Boletus mushrooms for the winter: how to prepare in jars

Aspen mushrooms for the winter in banks are relevant at any time. These mushrooms are not only delicious, but also very healthy. Regular use will help cleanse the blood and lower cholesterol levels. With proper preparation, boletus will retain useful and gustatory qualities for a long time.

How to cook boletus for the winter

Regardless of the chosen harvesting method, the boletus is first subjected to heat treatment. So that the pulp does not turn black, mushrooms are placed in a 0,5% solution of citric acid before cooking.

Aspen mushrooms are harvested from July to the end of September. Picked up right away. They leave only whole and not polished by insects, then they are cleaned of dirt, washed and soaked for an hour. The liquid is drained, and the fruits are cut into pieces. First, the caps are separated from the legs, and then cut into bars.

Boil the mushrooms until fully cooked. Depending on the size, the process takes about half an hour. During cooking, foam forms on the surface, from which the remaining debris rises. Therefore, it must be removed regularly.

Methods for harvesting boletus for the winter

Video and photos will help to properly close the boletus for the winter. The best ways to harvest mushrooms are salting and pickling.

You can salt forest fruits in a barrel, but in urban conditions, glass jars are best suited.

A more familiar way of winter harvesting for many housewives is pickling. Enough to boil the mushrooms. Prepare the marinade you like, pour the boletus mushrooms and immediately roll up. It is best to use glass containers with a volume of no more than 1 liter, since an open jar cannot be stored for a long time.

Boletuses can be prepared hot or cold. Depending on the recipe chosen, the marinade and cooking time will vary. The cold method is longer, so the tasting can be started no earlier than a month and a half later.

For longer storage, the jars must be sterilized in any convenient way, and the lids boiled for several minutes.

Recipes for cooking boletus for the winter

There are various recipes for delicious boletus for the winter, which differ in the composition of the marinade. Below are the best and time-tested cooking options that will help housewives quickly make a fragrant snack.

A simple recipe for harvesting boletus for the winter

The proposed variation for the winter belongs to the classics. Even a novice cook will cope with the task.

Grocery set:

• mushrooms – 2,2 kg;
• allspice – 11 peas;
• coarse salt – 40 g;
• sugar – 25 g;
• cloves – 6 bud;
• distilled water – 1,1 l;
• vinegar essence – 20 ml;
• bay leaves – 4 pcs.;
• garlic – 12 cloves.

Cooking steps:

1. Peel and thoroughly wash forest fruits. Drop into boiling water. Cook for 10 minutes, constantly removing the foam.
2. Throw in a colander.
3. Salt the water, the volume of which is indicated in the recipe, pour sugar and boil. Add the garlic chopped into small cubes and all the indicated spices. Soak for five minutes.
4. Add mushrooms to the marinade. Boil 20 minutes. Pour in vinegar essence and immediately transfer to prepared containers. Roll up.

How to prepare boletus for the winter in oil

Brine, consisting of oil, is very different from the traditional cooking option. It helps to give forest fruits softness and an incredibly rich flavor. Salting mushrooms for the winter with this method is very simple.

A set of products:

• coarse salt – 100 g;
• garlic – 5 cloves;
• bay leaf – 10 pcs .;
• dill – 50 g;
• boletus – 2 kg;
• vegetable oil – 240 ml;
• black pepper – 20 peas.

Cooking process:

1. Using a knife, clean the forest fruits from contamination, then rinse and cut into medium-sized bars.
2. Boil in salted water for half an hour. Cool down.
3. Place bay leaves and pepper in sterilized jars at the bottom. Lay out the mushrooms. Sprinkle each layer with salt. Add garlic and herbs on top. Pour in the broth in which the boletus was cooked. Pour 40 ml of oil under the lid and roll up.

How to cook boletus with citric acid for the winter

Not only vinegar can act as a preservative. Citric acid will help extend the storage time of the workpiece for the winter. The dish is always tender and tasty.

Required product bundle:

• boletus – 2,2 kg;
• paprika – 4 g;
• vinegar – 70 ml (9%);
• ground cinnamon – 2 g;
• cloves – 4 pcs.;
• filtered water – 1,3 l;
• citric acid – 5 g;
• bay leaves – 5 pcs.;
• allspice – 8 peas;
• coarse salt – 60 g;
• sugar – 80

Description of the process:

1. Cut the washed mushrooms. Leave small ones whole. Send in salted boiling water. Pour 2 g of citric acid. Boil 10 minutes.
2. Throw on a sieve. When the liquid is completely drained, send to prepared jars.
3. Boil the amount of water indicated in the recipe. Pour in the remaining citric acid. Salt. Boil five minutes.
4. Add sugar and remaining spices. Boil.
5. Enter vinegar. Stir and immediately pour the boletus brine with brine. Roll up and leave under a blanket until cool. You can start tasting after 10 days.

How to prepare boletus for the winter with vinegar

The dish in winter will look more attractive if you use only hats, but with the addition of legs it will turn out no less tasty.

A set of necessary products:

• vinegar – 70 ml (9%);
• onion – 550 g;
• coarse salt – 40 g;
• boletus – 1,8 kg;
• purified water – 1,8 l;
• granulated sugar – 30 g;
• black pepper – 13 peas.

Cooking process:

1. Clean and wash the mushrooms, then cut. Send into the water. Sprinkle with salt.
2. Boil 20 minutes. Cut the onion into several pieces and send to the broth.
3. Throw in bay leaves and peppercorns. Boil seven minutes. Pour in sugar, then pour in vinegar. Boil 10 minutes.
4. Arrange in sterilized jars, pouring brine to the brim.
5. Screw on the lids tightly. Turn over and leave under the blanket until the workpiece has cooled.

How to prepare boletus for the winter in jars without sterilization

The recipe for rolling boletus for the winter without sterilization is very simple and does not take much time. Mushrooms are dense and tender.

Grocery set:

• boletus – 1 kg;
• vinegar 9% – 80 ml;
• granulated sugar – 25 g;
• bay leaves – 2 pcs.;
• coarse salt – 20 g;
• dill seeds – 20 g;
• white pepper – 5 peas;
• filtered water – 500 ml;
• cloves – 3 bud;
• black pepper – 5 peas.

Cooking method:

1. Prepare forest fruits, then quickly cut into pieces and pour water.
2. Darken 20 minutes. Throw on a sieve and wait until the liquid drains completely.
3. In the amount of water indicated according to the recipe, dilute coarse salt and granulated sugar. Pour dill seeds, all peppercorns, cloves and bay leaves.
4. Pour in the vinegar and cook for five minutes. Add boiled product.
5. Cook over low heat for 40 minutes. Move to banks. Fill to the brim with marinade. Close with capron lid.
6. Leave at room temperature until the blank for the winter cools down, then put it in the basement.

How to roll boletus mushrooms for the winter with mustard

Mustard will give the usual mushroom taste especially pleasant spicy notes.

A set of products:

• black pepper – 7 peas;
• boletus – 2,3 kg;
• allspice – 8 peas;
• vinegar 9% – 120 ml;
• granulated sugar – 50 g;
• filtered water – 1,8 l;
• table salt – 50 g;
• dill – 3 umbrellas;
• bay leaf – 5 pcs .;
• mustard seeds – 13 g.

Cooking process:

1. Large washed fruits cut into pieces. To fill with water. Once it boils, cook for 17 minutes. Remove foam constantly.
2. Pour in sugar, then salt. Simmer on low flame for 10 minutes.
3. Enter dill, mustard, pepper and cook for a quarter of an hour.
4. Pour in the vinegar. Stirring regularly, simmer for half an hour.
5. Using a slotted spoon, transfer the mushrooms to sterilized containers. Strain the marinade through a sieve. Boil. Fill to the top and roll up.
6. Cover with a blanket and leave to cool completely.

How to cook boletus for the winter in jars with currant leaves

Blackcurrant leaves help to make the preparation for the winter more elastic and crispy due to the tannins included in the composition.

What you need:

• purified water – 350 ml;
• boiled boletus – 1,3 kg;
• dill – 5 umbrellas;
• granulated sugar – 50 g;
• currant leaves – 12 pcs.;
• vinegar 9% – 70 ml;
• sea ​​salt – 30 g.

How to prepare:

1. To boil water. Add forest fruits. Pour in all the spices, salt and granulated sugar. Cook on low flame for 20 minutes.
2. Transfer fruits with a slotted spoon to prepared jars.
3. Boil the marinade and pour over the boletus. Place lids on top. Transfer to a pot of boiling water and sterilize for 20 minutes.
4. Roll up. Leave upside down under a warm cloth for two days.

How to prepare boletus mushrooms for the winter with garlic and cinnamon

This variation of cooking for the winter will appeal to all admirers of unusual dishes. The recipe is somewhat reminiscent of sauerkraut.

Ingredients:

• boiled boletus – 1,3 kg;
• bay leaves – 4 pcs.;
• granulated sugar – 30 g;
• cloves – 4 pcs.;
• Cinnamon – 7 g;
• allspice – 8 peas;
• Garlic – 4 cloves;
• filtered water – 1,3 l;
• vinegar solution – 50 ml;
• sea ​​salt – 50 g.

Cooking process:

1. To boil water. Sprinkle spices and spices. Boil 17 minutes. Cool slightly and add mushrooms. Stir.
2. Send to a cool room and leave for a day.
3. Get forest fruits with a slotted spoon. Strain the brine and boil. Cool, then pour over the mushrooms.
4. Leave for a day. Transfer to sterilized jars.
5. Add vinegar to the marinade. Boil for 17 minutes and pour over the boletus. Close with lids.
6. When the blank for the winter has cooled down, put it in the refrigerator. Store no more than three months.

How to close boletus for the winter in Polish

Mushrooms are ideally combined with spicy spices, so this cooking option for the winter is suitable for lovers of spicy and moderately hot dishes.

Required:

• bay leaf – 4 pcs .;
• allspice – 7 peas;
• boiled boletus – 2 kg;
• horseradish root – 15 g;
• dry mustard – 10 g;
• purified water – 1,5 l;
• hot pepper – 1 medium.

At 1 l opens:

• granulated sugar – 80 g;
• sea ​​salt – 40 g;
• vinegar 9% – 80 ml.

How to prepare:

1. To boil water. Add all spices and chopped bitter pepper. Boil for half an hour.
2. Remove from heat and leave overnight.
3. Measure the volume of the decoction. Add the required amount of vinegar, sugar and salt based on the indicated volume of products per 1 liter.
4. Boil for a quarter of an hour. Cool down.
5. Pour, without filtering, mushrooms. Marinate cold for two days. Drain the marinade and boil, then cool.
6. Arrange forest fruits in prepared containers. Pour in the marinade. Close with capron lids.

How to prepare boletus legs for the winter

Many do not like to eat whole mushroom legs. In this case, you can cook delicious, fragrant caviar for the winter.

Required components:

• black pepper – 5 g;
• sea ​​salt;
• fresh boletus legs – 1 kg;
• onion – 160 g;
• garlic – 3 tooth;
• carrots – 180 g;
• red pepper – 5 g;
• sunflower oil – 100 ml.

How to prepare:

1. Wash the legs and boil in salted water for half an hour. Rinse and allow excess moisture to drain completely.
2. Grate carrots. Chop the onion. If as a result you need to get a finer consistency of caviar, then you can skip the vegetables through a meat grinder.
3. Grind the boiled product. Transfer to saucepan. Pour in 40 ml of oil. Fry for a quarter of an hour. Sprinkle chopped garlic.
4. In a separate bowl, fry the vegetables in the remaining oil. Send to the legs.
5. Stir and cook over low heat for 10 minutes. Sprinkle with spices. Mix.
6. Remove from fire. Transfer to sterilized containers. Roll up.

How to cook boletus and boletus for the winter

The mixture of mushrooms is crispy, tender and incredibly tasty.

What you need:

• water – 700 ml;
• vinegar 9% – 80 ml;
• granulated sugar – 20 g;
• boiled boletus – 1 kg;
• garlic – 6 cloves;
• boiled boletus – 1 kg;
• bay leaf – 3 pcs .;
• dill – 2 umbrellas;
• sea ​​salt – 30 g.

How to prepare:

1. Combine water with sugar. Salt. Boil 10 minutes.
2. Add all herbs and spices. Pour in oil. Boil five minutes. Mix with mushrooms.
3. Cook on a minimum flame for half an hour. Salt if necessary.
4. Remove bay leaves. Transfer the mushrooms to prepared jars, then pour the marinade.
5. Close with capron lids. After complete cooling, rearrange in the basement.

Methods and conditions of storage

Store an appetizer prepared for the winter at a temperature of + 2 ° … + 8 ° С. Ideal for storage or basement. Subject to the conditions, aspen mushrooms retain their useful and gustatory properties for one year.

Seaming without sterilization and under nylon covers can be stored for no more than six months.

Conclusion

Boletus for the winter in jars is a simple and tasty preparation that is suitable for a festive menu and daily meals. You can add your favorite spices and herbs to the composition, thereby experiencing new taste sensations every time.