Russulas marinated for the winter
Description of preparation:
These pickled russulas can be eaten literally immediately after cooling. But the full taste is revealed after a month in a dry and cool place. Russulas must be prepared within the first 12 hours after collection, as they begin to darken and lose their appearance. Before cooking, russula can be soaked for 5-6 hours if they are in sand, but do this carefully, as these mushrooms are very fragile and can crumble. When marinating, use only coarse, non-iodized salt so as not to over-salt and spoil the mushrooms.
Prepare all the necessary ingredients to prepare pickled russula for the winter.
Clean and rinse the russula.
Pour cold water over the mushrooms and bring to a boil. Cook them over medium heat for 10 minutes, then drain the water and rinse the russula with cold water. After boiling, they will become tough and will not crumble.
Place salt, sugar, spices, bay leaves in a saucepan. Add water and bring to a boil, cook for 2 minutes.
Place the mushrooms in the brine, pour in the vinegar and cook for another 15 minutes. Then place the russula in sterilized jars, roll up tightly and wrap until completely cool. After this, put it away for storage.
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