Raisins for the winter hot way. Recipe for pickled russula syrup for the winter in cans
Raw trees belong to the group of mushrooms, which can be consumed immediately after harvesting in their pristine form - raw. However, not all of their varieties have a pleasant aftertaste. They may be:
sweet, reminiscent of walnut;
burning, with an unusual flavor.
The taste qualities of the fungus can be determined already by their appearance. If there is not a lot of red pigment on the mushroom cap - the mushroom itself will be delicious.
A considerable influence on taste is provided byplace of mushroom picking. If they grew in a marshy area - they are not eaten raw, and before cooking it is necessary to subject them to long heat treatment.
To the disadvantages of russules you can include their fragile flesh. To preserve it, the mushrooms after the collection are covered with boiling water - such a simple way will preserve the flesh of the whole.
There are a lot of recipes for making raw russets for the winter, and some of them have been used for several centuries. Such mushrooms can be:
boil;
fry - as an independent dish, and as a supplement to the main side dish;
to extinguish;
salt (with garlic and spices);
marinate.
The only thing that professional cooks advise to be more careful is with the preparation of mushroom soups, because the dish can get some bitterness from these mushrooms.
Raw trees for the winter: requirements for primary processing
Before starting to prepare dishes from russules, it will be necessary to perform compulsory treatment of mushrooms. To do this, they are sorted by size, thoroughly cleaned of contaminants. After that, they:
wash under a stream of cold water;
placed in cold water (in a saucepan) - at the rate of twice as much as the volume of mushrooms;
on medium heat bring to a boil, and boil for about half an hour.
After boiling, you can add:
salt;
laurel leaves and leaves of various plants;
black allspice (peas).
The foam formed on the surface of the broth is removed with a noise. The mushroom broth itself will not be suitable for food.
Before pickling the russet, it will be enough to sort them, clean them and rinse them.
Methods of pickling mushrooms
In culinary books or on the Internet, you can find a lot of ways how to salt russula for the winter. However, the recipe below is the simplest.
For salting you will need:
1 kg of raw (untreated) mushrooms
a few slices of garlic
3 tbsp. l. sunflower oil (better unrefined)
a few bilberry leaves
1 peeled onion
4 tbsp. l. table salt
The cooking process will be simple:
Carry out preparation of mushrooms (without cooking).
Garlic slices are cut into thin plates, added to a pan with mushrooms, and on top are blueberry leaves.
Prepared mushrooms should stand for 10-12 hours, without getting sunlight.
After this, a finely chopped onion and butter are added to the pan with mushrooms, and mixed.
Maintain to full readiness for about 30 days.
Salted russules made in this way for the winter can be stored directly in a saucepan, placing it in a cellar, or spread out on cans and rolled with lids, as usual.
Is it possible to freeze the russula?
Some landladies reasonably believe that frozen vegetables and fruits retain all their useful properties and a supply of vitamins. The same rule will be true for mushrooms.
Frozen russules for the winter will be very simple, for this:
Prepare the mushrooms, removing the skin from the hats and thoroughly washing under the faucet.
Gulf with water, bring to a boil and hold for another 10 minutes over medium heat.
Throw back in a colander.
Packed and placed in the freezer.
Such mushroom frost can last up to several years, at a temperature of about -15 ...- 18 degrees.
All the delights of pickling russula
True gourmets know for no reason that pickled russules for the winter are the most delicious mushrooms. Such marinades will be a worthy decoration of any festive table.
To prepare this delicacy you will need:
russules;
spices for marinade according to taste (pepper fragrant peas, bay leaves, carnation sprouts or cinnamon sticks, etc.);
vinegar table and granulated sugar - at the rate of 1 tsp. for each liter can of marinade (instead of table vinegar, you can take apple or citric acid);
salt cooked - at the rate of 2 tbsp. l. for every liter.
The process of preparation of marinade for syringe for the winter in banks will be as follows:
Prepare russula - choose only young mushrooms, which have a globular cap, remove the cap from the cap, rinse.
Prepared mushrooms boil for about 10 minutes (without the addition of salt!).
At the end of cooking, add salt, sugar and spices, keep on fire for about 3 minutes, remove from heat.
In the hot marinade immediately pour vinegar and lay out on sterilized glass jars.
The conditions for storing marinated mushrooms will be the same as for conventional preservation.
"Hot" salting russula
You can stock yourself with excellent mushrooms by making a russula for the winter in a hot way.
To do this, you need the following set:
10 kg of fresh russules (best small size, with thin legs);
500 g of rock salt;
10 dry laurel leaves;
to taste - leaves of black currant or horseradish, greens, garlic.
Prepare salting so:
The spiked roots are removed from the rinsed and washed russets.
Prepare a 3% solution of salt (brine), bring it to a boil.
Hot brine is added to the mushrooms, boil for about 10 minutes, constantly removing the foam.
Cooked mushrooms are thrown back in a colander, so that the glass is superfluous.
When stacked in a pot (pan), they are sprinkled with salt and shifted with leaves, adding whole garlic cloves and herbs.
Over the pan, you will need to load the load (asfor sauerkraut). Mushrooms will be ready for use after 25-30 days. It is best to store them in a cellar, and constantly ensure that the brine completely covers the top layer of mushrooms.
After extraction from the pan (or barrel) russula must be rinsed from the brine with water. They are useful as an ingredient for various dishes, and as a separate snack.
