Rye pickled mushrooms: recipe for salting mushrooms

Raisins are one of the most common fungi in the forests. Some do not collect them, but in vain. It's so good to open a jar of pickled russula in the cold winter and serve them to the table with boiled potatoes and bacon. Let's learn how to properly prepare this mushroom.

Risen pickled mushrooms: recipe first

Mushrooms first clean well, if necessary, remove the top film and cut the stem as short as possible. Boil the water and fill it with mushrooms. Then put on fire and wait for the boil. Leave the russula in a saucepan. In the meantime, hold the cans over the steam. Mushrooms in a colander. In the container, lay out the leaves of the laurel, currant and / or cherry. Dill and tarthun can be added by a pair of umbrellas. Put the russula in jars. Prepare the marinade. The calculation for it is as follows: 250 ml of water / 50 ml of vinegar / 25 grams of salt. Make the pickle as much as the mushrooms you plan to conserve. Bring the marinade to a boil and pour into a jar with russula. Transfer the container to a pan with water for sterilization. After boiling, hold the jars for 20 minutes. Then remove the container and tighten it with a lid. Marinated russules are ready. Bon Appetit!

Rye pickled rum: recipe for the second

The second method requires the following ingredients:

• Russules (preferably small, with hard hats) in the amount of 1 kg;
• Drinking water of 400 ml;
• Slightly more than 250 ml of vinegar 9%;
• Several leaves of laurel, sweet pea;
• Onion in the amount of 300 g;
• A few buds of a carnation;
• Granulated sugar - 1 tsp;
• Salt - 1 tbsp. L. (With a slide).

How to pickle mushrooms russula: instruction

Rinse the rumps, remove leaves, needles and adhering dirt. Pour water, salt and cook for 15 minutes. Throw it on a strainer or colander, let all the liquid drain off. In a saucepan pour water, add spices, salt and sugar, small onions. Wait for the boil, pour in the vinegar. Place the mushrooms in the marinade and cook for about 5 minutes. Hot products spread on jars, pickle on the fire for a couple of minutes to make it stronger, and then fill the mushrooms. Close the lids.

Rye salmon marinated: recipe for pickled country style

A wonderful way of making raw russets includes : mushrooms, salt and garlic. For 1 kg of russules, take 1 large spoonful of salt and any amount of garlic. Mushrooms washed, remove dirt and sticky leaves. Garlic is cleaned and cut into thin plates. In a deep saucepan (or jar) stack the russula with the hats down. Lay the layers with salt and garlic. Soak the mushrooms for a week in a cold place. Rye, cooked according to this recipe, are not stored for long. However, the taste is excellent - saturated, tart and sharp. This appetizer will be one of the best under vodka.

Rye pickled rum: cold salted recipe

Another recipe for pickling rye includes the following set of ingredients: salt at the rate of 30 g / 1 kg of mushrooms, spicy and fragrant pepper, garlic, dill and bay leaf. Arrange the prepared russula with the hats down. Pour salt on the bottom of the container, seasoning. Then lay the layers of mushrooms (about 8 cm), each of which pour salt. Once the container is full, cover it with gauze and put oppression on top. A few days later a pickle will appear. You can add new mushrooms. Keep the russula in a dark cold cellar or cellar. Eat pickles 2-3 weeks after pickling. Bon Appetit!