Classic recipe

6-850 min

1. Steam (sterilize in another way) glass jars and seaming lids for them (two two-liter cans and one half-liter should be enough for the indicated amount of vegetables).
2. Fill the pan with water, pour salt and sugar, pepper, laurel leaves and cloves into the liquid.
3. Boil everything and simmer for five minutes.
4. Pour vinegar into a saucepan, stir it well and let the mixture stand over medium heat for another two minutes.
5. Put the russula in the boiled marinade and cook them for 25 minutes, stirring regularly.
6. Arrange the workpiece in jars and pour boiling marinade.
7. Close the container with metal or plastic caps. In the latter case, preservation will have to be stored only at reduced temperature values ​​not higher than + 8 ° C. Containers closed with metal lids can be stored in an ordinary pantry, where the temperature rarely exceeds + 16 ° C.

Pickled mushrooms, closed in jars according to this simple recipe, are universal in application and will certainly be highly appreciated by lovers of such preparations. When serving mushrooms, you should use sunflower, but always refined oil, as well as garlic and onions mixed with it.

With horseradish

6–840–50 min

1. Rinse the Russula for 20 minutes in boiled water and set aside for a while.
2. Rinse the horseradish root, peel it off the outer skin and cut into thin slices, just like peeled garlic.
3. Wash and finely chop the dill.
4. Sterilize the jars, and in each of them put a piece of horseradish, garlic, black pepper (peas) and a handful of chopped greens.
5. On top of the layer of spices, lay the mushrooms themselves, evenly distributing them throughout the space of the jar.
6. Boil water in a separate container, add salt, sugar and vinegar (last).
7. With a ready-made homogeneous marinade liquid (salt crystals should completely dissolve) fill the jars with blanks to the top. It is not necessary to roll them up, it is enough to close them with thick nylon covers and then store them in place at low temperatures.

Important! For long-term storage in the apartment, it is better to choose the classic version of the blanks. — "Turnkey", with further sterilization of the cans in a pan with hot water. Processing time for half-liter containers is 20 minutes.

Hot way with vinegar in jars

4-560 min

1. Select small and “well-fed” mushrooms, clean them from twigs, leaves and other forest debris.
2. Rinse each russula, move everything to the pan and, pouring water (should completely cover the contents), put on a small fire so that the mushrooms boil.
3. As soon as this happens, and a foam appears on the surface of the water, remove the russula with a slotted spoon, rinse again under running water and let drain in a colander.
4. Take another clean and deep pan, pour a liter of water into it, and then dissolve the salt, sugar in the liquid, throw the washed leaves of laurel, allspice and allspice.
5. After boiling the marinade, dip the previously prepared russula into the solution.
6. Cook a future appetizer until the mushrooms are at the bottom of the pan, after which you can add vinegar essence and dill branches, bringing the liquid to a boil again.
7. Sterilize jars and lids to them.
8. Arrange the hot russula in the prepared container and pour the marinade still boiling over the fire, filling each jar to the very top.
9. Close the used container with lids (metal or solid kapron), turn the container upside down and cover it with a thick cloth (until it cools down). Cans cooled at room temperature can be moved to the pantry for further storage.

Important! Do not transfer hot preservation to cold. A sharp temperature difference can lead to cracking of the glass of the container.

With onion

6-750-60 minutes

1. Sort, get rid of garbage and peel mushrooms.
2. Boil them in boiling water for about 7-10 minutes, immediately adding spices and dill to them.
3. Sterilize the jars and fill them with cooked mushrooms (russula should reach almost the top of the containers).
4. In a separate container, boil the measured 0.5 liters of water, pour sugar, salt, bay leaves, cloves, black pepper, vinegar. Boil over low heat.
5. Peel, wash and chop onions in half rings. Pour them into the pan to the marinade and boil for another 5-7 minutes.
6. Transfer the slightly boiled onion to the mushrooms in jars, and then pour everything with the finished marinade.
7. Roll up the filled cans, place them with the lid down and cover with a towel (blanket) - until they become room temperature. Then transfer the workpieces to a permanent storage location.

Russula prepared in this way will be an excellent addition to a casual or even festive table, although before serving, it is better to mix them with vegetable oil, fresh onions or herbs.

Quickly

6–8 40 min. + 12 hours in the refrigerator

1. Boil the mushrooms sorted, washed and cleaned of forest debris in advance for 20 minutes and cool.
2. Transfer them to a clean pan with an even layer and fill with water, cook for 20 minutes after boiling the liquid. Together with mushrooms, you can immediately put a peeled onion in a container: if you suddenly miss an inedible specimen, onions will reduce its toxicity.
3. Drain and put the russula to one side.
4. Pour 1 liter of water into a separate pan, pour sugar, salt, pepper, bay leaf and boil everything over low heat for 3-4 minutes.
5. Remove the pan of liquid from the heat and pour the vinegar into it, mixing everything thoroughly.
6. Transfer the boiled russula to the marinade and leave them there until completely cooled (if you have time, it is advisable to move them to the refrigerator for 10-12 hours).
7. After the allotted time, remove the mushrooms from the marinade, add the onion sliced ​​in half rings and a small amount of sunflower oil. By mixing these ingredients, you can serve the dish to the table.
8. Russula pickled in a quick way will go well with meat dishes and a variety of side dishes.