Boletus pickling: in jars, in a saucepan, the best recipes

Salted boletus is a dish that is relevant in any season. Mushrooms are considered not only tasty, but also extremely healthy. Their use in food helps cleanse the blood and reduce the level of bad cholesterol. With proper salting, they retain their beneficial properties for a long time.

Are the stepsons salted?

The boletus got its name because of the close location of the mycelium next to the aspens. In the people it is also called the redhead. Before use, mushrooms must undergo heat treatment. Salting is carried out in a variety of ways. But when cooking, remember that the product is 90% water. To avoid blackening, before salting, the boletus is soaked in a 0,5% solution of citric acid.

How to prepare boletus mushrooms for salting

To deliciously salt the boletus at home, you need to properly prepare them. Mushroom picking is carried out from July to September. In a real boletus, the hat has a bright orange color, and the place of the cut on the leg is covered with blue.

First of all, the redheads should be cleaned of forest debris and sand. To do this, they are washed under running water, and then soaked for 40-60 minutes. It is equally important to immediately get rid of wormy specimens. After soaking, the boletus is crushed. First, the cap is separated from the stem, then the mushroom body is cut into bars. It is not recommended to use whole mushrooms for salting.

How to salt boletus for the winter

Before pickling mushrooms, it is necessary to calculate how much container will be required. For the winter, it is most convenient to salt the boletus in a barrel. If not, you should use deep enamel pans. Ordinary glass jars are also suitable.

Before salting, redheads should be boiled until fully cooked. This process will take about half an hour. During cooking, foam will appear on the surface of the pan. It should be constantly removed.

The next step involves preparing the marinade. Boletus pickling can be done both cold and hot. The recipe for the marinade in each case will vary.

How to salt boletus for the winter in a hot way

Salting boletus in a hot way involves boiling the brine. This option is considered faster, since there is no need to use oppression. Redheads for salting are placed in a sterilized container and poured with prepared brine. The appetizer becomes ready for use earlier than cold-cooked salted mushrooms.

The algorithm of actions will be as follows:

1. Pour water into a large saucepan and add salt. After boiling, redheads are lowered into it. For ½ st. water will require 1 kg of boletus.
2. In the process of boiling, it is necessary to periodically remove the foam. At this stage, seasonings indicated in the recipe are thrown into the pan.
3. In total, salted boletus is cooked for 20-30 minutes.
4. Cooked mushrooms are distributed in sterilized glass jars and poured with hot brine. The lids are closed in the usual way.

How to salt boletus in a cold way

Salting in a cold way will take more time and patience. The brine is obtained from the mushrooms themselves. Various seasonings are laid out at the bottom of the container. Pre-cleaned and washed redheads are placed on top. Then they are generously sprinkled with salt. For 1 kg of boletus, 40 g of salt will be required. Mushrooms release juice within 3-4 days. In some cases, oppression is used to speed up this process.

There is another way of cold salting. The main ingredient is laid out in a container in layers. Sprinkle each layer with salt. Then seasonings are added to the salted boletus and poured with cold boiled water. In total, the salting of the dish takes 7-10 days.

How to pickle boletus for the winter in banks

For the winter, pickling of boletus is carried out both under nylon covers and tin ones. Banks are pre-sterilized in the oven or in a water bath. Covers are subjected to the same treatment. They are closed with a special seaming key, which can be bought at any household goods store.

How to salt boletus under oppression

Aspen mushrooms are placed under oppression during salting without boiling. They are prepared by carefully cleaning from debris and dust. It is advisable to cut the fruit into large pieces. Spice, bay leaf and various herbs are laid out at the bottom of the enameled pan. Mushrooms are placed on top. Water may be added at this stage, depending on the recipe. From above, the redheads are covered with cotton cloth and pressed down with oppression. The container is cleaned in a dark place for 3-4 days. After that, the salty snack is moved to a more suitable container. Salting is carried out for another 10-14 days.

Recipes for salted boletus mushrooms

Boletus pickles are carried out according to a wide variety of recipes. Often they are combined with other types of mushrooms or supplemented with spicy seasonings. You can salt the boletus and boletus together. These two types go well with each other. But boletus must be subjected to heat treatment longer than boletus.

The classic recipe for pickling boletus

The most popular recipe for salted redheads is the classic one. The snack is crispy and flavorful. It will be a great addition to both a festive and everyday table.

Components:

• 1 kg of boletus;
• 1 Art. l salts;
• 1 Art. liter. sugar;
• 5 peas of black pepper;
• 1 clove of garlic;
• 500 ml of water;
• 1 bay leaf;
• 2 bud of carnation;
• several umbrellas of dill;
• ½ st. 9% acetic acid.

Cooking process:

1. All ingredients, except garlic and dill, are added to a saucepan filled with water.
2. Five minutes after boiling, redheads and vinegar are lowered into the water. After that, the contents of the pan are boiled for 15 minutes.
3. Dill umbrellas and chopped garlic are laid out at the bottom of sterilized jars. Aspen mushrooms fall asleep next, after which they are poured with marinade. Another dill umbrella is placed on top.
4. The jar is closed with a lid. After cooling, it is removed in a cool place.

How to salt boletus in oil

The marinade, which includes vegetable oil, is significantly different from the classic version. It gives the product softness and rich taste. To prepare salted boletus, you will need:

• 5 Art. l salts;
• 2 kg of redheads;
• 5 cloves of garlic;
• 20 peas of black pepper;
• 50 g of dill;
• 1 tbsp. vegetable oil;
• 10 bay leaves.

Stages of preparation:

1. Mushrooms are washed under running water. With the help of a knife, they are cleaned of excess dirt. After that, the product is cut into medium-sized sticks.
2. The forest product is boiled in salted water for at least 25 minutes.
3. Laurel leaves and black pepper are placed at the bottom of sterilized jars.
4. Next lay out the cooled redheads. Seasonings and salt are added after each 3 cm layer.
5. From above, the contents of the jars are covered with herbs and garlic.
6. Marinade is poured into jars. In each of them are placed 2 tbsp. l. vegetable oil.
7. After salting, the container is rolled up and put aside.

How to pickle boletus with currant leaves

Components:

• 300 ml of water;
• 1,5 Art. liter. sugar;
• 3 bunch of dill;
• 1 kg of boletus;
• 3 tbsp. l. 9% vinegar;
• 1 Art. l salts;
• 8 currant leaves.

Stages of preparation:

1. The main ingredient is placed in an enamel pan, filled with water and put on fire.
2. After boiling, dill and spices are added. The contents of the pot are boiled for 20 minutes.
3. Redheads are laid out in banks. The marinade is re-put on the fire until it boils.
4. The contents of the jars are covered with currant leaves and poured with marinade.
5. The containers are rolled up and sent to a far corner, covered with a blanket.

Ambassador of boletus with mustard

The most unusual is the recipe for salted boletus and boletus with the addition of mustard. The finished dish will have spicy notes and a forest aroma. The disadvantages of this recipe include a long cooking time.

Ingredients:

• 1 kg of boletus;
• 1 kg of boletus;
• 1 L of water;
• 100 ml 9% vinegar;
• 7 peas of black pepper;
• ½ st. l. mustard powder;
• 1,5 Art. l salts;
• 1 Art. liter. sugar;
• ½ horseradish root.

Cooking process:

1. The horseradish root is cut into small pieces. Together with black pepper and mustard, it is dipped into water. Boil the contents of the pan for about 40 minutes. After removing from heat, the marinade is allowed to brew for 7-10 days.
2. In separate pans, pre-washed and chopped boletus and boletus are boiled.
3. The marinade is reheated. After boiling, it is set aside until it cools completely.
4. Boiled redheads are laid out in jars and poured with prepared marinade for pickling.
5. Banks are closed with nylon lids and cleaned in a dark and cool place.

Quick salting of boletus with herbs

Salted boletus with the addition of herbs are especially tasty. They are somewhat different from the appetizer prepared according to the classic recipe.

Ingredients:

• 9 cloves of garlic;
• 2 kg of boletus;
• 5 tbsp. l. 9% vinegar;
• Xnumx buds clove;
• 2 tsp Provence herbs;
• 2,5 Art. l salts;
• 800 ml of water;
• 1,5 Art. liter. sugar;
• 4 laurel leaves;
• 9 peppercorns.

Stages of preparation:

1. The pre-prepared main ingredient is boiled for 20 minutes, and then thrown into a colander.
2. To prepare the marinade, sugar and salt are dissolved in water. Then spices are poured into the liquid, excluding garlic and vinegar. Boil the contents of the pot for 10 minutes.
3. At the bottom of each sterilized jar lay finely chopped garlic cloves. Mushrooms are placed on top.
4. Vinegar is poured into the base of the pickling marinade, after which the liquid is boiled again for five minutes.
5. The resulting solution is poured into jars. They are covered with lids and put away in a secluded place.

Pickled boletus with garlic

Components:

• 100 g of dill;
• 4 kg of redheads;
• 1 tbsp. salt;
• 1 garlic head;
• 20 peppercorns.

Cooking process:

1. The main ingredient is cleaned of forest dirt and washed. Then they are chopped, filled with water and put on the stove. In total, the product is boiled for 35 minutes.
2. Redheads are laid out in sterilized jars. They are covered with salt at the rate of: 80 g per 1 liter of water. Put garlic, herbs and pepper on top.
3. Salty broth, in which mushrooms were boiled, is also poured into jars.
4. The lids are closed with a seaming key.

Terms and conditions of storage

When choosing a storage location, it must be taken into account that the temperature should not exceed 6°C. It is important that the humidity in the room is reduced. Also, do not allow sun exposure to preservation. Pickles in sealed jars can be stored for up to a year. If you pickle boletus and boletus in a saucepan, the shelf life of the snack is reduced to six months. It can be even less if the salt concentration is not high enough. An opened jar of salted redheads is stored in the refrigerator for several days.

Conclusion

Salted boletus can be prepared in absolutely any way. But you should observe the proportions of the ingredients and the algorithm of actions during salting. Even a slight deviation from the recipe can have a significant impact on the taste of the dish.