Pickled russula according to the recipe with the photo that we have prepared for you will be an excellent snack at any feast.
If you like pickled mushrooms, then russula will suit your taste. Crispy mushrooms cannot taste bad. They are good both with potatoes and with a glass of vodka. This appetizer is easy to prepare. If you've never pickled wild mushrooms before, then it's time to give it a try. Most importantly, remember that you can only pick and eat mushrooms that you know!
- Calorie content per 100 g - 15 kcal.
- Servings - 2 cans of 0.5 l each
- Cooking time - 20 minutes
Ingredients:
- Russula - 1 kg
- Water - 700 ml
- Salt - 1 tbsp l. with a slide
- Table vinegar 9% - 50 ml
- Sugar - 1 tbsp. l. without slide
- Bay leaf - 2 pcs.
- Mustard seeds - 1 tsp
- Garlic - 1-2 cloves optional
Step by step cooking pickled russula for the winter
Rinse the russula under running water. If the dirt does not wash off, then soak them for 20-30 minutes in cold water, and then rinse again. Slice large mushrooms straight away.
Before using russula in any recipe, boil them. Fill the mushrooms with hot water and cook after boiling for 7 minutes. We drain the water.
We put the russula in a colander and take care of the marinade. Pour all the spices and vinegar into a saucepan, bring to a boil and taste. If you are missing something, feel free to add. Dip the russula in the marinade and boil for 10 minutes. Boiling should be low.
We lay out the hot russula in sterile jars and fill it with marinade.
We seal the cans and wrap them up until they cool completely. The rich taste of pickled russula can be tasted in two weeks.
Before serving, pickled mushrooms can be supplemented with onions and seasoned with vegetable oil. Bon Appetit!
See also video recipes:
How to pickle russula
