Rye salted syrup: recipe
Pickling and pickling are the most popular ways of harvesting mushrooms. To give russula a special flavor and flavor, you can use one of the following recipes.
Rye salted syrup: recipe
You will need the following set of products:
- salt stone (large) - by the number of fungi (5 kg - about 80-90 grams);
- garlic, dill, black currant leaves, horseradish (leaves), fern (leaves);
- russula (preferably young, strong).
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How to prepare salty russula? The recipe is also suitable for harvesting red, freckles, and mushrooms.
1st step
First, pick up the mushrooms. Before salting russula, remove from them debris, pour water (throw a little salt there), leave for a couple of hours for soaking. Such a procedure is required for all fungi before salting, except for the ginger. It is recommended to hold the mushrooms in the water for a day, the wavelets - 2 days. Water should be changed every 12 hours.
Step 2
Put the prepared mushrooms in a salty containerhead down. You can use a large enamel saucepan. Pour each layer of salt, shift the leaves of horseradish, currant, cloves of garlic, cut into thin petals. Cover the top of the mushrooms with the leaves of the fern. He is usually recruited in the forest (if you go for mushrooms yourself). Thanks to the leaves and spices, incredibly savory salmon russets are obtained. The recipe does not provide for heat treatment of mushrooms, which makes their taste incomparable with any other kinds of mushrooms.
Step 3
Put the cheesecloth or napkin on the leaves of the fern. Then put a circle (non-metallic), on which you can put pressure. Approximate weight of cargo is 10% of the weight of mushrooms.
Step 4
Be sure not to dry the top layer of mushrooms. If this happens, then prepare a 4% solution of salt, pour into a saucepan. Every 3 days, wash or clean the napkin.
Step 5
If you have new batches of mushrooms, then theircan be placed in the same pan, pre-performing the necessary training. Do not forget to shift the mushrooms with leaves and garlic. In 40 days you will get delicious russules salted. The recipe for gingerbread provides for salting for 14 days. Fungi must be stored only in the refrigerator. Salted mushrooms can be eaten with potatoes in their uniform, lard and mustard. It is especially good to serve russula as a snack for strong alcoholic beverages.
Pickled russula
Recipes for this dish can vary. Here's one way, classic. Preparation requires the use of the following ingredients:
- russula strong young (5 kg);
- common salt (80 grams);
- vinegar 9% - 800 ml (4 cups);
- spices: clove, black pepper-peas; Bay leaf;
- onion (800 grams);
- sugar (15 grams).
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To begin with, the mushrooms must be thoroughly cleaned fromneedles, leaves and earth, rinse in water. Then you need to pour the product with salted water and cook for 5 minutes. While mushrooms are boiling, boil a couple of liters of water, salt, put sugar and spices with onions. Hold the brine on the fire for 10 minutes. At the end of cooking, pour in the vinegar, put the russets in the marinade and cook another 5 minutes. Mushrooms catch from the brine. Spread on the banks. Marinade pour out another 10 minutes and fill it with mushrooms. Close the jars with plastic covers and place them in a cool place.
