How to pickle boletus mushrooms for the winter

Pickled boletus mushrooms are a delicious, aromatic appetizer that is always welcome at any table. Potatoes and vegetables are ideal as a side dish. Winter preparation is useful for the prevention of kidney disease and for people on a diet.

How to pickle boletus mushrooms

Before you start marinating, you need to prepare the mushrooms. For this:

• clean caps and stems from forest debris. If the dirt is strong, you can place it in water and leave it for no more than a quarter of an hour. After this, clean with a brush;
• cut off the lower part of the leg that was in the soil;
• Cut large specimens into pieces. Leave small ones whole;
• add water and cook for half an hour.

After cooking, be sure to drain the broth, as it draws out all the accumulated harmful substances from the fruit.

You can cook pickled mushrooms using hot or cold methods.In the first case, they are boiled in a special brine, along with which they are poured into jars and rolled up. The cold option is that the fruits are not previously subjected to heat treatment. They are covered with salt, spices or herbs, and a load is placed on top. Due to their heaviness, the mushrooms release juice, in which they are marinated. The whole process takes about two months.

Due to their high taste, pickled boletus mushrooms are considered a delicacy. Their only drawback is the color change after heat treatment. Regardless of the recipe you choose, the fruit will still darken. This visual flaw does not affect the taste in any way.

Recipes for pickled boletus mushrooms for the winter

All recipes for preparing pickled boletus mushrooms for the winter differ slightly from each other. Depending on the desired result, add to the marinade:

• pepper;
• lemon juice;
• cinnamon;
• onion;
• garlic;
• various spices and herbs.

Classic recipe for pickling boletus mushrooms

The first time you pickle boletus mushrooms, follow this recipe. The traditional version is the simplest and requires a minimum of ingredients that any housewife can easily find in her kitchen.

You will need:

• cloves – 5 buds;
• boletus - 1.5 kg;
• vinegar 9%;
• table salt – 60 g;
• citric acid – 3 g;
• sugar – 60 g;
• allspice – 15 peas;
• bay leaf – 3 pcs.

Preparation steps:

1. Rinse forest fruits several times. Completely remove moss, grass and leaves.
2. Heat the water and pour in the prepared product. Boil. Cook for seven minutes. Drain the liquid through a colander and add hot water again.
3. Add citric acid. Add pepper and cloves.Cook on medium burner for 10 minutes.
4. Add salt. Sweeten. Mix. Switch the heat to low and cook for a quarter of an hour.
5. Sterilize jars. Transfer the prepared product.
6. Add 15 ml of vinegar to 1 liter of boletus marinade.
7. Close with lids. Roll up. Turn over and cover the marinated mushrooms with a warm cloth.

Recipe for pickling boletus mushrooms in jars for the winter

If you need to marinate boletus mushrooms for the winter with clear brine, then you should first cut off the terry from the caps, which makes the marinade dark.

You will need:

• mushrooms – 3 kg;
• fresh dill - 2 umbrellas;
• salt – 40 g;
• bay leaf – 4 pcs.;
• sugar – 40 g;
• allspice – 7 peas;
• water – 1 l;
• black pepper – 5 peas;
• table vinegar 9% – 200 ml.

How to cook:

1. Wash and peel forest fruits. Cut large specimens into pieces. Pour boiling water over and simmer over low heat for half an hour. Remove foam during the process.
2. Transfer to a colander, then rinse.
3. Pour in the volume of water specified in the recipe. Add salt and sugar. Boil and cook for a quarter of an hour.
4. Add spices. Pour in vinegar. Stir and cook on low heat for 12 minutes.
5. Transfer the workpiece into prepared containers, compacting it with a spoon as you go. Fill with marinade to the brim. Roll up.

Pickled boletus mushrooms without sterilization

Recipes for pickled boletus mushrooms for the winter without sterilization feature a simplified preparation procedure.

You will need:

• boletus mushrooms – 2 kg;
• water – 700 ml;
• dill - 2 umbrellas;
• table vinegar 9% – 100 ml;
• salt – 20 g;
• mustard beans – 20 g;
• sugar – 40 g;
• bay leaf – 5 pcs.

Preparation steps:

1. Properly prepare forest fruits: clean with a brush, rinse, cut.
2. Boil water and pour in the prepared product. Cook until the fruits sink to the bottom.
3. Remove the liquid and add the volume of water specified in the recipe. When it boils, add sugar. Add some salt. Add mustard, bay leaves and dill.
4. Cook for half an hour on low heat. Pour in vinegar. Stir. Boil.
5. Transfer to prepared jars. Top up with marinade. Screw on the lids. Turn the pickled boletus mushrooms upside down and leave under a cloth until they cool.

Marinating boletus mushrooms with cinnamon

There are various recipes for preparing pickled boletus mushrooms, but for lovers of spicy taste, the proposed option is ideal. Oregano in tandem with cinnamon will make the preparation richer and brighter.

You will need:

• table vinegar 9% – 120 ml;
• salt – 40 g;
• oregano – 3 g;
• sugar – 30 g;
• cinnamon – 1 stick;
• water – 850 ml;
• allspice – 7 peas;
• boletus mushrooms – 2 kg.

Method for preparing pickled boletus mushrooms:

1. Sort through forest fruits. Eliminate all damaged and damaged by insects. Fill with water for a few minutes. This preparation will help remove dirt faster.
2. Clean with a brush. Using a knife, remove the top layer from the legs. Cut off the lower part that was in the ground.
3. If the fruits are large or medium, then you need to cut them into pieces. Rinse thoroughly again.
4. Transfer to a saucepan. It is better to use enameled and tall ones. To fill with water. Cook until the product sinks to the bottom. Be sure to remove the foam during the process.
5. Place in a colander and rinse with cold water.
6. Return to the pan.Pour in the amount of water indicated in the recipe. Boil. Add all ingredients, leaving only vinegar.
7. Cook for a quarter of an hour.
8. Rinse the jars thoroughly, because remaining contaminants will significantly shorten the shelf life of the product for the winter. Pour some water into the bottom and place in the microwave. Sterilize for seven minutes at maximum setting.
9. Transfer the mushrooms to jars. Pour vinegar into the remaining marinade. Remove the cinnamon stick. Boil. Pour into jars to the very top.
10. Place a cloth on the bottom of a wide and tall pan. Place the blanks. Pour hot water, not reaching 2 cm from the edge of the jar.
11. Sterilize for 20 minutes. The fire should be minimal, but the water should be boiling.
12. Close with lids. Turn over and cover with a blanket until completely cool.

Marinated boletus with citric acid

A step-by-step recipe with pictures will help you prepare pickled boletus mushrooms without adding vinegar. Citric acid is used as a preservative.

You will need:

• forest fruits – 2 kg;
• garlic – 5 cloves;
• salt – 40 g;
• bay leaf – 4 pcs.;
• sugar – 30 g;
• white pepper – 7 peas;
• water – 0.8 l;
• black pepper – 7 peas;
• citric acid – 3 g.

Preparation steps:

1. Clean the mushrooms. Chop large ones. Pour into boiling water and cook over low heat for half an hour. Always remove foam. Along with it, the remaining dirt floats to the surface. Drain the liquid.
2. For the marinade, combine salt and sugar. Add the volume of water specified in the recipe. Boil and pour over forest fruits. Cook for a quarter of an hour.
3. Sprinkle pepper. Add chopped garlic, bay leaves and cook for another quarter of an hour.
4. Add citric acid. Mix.
5. Transfer to pre-sterilized jars. Pour in the marinade. Roll up.

Marinated boletus with vinegar essence

Thanks to the essence, the workpiece can be stored until the next season. An affordable recipe for pickled mushrooms will conquer many housewives with its simplicity and high taste.

You will need:

• mushrooms – 2 kg;
• dill - 1 umbrella;
• salt – 40 g;
• garlic – 5 cloves;
• sugar – 30 g;
• bay leaf – 4 pcs.;
• water – 800 ml;
• black pepper – 10 peas;
• vinegar essence – 40 ml.

Preparation steps:

1. Chop the washed and peeled forest fruits. Pour in water and simmer over medium heat until they all sink to the bottom. Be sure to remove the foam during the process.
2. Drain the liquid. Fill with water specified in the recipe. Boil and cook for 10 minutes.
3. Add spices and sugar. Add some salt. Cook for half an hour.
4. Pour in the essence. Mix. Transfer to prepared containers. Roll up.
5. Turn the jars over. Cover with a warm cloth. After two days, put it in the basement.

Recipe for marinated boletus mushrooms with tomato paste

Forest fruits in tomato sauce are usually served chilled as a snack.

You will need:

• water – 200 ml;
• salt – 20 g;
• vinegar 5% – 40 ml;
• sugar – 50 g;
• sunflower oil – 60 ml;
• boletus - 1 kg;
• bay leaf – 4 pcs.;
• tomato paste – 200 ml.

How to cook:

1. Sort mushrooms by size. Clean from dirt. Cut off damage. Cut off the stems of medium and large specimens, then cut into medium pieces. Chop the caps.
2. Place in a colander. Pour water into a wide, deep basin. Repeatedly immerse the colander in the liquid. This way, the mushrooms can be washed well from dirt and at the same time retain their shape.
3. Transfer to a saucepan. To fill with water. For each liter add 20 g of salt. Be sure to remove the foam using a slotted spoon.As soon as the forest fruits sink to the bottom, they are ready.
4. Drain the liquid completely. Rinse under water.
5. Transfer to the pan. Pour in the oil. Simmer until the product becomes soft.
6. Add sugar. Pour in the tomato paste, then the vinegar. Add bay leaves. Mix. If there is no tomato paste, you can replace it with fresh tomatoes. In this case, you need to remove the skin from them. Cut the pulp into pieces and simmer separately. The volume should decrease by three times.
7. Transfer the finished mixture into prepared jars. Leave 2 cm of free space from the neck. Cover the top with a lid.
8. Place in a saucepan filled with warm water. Switch the heat to low. Sterilize for half an hour.
9. Seal containers tightly. Turn upside down. Wrap with warm cloth.

Marinated boletus mushrooms with vegetable oil

The incredibly tasty and aromatic preparation will impress all guests and will decorate any celebration. Experts recommend serving pickled boletus mushrooms seasoned with onions and low-fat sour cream.

You will need:

• table vinegar 9% – 120 ml;
• boletus mushrooms – 2 kg;
• bay leaf – 3 pcs.;
• salt – 40 g;
• allspice – 8 peas;
• sugar – 30 g;
• vegetable oil;
• water – 900 ml.

Preparation steps:

1. Clean the mushrooms. Rinse thoroughly and fill with water. Cook until they sink to the bottom. Along with the foam, all remaining debris and insects will rise to the surface, so it must be removed.
2. Drain the liquid completely. Wash forest fruits.
3. To prepare the marinade, dissolve salt in water.Sweeten. Add pepper, chopped garlic, bay leaves. Boil and simmer for a quarter of an hour.
4. Add mushrooms. Cook for a quarter of an hour. Pour in vinegar. Mix. When it boils, transfer to prepared containers. Add marinade. Pour 60 ml of hot oil on top.
5. Rearrange the jars into the pan. Pour in water and sterilize for 20 minutes. The fire should be medium.
6. Roll up. Turn over. Cover with a cloth for a day.

Marinated boletus mushrooms with onions and carrots

Pickled boletus mushrooms are a delicacy that is used as an additional ingredient and an independent snack. The dish becomes more flavorful thanks to the vegetables added to the composition.

You will need:

• boletus - 1 kg;
• allspice – 12 peas;
• onion – 130 g;
• bay leaf – 3 pcs.;
• carrots – 120 g;
• vinegar essence – 75 ml;
• water – 480 ml.

How to cook:

1. Leave small fruits whole. Cut off the stems of large ones and remove the top layer with a knife. Cut into pieces along with the caps.
2. Rinse in water. If the caps are heavily soiled, you can first soak them for a quarter of an hour.
3. To fill with water. For each liter add 20 g of salt. Cook for half an hour. Drain the liquid.
4. Cut the peeled onion into half rings. You will need carrots in circles.
5. Place the water, the volume of which is indicated in the recipe, on the fire and boil. Lay out the prepared vegetables and all the spices. Cook until the carrots become soft. Pour in vinegar. Stir and cover the pan with a lid.
6. After two minutes, add the mushrooms and cook for a quarter of an hour.
7. Rinse jars with soda. Place in an oven with a temperature of 100°C. Sterilize for half an hour.
8. Pour the hot workpiece into prepared containers. Close with lids. Turn over and wrap with a blanket.Leave the workpiece until it has cooled completely.

Terms and conditions of storage

Pickled mushrooms without adding vinegar should be stored only in the refrigerator compartment for no more than five months. Without sterilization, the product retains its beneficial and tasteful qualities in a cool room for 10 months.

Pickled boletus mushrooms prepared with the addition of sugar, vinegar and salt can be stored for 1.5 years at a temperature of +8°...+15°C. An open jar must be consumed within two weeks, and should only be stored in the refrigerator.

If you need to increase the shelf life to two years, then you should add more vinegar to the preparation. It will prevent harmful microorganisms from developing in pickled mushrooms and will help extend storage time.

If you leave the snack at a temperature of 18°C, it can only be stored for one year. In any case, the pickled product should not be exposed to direct sunlight.

Conclusion

Pickled boletus mushrooms are added to salads and used as a filling for stuffed vegetables, meat and pancakes. This multifaceted use is due to the fact that forest fruits acquire a delicate texture thanks to the marinade.

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