Russulas, marinated for the winter; ordinary recipes in jars

Russula marinated for the winter - ordinary recipes in jars

In a very short time you can collect a huge network of them, but almost all mushroom pickers treat their prey with disdain, considering it unworthy of attention. Naturally, these are not royal snow-white ones, but marinated russula in jars for the winter will go perfectly with a glass of fried or boiled potatoes. Snack anywhere!

Marinades can be varied. Usually, peppercorns, a little bay leaf, and occasionally cloves are added to the preparation. I don’t recommend stopping at one recipe; add various herbs, garlic, mustard, horseradish, celery. Each method has its own advantages, choose and preserve russula to suit your taste.

How to properly pickle russula for the winter in jars

Beginning mushroom pickers should know that russula are divided into edible and conditionally edible mushrooms. If you are lucky and you have picked mushrooms with grayish or green caps, feel free to marinate them, they are tasty and do not require preparatory soaking. It is considered fortune to collect bruises, mushrooms with bluish or brown colored hats. They are famous for the smell of walnuts, and are very tasty in any preparation.

But it’s better not to take marsh-colored russulas; they are tasteless, although they won’t poison you. Experienced mushroom pickers do not always take the pink or reddish type of russula, since during processing they emit bitterness. Therefore, you constantly have to soak them, otherwise you risk spoiling the preservation. To properly get rid of bitterness, pour the mushrooms with cool water and leave for 12-24 hours. Be sure to change the water every 6 hours.

Pickled russula for the winter - a regular recipe

Here is a traditional version of preparing pickled mushrooms. The recipe mentions more seasonings than is usually included, but if you paraphrase the phrase “you can’t spoil porridge with butter,” then the abundance of spices in the russula will not let you down, the snack will be finger-licking good.

Fresh mushrooms – 1 kg.
Water – 0.7 liters.
Salt - a large spoon (with a slide).
Sweet sand - the same amount (but without a slide).
Table vinegar – 40 ml.
Garlic - a couple of cloves.
Bay leaves - a couple.
Peppercorns – 4 pcs.
Mustard seeds, dill seeds - ½ small spoon each.
Cloves – 2 buds.

Sort through the russula, sort out the wormy, rotten, and very old ones. You can use a crowbar if it is not damaged. Clean the dirt and mycelium from the legs, remove the film from the caps. Cut the caps and stems into pieces that are convenient for consumption (you can marinate whole mushrooms, but you will still have to cut them when serving).

If you come across pink or reddish representatives of russula, you cannot do without soaking, these mushrooms have a bitter taste. But I advise you to soak all the mushrooms for 30-40 minutes.

Pour the cooked mushrooms into a saucepan with cool water and let them cook.

Wait for it to boil, cook for 15-20 minutes. Don't be lazy to skim off the copious foam. When the russulas settle to the bottom, you can add spices. I advise you to immediately drain the first water after boiling, add new water, cook the mushrooms until tender and create a marinade.

Add all the seasonings indicated in the recipe, except vinegar and garlic, to the pan and stir. Cook over low heat for another 5-7 minutes.

Pour in the vinegar and stir the contents again. Let it boil vigorously, turn off the burner.

Jars with lids must be sterilized. Place a garlic clove on the bottom of each. Fill the containers with russula, pour in the marinade to the top (do not pack the mushrooms too tightly).

Screw the workpiece with screw-shaped lids or roll up a steel one. Turn it upside down and wrap it warmly. A day later, check the tightness of the seaming, then take it to a cool room for long-term storage. Conservation is unsurpassed in apartment conditions. You can try pickled mushrooms in a couple of weeks.

Russulas marinated with fresh onions

When serving, you don’t even have to add oil, since everything in the jar is already ready for consumption of the savory snack. A few hours after production, the first sample can be taken.

Suitable for containers of 0.5-0.7 ml:

Russula – 800 gr.
Sunflower oil – 2-3 small spoons.
Onion - head.

Water – 0.5 liters.
Sugar – 2 small spoons.
Salt – 3 huge spoons.
Apple cider vinegar 6% - 100 ml.
Pepper – 10 peas.
Carnation buds - a couple.
Lavrushka – 3 pcs.
Dill, chopped or in seeds - a large spoon.

Sort through, then rinse the gifts of the forest, cut large pieces into pieces.
Place in a saucepan and place on the stove. Pour in the required amount of water (at first the mushrooms will float, but after cooking they will settle to the bottom). Keep in mind that you need to pour 3 times more water than mushrooms.
Add a huge spoonful of salt and start cooking. Be sure to remove any foam that appears. Cook for 10-15 minutes, then drain the broth and wash the russula.
Pour fresh water, boil, add salt and sugar, spicy seasonings, pour in vinegar.
Return the russula to the pan, add the onion cut into thick rings. Cook over low heat for approximately 20 minutes.
Distribute the mixture into sterile jars and pour a spoonful of oil into each jar. Please note that the marinade should completely cover the mushrooms.
Seal the canned food using any method. Place it on the lid and hide it under the blanket. When the workpiece has cooled, check the curling properties, then take it away for permanent storage in the cold.

Spicy russula, marinated in jars

Almost everyone loves preparations with a special taste. The appetizer will turn out to be luxurious, spicy, worthy of being included on a gala table together with snow-white mushrooms.

Mushrooms – 2 kg.
Horseradish root.
Dill - a bunch.
Peppercorns – 20 pcs.
Dark currant leaves – 3 pcs.
Garlic – 5 cloves.

Water - liter.
Vinegar 9% - 80 ml.
Sweet sand – 30 gr.
Salt – 40 gr.

Sort out the russula, boil in plenty of water for 20 minutes, measuring the time after boiling. Drain the broth.
Rinse the horseradish root, peel it, and cut it into slices. Chop the garlic cloves in the same way. Chop the dill.
Throw a piece of horseradish, garlic, dark peppercorns, and a handful of chopped dill into each jar.
Fill the jars with mushrooms on top.
Prepare the marinade from the ingredients listed in the recipe. Once it boils and the spice crystals dissolve, fill the jars to the top.
The jars can even be closed with a nylon lid, but it is better to store them in a cool place with a low temperature.

Marinated russula with herbs - recipe without sterilization

Usually, pickled mushrooms are rolled without sterilization, since the preparation does not explode even at room temperature. I offer a luxurious snack option with a huge amount of greens.

Mushrooms – 2 kg.
Water - liter.
Table vinegar – 90-100 ml.
Granulated sugar – 30 gr.
Large salt – 50 gr.
Onion – 1-2 heads.
Pepper – 5 peas.
Sprigs of dill, celery, dried oregano, basil, cilantro, thyme.

Chop the onion heads into thick rings. Chop the green sprigs.
Distribute the onions and herbs into sterile containers, placing them on the bottom.
Cook a marinade of salt, sugar and vinegar. Prepare the russula for cooking, cut it, put it in a pan with marinade.
Cook with a gentle gurgling sound for 15-20 minutes.
Place in jars and close tightly with nylon lids.

Video recipe for marinating russula with onions

As a result, keep another version of the tasty preparation of russula for the winter. I liked the recipe for its ease of execution, I have no doubt that the appetizer will turn out excellent. Successful preparations for you!

Pickled russula for the winter - recipes for making it at home

If you are thinking about how to prepare russula for the winter in jars, we suggest looking at recipes that anyone can create at home. These mushrooms have a number of advantages, despite which almost everyone underestimates them. Russula is quite tasty and grows in abundance in forests. It’s a pleasure to collect it, and even more so to try it in winter.

Recipe for pickled russula

These mushrooms are distinguished by their increased fragility, which is why they are placed in braids less often than others, however, pickled russula for the winter according to this recipe is a culinary classic. There is nothing superfluous in it, except for mushrooms and spices, which make the appetizer incredibly tasty. Guided by the detailed description and video, you can easily stock up on pickled russula.

Tip: To remove stuck debris without difficulty, place the mushrooms in cold water for a few minutes before cleaning.

Russula 2 kg
Table salt 40 g
Table vinegar 9% 150 ml
Water 1 l
Sweet sand 10 g
Laurel leaf 4 pcs.
Carnation 5 umbrellas
Allspice 10 peas

Fundamentally: if you dare to store such mushrooms under plastic lids, then you need to take into account the fact that in this case the workpiece can only be kept in the refrigerator.

Marinated russula with onions

This simple recipe for special mushrooms will allow you to be fully prepared at all times - a jar of preparations will turn even ordinary boiled potatoes into a delicious dish.

Number of servings: 40

Production time: 1 hour 10 minutes

Energy value

calorie content – 15.2 kcal;
proteins – 1.1 g;
fats – 4 g;
carbohydrates – 1.9 g.

Ingredients

Russula – 2 kg;
onion – 500 g;
laurel – 5 leaves;
table vinegar 9% – 150 ml;
fragrant peas – 5 pcs.;
cloves – 5 pcs.;
sweet sand – 30 g;
rock salt – 50-60 g;
water – 3 l.

Step-by-step production

Treat the jars so that no germs remain on them. You can create this in the microwave.
Place the mushrooms, peeled from the top film, into a saucepan, add 2 liters of water, add 2 teaspoons of rock salt and boil until tender.
At the same time, make the marinade on the adjacent burner by adding 1 liter of water with the necessary spices, chopped onion rings and vinegar. Boil for 10 minutes, not longer. When the mushrooms are ready, use a slotted spoon to transfer them to the marinade. Leave on the stove for 2-4 minutes. Distribute among jars and close.

Tip: Be sure to taste the marinade because everyone's preferences may be different. If you think the liquid is sour, add sugar.

Recipe for salted russula using the cool method

Mushrooms can be prepared using various technologies, and pickling is considered the most common. In this case, there is no need to prepare a hot marinade, and it is not necessary to clean them. It is enough just to separate the root part and rinse with water.

Tip: to make this pickle, use mushrooms with blue-green skin, or as they are also popularly called - bruises. This is the best type of this mushroom for harvesting.

Number of servings: 20

Production time: 35 minutes

Energy value

calorie content – 9.6 kcal;
proteins – 0.9 g;
fats – 0.4 g;
carbohydrates – 0.8 g.

Ingredients

russula – 1 kg;
rock salt – 250 g;
dill seeds – 2 tbsp.

Step-by-step production

Prepare a mixture of large salt and dried dill seeds, mixing it well.
Place the mushrooms in a suitable sized bowl so that the caps are downwards, sprinkling them with a generous portion of the salty consistency.
Place the press on top, placing gauze or a thin kitchen towel under it. Place the dishes in the refrigerator for at least 16 weeks, after which you can begin taking the first sample.
You can transfer the finished mushrooms into small jars to save space in the refrigerator.

Recipe for salted russula using the hot method

The result is a snack with a light woody aftertaste, which is achieved by adding cherry leaves.

Number of servings: 20

Production time: 30 minutes

Energy value

calorie content – 9.7 kcal;
proteins – 0.9 g;
fats – 0.5 g;
carbohydrates – 0.8 g.

Ingredients

Russula – 1 kg;
cherry tree leaf – 8 pcs.;
rock salt – 3 tbsp;
cloves - 6 buds;
peppercorns – 1 large pinch.

Step-by-step production

Boil a sufficient amount of water, add a few heaped tablespoons of salt and carefully place the mushrooms in the bowl. Cook for about 1/3 hour over moderate heat until the product settles to the bottom, being sure to remove the foam that forms on the surface. After the designated time has passed, add the spicy ingredients.
Throw several sheets of cherries into the bottom of sterilized jars, arrange the mushrooms and fill them with brine. Seat tightly.

Tip: to avoid possible bitterness, you can soak the russula for 3 hours in cold water, making sure that it does not sour. Change fluid as needed.

Recipe for fried mushrooms for the winter

You can also save fried russula for future use, which will become an ingredient for making first and second courses, significantly reducing the length of time the housewife spends near the stove.

Number of servings: 40

Production time: 1 hour

Energy value

calorie content – 32 kcal;
proteins – 0.9 g;
fats – 2.8 g;
carbohydrates – 0.8 g.

Ingredients

fresh russula (peeled) – 2 kg;
sunflower oil (unflavored) – 100 g;
salt - to taste.

Step-by-step production

When cleaning mushrooms, remove all wormy and rough spots. If you are going to prepare large specimens, then be sure to cut them into pieces suitable for the upcoming use. Boil for a quarter of an hour. Then drain the water and wait until the moisture drains.
Heat the oil in a frying pan, place the russula in it. Fry on medium heat until the mushroom juice evaporates. Add salt.
Place in jars, leaving a little space on top, which you fill with bubbling oil. Roll up with a can opener.

Fundamentally: be sure to process the jars. The first step is washing. Both baking soda and Russian laundry soap are excellent for it. 2nd step – treatment at high temperatures.

Recipe for frozen russula

The most common method for preparing russula for a thrifty housewife actually requires no effort. Freezing is a good option for those who don’t want to bother with jars, marinades and brine.

Number of servings: 20

Production time: 20 minutes

Energy value

calorie content – 4.8 kcal;
proteins – 0.4 g;
fats – 0.2 g;
carbohydrates – 0.4 g.

Ingredients

russula – 1 kg.

Step-by-step production

Peel the mushrooms and cut into medium pieces if necessary.
Boil completely or until half cooked and discard in a colander.
Place into bags, calculating approximately the required amount to make the first dish. Place in the freezer.

Tip: don’t rush to strain the mushrooms out of a colander and freeze them. If liquid remains on them, it will eventually turn into a thick ice crust. Also, do not put all the mushrooms in one container or bag if you are preparing a large size. Remember that frequent defrosting causes the product to deteriorate.

By getting acquainted with our recipes with photos, which we describe step by step, you can provide yourself with an excellent product, avoiding possible mistakes. Success!

Did you like the recipe? Save it to yourself on Pinterest! Hover over the image and click “Save.”

How to pickle russula for the winter in jars, the best recipes and storage conditions for preparations

In the cool season, it’s so tempting to enjoy savory and fragrant mushrooms. But, unfortunately, they grow in the forest only in the summer. Mushrooms in the form of preparations are no less tasty and no less juicy. Every housewife must know the recipe for pickled russula for the winter.

1 Varieties and beneficial characteristics of mushrooms
2 Prepare russula for pickling
3 Options for harvesting mushrooms for the winter
- 3.1 Traditional recipe
- 3.2 Hot method with vinegar in jars
- 3.3 Marinated with horseradish
- 3.4 With added onions
- 3.5 In a special marinade
- 3.6 Frisky method
4 Methods for storing the finished product

Varieties and beneficial characteristics of mushrooms

To this day, about 30 species of russula have been identified.

In the Russian Federation, the most common mushroom with the following visual signs is found:

with a snow-white leg and a greenish cap (convex or flat), the flesh is brittle;
with a gray-white leg and a bright yellow cap, the pulp looks like cotton wool;
with a snow-white leg and a blue-violet cap, cotton wool-like flesh;
with a snow-white stem and wine-red color, the flesh is brittle with a corresponding fruity smell.

Most likely, any person has at least once eaten forest russula. It is worth seeing that this is not only a tasty, but also an incredibly useful mushroom, the beneficial properties of which include:

cleansing the body of toxins;
its saturation with useful minerals;
reducing the risk of cholesterol deposits forming;
normalization of the functioning of the gastrointestinal tract;
strengthening the immune system;
improvement of heart function.

People love to eat russula in various forms: fried or boiled. But the most delicious are pickled mushrooms, which will be a good addition to any side dish.

Preparing russula for pickling

The first thing you need to do to create preparations at home is to properly prepare the mushrooms. Only in this case the dish will turn out tasty and rich. The sequence of actions is as follows:

You need to select the mushrooms, put all the whole mushrooms in one direction, and those that have been damaged or bitten by worms in the other.
Clean any mushroom from surface contamination.
Wash all whole russulas with running water and cook them over high heat for 10 minutes.
Now only the caps need to be processed. To do this, you need to remove the film from each mushroom.
The hats can be prepared whole or cut into 2 parts.
Then you should refill the raw material with water and cook for another 2 hours.
The final step is to drain the liquid from the container or transfer the mushrooms to a colander and wait until the water has completely drained.

The russula are ready, now they can be used to make preparations for the winter.

Options for harvesting mushrooms for the winter

There are several options for creating pickled russula, they all differ in the method of production and composition.

Traditional recipe

In order to pickle russula using the traditional method, you will need a number of products:

Boiled russula - 2 kilograms.
Water - 1 liter.
Salt, rock salt recommended - 40-45 g to taste.
Sweet sand - 10 gr.
Vinegar 9% (table) - 150 mm.
Bay leaf - 4 pieces.
Spices - 10 peas of aromatic pepper and 5 peas of cloves.

To make russula according to a traditional recipe, you need to perform several main steps:

Sterilize jars.
Prepare the lids.
Pour 2 liters of water into a deep saucepan.
Add sugar, sand and spices and bay leaf to the liquid.
Place the pan over low heat and cook the contents for 5 minutes.
Add vinegar to the contents, and then continue to cook for another 2 minutes.
Place the boiled russula into the pan and continue to cook the entire mixture for 30 minutes.
The final step is to carefully transfer the mushrooms into jars, pour the hot marinade over them and close the lid tightly.

If you prepare the preparation, adhering to these proportions, you will get 2 jars of pickled russula.

Hot method with vinegar in jars

Table vinegar is the most common product used in cooking. But even a small amount of it can radically change the taste of a dish. In this case, the main composition remains virtually constant. The only difference is that instead of 150 mm of 9% table vinegar, 30% vinegar essence is used in a volume of 0.05 liters. But the method of creating the blank will differ little. Prepare the product with the addition of vinegar as follows:

You need to carefully place the boiled russula on the bottom of the container, and then fill them with water.
All contents must be salted and cooked over medium heat. The snow-white film that appears on the mushroom cap will give a hint about the readiness of the dish. As it happened, you should transfer the mushrooms to a colander and place under cool water. This is done to ensure that all the water drains away.

Immediately while the mushrooms are cooking, you need to prepare the marinade. To make it you need to mix water with sugar, salt, bay leaf, cloves and allspice. The future marinade should be placed on medium heat until the liquid boils.
You need to add water-dried mushrooms to the bubbling marinade.
Now you should add chopped dill and vinegar to the dish, and then continue to cook until fully cooked.

Fundamentally! The hot marinade is poured into the jars. First, mushrooms are laid out at the bottom of the container, and then the whole place is filled with a fragrant liquid. It is required that the contents of the jar be filled to the very neck. The final step is to tightly close the container with a lid.

Marinated with horseradish

Horseradish is a product that can give any dish a unique taste. But apart from this, the vegetable differs in its beneficial qualities for the human body, namely:

accelerates metabolism, which leads to weight loss and the elimination of hated cellulite;
reduces appetite, which helps prevent overeating and a feeling of heaviness in the stomach;
there is a version that horseradish is an aphrodisiac; it helps to increase sexual desire;
It is also an amazing preventative against baldness.

As follows, such preparation for the winter, like pickled russula with horseradish, will differ not only in its amazing taste, but also in numerous beneficial qualities. To create it you will need:

peeled and washed russula - 1.5 kilograms;
salt - 80 g;
natural spices: garlic, basil - 1 head of each product;
dill and parsley - to taste;
crushed bay leaves - 10 medium-sized leaves;
horseradish leaves - to taste;
crushed spices: dark pepper, allspice, white pepper, oregano, cloves, ginger - one pinch of each component.

It’s quite simple to prepare such a special preparation for the winter; it requires:

Place russula on the bottom of the pan. Naturally, they need to be thoroughly washed beforehand, freeing them from contamination.
Mushrooms should be filled with water and lightly salted.
Continue in the same way as in the traditional recipe. After 20 minutes of cooking over medium heat, you need to transfer the main product into a colander, release it from the film and hold it under running cool water for several minutes.
The final step is to lay out all the products in the jar in layers: sheets of horseradish are laid out on the bottom, the mushrooms prepared using the above method should be carefully placed on it, then you need to lay out the salt, and lastly you need to add the herbs. If space in the container allows, then you can lay out one more row of goods. The entire contents are tightly covered with oppression, and you need to press it down with a small weight on top.

There is no need to create a marinade to implement this recipe; the russula will release its juice under the influence of the weighting agent and spices.

With added onion

Russulas were constantly prepared for the winter. Our grandparents called this mind-blowing mushroom the bruise. Onions were inevitably added to the preparation; the forefathers believed that this particular product helped enhance the taste and give the dish the necessary parameters. To make a preparation for the winter according to “grandmother’s” recipe you will need:

Russulas marinated in jars for the winter: recipes for making them

Mushrooms such as russula are found in the forest even more often than other representatives of this family. In terms of their taste, they are in no way inferior to chanterelles, boletus and boletus, beloved by almost all gourmets. For those who love “quiet hunting,” russula is an excellent catch, from which housewives can then prepare a wide variety of healthy and nutritious sweets, both for daily consumption and for winter storage. Russulas can be boiled in salted water, fried with onions and vegetables, baked and dried, but the most favorite method of making them is pickling. Marinated russula for the winter is a delicious dish that can be prepared according to the recipes given below.

Preparing to marinate russula for the winter

Are you interested in the question of how to pickle russula for the winter, what recipes are best to use? Nowadays, a huge number of methods for producing these gifts of nature have been invented and tested, but before you start cooking, you need to correctly process the main product. This preparation is carried out as follows:

Mushrooms need to be sorted out, those with wormholes and other damage should be set aside;
Remove all debris from the mushrooms (leaves, sticks, etc.), place the raw materials in a colander and thoroughly wash with running water;
Remove the film from the surface of the cap. The most convenient way to do this is with a knife;
Place the russulas in a saucepan and cover them with hot water;
Bring the contents of the pan to a boil, cook for 7-10 minutes (depending on their size) and remove from heat.

After all the preliminary procedures have been completed, you can begin choosing a recipe for pickled russula for the winter, the most popular of which are given below.

Traditional production of pickled russula mushrooms for the winter

You can prepare pickled russula mushrooms for the winter using the traditional method. It is used by most housewives and guarantees a tasty preparation that is perfectly stored throughout the winter.

Ingredients:

5 kg russula;
20 dark peppercorns;
750 ml vinegar 9%;
3 tbsp. l. table salt;
10 laurel leaves;
cloves to taste;
25 g sugar;
2 liters of water.

Manufacturing:

Bring water to a boil in a deep saucepan, add salt, sugar and spices, boil for 5 minutes;
Combine the mixture with vinegar and dip the mushrooms prepared using the method described above into it, bring to a boil and cook for 10 minutes;
In the meantime, you need to prepare the jars - wash and rinse with boiling water;
Place the mushrooms in prepared jars, pour in the remaining marinade and seal.

The workpiece should be stored in a cool place, for example, in a cellar or basement.

Recipe for pickled russula for the winter with horseradish

Those who love dishes with an unusual and catchy taste will probably like the recipe for making pickled russula for the winter with horseradish.

Ingredients:

1 kg of mushrooms;
5 dill umbrellas;
5 pieces. peppercorns;
1 tsp. Sahara;
2 cloves of garlic;
30 g salt;
10 currant leaves;
horseradish root;
1.5 liters of water;
1 tbsp. l. vinegar.

Don’t understand how to pickle russula for the winter in jars and doubt that you will succeed? In fact, the process of making autumn is simple, it looks like this:

Sterilize the jars and cover them with lids;
Finely chop the garlic, currant leaves and dill, cut the horseradish root into slices;
Place seasonings and herbs in the bottom of the jars;
Cut the cooked (already boiled) mushrooms into pieces, place them in jars on top of the herbs and seasonings;
Bring water to a boil, then dissolve sugar and salt in it, mix well;
Now you can add vinegar, carefully mix the mixture and pour into jars with cooked mushrooms.

Roll up the jars, and after they have cooled, they should be moved to a cold storage space.

Savory pickled russula for the winter: recipe with photos

Pickling russula for the winter in jars, prepared according to the recipe given below, turns out to be very tasty with an unusual taste. Onions, included in the list of main ingredients, give the dish a special taste.

On the Internet you can find various recipes for making pickled russula for the winter with detailed photos that clearly show the whole process and help you create everything correctly.

Ingredients:

1 kg of mushrooms;
250-300 ml vinegar 9%;
5 laurel leaves;
5 dark peppercorns;
5 carnations;
300 g onions;
2 tsp. Sahara;
500 ml water;
2 tbsp. l. salt.

Manufacturing:

Place the cooked mushrooms in pasteurized jars

Bring water in a saucepan to a boil, add all seasonings, salt, sugar, vinegar

Peel the onion and add completely to the marinade, cook for 7 minutes

Remove the onions from the marinade, cut into 4 parts and place in jars

Pour the marinade into jars, roll up and leave to cool.

It is better to store such preparations for the winter in the refrigerator.

How to pickle russula for the winter: recipe with video

The process of making russula does not actually differ, only the composition and proportions of the ingredients change. Knowing how to pickle russula mushrooms for the winter, you can experiment and use a variety of options. For example, you can use the following set of ingredients:

1.5 kg of mushrooms;
800 ml water;
350 ml vinegar 9%;
2 tsp. dried ginger;
cloves, dark and aromatic peppercorns to taste;
1 tsp. caraway;
5 sour greenish apples;
5 tsp. Sahara;
2 tbsp. l. salt.

Manufacturing:

Bring water to a boil and add salt, sugar and spices to it, boil for 5 minutes, add washed, sliced apples;
Combine the mixture with vinegar and dip the mushrooms prepared using the method described above into it, bring to a boil and cook for another 7-10 minutes;
Place the mushrooms in prepared jars, pour in the remaining marinade and seal.

Mushrooms prepared according to this recipe turn out to be very fragrant and orientally spicy.

The video instructions below will help you better understand how to pickle russula for the winter:

How to cook pickled russula mushrooms for the winter with mustard

Those who love spicy dishes are probably curious about how to prepare pickled russula mushrooms for the winter with ingredients such as mustard. The development of making such mushrooms is not much different from that described in the recipes above. Mustard is added directly to the marinade immediately with vinegar.

The following set of ingredients can be used:

1 kg of russula;
1.5 liters of boiled water;
50 ml vinegar;
3 tbsp. l. ready mustard;
peppercorns to taste;
25 g salt;
1 tbsp. l. greenery;
1 tbsp. l. Sahara.

Using the above recipes, any housewife will be able to create her own winter preparations in a variety of ways. The most important thing is to approach the preparation of the main raw materials responsibly, otherwise the jars may “explode” if there are spoiled mushrooms inside them.