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Russula are delicious and nutritious mushrooms, which are not the last in the rating of "forest gifts". You can cook many different dishes from them and make delicious homemade preparations for the winter.

Most housewives prefer to close the russula for the winter in jars - how to do it? In this article, we will tell you about simple and delicious recipes for salted and pickled mushrooms. Such an appetizer will perfectly complement not only the daily menu, but also a festive feast.

Preparing russula for pickling

Before you start pickling and salting russula for the winter in jars, you need to prepare:

• First you need to sort out the harvest brought, discarding all spoiled specimens.
• Use a knife to remove areas with large accumulations of debris and adhering dirt, and also cut off the lower parts of the legs, then immerse the fruit bodies in water.
• Remove the film from each cap and rinse the mushrooms thoroughly in water.
• Leave small specimens intact, and cut large ones into several parts.
• Put the mushrooms in a saucepan, cover with salted water and bring to a boil.
• Boil for 20-30 minutes, remembering to remove the foam that has appeared, transfer to a colander or kitchen towel to remove excess liquid.

The classic recipe for salting russula mushrooms for the winter in jars

Everyone, without exception, likes salty russula, and it can be very "boring" without them on the festive table. And under a glass of forty degrees - this is the perfect snack! We offer you a classic recipe for salting russula mushrooms for the winter in jars.

• Russula (boil) - 1.5 kg;
• Salt - 70 g;
• Fresh dill - 1 small bunch;
• Bay leaf - 3-4 pcs.;
• Currant and / or cherry leaves - 10 pcs.;
• Black peppercorns - 10-15 pcs.;
• Garlic - 4-5 cloves.

Cut the garlic into slices and finely chop the dill.

1. Wash and dry fresh currant and / or cherry leaves, leaving them in a ventilated area.
2. A 3 liter can should be sterilized and dried too.
3. Put some fresh leaves and 20 g of salt on the bottom of the jar, spread a layer of mushrooms on top.
4. Each layer of fruit bodies should be sprinkled with salt, garlic, dill, bay leaves and black pepper.
5. Cover the russula with a few currant leaves, put cheesecloth on top and place the load.
6. After a week or two, check the snack for readiness. Serve with vegetable oil and onion half rings.

Marinating russula for the winter in jars

How else to cook russula for the winter in jars? Most housewives prefer to marinate this product with various spices and herbs. We suggest looking at the classic version of the preservation of these fruit bodies by pickling.

• Boiled russula - 3 kg;
• Sugar - 20 g;
• Salt - 40 g;
• Vinegar 9% - 7-8 tbsp l .;
• Bay leaf - 5 pcs.;
• Carnation - 3 pcs.;
• Black and allspice pepper (peas) - 7-10 pcs.;
• Purified water - 1 liter.

Combine salt, sugar, bay leaves, cloves and pepper in a saucepan with water.

Bring to a boil over a fire and pour in the vinegar, cook for 3 minutes.

Then put the mushrooms in the marinade and continue to cook for 10 minutes.

Fill the prepared sterilized jars with mushrooms and fill them with marinade, after removing the bay leaf from it, roll them up or close them with tight capron lids, and after cooling down, take them to the basement.

How to close russula with horseradish for the winter in banks

This recipe for russula, prepared for the winter in jars, will appeal to those who appreciate a rich and piquant taste in snacks.

• Boiled russula - 2 kg;
• Water - 1.5 l;
• Vinegar (9%) - 3 tbsp. l .;
• Horseradish root - 1 pc.;
• Salt - 1.5 tbsp l .;
• Sugar - 2 tsp;
• Black pepper (peas) - 15 pcs.
• Garlic - 3 cloves.

1. Rub the horseradish root on a grater, chop the garlic into slices.
2. We put the ingredients in sterilized jars and make a marinade.
3. Combine salt, sugar, pepper and vinegar in water, bring to a boil and spread the boiled mushrooms.
4. Boil for 15 minutes and spread the mass in jars on top of horseradish and garlic.
5. We roll it up and store it in a cool room.

How to cook russula with onions for the winter in jars

A delicious and interesting recipe showing how to cook russula for the winter in jars.

Try pickling mushrooms this way and you will definitely love the result!

• Russula - 3 kg;
• Onions - 0.5 kg;
• Water - 3 liters;
• Salt - 2 tbsp. l .;
• Sugar - 2 tsp;
• Bay leaves and cloves - 3 pcs.;
• Vinegar 9% - 200 ml.

1. The peeled fruit bodies must first be boiled for 20 minutes in salted water, then rinsed under the tap.
2. Cooking the marinade: in the water from the recipe, combine salt, sugar, lavrushka, cloves and onions cut into 4 parts.
3. We put the marinade on the stove, bring to a boil and add russula, cook for 10 minutes.
4. At the end, add vinegar, and after a minute, turn off the heat.
5. Put the mushrooms in sterilized jars together with the marinade and roll them up.
6. After cooling, we take it out for storage in the basement or cellar.