Salting boletus: in jars, pans, best recipes

Salted aspen boletus is a dish that is relevant in any season. Mushrooms are considered not only tasty, but also extremely healthy. Eating them helps cleanse the blood and reduce the level of bad cholesterol. When properly salted, they retain their beneficial properties for a long time.

Are boletuses salted?

The boletus got its name due to the close proximity of the mycelium next to the aspen trees. It is also popularly called redhead. Before consumption, mushrooms must undergo heat treatment. Salting is carried out in a variety of ways. But when cooking, you should remember that the product consists of 90% water. To avoid blackening, before salting, boletuses are soaked in a 0.5% solution of citric acid.

How to prepare boletus mushrooms for pickling

To tastefully salt aspen boletuses at home, you need to prepare them properly. Mushrooms are collected from July to September. A real aspen boletus has a bright orange cap, and the cut area on the stem turns blue.

First of all, redheads should be cleared of forest debris and sand. To do this, they are washed under running water and then soaked for 40-60 minutes. It is equally important to immediately get rid of wormy specimens. After soaking, the boletus mushrooms are crushed. First, the cap is separated from the stem, then the mushroom body is cut into bars. It is not recommended to use whole mushrooms for pickling.

How to salt boletus mushrooms for the winter

Before pickling mushrooms, you need to calculate how much container you will need. For the winter, it is most convenient to salt boletus in a barrel. If this is not available, you should use deep enamel pans. Regular glass jars will also work.

Before salting, redheads should be boiled until fully cooked. This process will take about half an hour. Foam will appear on the surface of the pan during cooking. It should be removed constantly.

The next step involves preparing the marinade. Salting of boletuses can be done either cold or hot. The marinade recipe will vary in each individual case.

How to pickle boletus mushrooms for the winter using the hot method

Salting boletus mushrooms using the hot method involves boiling the brine. This option is considered faster, since there is no need to use pressure.Redheads for pickling are placed in a sterilized container and filled with prepared brine. The appetizer is ready for consumption earlier than cold-cooked salted mushrooms.

The algorithm of actions will be as follows:

1. Pour water into a large saucepan and add salt. After boiling, redheads are dipped into it. At ½ tbsp. 1 kg of boletus boletus will need water.
2. During the boiling process, it is necessary to periodically remove the foam. At this stage, the seasonings specified in the recipe are thrown into the pan.
3. In total, salted boletus mushrooms are cooked for 20-30 minutes.
4. Cooked mushrooms are distributed into sterilized glass jars and filled with hot brine. The lids are closed in the usual way.

How to cold salt boletus

Cold salting will take more time and patience. The brine is obtained from the mushrooms themselves. Various seasonings are placed at the bottom of the container. Pre-cleaned and washed redheads are placed on top. Then they are generously sprinkled with salt. For 1 kg of boletus you will need 40 g of salt. Mushrooms release juice within 3-4 days. In some cases, oppression is used to speed up this process.

There is another method of cold salting. The main ingredient is laid out in a container in layers. Sprinkle each layer with salt. Then seasonings are added to the salted boletuses and poured with cold boiled water. In total, it takes 7-10 days to salt the dish.

How to pickle boletus mushrooms in jars for the winter

For the winter, pickling of boletuses is carried out both under nylon and tin lids. The jars are pre-sterilized in an oven or water bath. The lids are also subjected to the same treatment. They are closed with a special seaming key, which can be purchased at any household goods store.

How to salt boletus under pressure

Placing boletuses under pressure is carried out during salting without boiling. They are prepared by thoroughly cleaning them of debris and dust. It is advisable to cut the fruits into large pieces. Spices, bay leaves and various herbs are placed on the bottom of an enamel pan. Mushrooms are placed on top. Depending on the recipe, you may want to add water at this stage. The redheads are covered with cotton cloth on top and pressed down with pressure. The container is placed in a dark place for 3-4 days. After this, the salty snack is moved to a more suitable container. Salting is carried out for another 10-14 days.

Recipes for salted boletus mushrooms

Salting of boletuses is carried out according to a wide variety of recipes. They are often combined with other types of mushrooms or supplemented with savory seasonings. You can salt boletus and boletus mushrooms together. These two types go well together. But boletus mushrooms need to be heat treated longer than boletus mushrooms.

Classic recipe for pickling boletus

The most popular recipe for salted redheads is the classic one. The snack turns out crispy and flavorful. It will be an excellent addition to both the festive and everyday table.

Components:

• 1 kg of boletus;
• 1 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 5 black peppercorns;
• 1 clove of garlic;
• 500 ml water;
• 1 bay leaf;
• 2 clove buds;
• several dill umbrellas;
• ½ tbsp. 9% acetic acid.

Cooking process:

1. All ingredients, except garlic and dill, are added to a pan filled with water.
2. Five minutes after boiling, add redheads and vinegar into the water. After this, the contents of the pan are boiled for 15 minutes.
3. Dill umbrellas and chopped garlic are placed at the bottom of sterilized jars. Next, the boletus mushrooms are covered, after which they are poured with marinade. Another umbrella of dill is placed on top.
4. The jar is closed with a lid. After cooling, it is put away in a cool place.

How to salt boletus in oil

The marinade, which includes vegetable oil, differs significantly from the classic version. It gives the product softness and rich taste. To prepare salted boletus you will need:

• 5 tbsp. l. salt;
• 2 kg redheads;
• 5 cloves of garlic;
• 20 black peppercorns;
• 50 g dill;
• 1 tbsp. vegetable oil;
• 10 bay leaves.

Cooking steps:

1. Mushrooms are washed under running water. Using a knife, they are cleaned of excess dirt. After this, the product is cut into medium-sized sticks.
2. The forest product is boiled in salted water for at least 25 minutes.
3. Place bay leaves and black pepper at the bottom of sterilized jars.
4. Next lay out the cooled redheads. After each 3 cm layer, seasonings and salt are added.
5. The top of the jars is covered with herbs and garlic.
6. The marinade is poured into jars. Place 2 tbsp in each of them. l. vegetable oil.
7. After salting, roll up the container and put it aside.

How to pickle boletus with currant leaves

Components:

• 300 ml water;
• 1.5 tbsp. l. Sahara;
• 3 bunches of dill;
• 1 kg of boletus;
• 3 tbsp. l. 9% vinegar;
• 1 tbsp. l. salt;
• 8 currant leaves.

Cooking steps:

1. The main ingredient is placed in an enamel pan, filled with water and put on fire.
2. After boiling, add dill and spices. Boil the contents of the pan for 20 minutes.
3. Redheads are placed in jars. The marinade is put back on the fire until it boils.
4. The contents of the jars are covered with currant leaves and filled with marinade.
5. The containers are rolled up and sent to the far corner, covered with a blanket.

Ambassador of boletus with mustard

The most unusual recipe is considered to be salted boletus and boletus mushrooms with the addition of mustard. The finished dish will have spicy notes and a forest aroma. The disadvantages of this recipe include the long cooking time.

Ingredients:

• 1 kg of boletus;
• 1 kg boletus;
• 1 liter of water;
• 100 ml 9% vinegar;
• 7 black peppercorns;
• ½ tbsp. l. mustard powder;
• 1.5 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• ½ horseradish root.

Cooking process:

1. Horseradish root is cut into small pieces. Together with black pepper and mustard, it is immersed in water. Cook the contents of the pan for about 40 minutes. After removing from the heat, the marinade is allowed to brew for 7-10 days.
2. Pre-washed and chopped boletus and boletus mushrooms are boiled in separate pans.
3. The marinade is reheated. After boiling, set it aside until it cools completely.
4. Boiled redheads are placed in jars and poured with the prepared marinade for pickling.
5. The jars are covered with nylon lids and stored in a dark and cool place.

Quick salting of boletus with herbs

Salted boletuses with the addition of herbs turn out to be especially tasty. They are somewhat different from the snack prepared according to the classic recipe.

Ingredients:

• 9 cloves of garlic;
• 2 kg of boletus;
• 5 tbsp. l. 9% vinegar;
• 5 buds of cloves;
• 2 hoursl. Provençal herbs;
• 2.5 tbsp. l. salt;
• 800 ml water;
• 1.5 tbsp. l. Sahara;
• 4 bay leaves;
• 9 peppercorns.

Cooking steps:

1. The pre-prepared main ingredient is boiled for 20 minutes and then drained in a colander.
2. To prepare the marinade, sugar and salt are dissolved in water. Then spices are poured into the liquid, excluding garlic and vinegar. Boil the contents of the pan for 10 minutes.
3. Place finely chopped garlic cloves on the bottom of each sterilized jar. Mushrooms are placed on top.
4. Vinegar is poured into the base of the pickling marinade, after which the liquid is boiled again for five minutes.
5. The resulting solution is poured into jars. They are covered with lids and put away in a secluded place.

Salting boletus with garlic

Components:

• 100 g dill;
• 4 kg redheads;
• 1 tbsp. salt;
• 1 head of garlic;
• 20 peppercorns.

Cooking process:

1. The main ingredient is cleaned of forest dirt and washed. Then they chop it up, fill it with water and put it on the stove. In total, the product is cooked for 35 minutes.
2. Redheads are placed in sterilized jars. They are covered with salt at the rate of 80 g per 1 liter of water. Garlic, herbs and pepper are placed on top.
3. The salty broth in which the mushrooms were cooked is also poured into the jars.
4. The lids are closed using a seaming key.

Terms and conditions of storage

When choosing a storage location, it must be taken into account that the temperature should not exceed 6°C. It is important that the humidity in the room is reduced. Preservation should also not be exposed to sunlight. Pickles can be stored in sealed jars for up to a year. If you pickle boletus and boletus mushrooms in a saucepan, the shelf life of the snack is reduced to six months. It can be even less if the salt concentration is not high enough.An opened jar of salted redheads is stored in the refrigerator for several days.

Conclusion

Salted boletus can be prepared in absolutely any way. But you should follow the proportions of the ingredients and the algorithm for salting. Even a slight deviation from the recipe can have a significant impact on the taste of the dish.

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