Pickled boletus: recipes for the winter

Fans of “silent hunting” take special pleasure in collecting boletus mushrooms, and all because these mushrooms differ from many others in their nutritional qualities and excellent taste. What is most appreciated about them is that they can retain their properties even after heat treatment. Pickled boletuses are the most delicious in comparison with other representatives of the mushroom kingdom - this is what many experienced mushroom pickers and gourmets think.

Boletuses are very fleshy and nutritious mushrooms

Is it possible to pickle boletus mushrooms?

Boletuses, like most types of mushrooms, can be prepared for the winter in various ways, including pickling. In this form, they retain a sufficient amount of micronutrients, and they turn out to be quite tasty, almost as good as porcini mushrooms.

How to prepare boletus for pickling

Before you start pickling boletus at home, it is important to prepare them properly.

The very first step is to thoroughly wash each mushroom. Do this in cool water. Boletus mushrooms should not be soaked for a long time; this is done only in cases where there are dried leaves on the mushroom cap. Next, they begin cleaning by removing the top layer (skin) from the fruiting bodies.

The last step in preparing mushrooms is sorting them. Boletus mushrooms must be distributed by size. Large ones are best cut into small pieces. But in most cases they try to leave small fruiting bodies intact, because they look quite beautiful in jars under the marinade.

Mushrooms must be washed very thoroughly

How to pickle boletus for the winter

There are many recipes for pickling boletus. After all, every family has its own time-tested option for canning mushrooms.

How to pickle boletus mushrooms in a hot way

The most common and fastest method of pickling is the hot method, which is based on the fact that boletus mushrooms are boiled until tender, and then they are washed and filled with marinade, adding seasonings.

It is important to remove any foam that forms during boiling, otherwise the marinade will turn out cloudy, and the mushrooms themselves may sour during storage. At the end of cooking, vinegar is usually added for better preservation and to prevent the possibility of souring.

Marination is completed by placing fully prepared boletuses into sterile small jars. Fill them, leaving 0.5-1 cm from the edge, and then seal them hermetically.

After boiling, mushrooms should be cooked for no more than 15 minutes.

How to pickle boletus in a cold way

The cold pickling method is longer and more labor-intensive, as it involves soaking the boletus mushrooms for 2 days in salted cold water. The water must be changed at least 6 times during these 2 days, otherwise the mushrooms will sour. This pickling method is preferable for small specimens.

Cold canning of boletus is carried out according to the following scheme:

1. First, the jars are prepared (thoroughly washed and sterilized), then salt is poured evenly onto the bottom.
2. Then they begin to lay the soaked boletuses in layers, it is better to do this with the caps down, also sprinkling each layer with salt. They are compacted so that there are no glimpses between the mushrooms.
3. The top of the filled jar is covered with gauze folded in several layers. Then the load is installed. Within 2-3 days, the boletus should shrink even more under pressure and release juice.
4. After this, the jar is closed and marinated for a month, after which the mushrooms can be eaten.

How to pickle redheads without sterilization

The recipe for pickled boletuses without sterilization helps out if there are a lot of mushrooms and there is no time to boil them after placing them in jars.

Basically, the process itself is practically no different from hot canning:

1. The mushrooms are well sorted, washed and cleaned. Large specimens are cut into pieces, small ones into 2 parts.
2. Then they are boiled for 30 minutes in salted water, the foam must be removed.
3. The boiled boletuses are transferred to a colander and washed under running water. Place it back into the (enamel) pan. Pour in water so that it covers the mushrooms by 0.5 cm.
4. Then add salt, sugar and spices, black and allspice peas, and, if desired, cloves (no more than 2 buds per 500 ml jar) to the pan.
5. Place the pan with mushrooms on the stove again and bring to a boil over high heat. Cook on reduced heat under the lid for about 20 minutes.
6. Before removing from the stove, add vinegar.
7. Immediately place the boletus into prepared jars, roll it up and turn it over, wrapping it until it cools completely.

Store pickled boletuses without sterilization in a cool place (cellar, refrigerator)

Recipes for pickled boletus for the winter

Regardless of the method of preservation, every housewife has her own interesting recipe for pickled aspen boletuses in jars for the winter. Below are the most popular ones, thanks to which mushrooms turn out incredibly tasty.

A simple recipe for pickled boletus

Even a novice cook can handle this recipe for canning boletus for the winter. The preservation itself turns out very tasty.

For marinade for 2 kg of fresh boletus you will need:

• water – 1 l;
• vinegar essence – 3 tsp;
• salt – 4 tbsp. l.;
• sugar – 2 tbsp. l.;
• bay leaf – 2 pcs.;
• dry dill seeds – 1 pinch;
• peppercorns (allspice and black) – 6 pcs.

Marinating method:

1. The boletuses are sorted out, cleared of the top layer and washed. Then cut as necessary and send immediately into boiling water.
2. As soon as they boil again, reduce the heat and cook them for about 5 minutes, constantly removing any foam that forms. Then, after cooking, they are transferred to a colander and washed under running water. Next, put a pan of clean water on the stove, transfer the washed mushrooms and bring to a boil, also reduce the heat and cook for another 10 minutes. The foam continues to be removed.
3. The boiled mushrooms are poured into a colander and left to drain all the liquid. It’s the turn of the marinade; to do this, pour water into an (enamel) pan, add sugar and salt, and bring to a boil.
4. Then the rest of the spices are added. Boil for about 2 minutes and pour in vinegar essence. Then remove from the stove.
5. Boiled mushrooms are transferred tightly into sterile jars (they must be boiled or heated in the oven), then the marinade is poured on top.
6. Seal with roll-up lids, turn over and cover with a warm cloth until completely cooled.

This recipe does not take much time, but the result is excellent preservation.

For more details on how to prepare pickled boletus according to a simple recipe, watch the video.

How to marinate redheads with horseradish and mustard

You can get a piquant and spicy snack if you pickle boletus mushrooms along with mustard and horseradish for the winter according to the following step-by-step recipe.

For pre-boiled mushrooms (weight 2 kg), you will need for the marinade:

• 1 liter of water;
• salt – 1.5 tbsp. l.;
• sugar – 1 tbsp. l.;
• mustard powder – 0.5 tbsp. l.;
• allspice – 7 peas;
• horseradish (root) – 30 g;
• 9% vinegar – 100 ml.

Marinating process:

1. Water is poured into a pan (be sure to use an enamel one), mustard, allspice and peeled horseradish, cut into medium pieces, are added there. Place on the stove and bring to a boil over high heat. Reduce heat and simmer for 40 minutes.
2. Then the broth is removed from the stove and left overnight (8-10 hours) to infuse.
3. The present future marinade is put back on the stove and brought to a boil, vinegar is poured in, salt and sugar are added. Stir and simmer for approximately 10 minutes. Remove from heat and allow to cool completely.
4. Boiled boletuses are poured with the cooled marinade and allowed to brew under the lid for 48 hours.
5. Afterwards, the mushrooms are mixed and packaged in sterilized containers. The remaining marinade is filtered and also poured into jars. Hermetically sealed and sent to the cellar.

Boletus marinated with mustard and horseradish will definitely appeal to lovers of savory snacks

How to quickly pickle boletus with bay leaves

Adding a bay leaf to this recipe will help make the marinade for boletus more spicy.The mushrooms will turn out even more aromatic and with a slight bitterness.

For marinade for boiled boletus in 3 full 1 liter jars, you should take:

• water – 2.5 l;
• bay leaf – 5-7 pcs.;
• salt – 3 tbsp. l.;
• pepper (black, allspice) – 12 peas;
• clove buds – 4 pcs.;
• garlic – 5-6 cloves;
• dill inflorescences – 3 pcs.;
• 2 tbsp. l vinegar essence.

Canning process:

1. Place a pan of water on gas, add all the salt, and boil. If the crystals have not all dissolved, the water should be filtered through folded gauze.
2. Next, add bay leaves, cloves and pepper to boiling water. Continue boiling for 5-7 minutes over medium heat, after which add vinegar essence. Immediately remove from the stove.
3. Cut the garlic cloves into slices and mix with boiled mushrooms.
4. Prepare jars by sterilizing them. Then dill umbrellas are placed on the bottom.
5. Next, the jars are filled with boletus and poured with hot marinade. Roll up and let cool under a warm blanket

Bay leaves can be removed from the marinade if desired.

How to deliciously marinate boletus mushrooms with onions

Mostly, housewives add onions to mushrooms immediately before putting them on the table. But this marinade recipe for boletus should be prepared with onions. At the same time, it turns out no less tasty than the classic version.

To marinate 1 kg of fresh boletus you need:

• black pepper – 12 peas;
• allspice – 5 peas;
• 1 tbsp. l. salt;
• 1.5 tsp. Sahara;
• 1 bay leaf;
• water – 1.5 l;
• 1 medium onion;
• 1 tbsp. l. vinegar.

Marinating method:

1. The mushrooms are carefully sorted, cleaned and quickly washed so that the fruiting bodies do not become saturated with water. If the boletuses are large, then they must be cut into pieces.
2. Pour water into the pan, add some salt and place the washed fruiting bodies in it. Place on gas, bring to a boil and simmer over low heat for approximately 7-10 minutes. Be sure to periodically stir and skim off the foam.
3. Then sugar, onion half rings, pepper and bay leaves are sent to the mushrooms. Cook for no more than 5 minutes and add vinegar.
4. The finished boletuses with the marinade are immediately transferred to jars, additionally sterilized by boiling for about 40-60 minutes, depending on the volume, and sealed well.

It is not recommended to store boletus marinated with onions all winter.

Recipe for pickled boletus mushrooms with cinnamon and garlic

The marinade tastes interesting if you add cinnamon to it. Pickled redheads according to this recipe are very aromatic with spicy notes.

For 1 kg of boiled mushrooms marinade you will need:

• 1 liter of water;
• salt – 2 tbsp. l.;
• sugar – 1 tbsp. l.;
• 5 g cinnamon;
• 2-3 buds of cloves;
• 2 bay leaves;
• 8 peas of allspice and black pepper;
• 3 cloves of garlic;
• 1 tbsp. l. vinegar (9%).

Marinating method:

1. They start with the marinade; to do this, add all the spices, salt and sugar to a saucepan with water. Place on gas, bring to a boil and simmer over low heat for about 3-5 minutes.
2. Then the broth is removed from the stove and allowed to cool completely.
3. Pour the cooled marinade over the boletus and leave to infuse for 24 hours.
4. Afterwards, filter the liquid, put it on gas again, and boil for about 3-5 minutes. Cool and pour over the mushrooms again. They send it to steep for a day.
5. Then boil the strained marinade for the last time, adding chopped garlic into slices and simmer for 15 minutes.Before turning off the gas, add vinegar.
6. Mushrooms are packaged in jars and poured with ready-made hot marinade. Seal and allow to cool completely, turning over and wrapping in a warm cloth.

It is recommended to store this preserved garlic for no more than 3 months.

Pickling boletus with cloves

Many housewives do not recommend adding a lot of cloves when marinating mushrooms, since this spice greatly affects the aroma and aftertaste of the appetizer. But there are many recipes with this additive, one of them involves preparing pickled boletuses with cloves and vinegar for the winter.

For 2 kg of boiled mushrooms, you will need to prepare a marinade from:

• 1.5 liters of water;
• sugar – 2 tbsp. l.;
• salt – 4 tbsp. l.;
• 5 buds of cloves;
• 2 bay leaves;
• 14 white peppercorns;
• 1.5 tbsp. l. 9% vinegar.

Sequencing:

1. First they make the marinade. Pour water into a saucepan, add spices, salt and sugar. Simmer over medium heat for 3-5 minutes.
2. The resulting marinade is poured over pre-boiled boletus mushrooms and left for 24 hours.
3. Then filter, put the liquid back on the stove, bring to a boil, and boil for 15 minutes. Then add vinegar.
4. Next, the mushrooms are packaged in pre-sterilized jars, filled with the resulting brine and covered with lids.

Boletuses marinated according to this recipe are ready to eat after 3 days

Marinating boletuses for the winter with coriander and pepper

Canned mushrooms according to this recipe are suitable for long-term storage in a private home (cellar). At the same time, this appetizer differs from the classic version in its piquantness and spiciness.

For boletus, approximately 700-800 g, you will need the following products:

• horseradish (leaf) – ¼ part;
• 4 dill inflorescences;
• 15 black peppercorns;
• 4 allspice peas;
• 1 pod of hot pepper;
• coriander (medium grind) – 0.5 tsp;
• 0.5 l of water;
• salt – 1 tbsp. l.;
• vinegar essence (70%) – ½ tsp.

How to cook:

1. Mushrooms are sorted, cleaned and washed thoroughly. It is best to choose small specimens.
2. Then they are transferred to a saucepan, filled with water and salted at the rate of 0.5 tbsp. l. for 2 liters of water. Place on gas and bring to a boil. Before boiling, as well as after, it is necessary to carefully remove the foam from the surface. Cook them over low heat for no more than 30 minutes.
3. Prepare the brine separately. Pour water into a saucepan, add salt, sugar, peppercorns and coriander.
4. Part of the horseradish leaf, dill and hot pepper are scalded with boiling water.
5. After boiling the boletus, they are transferred to a colander, washed with clean water and allowed to drain all the liquid.
6. Then the jars are prepared (they are pre-sterilized). Place dill, a small piece of hot pepper and horseradish on the bottom.
7. Mushrooms are placed on top. Fill the jars so that there is at least 1 cm to the edge. Add dill and horseradish.
8. Pour brine into jars and pour vinegar essence on top.
9. Pour water into a saucepan and place filled jars in it. Cover with a lid (do not open it again so that air does not get inside the jar). Sterilize for 40-60 minutes.
10. Then carefully remove the jars, it is important not to touch or move the lids. Roll them up, wrap them in a warm cloth and leave them until they cool completely.

The spiciness of the preservation will depend on the amount of hot pepper added

How to pickle boletus mushrooms with citric acid

You can marinate boletuses so that they do not turn black and remain soft using citric acid.

For mushrooms in an amount of 2 kg you should take:

• 1 liter of water;
• 3 g citric acid;
• allspice – 5 peas;
• salt – 5 tsp;
• sugar – 7 tsp;
• 1 g cinnamon;
• paprika – 0.5 tsp;
• 3 buds of cloves;
• 9% vinegar - 2 tbsp. l.;
• 4 bay leaves.

Marinating method:

1. The aspen boletuses are washed and cleaned. Then they are sent into boiling water. Add 2 g of citric acid there. After boiling, cook for about 10 minutes.
2. Place the mushrooms in a colander and allow the broth to drain completely.
3. Start preparing the marinade. Pour water into the saucepan. Add citric acid and boil for 5 minutes.
4. Then add salt, sugar, spices and bay leaves. Let it boil again, then add vinegar.
5. Distribute the boletus into jars. Fill them only with boiled marinade. Close hermetically and wrap with warm cloth.

It is better to close the preservation using roll-up metal lids

Terms and conditions of storage

Pickled boletuses should be stored in a cool and dark place; a cellar is ideal. As for the timing, it depends on the recipe. According to the classic and simple recipe, preservation can last all winter, but with the addition of onions or garlic - no more than 3 months.

Conclusion

Pickled boletuses are a very tasty preserve for the winter. And if the year turns out to be fruitful for mushrooms, then you should definitely prepare them according to one of the recipes described above.

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