Boletus mushrooms for the winter: how to prepare in jars

Boletuses for the winter in jars are relevant at any time. These mushrooms are not only tasty, but also very healthy. Regular consumption will help cleanse the blood and lower cholesterol levels. When properly prepared, boletus will retain its beneficial and tasty qualities for a long time.

How to cook boletus for the winter

Regardless of the chosen harvesting method, boletus boletuses are first subjected to heat treatment. To prevent the flesh from turning black, place the mushrooms in a 0.5% citric acid solution before cooking.

Boletuses are collected from July to the end of September. They sort it out right away.Leave only whole ones and not eaten by insects, then clean them of dirt, wash them and soak them for an hour. The liquid is drained and the fruits are cut into pieces. First, the caps are separated from the stems and then cut into bars.

Boil the mushrooms until fully cooked. Depending on the size, the process takes about half an hour. During cooking, foam forms on the surface, from which the remaining debris rises. Therefore, it must be removed regularly.

Methods for harvesting boletus for the winter

Videos and photos will help you properly close boletus mushrooms for the winter. The best ways to prepare mushrooms are salting and pickling.

You can salt forest fruits in a barrel, but in urban conditions glass jars are best suited.

A more common winter preparation method for many housewives is pickling. Just boil the mushrooms. Prepare the marinade you like, pour over the boletus and immediately roll up. It is best to use glass containers with a volume of no more than 1 liter, since an open jar cannot be stored for a long time.

Boletus can be harvested hot or cold. Depending on the recipe you choose, the marinade and cooking time will vary. The cold method takes longer, so tasting can begin no earlier than after a month and a half.

For longer storage, jars must be sterilized in any convenient way, and the lids must be boiled for several minutes.

Recipes for preparing boletus for the winter

There are various recipes for delicious boletus for the winter, which differ in the composition of the marinade.Below are the best and time-tested cooking options that will help housewives quickly make a flavorful snack.

A simple recipe for preparing boletus for the winter

The proposed variation for the winter is a classic. Even a novice cook can cope with the task.

Product set:

• mushrooms – 2.2 kg;
• allspice – 11 peas;
• coarse salt – 40 g;
• sugar – 25 g;
• cloves – 6 buds;
• distilled water – 1.1 l;
• vinegar essence – 20 ml;
• bay leaves – 4 pcs.;
• garlic – 12 cloves.

Preparation steps:

1. Peel and thoroughly wash forest fruits. Place into boiling water. Cook for 10 minutes, constantly removing foam.
2. Drain in a colander.
3. Add salt to the amount of water indicated in the recipe, add sugar and boil. Add garlic chopped into small cubes and all the specified spices. Simmer for five minutes.
4. Add mushrooms to the marinade. Cook for 20 minutes. Pour in the vinegar essence and immediately transfer to the prepared containers. Roll up.

How to prepare boletus mushrooms for the winter in oil

The brine, which consists of oil, is very different from the traditional preparation. It helps give forest fruits softness and an incredibly rich flavor. Salting mushrooms for the winter using this method is very simple.

Product set:

• coarse salt – 100 g;
• garlic – 5 cloves;
• bay leaf – 10 pcs.;
• dill – 50 g;
• boletus - 2 kg;
• vegetable oil – 240 ml;
• black pepper – 20 peas.

Cooking process:

1. Using a knife, clean the forest fruits from dirt, then rinse and cut into medium-sized bars.
2. Boil in salted water for half an hour. Cool.
3. Place bay leaves and pepper in the bottom of sterilized jars. Add mushrooms. Sprinkle each layer with salt. Add garlic and herbs on top. Pour in the broth in which the boletus was cooked. Pour 40 ml of oil under the lid and roll up.

How to cook boletus with citric acid for the winter

Not only vinegar can act as a preservative. Citric acid will help extend the storage time of the workpiece for the winter. The dish always turns out tender and tasty.

Required set of products:

• boletus - 2.2 kg;
• paprika – 4 g;
• vinegar – 70 ml (9%);
• ground cinnamon – 2 g;
• cloves – 4 pcs.;
• filtered water – 1.3 l;
• citric acid – 5 g;
• bay leaves – 5 pcs.;
• allspice – 8 peas;
• coarse salt – 60 g;
• sugar – 80 g.

Process description:

1. Cut the washed mushrooms. Leave small ones whole. Place in salted boiling water. Add 2 g of citric acid. Cook for 10 minutes.
2. Place on a sieve. When the liquid has completely drained, transfer to prepared jars.
3. Boil the amount of water specified in the recipe. Add the remaining citric acid. Add some salt. Cook for five minutes.
4. Add sugar and remaining spices. Boil.
5. Add vinegar. Stir and immediately pour brine over the boletus. Roll up and leave under blanket until cool. You can start tasting after 10 days.

How to prepare boletus mushrooms for the winter with vinegar

The dish will look more attractive in winter if you use only the caps, but with the addition of legs it will be no less tasty.

Set of required products:

• vinegar – 70 ml (9%);
• onion – 550 g;
• coarse salt – 40 g;
• boletus - 1.8 kg;
• purified water – 1.8 l;
• granulated sugar – 30 g;
• black pepper – 13 peas.

Cooking process:

1. Peel and rinse the mushrooms, then cut them. Send into the water.Sprinkle with salt.
2. Cook for 20 minutes. Cut the onions into several pieces and add to the broth.
3. Throw in bay leaves and peppercorns. Cook for seven minutes. Add granulated sugar, then pour in vinegar. Cook for 10 minutes.
4. Place in sterilized jars, filling to the brim with brine.
5. Screw the lids on tightly. Turn over and leave under a blanket until the workpiece has cooled.

How to prepare boletuses for the winter in jars without sterilization

The recipe for rolling up boletus mushrooms for the winter without sterilization is very simple and does not require much time. The mushrooms turn out dense and tender.

Product set:

• boletus - 1 kg;
• vinegar 9% – 80 ml;
• granulated sugar – 25 g;
• bay leaves – 2 pcs.;
• coarse salt – 20 g;
• dill seeds – 20 g;
• white pepper – 5 peas;
• filtered water – 500 ml;
• cloves – 3 buds;
• black pepper – 5 peas.

Cooking method:

1. Prepare forest fruits, then quickly cut into pieces and add water.
2. Simmer for 20 minutes. Place on a sieve and wait until the liquid drains completely.
3. Dilute coarse salt and granulated sugar in the amount of water specified in the recipe. Add dill seeds, all the peppercorns, cloves and bay leaves.
4. Pour in vinegar and cook for five minutes. Add the boiled product.
5. Cook over low heat for 40 minutes. Transfer to jars. Fill with marinade to the brim. Close with a nylon lid.
6. Leave at room temperature until the preparation for the winter has cooled, then put it in the basement.

How to roll boletus mushrooms for the winter with mustard

Mustard will add especially pleasant piquant notes to the familiar mushroom taste.

Product set:

• black pepper – 7 peas;
• boletus - 2.3 kg;
• allspice – 8 peas;
• vinegar 9% – 120 ml;
• granulated sugar – 50 g;
• filtered water – 1.8 l;
• table salt – 50 g;
• dill - 3 umbrellas;
• bay leaf – 5 pcs.;
• mustard beans – 13 g.

Cooking process:

1. Cut large washed fruits into pieces. To fill with water. Once it boils, cook for 17 minutes. Always remove the foam.
2. Add sugar, then salt. Simmer on low heat for 10 minutes.
3. Add dill, mustard, pepper and cook for a quarter of an hour.
4. Pour in vinegar. Stirring regularly, simmer for half an hour.
5. Using a slotted spoon, transfer the mushrooms to sterilized containers. Strain the marinade through a sieve. Boil. Fill to the top and roll up.
6. Cover with a blanket and leave until completely cool.

How to cook boletus for the winter in jars with currant leaves

Black currant leaves help make the preparation for the winter more elastic and crunchy thanks to the tannins contained in it.

What you will need:

• purified water – 350 ml;
• boiled boletus – 1.3 kg;
• dill - 5 umbrellas;
• granulated sugar – 50 g;
• currant leaves – 12 pcs.;
• vinegar 9% – 70 ml;
• sea ​​salt – 30 g.

How to cook:

1. To boil water. Add forest fruits. Add all the spices, salt and granulated sugar. Cook on low flame for 20 minutes.
2. Using a slotted spoon, transfer the fruits to the prepared jars.
3. Boil the marinade and pour over the boletus. Place the lids on top. Place in a pan of boiling water and sterilize for 20 minutes.
4. Roll up. Leave upside down under a warm cloth for two days.

How to prepare boletus mushrooms for the winter with garlic and cinnamon

This variation of winter cooking will appeal to all fans of unusual dishes. The recipe is somewhat reminiscent pickling cabbage.

Required Products:

• boiled boletus – 1.3 kg;
• bay leaves – 4 pcs.;
• granulated sugar – 30 g;
• cloves – 4 pcs.;
• cinnamon – 7 g;
• allspice – 8 peas;
• garlic – 4 cloves;
• filtered water – 1.3 l;
• vinegar solution – 50 ml;
• sea ​​salt – 50 g.

Cooking process:

1. To boil water. Add herbs and spices. Boil for 17 minutes. Cool slightly and add mushrooms. Stir.
2. Send to a cool room and leave for a day.
3. Remove forest fruits with a slotted spoon. Strain the brine and boil. Cool, then pour over the mushrooms.
4. Leave for a day. Transfer to sterilized jars.
5. Add vinegar to the marinade. Cook for 17 minutes and pour over the boletus. Close with lids.
6. When the preparation has cooled down for the winter, put it in the refrigerator. Store for no more than three months.

How to close boletus mushrooms for the winter in Polish

Mushrooms go perfectly with hot spices, so this winter cooking option is suitable for lovers of spicy and moderately hot dishes.

You will need:

• bay leaf – 4 pcs.;
• allspice – 7 peas;
• boiled boletus – 2 kg;
• horseradish root – 15 g;
• dry mustard – 10 g;
• purified water – 1.5 l;
• hot pepper – 1 medium.

For 1 liter of decoction:

• granulated sugar – 80 g;
• sea ​​salt – 40 g;
• vinegar 9% – 80 ml.

How to cook:

1. To boil water. Add all the spices and chopped hot pepper. Cook for half an hour.
2. Remove from heat and leave for a day.
3. Measure the volume of the decoction. Add the required amount of vinegar, sugar and salt based on the specified volume of products per 1 liter.
4. Cook for a quarter of an hour. Cool.
5. Pour over the mushrooms without straining. Cold marinate for two days. Drain the marinade and boil, then cool.
6. Place forest fruits in prepared containers. Pour over the marinade. Close with nylon lids.

How to prepare boletus legs for the winter

Many people do not like to eat whole mushroom stems. In this case, you can prepare delicious, aromatic caviar for the winter.

Required components:

• black pepper – 5 g;
• sea ​​salt;
• fresh boletus legs – 1 kg;
• onion – 160 g;
• garlic – 3 cloves;
• carrots – 180 g;
• red pepper – 5 g;
• sunflower oil – 100 ml.

How to cook:

1. Wash the legs and cook in salted water for half an hour. Rinse and allow time for excess moisture to drain completely.
2. Grate the carrots. Chop the onion. If as a result you need to obtain a finer consistency of caviar, you can pass the vegetables through a meat grinder.
3. Grind the boiled product. Transfer to a saucepan. Pour in 40 ml of oil. Fry for a quarter of an hour. Add chopped garlic.
4. In a separate bowl, fry the vegetables in the remaining oil. Send to legs.
5. Stir and cook over low heat for 10 minutes. Sprinkle with spices. Mix.
6. Remove from heat. Transfer to sterilized containers. Roll up.

How to cook boletus and boletus mushrooms for the winter

The mushroom mixture is crispy, tender and incredibly delicious.

What you will need:

• water – 700 ml;
• vinegar 9% – 80 ml;
• granulated sugar – 20 g;
• boiled boletus – 1 kg;
• garlic – 6 cloves;
• boiled boletus - 1 kg;
• bay leaf – 3 pcs.;
• dill - 2 umbrellas;
• sea ​​salt – 30 g.

How to cook:

1. Combine water with granulated sugar. Add some salt. Cook for 10 minutes.
2. Add all herbs and spices. Pour in the oil. Cook for five minutes. Stir in mushrooms.
3. Cook on low flame for half an hour. Add salt if necessary.
4. Remove bay leaves. Transfer the mushrooms to prepared jars, then pour in the marinade.
5. Close with nylon lids. After complete cooling, move to the basement.

Storage methods and conditions

Appetizers prepared for the winter should be stored at a temperature of +2°...+8°C. A closet or basement is ideal. If the conditions are met, boletus retains its beneficial and tasteful properties for one year.

Sealing without sterilization and under nylon covers can be stored for no more than six months.

Conclusion

Boletus for the winter in jars is a simple and tasty preparation that is suitable for holiday menus and daily meals. You can add your favorite spices and herbs to the composition, thereby experiencing new taste sensations every time.

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