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Don't know where and how, and we have in the Krasnodar region did not really appreciate this wonderful mushroom, Russula. Take it if there is nothing in the woods there. I think Russula is not worse than other fungi. Never walk past a bright, festive scattering of these glorious mushrooms! And they meet in the forest more often than other mushrooms. Delicate, fragile, with a distinctive nutty flavor. Several of you can cook a lot of delicious dishes:they can be boiled, fried, baked, prepare them to salads, sauces. But you can prepare for the winter, to marinate. Of course, it's not mushrooms, BUT! In winter, with boiled potatoes, and under the pile of white... My husband says that the taste of Russula, prepared according to this recipe, very similar to pickled in a barrel of mushrooms.
Ingredients for Russula pickled
- Mushrooms - 1 kg
- Water - 700 ml
- Salt - 1 tbsp
- Sugar - 1 tbsp
- Vinegar - 40 ml
- Bay leaf - 2 PCs
- Black pepper - 4 PCs
- Mustard seeds - 0.5 tsp.
- Fennel seeds - 0.5 tsp.
- Garlic - 2 the tooth.
- Carnation - 2 PCs
Step by step instruction of cooking Russula pickled
Mushrooms to sort, wash thoroughly, clean. For marinating should take the dense, young, Zelenka mushrooms. I pre-soaked Russula in cold water for 30-40 minutes-it will be easier in the future to handle them.
Small mushrooms leave whole, large cut into equal parts.
Pour the prepared mushrooms with cold water.
Cook over medium heat, constantly removing the resulting foam. As soon as the mushrooms will sink to the bottom of the pan (about 15 minutes after boiling) drain the water, put the mushrooms in a colander and rinse well under running cold water.
In water (700 ml), add salt, sugar, all the spices, except vinegar and garlic. Put on fire, bring to boil on weak fire to boil for 5-7 minutes.
Add the vinegar, mix well.
The previously prepared Russula put it in the pan with marinade and boil all together for another 10-12 minutes.
Banks sterilize, at the bottom of each put the garlic cloves. Mushrooms spread out on the sterilized banks. (do not lay the mushrooms very tight), Pour the hot brine, seal. (I use screw-on lids)
Flip the jars with the mushrooms upside down, wrap them (with a large towel or blanket) and leave the banks so to cool down.
I have kept these mushrooms in the pantry or in the kitchen under the table as much as needed.
From the specified number of ingredients obtained two cans of 0,5 L.