How to pickle boletus and boletus: recipes for the winter

Pickled boletus and boletus go well together. In essence, these mushrooms differ only in color; the structure of their pulp and cooking recipes are almost identical. In this regard, boletuses and boletuses are even called in one word - obabki.

They belong to the same family and are fleshy and nutritious mushrooms. You can pickle boletus and boletus mushrooms for the winter in different ways, but the preparation of raw materials for harvesting is always approximately the same, regardless of the recipe.

How to pickle boletus and boletus mushrooms together

Before proceeding directly to pickling, mushrooms are carefully prepared for this process:

1. First of all, rinse the boletus and boletus mushrooms thoroughly in cold water. To make soil and other debris easier to separate from the surface of the mushrooms, you can soak them for an additional 1-2 hours.
2. Then remove the skin from the fruiting bodies.
3. The next step is to cut the caps of large specimens into 4 parts. Chop the legs as well. Small fruiting bodies are left untouched. Blanks made from whole small caps look very nice in jars.

Separately, it is worth noting the following - in order to prepare the marinade, you cannot use iodized salt. You can only add ordinary cooking water.

How to properly marinate boletus and boletus mushrooms using the hot method

There are two main ways in which pickled mushrooms are prepared: hot and cold. The peculiarity of the first method is that boletus and boletus are boiled together, poured with marinade and seasonings are added. If there are a lot of raw materials, it is better to prepare these two types separately. Sometimes the recipe calls for cooking the mushroom mass in the marinade for 4-8 minutes.

It is important to remove foam from the surface of the water during cooking. Otherwise, the marinade for boletus and boletus will turn out cloudy. Vinegar is often added 10 minutes before the end of boiling.

The preparation ends with the finished pickled boletuses and boletus being laid out in sterilized jars. Fill the container up to the shoulders.

How to pickle boletus and boletus using the cold method

The cold method of preparing pickled mushrooms eliminates boiling of the raw materials. For pickling, smaller specimens are selected and soaked for 2 days in cold salted water. At the same time, the water is changed approximately 2-3 times a day, otherwise the forest fruits will turn sour.

Salting boletuses and boletuses looks like this:

1. Spread salt in a thin layer along the bottom of the jar.
2. Then the mushrooms are laid in dense layers, lightly compacting them. It is better to place the caps down.
3. The layers are alternately sprinkled with a small amount of salt and spices.
4. When the jar is filled, spread gauze on top, folded in 2-4 layers. A small weight is placed on it. After 2-3 days, the mushrooms should sink under its weight, and the surface will be covered with their juice.

Using the cold preservation method, boletus and boletus can be eaten after 1 month of infusion.

Recipes for pickled boletus and boletus for the winter

Marinated mushrooms are usually added to some dishes, or served as a cold appetizer, or used as a lean filling for baked goods. A small amount of unrefined sunflower oil gives the preparations a special aroma; you can also add dill, green onions or garlic. The combination of pickled boletus and aspen boletus with sour cream has proven itself well.

Classic recipe for pickling boletus and boletus

This recipe is considered the most common. It is prepared from the following ingredients:

• boletus and boletus - 1800 g;
• sugar – 3-4 tsp;
• allspice – 6-8 pcs.;
• salt – 3-4 tsp;
• garlic – 3-4 cloves;
• vinegar - 1 tbsp. l.;
• bay leaf and dill to taste.

The preparation is as follows:

1. Spices, salt and sugar are poured into water and the resulting solution is boiled until it boils.
2. After the water boils, keep the marinade on the stove for another 5 minutes.
3. Pour the washed and purified raw materials into the water, add vinegar essence and cook for another 15 minutes.
4. At this time, the bottom of the sterilized jars is lined with chopped garlic cloves. Additionally, you can put a dill umbrella in the jar.
5. Then fill the jars with mushrooms and fill them with marinade. Place 1 more dill umbrella on top.

After this, the jars can be rolled up and stored.

How to properly marinate boletus and boletus mushrooms with garlic and cinnamon

To prepare pickled mushrooms with garlic and cinnamon, use the following ingredients:

• salt – 85 g;
• ground cinnamon – ½ tbsp. l.;
• vinegar – ½ tbsp. l.;
• cloves – 1-3 pcs.;
• bay leaf – 1-2 pcs.;
• garlic - 3-4 cloves;
• allspice – 5 pcs.;
• dill – 1-2 sprigs.

Boletus and boletus mushrooms are marinated as follows:

1. Salt is poured into the water and put on fire.
2. Then put seasonings, except cinnamon, into a glass container and pour boiling water over them for 8-10 minutes.
3. Meanwhile, start cooking the mushrooms. Add brine to the pan with aspen and boletus mushrooms to 1/3 of the total height of the container.
4. When the liquid boils, keep the workpiece on the fire for another 5 minutes.
5. Prepared seasonings and caps with stems are placed in sterilized jars. Then the fruiting bodies are filled to the top with decanted brine.
6. At the last stage, add cinnamon on the tip of a spoon and vinegar.

After this, the jars can be rolled up and stored in the refrigerator or cellar.

How to deliciously marinate boletus and boletus without vinegar

Almost all recipes for preparing marinade for boletus and boletus require the use of vinegar, but in this case the preparation is made without it. It is better not to store such preparations for too long, since without vinegar they are suitable for eating for less time.

For this preparation you will need the following ingredients:

• boletus and boletus – 1 kg;
• garlic – 5-6 cloves;
• salt – 2.5 tsp;
• lemon juice – 1.5 tsp.

Cooking method:

1. The raw materials are washed in running water and left to soak for an hour. The water should be cold.
2. Place a pan on the stove and fill it with 1 liter of water. When it boils, put the caps and stems into the pan.
3. After them, ½ of the total amount of salt and citric acid is poured into the water. In this form, mushroom legs and caps are boiled for half an hour. The foam from the surface of the water is regularly removed so that the marinade does not become cloudy.
4. When the fruiting bodies begin to sink to the bottom, add the remaining salt and citric acid. After this, the marinade is boiled for about 3 minutes.
5. Then the mixture is removed from the heat and filled into pre-sterilized jars. There should be a distance of about 2 fingers thick from the surface of the marinade to the neck of the jar.
6. Garlic cloves are placed on top of the pickled fruiting bodies, after which the jars can be rolled up.

According to this recipe, preparing pickled boletus and boletus mushrooms takes little time, which allows you to prepare a large amount of mushrooms.

How to pickle boletus and boletus mushrooms with mustard

This recipe for pickled boletus and boletus differs from others in that it uses mustard powder.It will add a pleasant spiciness to the marinade.

For preparation you will need the following ingredients:

• boiled caps and legs – 1500-1800 g;
• salt – 2.5 tsp;
• vinegar - 1.5 tbsp. l;
• dry mustard - ½ tbsp. l.;
• sugar – 2-3 tsp;
• allspice – 5-7 pcs.;
• horseradish – ½ root.

Mushrooms are marinated using mustard according to the following scheme:

1. Cut the horseradish root into small pieces and add water.
2. Add mustard powder and pepper to the resulting mixture, then put everything on the stove and simmer over low heat for 35-40 minutes.
3. Then remove the boiled root from the stove and leave for 8-10 hours to allow the liquid to infuse.
4. After this, reheat the marinade. When the liquid boils, pour vinegar into it, add salt and sugar, stir thoroughly.
5. After 10 minutes, remove the marinade from heat and leave until completely cool.
6. When the liquid becomes cold, it is added to the boiled caps and legs, previously laid out in a large container. In this form they are left for 2 days in a cool place.
7. Then distribute the resulting mass into jars and strain off the marinade. The purified liquid is used to fill the mushrooms.

At this point, the preparation of pickled preparations is considered complete. The jars are rolled up and placed in the cellar or refrigerator.

How to marinate boletus and boletus with Provençal herbs

For this recipe you will need the following ingredients:

• boletus and boletus - 1500-1800 g;
• salt – 2-2.5 tsp;
• black pepper – 7-9 pcs.;
• sugar – 1 tbsp. l.;
• cloves – 6 pcs.;
• Provençal herbs – 2 tsp;
• vinegar - 2.5 tbsp. l.;
• bay leaf and garlic to taste.

Mushrooms should be marinated with Provençal herbs in this order:

1. The prepared raw materials are boiled for half an hour, and it is important to periodically remove the foam.
2. Then the mushroom caps and stems are poured into a colander and left in this form for a few minutes to allow excess liquid to drain.
3. The next step is preparing the marinade. Add salt and sugar to 0.8 liters of water, mix everything thoroughly. Additional spices are added. Leave the vinegar and garlic in place for now.
4. Boil the resulting mixture for 10 minutes.
5. While the marinade is cooking, add chopped garlic to the bottom of sterilized jars. Caps with stems are placed tightly on top.
6. Add vinegar to the marinade and keep it on the stove for another 5 minutes. Then the liquid is decanted.
7. The purified marinade is poured into jars and sealed tightly.

When the workpieces have cooled, they can be stored.

Terms and conditions of storage

When the jars with pickled boletus and boletus have cooled, they are placed in a cool, dark place with a temperature no higher than +8°C. A cellar or refrigerator is best suited for these purposes.

The shelf life of pickled preparations may vary depending on the preparation method and ingredients used. On average, they can be stored for about 8-10 months.

Conclusion

Pickled boletuses and boletus are a great combination for winter preparations. Their taste harmonizes well with each other, and various marinade recipes allow you to reveal their taste in different ways and give a unique aroma.

You can learn more about how to prepare pickled boletus and boletus mushrooms for the winter from the video below:

Recommended Posts

Soaked apples Antonovka

Pickling oyster mushrooms at home

How to quickly pickle cabbage in a jar

Georgian pickled cabbage with beets: recipe

How to pickle cabbage quickly and tasty

Instant pickled cabbage in large pieces: recipe

Pickled cabbage pieces for the winter are very tasty

Recipes for quick pickled cabbage in 2 hours

How to pickle milk mushrooms with garlic: pickling recipes for the winter