• Russula - 1 kg.
• Salt - 100 g.
• A large pod of hot pepper (or 50 g of red ground).
• Bay leaf - 7 pcs.
• Pure water - 2-3 liters.

For a start, you should wash the collected well. It is better to remove the films from the caps - without them the ambassador will be stored longer, and it will be pleasant to eat - nothing will interfere.

It is necessary to pour the washed mushrooms with warm water and salt (about 50 g) for 2-3 hours. The water should completely cover them. It is better to do this in a tall, narrow container.

The recipe for salting russula in such a hot way involves tamping forest delicacies into glass jars. Therefore, it is worth washing and sterilizing them in advance.

After 2-3 hours have passed, rinse the mushrooms well and start placing them in the jars, caps down. Sprinkle each "layer" with salt (50 g should be enough for the whole kilogram), put a bay leaf and a little pepper. If you have pods, get rid of the seeds and cut them into small pieces.

Pour boiling water over the layers and roll up the jars thoroughly. Wrap the jars and place the lids down in a warm, dry place. When the glass has completely cooled down, you can take the cans to the basement or to the balcony. You can eat such salting in a month.

If you come across not the most bitter specimens, and you like spicy, salting such spicy russula at home is what you need in your case.

How to deliciously pickle russula with bird cherry

An interesting recipe - the mushrooms turn out to be a little sweet, but for a feast - the very thing.

• Russula - 1 kg.
• Bird cherry (berries) - 50 g. You can also take juniper or sweet elderberry.
• Pepper-peas - 60 g.
• Salt - 150 g.
• Filtered water.

This cooking method refers to a mixed cold-hot salting option. That is, the collected specimens must be well washed and the films removed, and then soaked for a day in cold salted water. The water should be changed after 12 hours.

If you do not know how unusual and tasty to salt russula - this recipe is for you. After you have soaked the forest crop, you need to put it in sterilized jars with the caps down. Sprinkle each layer with salt (50 g per kilogram of the main product). Also, bird cherry (or other berries) and black peppercorns should be poured into jars (if you take ground, it will be a little spicy). Pour boiling water over the ambassador.

Roll up the jars, let them cool, store in a cool place for at least a month before eating.

Recipe for cooking russula for the winter in jars: salting mushrooms with cilantro

In general, here you can experiment and add herbs to your liking. Or replace cilantro (if you don't like it) with parsley or basil. But the classic recipe for salting spicy russula mushrooms with herbs is this one.

You will need:

• Russula - 1 kg.
• Salt - 100 g.
• Dill - 20 g.
• Cilantro - 10 g.
• Tarhun - 5 g.
• Mint or lemon balm (leaves) - 5 g.
• Sunflower oil - 50 g.
• Garlic - 50 g (5 cloves or ground garlic - it is just as spicy and aromatic).
• Pure water.

Rinse the forest harvest and soak in salted hot water for 1-2 hours, but if the specimens are not bitter, then soaking can be omitted.

Wash the greens and chop finely, mix in one bowl and cover with sunflower oil - to give off the aroma.

Cut the garlic into thin slices.

This recipe for hot salting russula for the winter in jars involves working with very small specimens. But if you have large ones, you just need to cut them in half.

Next, you need to mix them with garlic, herbs and salt (50 g) like a salad. Do not drain the oil - it has all the scent of herbs!

Put the "salad" in jars, cover with hot water, roll up and leave for 3-4 weeks - so that it is well salted.

The classic recipe for making salted russula for the winter

For a classic recipe you will need:

• Mushrooms - 5 kg.
• Salt - 300 g.
• Garlic - 3 heads.
• Dill - 150 g.
• Fragrant leaves (horseradish, currant) - 5-7 pcs.
• Water.

Cooking russula according to this salting recipe does not give any fundamentally new and unusual taste - just good pickles, which are tasty to eat with mashed potatoes or eat alcohol with them.

This is the cold way. You need to rinse the mushrooms well, remove the films from the caps, and then soak in cold water for 2-3 days. Every 12 hours, the water must be drained, rinsed with russula and filled with clean. The process is long, but this way you completely remove all the bitterness.

This option does not use cans, but a large saucepan or barrel. At the bottom, place the mushrooms with their caps down in several layers. Put leaves, dill (whole branches) on top, cover with salt and pour cold water.

The recipe for salting russula mushrooms in barrels for the winter is quite complex and multi-stage. In addition, you need to calculate whether you will have a place in order to store a pot or barrel. That is why it is not for everyone.

The barrel or saucepan should be covered and left for 1.5 months for the product to marinate well. Check the water level about once a week and, if necessary, add slightly salted liquid to the pan. The water should completely cover the pickles.

When the due date has passed, the product can be taken out and rolled up in sterilized jars in order to make it easier to store in winter.

Salting russula with caraway seeds

The russula, which are prepared according to this recipe for salting in jars for the winter, are perfect for a snack with cognac and vodka. Their tart aftertaste is the very thing in combination with strong alcohol. To prepare them you will need:

• Mushrooms - 1 kg.
• Table salt - 50 g.
• Cumin - 20 g.
• Oak leaves - 30 g (15 pcs.).
• Peppercorns - 50 g.
• Water.

To begin with, a preparatory stage: washing, cleaning from films. Then you need to hold the forest harvest in hot water with a little salt for 10-12 hours.

Lay the washed and soaked product in layers in sterile jars. This should be done with the caps down, and sprinkle each layer evenly with salt, pepper, caraway seeds and shift with oak leaves.

When you fully tamp the can, pour hot water into it and roll up. Cooking russula according to this salting recipe in a jar allows them to be eaten in 2-3 weeks, since they were both soaked in hot water and poured with boiling water. If you come across not bitter specimens, and you still soaked, then the pickles will be ready even earlier - in 1-2 weeks. But of course, if they stand for a couple of months, the oak will give all the shades of taste, and the pickles will become truly spicy. It is this spice that goes so well with vodka and cognac.

How to quickly cook salted russula in oil

This option is suitable for those who do not like to wait, because you can eat such mushrooms in a few days. The only thing: the recipe for making such salted russula for the winter is not cheap, because not water is added to the jar, but oil, so if you are used to salting up to 10 kg, it will turn out to be expensive. But it's worth trying to make at least a liter jar - after all, it turns out really delicious and tender.

You will need:

• Russula - 1 kg.
• Garlic - half a head.
• Allspice - 50 g.
• Bay leaves - 8 pcs.
• Dill (umbrellas) - 3-4 pcs.
• Salt - 50 g.
• Sunflower oil (better refined, it does not have such a rich taste).

It is necessary to soak the forest crop in cold salted water for 2-3 hours. Then drain the water and cook in clean water without additives for 20-30 minutes.

It is due to the fact that the product is cooked that this recipe for salted russula is called quick - in boiled form, they are salted in just a couple of days, and you can eat them almost immediately.

Next, you should put the mushrooms in the jar, caps down. This must be done in layers. Each layer should be sprinkled with salt, peppercorns, a dill umbrella and a couple of laurel leaves should be placed on the layer. Do not stack a full jar - you only need to reach the so-called "shoulders" - the place where the jar begins to narrow sharply. When the product has been tamped, pour the refined oil just above the mushroom level. Roll up the cans.

The question of how tasty and quick to pickle russula has been resolved. But it is better not to reuse the oil from the can - it could contain bitterness and "milk", which gave it an unpleasant taste. Therefore, before serving, it is better to discard the pickles in a colander.

How to salt russula with cherry leaves at home

It is also a rather spicy option with a light fruity flavor. The taste goes well with sweet wine or homemade liqueurs.

You will need:

• Russula - 1 kg.
• Salt - 80 g.
• Cherry leaves - 10 pcs.
• Cloves (in bags) - 20 g.
• Tarhun (dried) - 10 g.
• Pure filtered water.

In order to understand how to properly salt freshly picked russula at home according to this recipe, you do not need a lot of experience of a mushroom picker. The recipe is as similar as possible to how pickled cucumbers or tomatoes. Only with the difference that russula needs to be boiled.

Clean and wash the collected russula. Then soak them in cold salted water for several hours. After that, rinse, fill with clean water without additives and set to simmer for half an hour over high heat. The foam must be removed. When the mushrooms have sunk to the bottom, add the spices and cook for another 5-10 minutes over low heat. It is necessary to pack mushrooms with spices in jars, pour with brine and roll up.

If you are wondering how best to salt russula for the winter in jars, then the answer is simple - you need to use half-liter jars. It is convenient to store them in the refrigerator or on a glassed-in balcony, they are most accessible in cities, and pickles from a half-liter jar are eaten by a family in a couple of days, so they do not stagnate in the open form in the refrigerator.

How to salt russula mushrooms with ginger correctly for the winter

This is a very interesting variation on the classic recipe - it turns out to be a little spicy. You will need:

• Russula - 1 kg.
• Salt - 80 g.
• Sugar - 1 tsp
• Dried garlic - 2 tsp
• Dried ginger - 2 tsp
• Bay leaves - 5-7 pcs.
• Water.

If you are looking for a recipe for how to salt spicy russula mushrooms for the winter, you will not find a better option.

Soak the forest crop in hot water for 3-4 hours. If you have very large specimens, cut them in half. Cook the mushrooms for 20 minutes over high heat, constantly skimming off the foam. Then discard them in a colander, pour into a large container, add salt, sugar, garlic and ginger there. Stir well and let it brew in a warm place for an hour. Next, pack in jars along with spices, put bay leaves on the bottom of each jar. Fill with hot water and roll up.

This method of salting delicious russula is hot, so you can eat such pickles within 1-2 weeks after you cook it.

How to quickly salt green russula with roasting so that you can eat right away

A very unusual way of salting. But due to the fact that the product is fried in oil, it absorbs the maximum amount of herbs and spices. In addition, this recipe also belongs to the fast ones - after all, they can be eaten almost immediately after salting, or they can be stored for several months.

You will need:

• Russula - 1 kg.
• Parsley - 20 g.
• Dried garlic - 50 g (half a head will be needed raw).
• Salt - 50 g.
• Vinegar - 50 ml.
• Ground black pepper - 50 g.
• Water.
• Sunflower oil.

Before preparing these salty russula, you need to decide whether you need to soak them. Try the mushroom slice to taste - if not very bitter, then you do not need to soak - the oil will take over the light bitterness. If very bitter, soak for 2-3 hours in hot water.

Next, cut the forest harvest into slices and fry over low heat for 7-10 minutes. It is necessary to achieve a golden crust. But be careful: mushrooms are brittle and crumble, so small crumbs may burn. Stir constantly, but very gently. Remove from heat and place on a paper towel to remove excess oil. Transfer to a saucepan, cover with spices and let it brew for several hours.

If you don't know how best to pickle green russula, this roasted recipe works well. The taste of this variety is softer than that of the marsh or yellow, therefore, after roasting and staying in spices, it will be able to open up to its fullest. Cooking the green variety is not worth it - all the taste will go into the water.

After the product is well saturated with spices, pack it into jars, put finely chopped parsley on top and pour vinegar (50 g per 1 kg of mushrooms). Fill with hot water and roll up the cans. Pickles will be ready in 1-2 weeks. They can be stored for up to six months.

How else can you salt russula for the winter in jars: a recipe with step by step photos

If you liked the classic recipe for salting forest russula, but you do not have the necessary container or do not have so much time for soaking and salting in a barrel, try a similar option in cans. It tastes just as good, but it cooks much faster. The longest stage is soaking. But if soaked in hot water, it will be faster.

You will need:

• Russula - 1 kg.
• Salt - 50 g.
• Bay leaf - 5 pcs.
• Peppercorns - 30 g.
• Dill "umbrellas" - 3-4 pcs.
• Garlic - half a head.

To make it clearer, see the step-by-step photos of this recipe for making salted russula.

1. Wash the mushrooms and if you feel bitterness, soak in hot water.
2. Spread them in layers, caps down, in glass jars, sprinkle each layer with salt and pepper and shift with laurel and garlic.
3. Place dill umbrellas on top.
4. Pour hot water over so that it completely covers the mushrooms.
5. Roll up the cans, wrap them up and store them for no more than 1-2 months.

How to dry salt russula at home: a recipe with photos and videos

If you do not know how to properly salt raw russula so that they retain maximum flavor, use this option.

You will need:

• Russula - 1 kg.
• Salt - 250 g.
• Dill (seeds) - 50 g.

See a step-by-step recipe with a photo on how to salt russula.

In dry salting, there are several points that should never be violated. First, the forest crop does not need to be washed. It is necessary to remove the films from the caps, clean the dirt from the legs with a knife, wipe the entire surface with a slightly damp cloth. If you are worried that there might be dirt left, a large amount of salt will neutralize it, and you will drain the juice later.

1. Start by placing the mushrooms on the bottom of a large bowl with their legs up. If you get many layers, sprinkle each with a mixture of salt and dill seeds.
2. Then cover the container with a clean cloth.
3. Put oppression on top - a stone, brick or several kilograms of cereals in a bag.
4. The russules begin to secrete juice.It breaks through the fabric.
5. After 1-2 weeks, the pickles are ready. The juice must be drained.

If you still have not figured out all the intricacies of how to salt russula at home, watch the video below - it tells and shows everything in detail.