How to salt boletus mushrooms: hot and cold

There is a lot of controversy about how to salt boletus. There are many technologies for preparing snacks, each of which deserves special attention. There are two main methods of cooking mushrooms – cold and hot. They differ in the duration of preparation and the taste of the final product.

Preparing boletus for salting

The boletus is a member of the Leccinum genus. It is also called a bug. It grows in beech groves and pine forests, in close proximity to birches. The boletus is distinguished by an elongated leg and a convex hat with a diameter of about 15 cm. Most often it is used for frying, pickling and salting.

To properly salt boletus mushrooms, first of all, you should take care of the quality of the product. Collection is best done in early September. It is advisable to avoid places near highways and industrial facilities. Before harvesting, you should carefully sort out the crop, getting rid of wormy and deformed specimens. It is equally important to thoroughly wash the boletus with running water. Large specimens are cut into small sticks. Small ones can be salted whole.

How to salt boletus at home

Salting boletus at home is easy. It is enough to study the recipe in detail, and take the required amount of ingredients. With the cold method, a long soaking of the dough is required, sometimes when using oppression. Heat treatment is not included. Salting boletus using the hot method is easier and faster. They are simply filled with heated brine.

Before salting, boletus must be boiled for 15-30 minutes. After boiling, a gray foam forms on the surface of the water. It must be removed with a slotted spoon. The complete readiness of the product is indicated by its immersion to the bottom.

Salting boletus in a hot way

The recipe for salted boletus for the winter in a hot way is considered the simplest and safest. The appetizer becomes completely ready within a week after placing the mushrooms in jars. In order for the pieces to be salted evenly, they must be made the same size. Boletus boletus should be salted only after preliminary boiling. This will help avoid food poisoning.

Classic hot pickling

Experienced housewives advise beginners to salt obabki according to a proven classic recipe. It includes a minimum set of ingredients. But the ease of preparation does not affect the taste of the snack.

Components:

• 2 horseradish leaves;
• 3 kg of boletus;
• 3 black peppercorns;
• 4 cloves of garlic;
• 250 g salt.

Cooking process:

1. Mushroom pulp is cut into small pieces and boiled for 20 minutes.
2. Brine is prepared in a separate saucepan. To breed it, you need water, salt and seasonings.
3. Boiled mushrooms are distributed in jars. Top them with hot brine. Then they should put one clove of garlic and horseradish.
4. Immediately after filling, the jars are rolled up with lids. They are removed to a secluded place, turned upside down.

Recipe for salted boletus with vinegar

Ingredients:

• 5 kg of boletus;
• 200 g salt;
• 600 ml of water;
• 2 laurel leaves;
• 3 tbsp. l. 9% vinegar.

Stages of preparation:

1. Obabki are thoroughly cleaned, crushed with a knife and poured with water. Boil them should be within 10 minutes after boiling. Ready mushrooms are placed in a sieve to eliminate excess moisture.
2. Salt is poured into the water and a bay leaf is thrown. It is brought to a boil, after which acetic acid is poured into the pan.
3. Dabki spread in prepared glass jars and poured with brine.
4. Storage containers are sealed and put away in a safe place.

Salting boletus in a cold way

Boletus mushrooms can be salted for the winter and in a cold way. They are allowed to be eaten approximately 45 days after preparation. This is necessary for better salting of the product. As a container, it is desirable to use an enamel pan. Experts advise salting the product moderately. If there is too much salt, you can soak the dough in water before using it.

Traditional cold pickling recipe

Ingredients:

• 5 sheets of blackcurrant;
• 4 horseradish leaves;
• 2 kg of dough;
• 7 peas of sweet pepper;
• 6 dill umbrellas;
• 10 cloves of garlic;
• 100 g salt.

Cooking process:

1. Mushrooms are sorted, washed and thrown into boiling water. They need to cook for at least 20 minutes.
2. The garlic is peeled and cut into small pieces.
3. Horseradish, currant leaves and allspice are laid out at the bottom of a large enameled pan.
4. The buns are laid with their hats down. You need to salt them at this stage.
5. From above, the boletus is covered with a lid of a smaller diameter than the pan. A press is placed on it. For these purposes, a glass jar of water is ideal.
6. Obabki need to be salted for two days.
7. After the specified time has elapsed, the dough is transferred to a storage container. It is important to pour vegetable oil into jars. This will help prevent mold. After two months, the product is ready for use.

How to pickle boletus mushrooms in jars

To salt the butternut squash, you can use absolutely any container. But in winter, it is most convenient to get your favorite dish in portions as needed. Therefore, storage in glass jars will be the most relevant. A step-by-step recipe with pictures will help you prepare salted boletus in jars.

Components:

• 1 kg of mushrooms;
• 40 g salt;
• 1 garlic head;
• 3 laurel leaves;
• 3 sprigs of dill;
• Provencal herbs and pepper – to taste.

Algorithm cooking:

1. The bacon is washed, getting rid of adhering leaves and dirt. Then they are cut and filled with water. The duration of cooking is 15-20 minutes. After boiling, it is necessary to remove the resulting foam.
2. In a separate container, prepare a brine based on water, salt and pepper.
3. Glass jars are sterilized over steam or at high temperature in the oven. Dill umbrellas, garlic and bay leaf are laid out on their bottom.
4. Boiled boletus is distributed among the banks in equal quantities. You need to salt them by pouring hot brine.
5. Banks are tightly closed with sterile lids.

Terms and conditions of storage

Just salting boletus for the winter is not enough. You also need to take care of their safety. Home-cooked boletus can be stored for one and a half to two years. The room temperature should not exceed 18°C. The best place for storage would be a refrigerator, basement or mezzanine. It is important to ensure that the sun’s rays do not fall on the workpieces.

Conclusion

Salt boletus should be in accordance with the recipe. If all the recommendations are followed, the dish will turn out fragrant and crispy. When salted, mushrooms go well with potatoes and vegetable dishes.