If you are lucky enough to collect a whole mountain of beautiful and appetizing boletuses in the forest, then it’s time to start harvesting mushrooms for future use. We offer simple recipes preparing the most successful boletus preparations for the winter, and we will also tell you how to properly freeze mushrooms in freezer.
How to freeze boletus mushrooms for the winter?
The simplest and in an accessible way Aspen boletus harvesting for the winter is frozen. Of course, the idea can be realized only if there is free space in the freezer. We sort out the mushrooms intended for further processing, inspecting them from all sides and getting rid of spoiled ones. If the aspen boletuses are clean and do not contain soil and forest debris, then it is better not to expose them to contact with water and not to wash them. It’s better to simply wipe off the dirt with a clean, dry cloth, then put the mushrooms in a freezer bag and put them in the freezer.
How to pickle boletus mushrooms in jars for the winter - preparation recipe
Ingredients:
- purified water – 1.9 l;
- non-iodized coarse salt – 115 g;
- - 5 pieces.;
- dill (umbrellas or greens) - to taste;
- black pepper (peas) – 8-10 pcs.;
- medium-sized laurel leaves – 3-5 pcs.;
- clove buds – 5-7 pcs.
Preparation
For salting, we select only high-quality boletuses without wormholes or rotten places, wash them, separate the stems and caps and cut them into medium-sized pieces. Pour some water into a suitable vessel with a volume of about four liters, let it boil and pour in the prepared mushroom mass. After the contents of the container boil, reduce the heat and cook the mushrooms for thirty minutes, being sure to remove the foam during cooking.
After twenty minutes of heat treatment, add currant leaves, dill, black peppercorns, clove buds and bay leaves to the boletus, and also add salt.
As soon as the boletuses sink to the bottom, and the brine in which they are boiled becomes transparent in appearance, remove the container from the stove, place the mushrooms in previously prepared sterile jars, pour in the brine from cooking so that it covers the contents of the vessels by a couple of centimeters, and then cover the containers with lids and after cooling, move it to a cool place for ripening and storage. Mushrooms will be ready for consumption no earlier than a month and a half from the date of pickling.
How to pickle boletus mushrooms for the winter?
Ingredients:
- freshly picked boletus – 2.2 kg;
- purified water – 980 ml;
- granulated sugar – 55 g;
- non-iodized table salt – 120 g;
- vinegar (9%) – 140 ml;
- garlic cloves – 7-9 pcs.;
- allspice in peas – 7 pcs.;
- laurel leaves are medium in size - 7 pcs.;
- in buds – 5 pcs.;
- odorless sunflower oil – 190 ml.
Preparation
Just as in the case of freezing and salting, boletus mushrooms for pickling should be selected highest quality. We get rid of the mushroom mass from dubious individuals, and rinse the selected specimens, getting rid of contaminants, cut the large ones and put them in a saucepan, into which we pour a little purified, slightly salted water. After boiling the contents of the container, boil it for fifteen minutes, then pour it onto a sieve and leave to drain and cool.
At this point, we begin preparing the marinating liquid. Add non-iodized rock salt and granulated sugar to the amount of water specified in the recipe, throw in laurel leaves, cloves in buds, peppercorns and peeled and chopped garlic cloves.
After the marinade boils, add slightly cooled mushrooms and let them boil. After the boletuses have been boiled in the marinade for twenty minutes, we pack them into dry and sterilized containers prepared in advance. Pour vinegar into the marinade remaining in the pan according to the recipe and pour the spicy liquid into the jars of mushrooms so that it completely covers the contents. We seal the workpieces with sterile caps, turn them over for self-sterilization under a warm blanket and wait until it cools completely.
Boletuses have one distinctive feature, which should be taken into account when processing them: when the pulp is divided into slices, they change color. Therefore, in order for them to maintain an attractive appearance, immediately after cutting (and this is sometimes necessary due to quite big size caps or legs), you need to hold the mushroom slices in water, after adding a little salt or table vinegar to it. Marinating can be done in two ways: by cooking in a marinade or pouring marinade over already boiled mushrooms.
Recipe one: boletus cooked in marinadeTo prepare mushrooms using this method for 1 kg of boletus you will need:
- allspice and black pepper - 5-7 peas each;
- table salt without iodine - 2 tbsp. spoons;
- vinegar 30% - 6 tbsp. spoon;
- Bay leaf- 2 pcs.;
- sugar - 0.5 teaspoon;
- water - 0.5 l;
- onion - 3-4 medium sized onions.
- Carefully clean the mushrooms of debris and quickly rinse them in cold salted water, avoiding oversaturation of the caps with moisture.
- Cut large caps and stems into slices. Small ones can be left whole.
- Place the mushrooms in a saucepan with water to which salt has already been added.
- Simmer the boletus over low heat, stirring carefully to avoid burning. This is necessary so that the mushrooms release their juice.
- Cook for 7-10 minutes, then add spices cut into rings onion. Cook for another 5 minutes.
- At the end of cooking, add vinegar.
- Place the finished product in sterilized jars, fill with marinade and cover the containers with lids.
- Sterilize for another 20-40 minutes, depending on the volume of the jars.
- For long-term storage, roll up the jars; if stored in the refrigerator, cover them with plastic lids.
Ingredients required for this method, per 1 kg of main raw materials:
- water - 1 l;
- table non-iodized salt - 15 g;
- vinegar 8% - 1 tbsp.;
- bay leaf - 5-7 pcs.;
- the same amount of cloves;
- black pepper - 10-15 peas.
- First of all, start preparing the marinade. While it is cooking, you will have time to boil the boletus. Boil water with salt and added spices for 20 minutes, then let it cool slightly and add vinegar. Filling is ready..
- Meanwhile, boil the pre-peeled and washed mushrooms in salted water (5 tbsp per 1 liter of water) for 15 minutes.
- Place the prepared mushrooms in a colander and let the water drain.
- Carefully place the boletus into sterilized jars and fill with marinade.
- Cover the containers with a lid and sterilize the jars for about another half hour.
- Roll the jars under the lids.
When pickling boletuses, it is necessary to take into account that their legs are much denser than their caps. Therefore, the legs should be heat treated a little longer than the caps, or finely chopped before marinating.
Good luck with your preparation - and great new recipes!
When I was little, boletuses seemed to me the most the best mushrooms(after fly agarics, of course), because they had such bright orange caps that if you notice one among the fallen leaves, your mood immediately skyrockets! Bright, cheerful, with velvet legs, not like the plain white ones, from which for some reason adults were indescribably delighted. It was a pity to see how the boletus lost its striking beauty during the cooking process. But they managed to preserve the magical aroma of autumn birch trees, no matter whether they were fried in a frying pan or rolled into jars for the winter. Pickled boletuses are especially tasty and piquant. Step by step recipe with pictures, traditionally made for beginners in the business of mushroom preparations. I am sure that after carefully studying the recipe, you will cope with the task without hassle, since the recipe is very simple. I'll give you a few along the way. useful tips How to preserve mushrooms brought from the forest until you start pickling them.
Ingredients for 2 0.65 liter jars:
- Boletus mushrooms – 1.5 kg.
- Garlic – 4 cloves
- Dill with umbrellas – 2 pcs.
- Water – 0.5 liters
- Sugar – 1 heaped tbsp
- Salt – 1 heaped tbsp
- Black peppercorns – 10 pcs.
- Bay leaf – 3 pcs.
- Cloves – 7-8 pcs.
- Vinegar 9% - 0.5 cups
Method for preparing pickled boletus for the winter:
For me, the hardest part about pickling mushrooms is cleaning them. How well this is done will depend not only on taste qualities prepared mushrooms, but also the safety of using the product.
The strongest mushrooms need to be selected. If the mushroom is in doubt, throw it away without hesitation. The aspen boletuses need to be cleared of dirt, grass, and branches. Scrape the caps with a knife and clean them of soil. The boletus leg is usually dark in color. It needs to be cleaned with special diligence. You can completely clean this upper dark layer, or you can only clean the lower part (which is closer to the ground).
Ideally, it is better to marinate mushrooms of the same, small size in one jar. In practice, this is difficult to do only if you purposefully collect small mushrooms. I had boletuses different sizes. I left small mushrooms whole, cut large ones into pieces (not small ones).
Pour 1.5-2 liters of water into a large saucepan (this water is not the one that will be used for the marinade). I put the prepared boletuses into the water. I put the pan on the fire and bring it to a boil. Reduce the heat and cook the boletus for 15 minutes.
During cooking, abundant foam will appear. It must be removed with a spoon.
I put the boiled boletuses in a colander and rinse them clean. cold water. I let the water drain.
In another pan I start making the marinade. I pour in 0.5 liters of water. I add sugar, salt, peppercorns, bay leaf, and cloves.
I put it on the fire, bring it to a boil and cook for 3-5 minutes. Then I dip the boiled boletus into the boiling marinade. Pour in vinegar and cook for 20 minutes. I remove the foam that appears again (there will be a little of it).
I want to note important point. Do not keep mushrooms brought from the forest in a basket, but immediately peel and boil them. Otherwise, there is a risk that the next day the part may begin to deteriorate or worms will appear. Cool the boiled mushrooms and put them in the refrigerator. The next day all you have to do is boil them briefly in the marinade.
While the boletus is boiled in the marinade, I prepare the jars. They need to be washed and sterilized in advance (and the lids too). At the bottom of each jar I put a dill umbrella (after rinsing it in water) and pieces of peeled garlic.
I place the finished boletuses quite tightly in a jar, and pour the marinade on top. I catch the bay leaf from the marinade and throw it away (I don’t put it in jars).
I roll up the jars, turn them upside down and wrap them until they cool completely. I store it in a cool, dark place.
The pickled boletus will be completely ready in a month. Bon appetit!
Marinated mushrooms, especially in winter on New Year's Eve or some other winter holidays, are the most favorite and sought-after snack among many Russians, and not only others. These aromatic, moderately salty and sour gifts of nature are simply an adored appetizer on the holiday table.
Here's how to cook it delicious mushrooms Not all housewives know marinated food for the winter. And perhaps there is a certain indecision, “it will work or it won’t.” But, as in all endeavors, the main thing here is to start. We’ll talk about this today, especially since the time has come to stock up on mushrooms for the season.
First, a few words about how to properly sterilize jars for seaming mushrooms, what kind of lids to use, and how to store your seams.
How to properly sterilize jars and what lids to use
It is best, in my opinion, to sterilize containers for seaming using the proven “grandmother’s” method, that is, over a pan of boiling water. To do this, we check all containers for cracks and chips; if there are none, we clean the jars with soda and rinse them under running warm water.
Pour water into the pan, bring it to a boil, throw the lids inside, they should also boil, place a colander on top instead of a lid, and place your own jars on top of it, one at a time or, if you add two at a time. In this case, we place the container with the neck down.
We keep liter and two-liter jars over steam for at least 10 minutes, preferably 12-13. We sterilize half-liter containers and containers with a volume of up to a liter for 7-10 minutes. To sterilize a three-liter container in this case it will take 20-25 minutes.
If you are too lazy to bother with boiling water, sterilization can be done in the oven or microwave. To do this, we also wash all the prepared containers, wipe them, fill them two centimeters from the bottom with water, put them in the microwave, set the microwave mode to 800 W. sterilize for 5 minutes. The lids will need to be boiled separately.
Sterilization in the oven. We place containers with their necks down on the grill and place the lids at a temperature of 100 to 120 degrees (no more), sterilize for the same time as over steam for each volume of container, and then leave in the oven for another 5-7 minutes, while turning off the stove .
Pickled mushrooms will be stored for a long time in jars sterilized by any of these methods.
Pickled boletus mushrooms - recipe for 1 liter with cinnamon and garlic
If we talk about a delicacy recipe, then the pickled boletus mushrooms that you prepare for the winter are definitely one of the ways to please yourself, your family and friends.
— Boletus mushrooms in quantity for the prepared volume (it is best to choose small, beautiful mushrooms, these look very impressive and appetizing in a jar and on the table).
For the marinade you will need:
- 600 ml. water;
- 7-8 peppercorns;
- ten milliliters of 70% vinegar essence;
- Two bay leaves;
- 4 buds of dried cloves;
- A small piece of cinnamon stick, about 5 mm;
- 2 cloves of garlic;
- In equal parts 30 grams. salt and sugar;
- One onion.
How we will make preparations from boletus mushrooms
Peel the boletus mushrooms, cut off all spoiled areas, wash thoroughly, place in a saucepan, pour in some water to cover them completely, add the onion cut into 2 parts, add a little salt and boil until tender. In this case, foam will form on the surface and will need to be removed.
Drain the boletus mushrooms in a colander, remove and discard the onion, rinse and set aside for now.
Cook the marinade by putting all the listed ingredients in water, except garlic and vinegar.
As soon as your composition boils and the salt and sugar are completely dissolved, throw your boletus mushrooms into boiling water and boil for exactly 10 minutes.
Add peeled whole garlic cloves and cook for another 3 minutes.
Pour in the essence, wait another 5 minutes, then turn off the heat, spoon the mushrooms into a sterile jar, tamp down a little, pour in your spicy mixture, roll up, wrap the containers and let them cool completely. All is ready!
Pickled boletus mushrooms - strong caps and legs, will crunch pleasantly in your mouth and, oddly enough, even children love them. Well, adults won’t be able to be pulled away from the jar at all.
List of things needed for cooking:
- Boletus for two, 500 ml each. containers.
- Garlic – 4 cloves.
- Dill umbrella - two.
For salting:
- 500 ml. water.
- A heaping tablespoon of sugar.
- 10 black peppercorns.
- 4 bay leaves.
- 8 dried cloves.
- A tablespoon without a slide of salt.
- Half a glass of vinegar (take table vinegar 9%, pour in last along with the boletus themselves).
Step-by-step process for preparing pickled boletus
1. Select beautiful mushrooms, wash them, cut large ones into pieces. Wormy and slimy boletuses (which have been left for some time without treatment) should not be taken; they should be thrown away.
2. Boil the food in slightly salted water until fully cooked. This will take about half an hour. Be sure to remove any foam that forms during cooking.
3. Rinse the finished boletuses under cold running water and let them dry a little.
4. Pour the water prepared according to the recipe into the pan, add all the ingredients according to the list.
5. Bring your mixture to a boil, boil for 3 minutes, add your boletus, pour in vinegar, boil for twenty minutes.
6. Cool the resulting mixture and place it in the refrigerator overnight.
7. In the morning, boil the pickled boletuses for about 5 minutes and place them in jars, in which you place an umbrella of dill in advance and do not forget to add a couple or three cloves of garlic.
8. Cover with lids, seal, turn upside down, cover with a blanket, and let them sit like that for a day. Next, go quietly and await your fate in a dark, cool place.
Marinate boletus - canned porcini mushrooms
Boletus is considered the most noble mushroom (of course it is also called “white”). And if you hunted well and collected a large number of these mushrooms. Don’t be lazy and be sure to turn them into pickled boletus. I give you the recipe.
You will need to prepare:
- Fresh boletus - kilogram.
- Peppercorns – 6 pcs.
- Onions – 3 pcs.
- Lavrusha - three things
- Liter of water.
- Salt - two and a half or just take heaping spoons.
- Sugar – 1.5 tablespoons.
- Ordinary table vinegar without flavorings (9%) – 150 ml.
- Citric acid – a pinch.
The process of preparing pickled boletus mushrooms
Wash all the boletus, check for worms, cut into convenient pieces, boil until fully cooked (30-35 minutes), drain in a colander.
Cut the onions into half rings or rings.
Place the mushrooms and chopped onions in the prepared container.
Make the filling by boiling for five minutes in the specified amount of a prepared solution of water, salt, sugar, lemon, bay leaf, pepper and vinegar.
Pour the hot mixture over the mushrooms, distribute the laurel and pepper into the jars, seal, wait until the products have cooled (during the cooling process, the seals should be wrapped in a warm blanket), put them in the refrigerator for storage.
Pickled chanterelle mushrooms in jars
Probably the most beautiful and healthy mushrooms. They are one of the first to appear and delight us in the forest with their reckless, red color. And pickled chanterelles are a beautiful and tasty addition to any meal.
Products for cooking:
- Chanterelles.
- If desired, you can omit the onion from the recipe (if you use it, cut it into convenient pieces and add it to the jars along with the chanterelles).
To prepare the brine:
- A liter of clean water.
- 200 ml. nine percent table vinegar.
- 1.5 tablespoons table salt (a little more is possible, adjust to your own taste).
- The same amount as the previous ingredient, sugar.
- Spices: allspice and black pepper, five peas each, two laurel leaves, three cloves.
How to pickle chanterelles for the winter at home
Clear the forest fruits of debris and leaves, cut large mushrooms, cut off the edges of small mushrooms, soak for 2 hours in cold water, then rinse and strain all the liquid.
Bring a large saucepan of running water to a boil, add forest delicacies, add two tablespoons of salt, cook over low heat for 20 minutes, skim off the foam during cooking. As soon as the chanterelles sink to the bottom, they are ready.
Drain the water from the cooked products and place the chanterelles in a container.
Mix all the ingredients for filling the mushrooms and simmer for seven minutes.
Pour the resulting mixture over the chanterelles, distribute into containers and the spices remaining in the pan, roll up, wrap the jars and leave to cool until the morning.
These pickled mushrooms will brightly decorate your holiday table.
Oddly enough, many novice mushroom pickers neglect collecting these mushrooms. Well, in vain! If you marinate the saffron milk caps, it will definitely be a noble and stately appetizer on your table.
Product composition:
- Forest saffron milk caps - kilo.
- Clean water - liter.
- Salt - two spoons. table.
- Granulated sugar - three spoons. dining rooms
- Apple cider vinegar – 10 tablespoons.
- Lemon – 2 gr.
- Laurel - two leaves.
- Cloves (buds) – 4 pcs.
- Allspice – 6 pcs.
- Any greens of your choice (dill and parsley are great).
- Sunflower oil - a spoon for each liter of preparation.
Recipe for pickling saffron milk caps step by step
In addition to the saffron milk caps and vinegar, we throw everything into the pan. The solution boils, pour in 5 tablespoons of vinegar.
Dip pre-selected, washed and already boiled saffron milk caps into the marinade, cook for another 10 minutes, add the remaining vinegar and continue to cook over low heat for another twenty minutes.
Place the finished mushrooms in a sterile container, fill with the remaining marinade, and pour a spoon into each container sunflower oil, roll up.
Cover the rolls with a warm blanket and leave them for 12 hours. Marinated mushrooms are ready!
Assorted mushrooms - how to marinate different mushrooms in one jar
If you have collected a lot of different mushrooms and don’t really want to sort through them. And if you marinate separately, you can’t get just one type per jar, you can create an assortment of mushrooms. It's delicious, quick and easy.
Should be prepared for seaming:
- - Boletus - 2 kilograms.
- — Chanterelles – 2 kg.
- — Boletus mushrooms – 3 kg.
In addition to the indicated forest gifts, you can use any forest mushrooms in the recipe, for example, add boletus mushrooms or replace one of the indicated names with porcini mushrooms.
- Granulated sugar – 150 gr.
- Vinegar concentrate – 30 ml.
- Pure distilled water - five liters.
- Salt – 400 gr.
- Mustard seeds - 3 peas for each liter jar.
- Allspice peas – 15 pcs.
- Carrots – 3 pcs.
- Lavrusha - to taste (can not be used in this preparation).
How to prepare assorted mushrooms for the winter
Go through all the forest delicacies, wash them, cut them into pieces, but I recommend leaving the small mushrooms whole.
Transfer the assortment into an enamel bowl or pan, pour boiling water over it, then turn on the heat and cook for 15 minutes.
Drain the liquid from the mushrooms and leave the food to cool.
Rinse the assortment.
Boil water in a separate bowl, add all the ingredients mentioned above in the recipe, including carrots, which must first be peeled and cut into strips or circles. Boil it all for twenty minutes.
Transfer the assorted mixture into jars, compacting the products tightly, pour everything from the pan, and roll up.
Recipe for a simple, universal marinade for all mushrooms (video)
It is very beneficial to know a good universal marinade recipe for all types of mushrooms. Boil a whole jug and pour it into jars, prepare yummy food for the winter.
Interesting option, right?
How and where to store marinated mushrooms prepared for the winter
Pickled mushrooms should be stored in the refrigerator or cellar (this is the most good conditions for storage), but you can hide them for the winter in the pantry or kitchen cabinet. The main conditions in this case are that the storage areas should not be exposed to sunlight, and the temperature should not exceed +18 C.
The shelf life of sealed jars in this case will depend on temperature conditions. At temperatures from 0 degrees to +8C, the shelf life of mushroom wraps is 2-2.5 years. In other conditions (at higher temperatures), the shelf life of the preparations is slightly reduced and can be up to one year or one and a half years (the higher the temperature at which the pickled product is stored, the shorter its shelf life).
Serve pickled mushrooms prepared according to any of the described recipes cold, straight from the refrigerator, sprinkled with fresh onions or green onions, as well as fresh herbs at your discretion. Before serving, you can rinse the pickles and pour in a little vegetable oil, but this is not for everyone, so decide for yourself what you and your guests like best and bon appetit!
Good luck and all the best!
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Boletuses are not uncommon in Russian forests, and mushroom pickers, after collecting, often think about ways to process them. The use of canning recipes and making marinades allows you to store the product for a long time, always having it on hand. delicious snack. To eliminate the risk of spoilage of mushrooms due to improper preparation, it is recommended to find out how to pickle boletus mushrooms for the winter.
The name is associated with the place of growth and the appearance of the mushrooms. The surface of the cap has a characteristic reddish color, reminiscent of the color of autumn foliage. It is for this feature that boletuses are often called “redheads.”
100 grams of product contains 22 kilocalories. Boletuses have, compared to other types of mushrooms, the greatest ability to absorb various types of heavy metals and radionuclides. The composition contains a large number of vitamins and minerals, a lot of potassium, phosphorus and iron.
Boletuses are the richest source of amino acids and their nutritional value has been compared to meat. A greater number of such elements are contained in the caps of young boletuses. The inclusion of boletus in the diet improves a person’s condition with the following problems:
- anemia;
- inflammatory processes;
- wounds, the need for rapid tissue regeneration;
- rehabilitation period after infectious diseases.
Preparation of the main ingredient
Today there are quite a large number of recipes with boletus. They are dried, boiled and fried. To preserve them for a long period, boletuses are pickled and preserved, without losing their natural color and structure.
An important condition for receiving delicious preparations is right choice and preparation of raw materials. The peculiarity of boletuses is that they deteriorate quite quickly, so they need to be processed in the first 2 days. Before using them as raw materials for preparations, mushrooms must be thoroughly washed.
Their hat is covered thin film, which needs to be deleted. Pre-soaking for 1 hour can make the process easier - this method will also allow you to thoroughly and quickly remove foreign debris. Some people prefer to wash the surface of the caps with a regular sponge, since prolonged soaking causes the sponge structure to strongly absorb moisture.
Features of boletus harvesting
Today, there are several options for preparing boletus preparations for the winter. For cooking it is possible to use various types containers, the choice of which depends on the volume of raw materials and the shape of the product. Most recipes involve boiling, and today the most commonly used methods are:
- long-term - boil boletus mushrooms in salted water for 20 minutes;
- double - the cooking process is divided into 2 stages: on the first day they are boiled for 15 minutes, and the process is repeated on the second day.
The boiled product can be eaten immediately. Cold methods for preparing boletus preparations are used less frequently, but such mushrooms are not inferior to canned ones in terms of taste.
In the bank
Cooking in a jar is convenient when small size boletus and a small amount of raw materials. Boletuses are placed in jars and filled with marinade. There are recipes that involve sterilizing containers with the product without such a procedure.
It is important to check the liquid level before closing - the boletus must be completely in brine. The tightness of the workpiece is of no small importance - if the lids are screwed on poorly, air will enter inside, which will lead to spoilage of the product.
In a saucepan
Using the option with a saucepan allows you to quickly cook a large volume of preparations. The idea is to boil the boletus, add the main ingredients and then put it in jars. After closing the roofs, the containers are turned over and placed under a warm blanket. The workpieces are placed in a place of permanent storage only after complete cooling.
This method involves cold method preparation of preparations. Mushrooms are laid out in layers and sprinkled with salt. A weight is placed on top and the bucket is removed for storage for several weeks. During the process, juice is released, the boletus is soaked in the marinade and acquires a special taste.
It is important, when salting under pressure, to ensure that the brine completely covers the mushrooms, otherwise mold may appear and putrefactive processes may begin. To increase weight, cans of water are often additionally used.
Popular mushroom recipes
Today there are many recipes for preparing boletus preparations. Any of them can be “ideal” for everyone, therefore, to choose the most delicious one, it is recommended to try several options at once.
In a classic marinade in jars
Pickled mushrooms in jars are convenient, since the small volume allows you to consume the product after opening the lid in short time. The classic recipe involves using salt in an amount of 45 grams for every 1 kilogram of raw materials. For the recipe you need:
- boletus - 3 kilograms;
- salt - 140 grams;
- garlic - 4 cloves;
- bay leaves - 3 pieces;
- cloves - 3 pieces;
- pepper - 10 peas;
- citric acid - ¼ teaspoon.
Boil the boletus for 20 minutes, then add seasonings and salt and mix well. Place mushrooms in sterilized jars and fill them with the remaining juice from cooking. Cover the top with lids, and after 15 days the product is ready for use.
Cold way
Using the cold canning method allows you to preserve as much as possible beneficial features mushrooms Some note that this recipe provides the product with a natural forest aroma and taste. Since the recipe does not involve boiling, it is necessary to take a responsible approach to the process of washing and processing raw materials. The recipe requires:
- boletus - 4 kilograms;
- salt - 200 grams;
- currant leaves;
- bay leaf - 4 pieces;
- cloves - 6 pieces;
- fresh dill.
Instead of currants, it is permissible to use oak or cherry leaves. Leaves, 50 grams of salt, chopped dill are placed on the bottom. The mushrooms are laid out sequentially in layers, sprinkled with seasonings and salt. The top is covered with leaves, and the product is placed under pressure. The container is placed in a cool room and the condition is checked after 6 days. The mass should give juice, and the mushrooms, under the weight of pressure, should sag. If the liquid released is insignificant, then add a salty water solution to the desired level. The boletuses will be ready in 40 days.
Hot method
The hot method involves boiling the raw materials for 20 minutes. For the preparations, medium-sized boletuses are selected, large trunks and caps are cut into pieces. It should be noted that the initial volume of raw materials changes significantly as a result of boiling the mushrooms. The process requires:
- boletus - 3 kilograms;
- salt - 150 grams;
- pepper - 20 pieces;
- bay leaf - 4 pieces;
- water - 200 milliliters;
- garlic - 5 cloves;
Mushrooms are boiled in water with the addition of citric acid, which allows them to retain their natural color. During the process, the resulting foam is removed from the surface, and after 20 minutes the flame is turned off. The boletuses are placed in a colander and the excess moisture is allowed to drain.
Currant leaves are placed at the bottom of a sterilized jar. Sequentially lay out a layer of boletus - 5 centimeters, after which add bay leaf, cloves and 40 grams of salt. The process is repeated until the container is filled. Add water, lay currant leaves on top and place pressure on top. After 15 days, the mushroom will be ready for consumption.
With garlic
Garlic in this recipe gives the mushrooms a piquant taste, and seasonings add a special aroma. The option involves the use of the following ingredients:
- boletus - 4 kilograms;
- salt - 150 grams;
- garlic - 1 head;
- greens - 100 grams;
- pepper - 25 pieces.
Mushrooms are boiled in salted water for 45 minutes, placed in a colander to drain excess liquid. The mixture is placed in clean containers, adding herbs, garlic, and pepper evenly. The jars are covered with nylon lids and stored in a cold place for 25 days.
With cloves
Marinade with cloves enhances taste and aroma forest mushrooms. To prepare you will need:
- boletus - 2.5 kilograms;
- salt - 3 tablespoons;
- cloves - 8 pieces;
- bay leaf - 5 pieces;
- pepper - 10 peas.
Step-by-step action plan:
- the raw materials are thoroughly cleaned by washing under running water;
- separate the caps from the stems and chop the mushroom mass with a knife;
- pour 2 liters of water into the pan, add salt and place on the flame;
- at the moment the brine boils, add boletus and spices, cook for 25 minutes;
- The mushrooms are placed in jars and filled with marinade.
Sealed cans can be opened after 30 days. The storage area should be cool; do not expose it to sunlight.
With rosemary
Rosemary, or tarragon, has a bright, memorable aroma, so pickling with such a plant takes on notes fragrant herb and an unusual fresh taste. You need to add seasoning at the very end of cooking; too much of it can spoil the taste of the preparations and give them bitterness.
For the recipe you will need:
- boletus - 500 grams;
- butter - 50 grams;
- rosemary - 2 pieces;
- salt - to taste;
- lemon - ½ piece.
Mushrooms are cut into large pieces and placed in a frying pan with heated oil. When a sufficient degree of frying is achieved, add salt and seasonings to the mixture, squeeze out lemon juice and stir, then leave under the lid for a couple of minutes. Ready dish should be juicy and the mushrooms should be soft.
With dill and chili
You can marinate boletus with chili pepper and dill, perhaps adding cinnamon and coriander. For this they take as a basis classic recipe canning boletus and adding aromatic seasonings. You should not overdo it with additional ingredients, as they have a strong taste and aroma and can overpower the natural taste of the mushrooms.
Seasonings are added when cooking mushrooms, at the end of the process. Dill is placed on the bottom of the jar or the herbs are sprinkled over layers of the mushroom mixture. Not only the leaves of the plant can be used, but also the umbrellas, after they are fully ripe.
With mustard
The recipe involves a combination of hot and cold methods of working with mushrooms. For the recipe you need:
- boletus mushrooms - 3 kilograms;
- salt - 130 grams;
- mustard beans - 1 tablespoon;
- garlic cloves - 10 pieces;
- vinegar 9% - 2.5 tablespoons;
- bay leaf - 5 pieces;
- dill in umbrellas - 3 pieces.
Salting mushrooms must be done using the cold method. The mushrooms are laid out in layers, sprinkled with salt and spices every 5 centimeters. Mustard can be ground or used as grains. The mass is pressed down on top and sent to a cold place for 1.5 weeks.
After waiting the required time, the brine is drained and the mushrooms are washed under running water. Prepare fresh brine from a liter of water and 1.5 tablespoons of table salt. Boletus boletuses are boiled in it for 8 minutes and transferred to jars. The boiling brine is poured into the container up to the level of the neck, leaving at least 2 centimeters on top. Pour in vinegar and send the jar to sterilize for 30 minutes, after which it is rolled up.
Salted mushrooms in combination with tomato paste acquire an unusual taste. This delicacy is used as an independent dish, warmed up, as a snack, and is an excellent addition to various side dishes.
First, prepare the brine at the rate of 20 grams of salt per 1 liter of water. At the moment of boiling, add mushrooms and cook for 20 minutes.
The recipe proportions are as follows:
- boletus mushrooms - 1 kilogram;
- salt - 20 grams;
- pasta - 200 grams;
- water - 200 grams;
- bay leaf - 4 leaves;
- sunflower oil - 50 grams;
- vinegar 5% -2 tablespoons.
Boiled mushrooms are placed in a colander and the liquid is allowed to drain. Place the mass in a well-heated frying pan and add tomato paste, bay leaf, pour in water. It is possible to use 1 kilogram of tomatoes, in which case the diced tomatoes are stewed separately. At the end of stewing, add salt and vinegar.
Mushrooms are placed in well-sterilized jars, with 1/2 of the neck remaining to the top. The workpiece is sterilized in water for 30 minutes and rolled up.
Recipe without sterilization
The recipe involves long-term cooking of mushrooms, which later, in combination with vinegar, provides long-term storage. To prepare you will need:
- boletus mushrooms - 2 kilograms;
- vinegar 9% - 150 milliliters;
- sugar 2 tablespoons;
- salt - 1 tablespoon;
- spices in the form of allspice and black pepper, bay leaf.
Prepare a brine from salt, sugar and seasonings, then carefully lower the mushrooms into boiling water. Boil the mixture for 40 minutes, periodically skimming the foam from the surface. Next, put the boletus into carefully sterilized jars, add boiling marinade and vinegar and roll up the lids.
How to determine the readiness of mushrooms
The readiness of mushrooms is a guarantee of safe consumption of the dish and the absence of negative reactions from the body. When cooking a product, determining this moment is quite simple.
Firstly, for cooking it is necessary to maintain a minimum time, which for boletus mushrooms should be at least 20 minutes. Secondly, readiness can be determined by the appearance and consistency of the solution.
At the beginning of the process, a gradual cloudiness of the liquid is observed; when boiling, foam actively forms on the surface, which must be removed. As it is ready, the marinade begins to lighten, and at the moment of readiness, the mushrooms stop floating. A well-boiled product can be consumed immediately after preparation.
When frying, the degree of readiness is determined based on time and appearance product. The average time depends on the volume of the mass; To ensure good frying, you should not put a lot of mushrooms in the pan. In most cases, heat treatment for 40 minutes is sufficient.
At the moment of readiness, the boletus radically changes its natural color and becomes dark, while the cooking of the dish is accompanied by a rich mushroom aroma.
The most difficult thing is to determine the readiness of salted mushrooms. The time depends on the size of the container and the amount of salt and vinegar in the recipe. How more quantity such ingredients, the shorter will be the period from the start of work with the workpiece to the moment the product can be consumed. On average, it ranges from 2 to 4 weeks. Ready mushrooms acquire the flavors of the marinade, their structure changes and becomes soft.
