How to pickle boletus for the winter

Pickled boletus is a delicious aromatic snack that is always welcome at any table. Potatoes and vegetables are ideal as a side dish. It is useful to use winter harvesting for the prevention of kidney disease and for people on a diet.

How to pickle boletus

Before you start pickling, you need to prepare the mushrooms. For this:

• clean the hats and legs from forest debris. If the pollution is strong, then you can put them in water and leave for no more than a quarter of an hour. After that clean with a brush;
• cut off the lower part of the leg, which was in the soil;
• cut large specimens into pieces. Leave small ones whole;
• pour water and boil for half an hour.

After cooking, be sure to drain the broth, as it draws out all the accumulated harmful substances from the fruit.

Pickled mushrooms can be cooked hot and cold. In the first case, they are boiled in a special brine, with which they are poured into jars and rolled up. The cold option is that the fruits are not pre-cooked. They are covered with salt, spices or spices, and a load is placed on top. From gravity, mushrooms release juice, in which they are marinated. The whole process takes about two months.

Pickled boletus is considered a delicacy due to its high taste. Their only drawback is the color change after heat treatment. Regardless of the recipe chosen, the fruits will still darken. This visual flaw does not affect the taste in any way.

Recipes for pickled boletus for the winter

All recipes for pickled boletus for the winter are slightly different from each other. Depending on the desired result, add to the marinade:

• pepper;
• lemon juice;
• cinnamon
• bow;
• garlic;
• various spices and spices.

The classic recipe for marinating boletus

For the first time pickled boletus mushrooms should be exactly according to this recipe. The traditional option is the simplest and requires a minimum of ingredients that any housewife can easily find in her kitchen.

Required:

• carnation – 5 buds;
• boletus – 1,5 kg;
• vinegar 9%;
• table salt – 60 g;
• citric acid – 3 g;
• sugar – 60 g;
• allspice – 15 peas;
• bay leaf – 3 pcs.

Cooking steps:

1. Rinse forest fruits several times. Completely remove moss, grass and leaves.
2. Warm up the water and pour the prepared product. Boil. Boil seven minutes. Drain the liquid through a colander and refill with hot water.
3. Pour in citric acid. Add pepper and cloves. Cook on medium burner for 10 minutes.
4. Pour salt. Sweeten. Mix. Switch the fire to a minimum, and cook for a quarter of an hour.
5. Sterilize jars. Transfer the prepared product.
6. For 1 liter of marinade for boletus add 15 ml of vinegar.
7. Close with lids. Roll up. Turn over and cover the pickled mushrooms with a warm cloth.

Recipe for marinating boletus for the winter in jars

If you need to pickle boletus mushrooms for the winter with a clear brine, then you should first cut off the terry from the hats, which makes the marinade dark.

Required:

• mushrooms – 3 kg;
• fresh dill – 2 umbrellas;
• salt – 40 g;
• bay leaf – 4 pcs .;
• sugar – 40 g;
• allspice – 7 peas;
• water – 1 l;
• black pepper – 5 peas;
• table vinegar 9% – 200 ml.

How to cook:

1. Rinse and clean forest fruits. Cut into large pieces. Pour boiling water over and simmer on low heat for half an hour. In the process, skim off the foam.
2. Transfer to a colander, then rinse.
3. Pour in the amount of water specified in the recipe. Salt, pour sugar. Boil and cook for a quarter of an hour.
4. Sprinkle spices. Pour in the vinegar. Stir and cook on a minimum flame for 12 minutes.
5. Transfer the workpiece to prepared containers, compacting with a spoon in the process. Fill to the brim with marinade. Roll up.

Pickled boletus without sterilization

Recipes for pickled boletus for the winter without sterilization are distinguished by a simplified cooking procedure.

Required:

• boletus – 2 kg;
• water – 700 ml;
• dill – 2 umbrellas;
• table vinegar 9% – 100 ml;
• salt – 20 g;
• mustard in grains – 20 g;
• sugar – 40 g;
• bay leaf – 5 pcs.

Cooking steps:

1. Properly prepare forest fruits: clean with a brush, rinse, cut.
2. Boil water and pour the prepared product. Cook until the fruits sink to the bottom.
3. Remove the liquid and pour the volume of water indicated in the recipe. When it boils, add sugar. Salt. Put mustard, bay leaves and dill.
4. Cook for half an hour on low heat. Pour in the vinegar. Stir. Boil.
5. Transfer to prepared jars. Top up with marinade. Screw on the covers. Turn the pickled boletus upside down and leave under a cloth until cool.

Marinated boletus with cinnamon

There are various recipes for pickled boletus mushrooms, but for lovers of a spicy taste, the proposed option is ideal. Oregano in tandem with cinnamon will make the preparation more saturated and bright.

Required:

• table vinegar 9% – 120 ml;
• salt – 40 g;
• oregano – 3 g;
• sugar – 30 g;
• cinnamon – 1 stick;
• water – 850 ml;
• allspice – 7 peas;
• boletus – 2 kg.

Method for preparing pickled boletus:

1. Sort forest fruits. Exclude all damaged and worn by insects. Pour in water for a few minutes. This preparation will help to quickly remove pollution.
2. Clean with a brush. Using a knife, remove the top layer from the legs. Cut off the lower part that was in the ground.
3. If the fruits are large or medium, then it must be cut into pieces. Rinse thoroughly again.
4. Transfer to a saucepan. Use better enameled and high. To fill with water. Cook until the product sinks to the bottom. Be sure to remove the foam in the process.
5. Transfer to a colander, rinse with cold water.
6. Send back to the pot. Pour in the water, the volume of which is indicated in the recipe. Boil. Pour in all the ingredients, leaving only vinegar.
7. Cook for a quarter of an hour.
8. Rinse the jars thoroughly, because the remaining contamination will significantly reduce the shelf life of the workpiece for the winter. Pour a little water on the bottom and rearrange in the microwave. Sterilize for seven minutes at the maximum setting.
9. Transfer mushrooms to jars. Pour vinegar into the remaining marinade. Remove cinnamon stick. Boil. Pour into jars to the very edge.
10. Put a cloth on the bottom of a wide and high pan. Place blanks. Pour hot water, not reaching the edge of the jar 2 cm.
11. Sterilize 20 minutes. The fire should be minimal, but so that the water boils.
12. Close with lids. Turn over and wrap with a blanket to cool completely.

Marinated boletus with citric acid

A step-by-step recipe with pictures will help you prepare pickled boletus mushrooms without adding vinegar. Citric acid is used as a preservative.

Required:

• forest fruits – 2 kg;
• garlic – 5 cloves;
• salt – 40 g;
• bay leaf – 4 pcs .;
• sugar – 30 g;
• white pepper – 7 peas;
• water – 0,8 l;
• black pepper – 7 peas;
• citric acid – 3 g.

Cooking steps:

1. Clean mushrooms. Cut large. Pour into boiling water and cook over low heat for half an hour. Remove foam constantly. With it, the remaining dirt floats to the surface. Drain the liquid.
2. Combine salt and sugar for marinade. Add the amount of water indicated in the recipe. Boil and pour forest fruits. Boil for a quarter of an hour.
3. Sprinkle pepper. Add chopped garlic, bay leaves and cook for another quarter of an hour.
4. Pour in citric acid. Mix.
5. Transfer to jars, previously sterilized. Pour in the marinade. Roll up.

Marinated boletus with vinegar essence

Thanks to the essence, the workpiece can be stored until the next season. An affordable recipe for pickled mushrooms will conquer many housewives with its simplicity and high taste.

Required:

• mushrooms – 2 kg;
• dill – 1 umbrella;
• salt – 40 g;
• garlic – 5 cloves;
• sugar – 30 g;
• bay leaf – 4 pcs .;
• water – 800 ml;
• black pepper – 10 peas;
• vinegar essence – 40 ml.

Cooking steps:

1. Chop the washed and peeled forest fruits. Pour in water and simmer over medium heat until they all sink to the bottom. Foam must be removed during the process.
2. Drain the liquid. Pour in the water specified in the recipe. Boil and cook for 10 minutes.
3. Sprinkle spices, sugar. Salt. Cook for half an hour.
4. Pour in the essence. Mix. Transfer to prepared containers. Roll up.
5. Flip banks. Cover with a warm cloth. Remove it to the basement after two days.

Recipe for pickled boletus with tomato paste

Forest fruits in tomato sauce are usually served chilled as a snack.

Required:

• water – 200 ml;
• salt – 20 g;
• vinegar 5% – 40 ml;
• sugar – 50 g;
• sunflower oil – 60 ml;
• boletus – 1 kg;
• bay leaf – 4 pcs .;
• tomato paste – 200 ml.

How to cook:

1. Sort mushrooms by size. Clear of contaminants. Cut off damage. For medium and large specimens, cut off the legs, then cut into medium pieces. Chop hats.
2. Put in a colander. Pour water into a wide deep basin. Repeatedly immerse the colander in the liquid. Thus, the mushrooms will turn out to be well washed from contaminants and at the same time retain their shape.
3. Transfer to a saucepan. To fill with water. For each liter add 20 g of salt. Be sure to remove the foam with a slotted spoon. As soon as the forest fruits sink to the bottom, then they are ready.
4. Drain the liquid completely. Rinse under water.
5. Transfer to skillet. Pour in oil. Simmer until the product is soft.
6. Pour in sugar. Pour in the tomato paste, then the vinegar. Add bay leaves. Mix. If there is no tomato paste, then it can be replaced with fresh tomatoes. In this case, you need to remove the skin from them. Cut the pulp into pieces and stew separately. The volume should decrease by three times.
7. Transfer the prepared mixture into prepared jars. Leave 2 cm of free space from the neck. Cover with a lid on top.
8. Transfer to a saucepan filled with warm water. Switch fire to minimum. Sterilize for half an hour.
9. Seal containers tightly. Turn upside down. Wrap with warm cloth.

Marinated boletus mushrooms with vegetable oil

Amazingly tasty and fragrant preparation will impress all guests and will decorate any celebration. Experts recommend serving pickled boletus mushrooms seasoned with onions and low-fat sour cream.

Required:

• table vinegar 9% – 120 ml;
• boletus – 2 kg;
• bay leaf – 3 pcs .;
• salt – 40 g;
• allspice – 8 peas;
• sugar – 30 g;
• vegetable oil;
• water – 900 ml.

Cooking steps:

1. Clean mushrooms. Rinse thoroughly and fill with water. Cook until they sink to the bottom. Together with the foam, all the remaining debris and insects will rise to the surface, so it must be removed.
2. Drain the liquid completely. Wash forest fruits.
3. To prepare the marinade, dissolve salt in water. Sweeten. Add pepper, chopped garlic, bay leaves. Boil and sweat for a quarter of an hour.
4. Lay out the mushrooms. Cook for a quarter of an hour. Pour in the vinegar. Mix. When it boils, transfer to prepared containers. Add marinade. Pour 60 ml of hot oil on top.
5. Transfer the jars to the bowl. Pour in water and sterilize for 20 minutes. Fire should be medium.
6. Roll up. Flip. Cover with a cloth for a day.

Marinated boletus with onions and carrots

Pickled boletus is a delicacy that is used as an additional ingredient and an independent snack. The dish becomes more fragrant thanks to the vegetables added to the composition.

Required:

• boletus – 1 kg;
• allspice – 12 peas;
• onion – 130 g;
• bay leaf – 3 pcs .;
• carrots – 120 g;
• vinegar essence – 75 ml;
• water – 480 ml.

How to prepare:

1. Leave small fruits whole. For large ones, cut off the legs, remove the top layer with a knife. Cut into pieces with caps.
2. Rinse in water. If the hats are heavily soiled, then you can first soak them for a quarter of an hour.
3. To fill with water. For each liter add 20 g of salt. Boil for half an hour. Drain liquid.
4. Peeled onion cut into half rings. Carrots will be needed in circles.
5. Water, the volume of which is indicated in the recipe, put on fire and boil. Put prepared vegetables and all spices. Cook until carrots become soft. Pour in the vinegar. Stir and cover the pot with a lid.
6. After two minutes, put the mushrooms and cook for a quarter of an hour.
7. Rinse jars with soda. Place in oven at 100°C. Sterilize for half an hour.
8. Pour the hot billet into prepared containers. Close with lids. Turn over and wrap with a blanket. Leave the workpiece until it has completely cooled down.

Terms and conditions of storage

Pickled mushrooms without the addition of vinegar should be stored only in the refrigerator compartment for no more than five months. The product without sterilization retains its useful and gustatory qualities in a cool room for 10 months.

Pickled boletus mushrooms prepared with the addition of sugar, vinegar and salt can be stored for 1,5 years at a temperature of +8°…+15°C. An open jar should be consumed within two weeks, and should only be stored in the refrigerator.

If you need to increase the shelf life to two years, then you should add more vinegar to the workpiece. It will prevent the development of harmful microorganisms in pickled mushrooms and will help extend the storage time.

If you leave the snack at a temperature of 18 ° C, then you can store it for only one year. In any case, the pickled product should not be exposed to direct sunlight.

Conclusion

Pickled boletus is added to salads, used as a filling for stuffed vegetables, meat and pancakes. Such a multifaceted application is due to the fact that forest fruits acquire a delicate texture due to the marinade.