How to pickle boletus and boletus: recipes for the winter

Pickled boletus and boletus are perfectly combined with each other. In essence, these mushrooms differ only in color, the structure of their pulp and cooking recipes are almost identical. In this regard, boletus and boletus are even called in one word – boletus.

They belong to the same family and are fleshy and nutritious mushrooms. Aspen mushrooms and boletus mushrooms can be marinated for the winter in different ways, but the preparation of raw materials for blanks is always about the same, regardless of the recipe.

How to pickle boletus and boletus mushrooms together

Before proceeding directly to pickling, mushrooms are carefully prepared for this process:

1. First of all, thoroughly rinse the boletus and boletus in cold water. In order for the earth and other debris to be more easily separated from the surface of the mushrooms, you can additionally soak them for 1-2 hours.
2. Then remove the skin from the fruiting bodies.
3. The next step is to cut the caps of large specimens into 4 parts. Chop the legs too. Small fruiting bodies are left intact. Blanks made from whole small hats look very nice in jars.

Separately, it is worth noting the following – in order to prepare the marinade, you can not take iodized salt. You can add only ordinary cooking.

How to pickle boletus and boletus using the hot method

There are two main ways in which pickled mushrooms are prepared: hot and cold. The peculiarity of the first method is that the boletus and boletus are boiled together, poured with marinade and seasonings are added. If there is a lot of raw materials, it is better to cook these two types separately. Sometimes, according to the recipe, it is required to cook the mushroom mass in the marinade for 4-8 minutes.

It is important to remove foam from the surface of the water during cooking. Otherwise, the marinade for boletus and boletus will turn out cloudy. Vinegar is often added 10 minutes before boiling is complete.

The preparation ends with the fact that ready-made pickled boletus and boletus mushrooms are laid out in sterilized jars. Fill the container up to the shoulders.

How to pickle boletus and boletus using the cold method

The cold method of harvesting pickled mushrooms eliminates the boiling of raw materials. For pickling, smaller specimens are selected and soaked for 2 days in cold salted water. At the same time, the water is changed about 2-3 times a day, otherwise the forest fruits will turn sour.

Salting of boletus and boletus is as follows:

1. Salt is distributed along the bottom of the jar in a thin layer.
2. Then the mushrooms are laid in dense layers, lightly tamping them. It is better to have hats down.
3. The layers are alternately sprinkled with a small amount of salt and spices.
4. When the jar is full, gauze folded in 2-4 layers is spread on top. They put a small weight on it. After 2-3 days, the mushrooms should sink under its weight, and the surface will be covered with their juice.

According to the cold preservation method, boletus and boletus can be eaten after 1 month of infusion.

Recipes for pickled boletus and boletus for the winter

Pickled mushrooms are usually added to some dishes, or served as a cold appetizer, or used as a lean filling for baking. A small amount of unrefined sunflower oil gives a special flavor to the blanks; you can also add dill, green onions or garlic. A combination of pickled boletus and boletus with sour cream has proven itself well.

The classic recipe for pickling boletus and boletus

This recipe is considered the most common. It is prepared from the following ingredients:

• boletus and boletus – 1800 g;
• sugar – 3-4 h. l.;
• allspice – 6-8 pcs.;
• change – 3-4 h. l.;
• Garlic – 3-4 cloves;
• vinegar – 1 st. l .;
• bay leaf and dill to taste.

The preparation is as follows:

1. Spices, salt and sugar are poured with water and the resulting solution is boiled to a boil.
2. After the water boils, the marinade is kept on the stove for another 5 minutes.
3. Washed and purified raw materials are poured into the water, vinegar essence is added and boiled for another 15 minutes.
4. At this time, the bottom of the sterilized jars is lined with chopped garlic cloves. Additionally, you can put a dill umbrella in a jar.
5. Then they fill the jars with mushrooms and pour them with marinade. Place 1 more dill umbrella on top.

After that, the banks can be rolled up and put away for storage.

How to pickle boletus and boletus with garlic and cinnamon

In order to cook pickled mushrooms with garlic and cinnamon, use the following ingredients:

• salt – 85 g;
• ground cinnamon – ½ tbsp. l.;
• vinegar – ½ tbsp. l.;
• cloves – 1-3 pcs.;
• bay leaf – 1-2 pieces;
• garlic -3-4 cloves;
• allspice – 5 pcs.;
• dill – 1-2 branches.

Pickled boletus and boletus as follows:

1. Salt is poured into the water and put on fire.
2. Then seasonings, except for cinnamon, are put in a glass container, and they are poured with boiling water for 8-10 minutes.
3. In the meantime, start cooking mushrooms. In a pan with boletus and boletus add brine to 1/3 of the total height of the container.
4. When the liquid boils, the workpiece is kept on fire for another 5 minutes.
5. Prepared seasonings and hats with legs are placed in sterilized jars. Then the fruiting bodies are poured to the top with strained brine.
6. At the last stage, add cinnamon on the tip of a spoon and vinegar.

After that, the jars can be rolled up and cleaned in the refrigerator or cellar.

How to deliciously marinate boletus and boletus without vinegar

Almost all recipes for preparing marinade for boletus and boletus require the use of vinegar, but in this case, the preparation is made without it. It is better not to store such preparations for too long, since without vinegar they are suitable for eating for a shorter time.

For such a blank, you will need the following ingredients:

• boletus and boletus – 1 kg;
• garlic – 5-6 cloves;
• salt – 2,5 tsp;
• lemon juice – 1,5 tsp

Method of preparation:

1. The raw materials are washed in running water and left to soak for an hour. The water must be cold.
2. Place a saucepan on the stove and fill it with 1 liter of water. When it boils, hats and legs are placed in the pan.
3. Following them, ½ of the total amount of salt and citric acid is poured into the water. In this form, mushroom legs and hats are boiled for half an hour. The foam from the surface of the water is regularly removed so that the marinade does not become cloudy.
4. When the fruiting bodies begin to sink to the bottom, add the rest of the salt and citric acid. After that, the marinade is boiled for about 3 minutes.
5. Then the mixture is removed from the heat and filled with pre-sterilized jars. There should be a distance of about 2 fingers thick from the surface of the marinade to the neck of the jar.
6. Garlic cloves are placed on top of the pickled fruit bodies, after which the jars can be rolled up.

According to this recipe, the preparation of pickled boletus and boletus takes a little time, which allows you to prepare a large number of mushrooms.

How to pickle boletus and boletus mushrooms with mustard

This recipe for pickled boletus and boletus differs from others in that it uses mustard powder. It will give the marinade a pleasant spiciness.

To prepare the following ingredients:

• boiled hats and legs – 1500-1800 g;
• salt – 2,5 tsp;
• vinegar – 1,5 tbsp. l;
• dry mustard – ½ tbsp. l.;
• sugar – 2-3 h. l.;
• allspice – 5-7 pcs.;
• horseradish – ½ root.

Pickled mushrooms using mustard according to the following scheme:

1. Cut the horseradish root into small pieces and pour water over it.
2. Add mustard powder and pepper to the resulting mixture, then put everything on the stove and cook over low heat for 35-40 minutes.
3. Then remove the boiled root from the stove and leave for 8-10 hours so that the liquid is infused.
4. After that, reheat the marinade. When the liquid boils, pour vinegar into it, add salt and sugar, mix thoroughly.
5. After 10 minutes, remove the marinade from heat and leave to cool completely.
6. When the liquid becomes cold, it is added to boiled hats and legs, previously laid out in a large container. In this form, they are left for 2 days in a cool place.
7. Then distribute the resulting mass into jars, and drain the marinade. The purified liquid is used for pouring mushrooms.

On this, the preparation of pickled blanks is considered complete. Banks are rolled up and placed in a cellar or refrigerator.

How to pickle boletus and boletus with Provence herbs

For this recipe you will need the ingredients:

• boletus and boletus – 1500-1800 g;
• change – 2-2,5 h. l.;
• black pepper – 7-9 pcs.;
• sugar – 1 st. l .;
• cloves – 6 pcs.;
• Provencal herbs – 2 tsp;
• vinegar – 2,5 st. l .;
• bay leaf and garlic to taste.

Marinate mushrooms with Provence herbs in this order:

1. The prepared raw materials are boiled for half an hour, while it is important to periodically remove the foam.
2. Then the mushroom caps and legs are poured into a colander and left in this form for several minutes to drain excess liquid.
3. The next step is to prepare the marinade. Salt and sugar are added to 0,8 l of water, everything is thoroughly mixed. Add spices in addition. Vinegar and garlic are not touched yet.
4. Boil the resulting mixture for 10 minutes.
5. While the marinade is being cooked, chopped garlic is laid out at the bottom of sterilized jars. Hats with legs are tightly laid on top.
6. Vinegar is added to the marinade and kept on the stove for another 5 minutes. Then the liquid is decanted.
7. The cleaned marinade is poured into jars and hermetically sealed.

When the blanks have cooled, they can be removed for storage.

Terms and conditions of storage

When the jars with pickled boletus and boletus have cooled down, they are placed in a dark, cool place with a temperature not higher than +8°C. A cellar or refrigerator is best suited for these purposes.

The shelf life of pickled blanks may vary depending on the method of preparation and the ingredients used. On average, they can be stored for about 8-10 months.

Conclusion

Pickled boletus and boletus are a great combination for winter preparations. Their taste harmonizes well with each other, and a variety of marinade recipes allow you to reveal their taste in different ways and give a unique aroma.

You can learn more about how to cook pickled boletus and boletus for the winter from the video below: