Pickled russula

Step-by-step preparation

Cooking time: 12 hr

1. STEP 1

   

   How to pickle russula for the winter? Measure out the products according to the list. Prepare the mushrooms. To do this, sort out the fresh russula, remove the wormy, loose ones and those that cause you doubt. After all, among russula there are quite a lot of false species, and one is enough to be poisoned by all the others.

2. STEP 2

   

   Place the mushrooms in a bowl and fill them with cold water from the shower. Exactly from the shower, since they can crumble under running water. It is advisable to do this within 12 hours after collection, since within a day they begin to crumble heavily and darken. Leave it like this for 5-6 hours. This will get rid of debris and sand that are firmly stuck to the russula. Carefully remove them from the water and place them in a deep saucepan.

3. STEP 3

   

   Pour cold water over them, bring to a boil and boil the mushrooms for 10 minutes, drain the broth and rinse in cold water. Don’t worry, the russula have already become dense and will not crumble. Do this two more times.

4. STEP 4

   

   Pour water into a stainless steel pan and add salt. It should be coarsely ground, as fine grinding can oversalt it.

5. STEP 5

   

   Add sugar to the pan and stir.

6. STEP 6

   

   Place bay leaves, cloves, pepper in a saucepan with a solution of salt and sugar and place over medium heat, bring to a boil.

7. STEP 7

   

   Pour in vinegar and boil for 2 minutes.

8. STEP 8

   

   Place the boiled russula in the pan and cook for 15 minutes.

9. STEP 9

   

   Wash jars and lids in hot water and baking soda, and then rinse thoroughly. Sterilize them over steam for 10 minutes, placing them in a special ring on the pan. Or sterilize them in the microwave by adding 2 centimeters of water and heating them on full power for 4-5 minutes. Boil the lids in water for 10 minutes over medium heat.

10. STEP 10

    

    Place the finished russula in prepared jars up to the shoulders, and fill with marinade to the very top. Close the lids tightly, turn over and wrap until completely cool. Store pickled russula in a dry, cool, dark place. Bon appetit.