Pickled Russula Mushrooms for Winter
A crisp mushroom snack - perfect with potatoes! Pickled russula mushrooms for winter are not only tasty, but also a way to preserve the benefits of wild mushrooms. They complement a winter diet, stimulate appetite, and can be used for salads or fillings.
Updated : 10 March, 2026
Easy
More than 1 hour.
Ingredients
2 kilograms
Russula
1 liter
Water
50 milliliters
Vinegar
40 grams
Salt
20 grams
Sugar
4
Peppercorns
5
Cloves
4
Laurel leaf
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Measure the ingredients according to the list. Prepare the mushrooms: sort fresh russulas, discard wormy, soft, and any that make you doubt. There are quite a few look-alike russulas, and it only takes one bad one to poison the whole batch.
Step 2
Transfer the mushrooms to a basin and rinse them with cold water using a shower head (not under a strong stream, as they can crumble). Ideally, do this within 12 hours after picking, because after a day they start crumbling a lot and darken. Leave the mushrooms in water for 5-6 hours to remove debris and sand stuck to them. Carefully lift them out and place in a deep pot.
Step 3
Cover the russulas with cold water, bring to a boil, and boil for 10 minutes. Drain and rinse with cold water. Don’t worry - the russulas will have firmed up and won’t crumble. Repeat this process two more times.
Step 4
Pour water into a stainless-steel pot and add salt. Use coarse salt so you don’t oversalt with fine salt. For best results, use neutral-tasting filtered or bottled water. Tap water can give an unpleasant flavor.
Step 5
Sugar is added to mushroom marinades to balance the taste. Add sugar to the pot and stir.
Step 6
Add bay leaves, cloves, and pepper to the salt-and-sugar solution. Set over medium heat and bring to a boil.
Step 7
Pour in the vinegar and boil for 2 minutes.
Step 8
Add the boiled russulas and cook for 15 minutes. To keep the mushrooms crunchy in the jar, don’t overcook them - stick to the time in the recipe.
Step 9
Wash jars and lids in hot water with baking soda, then rinse well. Sterilize the jars over steam for 10 minutes using a special ring on a pot, or sterilize in the microwave by adding water to a height of about 2 cm (about ¾ in) and heating on full power for 4-5 minutes. Boil the lids in water for 10 minutes over medium heat.
Step 10
Pack the russulas into the prepared jars up to the shoulders, then pour in marinade to the very top. Seal tightly, turn upside down, and wrap until completely cool. Store in a dry, cool, dark place. Serve the pickled russulas as a cold snack, drizzled with unrefined sunflower oil and topped with onion half-rings. Enjoy your meal.
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