Tips and tricks

How to cold salt russula without cooking


Salting russula in a cold way means preparing a treat that is amazing in taste. Since ancient times, people have known and respected such a dish - hearty, juicy, healthy, with excellent taste, which is not a shame to serve to guests. And let it take a long time to make such a preparation without cooking, the taste of cold salted russula justifies all the efforts.

Can russula be salted in a cold way?

Russula - mushrooms, the name of which means that they can be eaten almost raw: salt without cooking and start eating one day after processing. If you plan to prepare mushrooms in this way for the winter, you will have to spend more time on the ambassador - at least 5-6 weeks.

Not any mushrooms are suitable for salting russula in a cold way - most varieties of this variety are distinguished by bitter pulp, and it is possible to get rid of such a taste only by cooking. You can marinate without this procedure:

  • food russules with white dense legs and reddish, brown or pink caps;
  • greenish, with dense legs with scales at the base, with fleshy white caps on the inside;
  • copper-green with white brittle and loose legs, brittle pulp and characteristic skin.

Advice! Determining whether the selected russula are suitable for cold pickling is quite easy: you need to taste a small piece and make sure there is no bitterness. If so, mushrooms can be safely cooked without boiling.

Features of cold salting russula at home

There is nothing difficult in salting russula in a cold way, but you have to take into account a number of features:

  1. From the caps, you need to carefully peel off the skin, as it is able to color the finished product in a reddish or brownish-green color.
  2. Large specimens are best cut into 3-4 pieces so that they marinate faster.
  3. Russulas for long-term storage for the winter need to be soaked under pressure, periodically changing the water, so that they will become more elastic and able to absorb the flavors of seasonings and spices.
  4. During processing, it is allowed to use only a glass or enamelled, but not an iron container, so that the workpiece does not turn black.

Important! For pickling, you need to choose mushrooms that are strong and dense, always whole and healthy, and since russula are quite fragile, when collecting them, they should be placed in a separate basket.

Preparing russula for cold salting

The cold pickling process includes the following steps:

  1. Peel russula, remove the skin on the caps, rinse, large - cut into 2-4 parts.
  2. Salt and mix the workpiece, leave for 15 minutes.
  3. Place the pieces in jars and cover with water for at least 6 hours. The fluid will have to be changed after half of the term. Move containers to a cool place to eliminate the risk of mold.

Advice! You can combine the preparation itself with the preparation of quick salted russula in a cold way: place the processed mushrooms in jars, pour salted water (40 grams per 3 liters) and leave under oppression for a day. The water needs to be changed every 3 hours.

How to cold salt russula: step by step recipes

If the preparation of russula for salting was carried out correctly, the procedure itself will not be too difficult. The most important thing is to choose the right recipe. For example, you can pay attention to simple, tasty, spicy or old Russian options.

Simple ambassador

Salt russula in a cold way with the following ingredients:

  • mushrooms - 1 kg;
  • salt - 100 g;
  • bay leaf - 4 pcs.;
  • dill (umbrellas) - 4 pcs.;
  • allspice, peas - 6-8 pcs.;
  • garlic - 2 teeth.

Simple cold salting is performed like this:

  1. Remove the litter from the mushrooms, rinse twice (running water is required), peel the skin off the caps, cut.
  2. Prepare saline solution 80 g. 3 liters and soak russula in it for 5-6 hours, change the water after 3 hours.
  3. Pour the rest of the salt on the bottom of the container, put the soaked mushrooms on it, on top - pieces of garlic, pepper, dill and bay leaf.
  4. Cover the workpiece with a clean natural cloth, put a wide enough plate or a wooden circle, then place the oppression.

Advice! Mushrooms are ready for consumption in 1-2 days, but it is better to let them salt for 35-40 days. All this time, they need to be stored in the refrigerator, from time to time changing the fabric and rinsing the oppression with clean water to avoid fermentation processes.

Delicious ambassador

The taste of cold-salted russula will become even more piquant if you use the following ingredients for cooking:

  • mushrooms - 1 kg;
  • salt - 100 g;
  • dill - 1 bunch;
  • garlic - 3 teeth;
  • leaves of currant, horseradish, fern and juniper - 4-5 pcs.

After collecting, rinsing in two waters and cleaning the russula, the salting process is simple:

  1. Soak mushrooms in water for 3 hours.
  2. Put currant leaves on the bottom of the prepared container, pour a thin layer of salt, add a layer of russula on top with the caps down.
  3. Place the garlic cut into slices, dill sprigs in turn, sprinkle with salt.
  4. Repeat the procedure, laying all the mushrooms and other components in layers, then gently mix the workpiece, smooth, cover with horseradish leaves, fern and juniper.
  5. Cover everything with a clean cloth, set oppression, move the container to a cool place for 30-45 days.
  6. Every 3 days, wash the bends and put in a fresh cloth.

Advice! For this recipe for cold pickling russula, it is worth taking coarse rock salt.

Sharp Ambassador

Original, slightly spicy and fresh in taste, distinguished by an abundant bouquet of russula aromas, are obtained according to the following recipe. Ingredients:

  • mushrooms - 1 kg;
  • salt - 100 g;
  • dill - 1 bunch;
  • cilantro - ½ bunch;
  • mint - 1-2 branches;
  • tarragon - 2 branches;
  • blueberry leaves - 3-4 pcs.

The cooking process includes the following steps:

  1. Cut the peeled and washed russula into thick slices.
  2. Finely chop the greens and grind in a blender.
  3. Put the mushrooms in a prepared container, shifting the layers with green gruel and sprinkling with salt.
  4. Cover the blank with blueberry leaves, and then pour cold drinking water over the top.
  5. Put a clean cloth and place the oppression in the container, send the russula to the refrigerator for 30 days. Oppression periodically wash, change the fabric to clean.

If you pickle russula mushrooms in a cold way according to this recipe, they will give juice in 1-2 days, which will mix with herbs and make the preparation a unique snack, especially tasty with onion rings and a small amount of vegetable oil.

Old Russian ambassador

Appetizing, fragrant and very crunchy russula are obtained according to an old Russian recipe that has been preserved since the times of Ancient Rus. Ingredients:

  • mushrooms - 1 kg;
  • salt - 100 g;
  • garlic - 3 teeth;
  • dill (umbrellas) - 4-5 pcs.;
  • horseradish, currant, fern leaves.

The step-by-step execution includes the following steps:

  1. Rinse the mushrooms, remove the skin from the caps, soak in cold saline solution (4%) for 5 hours.
  2. Rinse the russula again, put the caps down in a salting container, sprinkle with dill and finely chopped garlic.
  3. Cover the workpiece in turn with leaves of horseradish, currant and fern, pour the solution and remove it under oppression.

The russula should be infused for 40 days, and every few days it will be necessary to add a saline solution to the container with them.

Terms and conditions of storage

The russula salted without cooking can be eaten after the completion of the processing process, on average after 30-40 days, or it can be transferred to jars and stored for the winter. To prevent mushrooms from spoiling, a number of rules should be followed:

  1. Do not store the workpiece at high (room) or extremely low (freezer) temperatures. The ideal mode is 4-6 ° C in a cellar or refrigerator.
  2. Keep salted russula only in glass or enamel containers, as they can turn black in metal containers.
  3. Pour the mushrooms laid out in jars with the marinade in which they were salted, which contributes to the preservation of the harvest with its unique taste.

The russula, salted according to recipes for cold cooking, are prescribed to be eaten within 3 days after being removed from the liquid in which they were pickled.

Conclusion

It is not difficult to salt russula in a cold way, but you will have to be patient to get the right result. And although the first sample can be taken within a day after the start of the salting, it is worth waiting for the allotted time - 35-40 days to fully enjoy the excellent taste of these hearty, spicy and refined forest mushrooms.


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