How to pickle boletus mushrooms for the winter: step-by-step recipes with pictures

Content

1 Preparing boletus mushrooms for salting
2 How to salt boletus mushrooms at home
3 Terms and conditions of storage
4 Conclusion

There is a lot of controversy about how to pickle boletus mushrooms. There are many technologies for preparing snacks, each of which deserves special attention. There are two main methods for preparing mushrooms – cold and hot. They differ in the cooking time and taste of the final product.

Preparing boletus mushrooms for salting

The boletus is a member of the Leccinum genus. It is also called obabok. It grows in beech groves and pine forests, in close proximity to birch trees. The boletus is distinguished by an elongated leg and a convex cap with a diameter of about 15 cm. Most often it is used for frying, pickling and salting.

To properly salt boletus mushrooms, first of all, you should take care of the quality of the product. It is best to collect in early September. It is advisable to avoid places near highways and industrial facilities.Before harvesting, you should carefully sort through the crop, getting rid of wormy and deformed specimens. It is equally important to thoroughly wash the boletus mushrooms with running water. Large specimens are cut into small cubes. Small ones can be salted whole.

Comment! To prevent boletus mushrooms from becoming bitter, before salting them, you should remove the top layer of the mushroom stem with a knife.

How to salt boletus mushrooms at home

Salting boletus mushrooms at home is not difficult. It is enough to study the recipe in detail and take the required amount of ingredients. The cold method requires long-term soaking of the seeds, sometimes using oppression. Heat treatment is not implied. Salting boletus mushrooms using the hot method is easier and faster. They are simply filled with heated brine.

Before salting, boletus mushrooms must be boiled for 15-30 minutes. After boiling, gray foam forms on the surface of the water. It must be removed using a slotted spoon. The complete readiness of the product is indicated by its immersion to the bottom.

Hot salting of boletus mushrooms

The recipe for salted boletus mushrooms for the winter using the hot method is considered the simplest and safest. The appetizer becomes completely ready within a week after placing the mushrooms in jars. In order for the pieces to be salted evenly, they must be made the same size. Boletus mushrooms should be salted only after preliminary boiling. This will help avoid food poisoning.

Classic hot salting

Experienced housewives advise beginners to salt obabki according to a proven classic recipe. It includes a minimum set of ingredients. But the ease of preparation does not affect the taste of the snack in any way.

Components:

2 leaves of horseradish;
3 kg boletus mushrooms;
3 black peppercorns;
4 cloves of garlic;
250 g salt.

Cooking process:

The mushroom pulp is cut into small pieces and boiled for 20 minutes.
Prepare the brine in a separate pan. To dilute it you need water, salt and seasonings.
Boiled mushrooms are distributed into jars. They are poured with hot brine on top. Then you should put one clove of garlic and horseradish in them.
Immediately after filling, the jars are sealed with lids. They are put away in a secluded place, turned upside down.

Recipe for salted boletus mushrooms with vinegar

Ingredients:

5 kg boletus mushrooms;
200 g salt;
600 ml water;
2 bay leaves;
3 tbsp. l. 9% vinegar.

Cooking steps:

The obabka is thoroughly cleaned, crushed with a knife and filled with water. They should be cooked within 10 minutes after boiling. The finished mushrooms are placed in a sieve to remove excess moisture.
Salt is poured into the water and a bay leaf is thrown in. It is brought to a boil, after which acetic acid is poured into the pan.
The eggs are placed in prepared glass jars and filled with brine.
Storage containers are sealed and stored in a safe place.

Cold salting of boletus mushrooms

Boletus mushrooms can be salted for the winter using a cold method. They are allowed to be eaten approximately 45 days after preparation. This is necessary for better salting of the product. It is advisable to use an enamel pan as a container. Experts advise salting the product moderately. If there is too much salt, you can soak the obabki in water before eating.

Traditional cold pickling recipe

Ingredients:

5 blackcurrant leaves;
4 horseradish leaves;
2 kg of leftovers;
7 peas of allspice;
6 dill umbrellas;
10 cloves of garlic;
100 g salt.

Cooking process:

The mushrooms are sorted, washed and thrown into boiling water. You need to cook them for at least 20 minutes.
The garlic is peeled and cut into small slices.
Horseradish, currant leaves and allspice are placed on the bottom of a large enamel pan.
The caps are placed with their caps down. You need to salt them at this stage.
The boletus mushrooms are covered on top with a lid of smaller diameter than the pan. A press is placed on it. A glass jar of water is ideal for these purposes.
Obabki must be salted for two days.
After the specified time has passed, the eggs are transferred to a storage container. It is important to pour vegetable oil into the jars. This will prevent mold from forming. After two months, the product becomes ready for use.

Attention! If necessary, hot-cooked salted mushrooms can also be soaked to get rid of the salty taste.

How to pickle boletus mushrooms in jars

To salt obabki, you can use absolutely any container. But in winter, it’s most convenient to take out your favorite dish in portions as needed. Therefore, storage in glass jars will be most relevant. A step-by-step recipe with pictures will help you prepare salted boletus mushrooms in jars.

Components:

1 kg of mushrooms;
40 g salt;
1 head of garlic;
3 bay leaves;
3 sprigs of dill;
Provencal herbs and pepper - to taste.

Cooking algorithm:

The leaves are washed to remove adhering leaves and dirt. Then they are cut and filled with water. Cooking time is 15-20 minutes. After boiling, it is necessary to remove the resulting foam.
In a separate container, prepare a brine based on water, salt and pepper.
Glass jars are sterilized over steam or at high temperature in the oven.Umbrellas of dill, garlic and bay leaves are placed on their bottom.
Boiled boletus mushrooms are distributed into jars in equal quantities. You need to salt them by pouring hot brine.
The jars are tightly closed with sterile lids.

Terms and conditions of storage

Simply salting boletus mushrooms correctly for the winter is not enough. It is also necessary to take care of their safety. Boletus mushrooms prepared at home can be stored for one and a half to two years. The room temperature should not exceed 18°C. The best place for storage would be a refrigerator, basement or mezzanine. It is important to ensure that the workpieces are not exposed to sunlight.

Conclusion

Boletus mushrooms should be salted according to the recipe. If you follow all the recommendations, the dish will turn out fragrant and crispy. When salted, mushrooms go well with potatoes and vegetable dishes.