Pickled boletus: recipes for the winter

Fans of “quiet hunting” collect boletus with particular pleasure, and all because these mushrooms differ from many others in their nutritional qualities and excellent taste. What is most appreciated in them is that they can retain their properties even after heat treatment. Pickled boletus mushrooms are the most delicious in comparison with other representatives of the mushroom kingdom – this is what many experienced mushroom pickers and gourmets think.

Aspen mushrooms are very fleshy and nutritious mushrooms.

Is it possible to pickle boletus

Aspen mushrooms, like most types of mushrooms, can be harvested for the winter in various ways, including pickling. In this form, they retain a sufficient amount of micronutrients, while they turn out to be quite tasty, practically not inferior to porcini mushrooms.

How to prepare boletus for pickling

Before you start pickling boletus at home, it is important to properly prepare them.

The very first step is to thoroughly wash each mushroom. Do it in cold water. Aspen mushrooms should not be subjected to prolonged soaking, this is done only in cases where there are dried leaves on the mushroom cap. Then proceed to cleaning by removing the upper layer (skins) from the fruiting bodies.

The last step in the preparation of mushrooms is their sorting. Aspen mushrooms must be distributed in size. Large ones are best cut into small pieces. But in most cases they try to leave small fruiting bodies in their entirety, because they look pretty nice in jars under the marinade.

Mushrooms must be washed very carefully

How to pickle podosinovyt for the winter

There are many recipes for marinating boletus. After all, every family has its own time-tested option for canning mushrooms.

How to pickle boletus in a hot way

The most common and fastest pickling method is the hot method, which is based on the fact that the boletus is boiled until cooked, and then they are washed and poured with marinade, adding seasonings.

It is important to remove the resulting foam during boiling, otherwise the marinade will turn out to be cloudy, and the mushrooms themselves may turn sour during storage. At the end of cooking, vinegar is usually added for better preservation and to prevent the possibility of souring.

Marinating is completed by laying out fully prepared boletus in sterile small jars. Fill them, leaving 0,5-1 cm from the edge, and then hermetically close.

After boiling, the mushrooms must be cooked for no more than 15 minutes.

How to pickle boletus in a cold way

The cold pickling method is longer and more laborious, as it involves soaking the boletus for 2 days in salted cold water. Water must be changed at least 2 times during these 6 days, otherwise the mushrooms will turn sour. This pickling method is preferred for small specimens.

Canning boletus in a cold way is performed according to the following scheme:

1. First, the jars are prepared (thoroughly washed and sterilized), then salt is evenly poured onto the bottom.
2. Then they begin to lay the soaked boletus in layers, it is better to do this with their hats down, also sprinkling each layer with salt. Tamp down so that there are no glimpses between the mushrooms.
3. The filled jar is covered from above with gauze folded in several layers. Then the load is installed. Within 2-3 days, the boletus should shrink even more under pressure and release the juice.
4. After that, the jar is closed and sent to marinate for a month, after which the mushrooms can be eaten.

How to pickle redheads without sterilization

The recipe for pickled boletus without sterilization helps out if there are a lot of mushrooms and there is no time to boil them after laying them in jars.

Basically, the process itself is practically the same as hot canning:

1. Mushrooms are well sorted, washed and cleaned. Large specimens are cut into pieces, small ones – into 2 parts.
2. Then they are boiled for 30 minutes in salted water, the foam must be removed.
3. Boiled boletus is transferred to a colander and washed under running water. Again sent to the pan (enamelled). Fill with water so that it covers the mushrooms by 0,5 cm.
4. After that, salt, sugar and spices, black and allspice peas, and cloves, if desired, are added to the pan (no more than 500 buds per 2 ml jar).
5. The pot with mushrooms is again put on the stove and brought to a boil over high heat. Cook over low heat covered for about 20 minutes.
6. Before removing from the stove, pour in the vinegar.
7. Immediately, the boletus is laid out in prepared jars, rolled up and turned over, wrapped until completely cooled.

Store pickled boletus without sterilization is required in a cool place (cellar, refrigerator)

Recipes for pickled boletus for the winter

Regardless of the method of preservation, each housewife has her own interesting recipe for pickled boletus for the winter in jars. Below are the most popular, thanks to which the mushrooms are insanely delicious.

A simple recipe for pickled boletus

Even a novice cook can handle this recipe for preserving boletus for the winter. The preserve itself is delicious.

For a marinade for 2 kg of fresh boletus, you will need:

• water – 1 l;
• vinegar essence – 3 tsp;
• salt – 4 Art. l .;
• sugar – 2 st. l .;
• bay leaf – 2 pcs .;
• dry dill seeds – 1 pinch;
• peppercorns (allspice and black) – 6 pcs.

Pickling method:

1. Aspen mushrooms are sorted, cleaned from the top layer and washed. Then cut as needed and sent immediately to boiling water.
2. As soon as they boil again, reduce the fire and cook them for about 5 minutes, constantly removing the resulting foam. Then, after cooking, they are transferred to a colander and washed under running water. Then they put a pot of clean water on the stove, transfer the washed mushrooms and bring to a boil, also reduce the heat and cook for another 10 minutes. The foam continues to be removed.
3. Boiled mushrooms are poured into a colander, left to drain all the liquid. There is a turn of marinade, for this, water is poured into a saucepan (enamelled), sugar and salt are sent there, and brought to a boil.
4. Then the rest of the spices are added. Boil for about 2 minutes and pour vinegar essence. Then removed from the stove.
5. The boiled mushrooms are transferred tightly into sterile jars (they must be boiled or heated in the oven), then the marinade is poured on top.
6. Seal with roll-top lids, turn over and cover with a warm cloth until completely cool.

This recipe does not take much time, but the result is an excellent preservation.

For more information on how to cook pickled boletus according to a simple recipe, see the video.

How to pickle redheads with horseradish and mustard

A spicy and spicy snack can be obtained by marinating boletus with mustard and horseradish for the winter according to the following step-by-step recipe.

For pre-boiled mushrooms (weight 2 kg), you will need for the marinade:

• 1 L of water;
• salt – 1,5 Art. l .;
• sugar – 1 st. l .;
• mustard powder – 0,5 Art. l .;
• allspice – 7 peas;
• horseradish (root) – 30 g;
• 9% vinegar – 100 ml.

pickling process:

1. Water is poured into a saucepan (an enameled one must be used), mustard, allspice and peeled horseradish, cut into medium pieces, are added there. Send to the stove and bring to a boil over high heat. Reduce heat and simmer for 40 minutes.
2. Then the broth is removed from the stove and left overnight (8-10 hours) for infusion.
3. The present future marinade is again sent to the stove and brought to a boil, vinegar is poured, salt and sugar are added. Stir and boil for about 10 more minutes. Remove from heat and let cool completely.
4. Boiled boletus mushrooms are poured with cooled marinade and allowed to brew under the lid for 48 hours.
5. After that, the mushrooms are mixed and packaged in a sterilized container. The remaining marinade is filtered and also poured into jars. Hermetically sealed and sent to the cellar.

Aspen mushrooms marinated with mustard and horseradish will definitely appeal to lovers of savory snacks

How to quickly pickle boletus with bay leaves

Adding bay leaves to this recipe will help make the boletus marinade more spicy. Mushrooms will turn out even more aromatic and with a slight bitterness.

For marinade on boiled boletus in 3 full jars of 1 liter, you should take:

• water – 2,5 l;
• bay leaf – 5-7 pcs .;
• salt – 3 Art. l .;
• pepper (black, allspice) – 12 peas;
• carnation buds – 4 pcs.;
• garlic – 5-6 cloves;
• dill inflorescences – 3 pcs.;
• 2 tbsp. l vinegar essence.

Preservation process:

1. Put a pot of water on gas, pour in all the salt, boil. If the crystals have not all dissolved, the water should be filtered through folded gauze.
2. Next, put bay leaves, cloves and pepper in boiling water. Continue boiling for 5-7 minutes over medium heat, after which vinegar essence is poured in. Immediately removed from the stove.
3. Cut garlic cloves into slices and mix with boiled mushrooms.
4. Prepare jars by sterilizing them. Then dill umbrellas are laid on the bottom.
5. Next, the jars are filled with boletus mushrooms and poured with hot marinade. Roll up and let cool under a warm blanket

Bay leaves can be removed from the marinade if desired.

How to deliciously marinate boletus mushrooms with onions

Basically, hostesses add onions to mushrooms immediately before putting them on the table. But this marinade recipe for boletus should be prepared with onions. At the same time, it turns out no less tasty than the classic version.

For pickling 1 kg of fresh boletus, you need:

• black pepper – 12 peas;
• allspice – 5 peas;
• 1 Art. l salts;
• 1,5 tsp Sahara;
• 1 bay leaf;
• water – 1,5 l;
• 1 medium bulb;
• 1 art. l. vinegar.

Pickling method:

1. Mushrooms are carefully sorted, cleaned and washed quickly so that the fruiting bodies are not saturated with water. If the boletus is large, then they must be cut into pieces.
2. Water is poured into the pan, salted and the washed fruit bodies are placed in it. Put on gas, bring to a boil and boil over low heat for about 7-10 minutes. Be sure to stir occasionally and remove the foam.
3. Then sugar, onion in half rings, pepper and bay leaves are sent to the mushrooms. Cook for no more than 5 minutes and pour vinegar.
4. Ready-made boletus mushrooms with marinade are immediately transferred to jars, additionally sterilized by boiling for about 40-60 minutes, depending on the volume, and sealed well.

Aspen mushrooms marinated with onions are not recommended to be stored all winter

Recipe for pickled boletus mushrooms with cinnamon and garlic

The marinade tastes interesting if you add cinnamon to it. Pickled redheads according to this recipe are very fragrant with spicy notes.

For 1 kg of boiled marinade mushrooms you will need:

• 1 L of water;
• salt – 2 Art. l .;
• sugar – 1 st. l .;
• 5 g of cinnamon;
• 2-3 carnation buds;
• 2 bay leaf;
• 8 peas of allspice and black pepper;
• 3 garlic cloves;
• 1 art. l. vinegar (9%).

Pickling method:

1. They start with the marinade, for this, all spices, salt and sugar are added to a pot of water. Put on gas, bring to a boil and simmer over low heat for about 3-5 minutes.
2. Then the broth is removed from the stove and allowed to cool completely.
3. Pour the boletus with the cooled marinade and leave to infuse for a day.
4. After filtering the liquid, put it on gas again, boil for about 3-5 minutes. Cool and pour mushrooms again. Send to infuse for a day.
5. Then the strained marinade is boiled for the last time, adding the garlic cut into slices into it, while simmering for 15 minutes. Before turning off the gas, pour in the vinegar.
6. Mushrooms are packaged in jars and poured with ready-made hot marinade. Seal and allow to cool completely, turning over and wrapping with a warm cloth.

It is recommended to store such preservation with garlic for no more than 3 months.

Pickled boletus with cloves

Many housewives do not recommend putting a lot of cloves when pickling mushrooms, as this spice greatly affects the aroma and aftertaste of the snack. But there are a lot of recipes with this additive, one of them involves the preparation of pickled boletus with cloves and vinegar for the winter.

For 2 kg of boiled mushrooms, you will need to prepare a marinade from:

• 1,5 L of water;
• sugar – 2 st. l .;
• salt – 4 Art. l .;
• Xnumx buds clove;
• 2 bay leaves;
• 14 white peppercorns;
• 1,5 st. l. 9% vinegar.

Sequencing:

1. First make the marinade. Pour water into a saucepan, send spices and salt with sugar there. Simmer over medium heat for 3-5 minutes.
2. The resulting marinade is poured over pre-boiled boletus and left for 24 hours.
3. Then filter, the liquid is again sent to the stove, brought to a boil, boiled for 15 minutes. Then pour in the vinegar.
4. Next, the mushrooms are packaged in pre-sterilized jars, poured with the resulting brine and rolled up with lids.

Aspen mushrooms marinated according to this recipe are ready to eat after 3 days

Marinated boletus for the winter with coriander and pepper

Canned mushrooms according to this recipe are suitable for long-term storage in a private house (in the cellar). At the same time, such an appetizer differs from the classic version in piquancy and spiciness.

For boletus, approximately 700-800 g, you will need products:

• horseradish (leaf) – ¼ part;
• 4 dill inflorescences;
• 15 black peppercorns;
• 4 allspice peas;
• 1 pod of hot pepper;
• coriander (medium grinding) – 0,5 tsp;
• 0,5 L of water;
• salt – 1 Art. l .;
• vinegar essence (70%) – ½ tsp.

How to cook:

1. Mushrooms are sorted, cleaned and washed thoroughly. It is best to choose small specimens.
2. Then they are transferred to a saucepan, poured with water and salted at the rate of 0,5 tbsp. l. for 2 liters of water. Put on gas and bring to a boil. Before boiling, as well as after, it is necessary to carefully remove the foam from the surface. Cook them on low heat for no more than 30 minutes.
3. The brine is prepared separately. Pour water into a saucepan, add salt, sugar, peppercorns and coriander.
4. Part of the horseradish leaf, dill and hot pepper are scalded with boiling water.
5. After boiling the boletus, they are thrown into a colander, washed with clean water and allowed to drain all the liquid.
6. Then the jars are prepared (they are pre-sterilized). Dill, a small piece of hot pepper and horseradish are laid on the bottom.
7. Mushrooms are placed on top. Fill the jars so that there is at least 1 cm to the edge. Dill and horseradish are also laid.
8. Pour brine into jars and pour vinegar essence on top.
9. Water is poured into the pan, filled jars are placed in it. Cover with a lid (do not open it again so that air does not get inside the jar). Sterilize 40-60 minutes.
10. Then the jars are carefully removed, it is important not to touch or move the lids. Roll them up, wrap them in a warm cloth and leave to cool completely.

The sharpness of preservation will depend on the amount of hot pepper added.

How to pickle boletus mushrooms with citric acid

You can marinate the boletus so that they do not turn black and remain soft using citric acid.

For mushrooms in the amount of 2 kg, you should take:

• 1 L of water;
• 3 g citric acid;
• allspice – 5 peas;
• salt – 5 tsp;
• sugar – 7 tsp;
• 1 g of cinnamon;
• paprika – 0,5 tsp;
• 3 bud of carnation;
• 9% vinegar – 2 tbsp. l.;
• 4 bay leaf.

Pickling method:

1. The boletus is washed and cleaned. Then they are sent to boiling water. Add 2 g of citric acid there. After boiling, cook for about 10 minutes.
2. Throw the mushrooms in a colander, let the broth drain completely.
3. Start preparing the marinade. Pour water into a saucepan. Add citric acid and boil for 5 minutes.
4. Then salt, sugar, spices and bay leaves are introduced. Let it boil again, then add the vinegar.
5. Distribute the boletus among the banks. Pour them only with boiled marinade. Close tightly and wrap with a warm cloth.

It is better to close preservation on rolling metal lids

Terms and conditions of storage

Pickled boletus should be stored in a cool and dark place, the cellar is ideal. As for the timing, it depends on the recipe. According to the classic and simple recipe, preservation can last all winter, but with the addition of onions or garlic – no more than 3 months.

Conclusion

Pickled boletus is a very tasty preservation for the winter. And if the year turned out to be fruitful for mushrooms, then you should definitely prepare them according to one of the above recipes.