How to salt russula for the winter - hot and cold method

Yellow and pink russula have neither taste nor aroma. Those who appreciate the taste of mushrooms don’t even pick them, or add more spices.

Russulas with a red cap are slightly bitter, but during the salting process this bitterness goes away. If the cap is very bright and there is a smell of fruit, you should know that it is a poisonous mushroom and should not be taken.
The most delicious russulas have a blue-green or brownish-gray cap. The soft nutty bitterness and mushroom aroma will definitely not disappoint you.

Russulas are very fragile mushrooms and must be handled very carefully. Clean the russula from debris and soak them in cold water for 4-5 hours. It is better to remove part of the leg for easier salting. Soaking is necessary to release the milky juice, which gives the russula bitterness.

How to pickle russula in a cold way

Using the cold method, it is better to pickle russula not in jars, but in larger containers.It is better to use a plastic bucket or basin if there are a lot of mushrooms.

To pickle russula you will need salt and water. Take 200 grams of salt. for every kilogram of russula. You need enough water to lightly cover the mushrooms.

There is no standard set of spices for pickling mushrooms. In addition to garlic, bay leaves and horseradish leaves, you can use juniper, tarragon, basil, mint, caraway, or cilantro. It's a matter of taste, but don't overdo it with spices. They should complement the taste of russula, and not overwhelm it.

Place the soaked russulas in a bucket, caps down, and sprinkle with salt and spices. Place a layer of mushrooms again, then salt and spices. When you run out of mushrooms, cover them on top with horseradish, cherry, oak, or fern leaves. Place the lid and bend on top. Now you can add water. Regular raw drinking water (not boiled).

Pour water into the mushrooms so that it is flush with the lid and pressure. Take the container with russula to a cool place and after 40 days you can take a sample.

Hot method of salting russula

The hot method is more convenient because it is faster, and you can salt the russula in jars. Clean the mushrooms and soak as in the previous recipe. Soaking alone can be reduced to one hour.
Boil water in a saucepan, salt it, and boil the russula for 15-20 minutes.

Salt is added to taste, but you need to focus on the ratio:

• 1 l. water;
• 3 tbsp. l. salt.

Spices that bloom better at high temperatures are best added 3-5 minutes in advance. until the end of cooking. These spices include bay leaf, cloves and peppercorns. Place the russula in a colander and leave to drain.

Place boiled russula and “cold spices” (garlic, onion, dill, etc.) in a jar in layers.Pour vegetable oil into a jar and compact the mushrooms.

The oil should cover the russula by about 1 cm. Close the jar with a nylon lid and place it in the refrigerator or other cool place. In about a week, the salted russula will be ready.

These are two basic ways to salt russula. Recipes can be supplemented and diversified with spices. Watch the video on how to salt russula and no longer neglect these delicious mushrooms: