Pickled boletus: simple step by step recipes

Boletus mushrooms are considered “noble” mushrooms and are located on the same row with boletus mushrooms. According to their nutritional properties, these fruiting bodies are very useful for people who suffer from diabetes or kidney disease.

It is worth saying that boletus mushrooms lend themselves well to any culinary treatment: frying, pickling, salting, stewing, drying and freezing. Of course, pickling mushrooms is the best harvesting option. Knowing how to properly pickle boletus at home, you will surprise your guests and loved ones, because a nutritious and aromatic snack will always be at hand.

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How to prepare boletus for pickling?

To make pickled boletus tasty, they need to be properly prepared for this process.

• Sand and other contaminants are removed from mushrooms with a kitchen sponge, rotted areas that were not noticed in the forest are cut with a knife.
• Cut off the tip of the leg, fill it with water and wash it with your hands, leaving the mushrooms in the water for no more than 10-15 minutes.
• Large specimens are cut into identical parts and proceed to boiling, which is mandatory for these mushrooms. All processes must be carried out quickly enough, since these fruiting bodies have one feature – they darken upon contact with air.

The proposed recipes for the preparation of pickled boletus will surprise not only you with their exquisite taste.

Invited guests will definitely notice what a wonderful hostess you are and what mouth-watering preparations you make for the winter. After reading the tips and tricks showing how to pickle boletus properly, you will create incredible culinary masterpieces.

The classic recipe for pickled boletus

Boletus mushrooms marinated in a simple classic way is a real delicacy that can be used not only as a snack, but also as a side dish for meat or potatoes, as well as an additional ingredient for salads and sauces.

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• Main product – 2 kg;
• Water – 1 l;
• Sugar – 1,5 Art. l .;
• Salt – 2 tbsp l .;
• Vinegar 9% – 150 ml;
• Bay leaf – 4 pc .;
• Black pepper – 12 peas;
• Dill – 2 umbrellas.

A simple recipe for pickled boletus is made according to step-by-step instructions.

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How to pickle cinnamon boletus in jars

This recipe for pickled boletus will appeal to those who love original snacks with fragrant spices. The preparation will turn out incredibly appetizing due to the addition of garlic and cinnamon to the marinade. In addition, it can be stored in a regular pantry.

• Boletus – 2 kg;
• Water – 1 l;
• Garlic cloves – 8 pcs.;
• Cinnamon – 1 stick;
• Black and allspice pepper – 4 peas each;
• Salt and sugar – 2,5 tbsp. l.;
• Vinegar 9% – 150-170 ml;
• Bay leaf – 4 pcs.

How to pickle boletus in jars on your own so that you can store them in a city apartment?

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1. We cut the pre-cleaned and washed boletus into large pieces.
2. Pour water into an enameled pan and cook for 30 minutes, constantly removing the dirty foam.
3. We take out in a colander, rinse in water and fill it with water again, but from the recipe.
4. We let it boil and boil for 10 minutes, we introduce all the spices indicated in the recipe, except for vinegar.
5. Boil for 10 minutes and pour in the vinegar, cook for 5-7 minutes and turn off the heat.
6. We let the mushrooms cool to 30-40 ° C and distribute them in jars, filling them with marinade to the very top.
7. We put in the pantry and store the workpiece for no more than 4-5 months.

Boletus marinated with citric acid

If a person cannot eat foods with vinegar, then for pickled boletus mushrooms, you can try a recipe with the addition of citric acid. The appetizer will have a mild and delicate taste, but it should only be stored in the refrigerator.

• Boletus – 2 kg;
• Water – 1 l;
• Citric acid – ½ tsp;
• Sugar – 2,5 Art. l .;
• Salt – 2 tbsp l .;
• Bay leaf – 4 pc .;
• Allspice – 5-7 peas;
• Garlic – 4 slices.

A recipe showing how to pickle boletus should be prepared in stages.

1. After cleaning, the mushrooms are washed, cut into equal pieces and poured with water.
2. Boil for 30 minutes, removing the foam from the surface.
3. Transfer the mushrooms to a colander and wait for the water to drain, and in the meantime prepare the marinade.
4. Salt and sugar are poured into the water, allowed to boil and boiled for 5 minutes.
5. All spices are introduced (garlic is crushed into cubes) and boiled for 3 minutes.
6. Boiled mushrooms fall asleep, cook over low heat for 15 minutes.
7. Pour in citric acid, mix, let the mushrooms boil for 10 minutes.
8. Immediately lay out the boletus in sterilized jars, press down with a spoon and pour the marinade.
9. Close with sterile lids, wait until the jars are completely cool at room temperature.
10. Put on shelves in the refrigerator and store no more than 5 months.

Recipe for pickled boletus with vegetable oil

How should you marinate boletus mushrooms with vegetable oil in order to end up with a stunningly tasty dish that you can put on the festive table without hesitation?

• Boletus – 2 kg;
• Water – 800 ml;
• Boiled vegetable oil;
• Salt – 1,5 tbsp l .;
• Sugar – 1 Art. l .;
• Vinegar 9% – 170 ml;
• Allspice and black pepper – 7 peas each;
• Carnation – 2 buttons;
• Garlic – 3 wedges;
• Bay leaf – 4 pcs.

The recipe for pickled boletus, presented with a photo and a step-by-step description, is prepared as follows:

1. Peel the mushrooms, rinse, remove part of the leg and cut into several pieces.
2. Boil water and add mushrooms, cook for 20-25 minutes.
3. Strain the boletus through a colander and rinse with water.
4. In water, combine all the spices and spices (cut the garlic into cubes), except for oil and vinegar, bring to a boil and boil for 10 minutes.
5. Put the mushrooms in the marinade, boil everything together over low heat for 20 minutes.
6. Pour in the vinegar, stir, let it boil and immediately turn off the heat.
7. Put the mushrooms in jars, pour over the marinade, and top with 3 tbsp. l. boiled vegetable oil.
8. Roll up, wrap with a blanket until it cools completely and then take it out to the basement.

Boletus marinated with vinegar essence

The recipe for pickled boletus with the presented photo description will help even a novice hostess to cope with conservation for the winter.

• Boiled mushrooms – 1,5 kg;
• Water – 800 ml;
• Salt and sugar – 1,5 tbsp. l.;
• Acetic essence – 1,5 dess. l.;
• Pepper black and white – 5 peas each;
• Mustard seeds – ¼ tsp;
• Bay leaf – 3 pcs.

1. Boletus boiled in advance is introduced into the boiling water indicated in the recipe and boiled for 5 minutes.
2. Pour all the spices and spices, except for acetic acid.
3. Boil over low heat for 20 minutes and pour in the essence.
4. Boil for 10 minutes, distribute into jars and close with tight nylon lids.
5. Cover with a blanket, leave to cool completely and take out to a cool place.

How to pickle boletus with cloves at home

• Boiled mushrooms – 1 kg;
• Water – 600 ml;
• Carnation – 7 buds;
• Vinegar 9% – 70 ml;
• Salt and sugar – 50 g each;
• Bay leaf – 3 pc .;
• Garlic – 4 slices.

A step-by-step recipe for pickled boletus mushrooms will clearly show how to cook an appetizer.

1. The marinade is being prepared: salt and sugar, chopped garlic, bay leaf and cloves are mixed in hot water.
2. Bring to a boil and boil for 10 minutes.
3. Mushrooms are introduced into the marinade and boiled for 15 minutes.
4. Vinegar is poured in and the pan is removed from the heat.
5. Mushrooms are left in the marinade until completely cooled.
6. They are laid out with a slotted spoon in jars, and the marinade is brought to a boil and poured into mushrooms.
7. Containers with snacks are rolled up with lids, cooled and taken out to the basement.

Recipe for marinating boletus with vegetables

A recipe showing how to pickle boletus mushrooms with vegetables will help you make a great appetizer that serves as a winter salad.

• Boiled mushrooms – 1 kg;
• Carrots and onions – 2 pcs.;
• Water – 2 tbsp.;
• Salt – 1,5 tbsp l .;
• Sugar – 1 Art. l .;
• Vinegar – 170 ml;
• Allspice – 10 peas.

1. In water, mix all the spices and spices, except for vinegar, let it boil.
2. Peel the onions and carrots, chop and add to the marinade, boil the carrots until soft.
3. Pour in the vinegar, mix well and cover the pot with a lid.
4. Put the mushrooms in the marinade to the vegetables and cook for 15 minutes.
5. Arrange everything in sterilized jars, cork, turn over and insulate with an old blanket.
6. Allow to cool completely and refrigerate.