Pickled boletus mushrooms for the winter

Pickled boletus mushrooms for the winter are the most popular way of preserving this noble mushroom, which preserves the elastic texture of the boletus mushroom. For pickling, if possible, young mushrooms are selected, and larger ones are cut into pieces so that they are well marinated. Marinade and spices are added according to the selected recipe.

Pickled boletus in jars for the winter

In this recipe, we marinate boletus mushrooms in a hot way, without sterilization and with a standard set of spices. The calculation of ingredients is given for 1 kg of boiled boletus mushrooms. This recipe is considered classic and at the same time uncomplicated.

1. 
   Pickled boletus mushrooms in jars for the winter? Collected fresh boletus mushrooms must first be thoroughly cleaned of debris. Then rinse the mushrooms well under running water.
2. 
   Cut clean mushrooms into halves or medium pieces and place them in a large saucepan.
3. 
   Pour cold water over the sliced ​​mushrooms, add a little salt and bring to a boil over high heat.
4. 
   Then remove all the foam from the surface and cook the boletus mushrooms over low heat for 20 minutes. The first water after boiling can be drained, but since the mushrooms are noble, this is not necessary.
5. 
   Place the boiled boletus mushrooms in a colander to allow all the liquid to drain completely, and then be sure to weigh the mushrooms.
6. 
   In a separate pan, cook the marinade from the amount of water, sugar and salt indicated in the recipe for 1 kg of boiled boletus mushrooms.
7. 
   Add spices to the boiled marinade: pepper, cloves and bay leaves.
8. 
   Then add the boiled boletus mushrooms to the marinade, bring them to a boil and cook over low heat for 15–20 minutes.
9. 
   Towards the end of cooking, pour table vinegar into the marinade and immediately turn off the heat.
10. 
    Sterilize jars and lids in advance in any way. Place the boletus mushrooms cooked in the marinade into prepared jars and immediately seal them tightly. Check the reliability of the seal. Then put the jars with mushrooms on the lids and cover with a warm blanket for 1 day. This product must be stored in a cool place. After 4 weeks, not earlier, boletus mushrooms can be served.

Good luck and delicious preparations!

How to pickle boletus mushrooms with vinegar for the winter?

This recipe encourages you to make a spicier appetizer by slightly increasing the amount of vinegar in the marinade. Such boletus mushrooms are stronger and can be stored well for up to 2 years without loss of taste. You can use only mushroom caps for this preparation, and leave the stems for other dishes.

Cooking time: 1 hour 10 minutes.

Cooking time: 15 minutes.

Portions: 2 l.

Ingredients:

• Boletus mushrooms – 2 kg.

Marinade:

• Water – 1 l.
• Vinegar 9% – 7 tbsp. l.
• Sugar – 40 g.
• Salt – 2 tbsp. l.
• Sweet peas – 4 pcs.
• Black peppercorns – 4 pcs.
• Bay leaf – 2 pcs.
• Cloves – 2 pcs.

Cooking process:

1. Carefully sort out fresh boletus mushrooms, peel and rinse under running water. If desired, cut large mushrooms into pieces. Then put them in a deep saucepan, add cold water and put on high heat.

2. After boiling, remove all the foam from the surface, add a spoonful of salt and cook the boletus mushrooms for 30 minutes over low heat. Cooked mushrooms should settle to the bottom of the pan.

3. Then drain them in a colander and rinse well with cold water.

4. In a separate pan, cook the marinade from the amount of water, salt, sugar and spices specified in the recipe.

5. Place the boiled boletus mushrooms into the boiling marinade, stir and cook them for 15 minutes from the start of boiling and over low heat.

6. Towards the end of cooking, pour seven tablespoons of vinegar into the mushrooms, stir and turn off the heat after a minute. Pour boletus mushrooms along with the marinade into pre-sterilized jars and immediately seal with boiled lids. Check the tightness of the seal.

7. Place the jars with mushrooms on the lids and cover with a warm blanket for a day. Store the preparation only in a cool place and the boletus mushrooms need 3-4 weeks to marinate.

Good luck and delicious preparations!

Pickled boletus mushrooms for the winter without sterilization

Marinating boletus mushrooms without sterilization involves boiling the mushrooms twice and mandatory sterilization of the jars. This preparation is very relevant for the Lenten table, vegetarians and simply as an appetizer for any dish. It should be stored in a cool place and for no more than 10 months.

Cooking time: 1 hour 20 minutes.

Cooking time: 25 minutes.

Portions: 2.5 l.

Ingredients:

• Boletus mushrooms – 3 kg.

Marinade:

• Water – 1.5 l.
• Vinegar 70% – 3 tsp.
• Sugar – 3 tbsp. l.
• Salt – 2 tbsp. l.
• Sweet peas – 10 pcs.
• Bay leaf – 5 pcs.
• Garlic – 6 cloves
• Citric acid – 1 pinch.

Cooking process:

1. Before pickling, sort out the boletus mushrooms and leave young and strong specimens. Clean mushrooms from forest debris.

2. Use a knife to remove the outer layer from the legs to make preservation more reliable.

3. Then divide the boletus mushrooms into caps and legs and cut into smaller pieces.

4. Place the mushroom slices in a deep saucepan and pour 2 liters of plain water into them. Then add a pinch of citric acid, which will prevent the boletus from darkening during cooking.

5. Cook the mushrooms for 10 minutes from the start of the boil, carefully removing all the foam from the surface of the broth. For flavor, you can add one onion and don’t forget to stir the mushrooms while cooking.

6. Place the boiled boletus mushrooms in a colander and rinse with cold water.

7. In a separate pan, cook the marinade from the amount of water, sugar and salt indicated in the recipe. Place bay leaf, allspice and peeled garlic cloves into the boiling marinade. Then pour 70% vinegar and mix the marinade.

8. Transfer the boiled boletus mushrooms to the boiled marinade and cook them for 10 minutes from the start of boiling and over low heat. Then remove the bay leaf and cook the mushrooms for another 10 minutes.

9. Pack the hot boletus mushrooms into pre-sterilized jars.

10. Then pour the marinade over them, filling the jars to the very top. Seal the jars of mushrooms tightly with boiled lids and check the tightness of the seal.Leave the jars with pickled boletus at normal home temperature until completely cooled and then transfer to a cool place for storage.

Good luck and delicious preparations!

A simple recipe for pickled boletus with citric acid

You can marinate boletus mushrooms with citric acid instead of vinegar, which does not change the taste of the preparation at all and the mushrooms turn out tender and less spicy. They should only be stored in a cool place: a basement or refrigerator. The cooking technology does not differ from the usual one. A little cinnamon is often added to such boletus mushrooms for a unique aroma.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Portions: 2 l.

Ingredients:

• Boletus mushrooms – 1 kg.

Marinade:

• Water – 1 l.
• Citric acid – 4 g.
• Sugar – 1 tbsp. l.
• Salt – 1.5 tbsp. l.
• Sweet peas – 10 pcs.
• Bay leaf – 3 pcs.
• Cinnamon – 1 tsp.

Cooking process:

1. We sort out fresh boletus mushrooms, select young and strong mushrooms for pickling and clean them of forest debris. Cut large fruits into halves.

2. Then wash the mushrooms thoroughly and boil for 10 minutes in one liter of salted water. It is not advisable to overcook boletus mushrooms so that they do not sour. Place the boiled mushrooms in a colander and rinse with running water.

3. In a separate pan, cook the marinade from one liter of clean water and the amount of salt, sugar and spices specified in the recipe. Boil the marinade for 2-3 minutes.

4. Then transfer the boiled boletus mushrooms into the boiling marinade and cook them for 15 minutes. Towards the end of cooking, add the calculated amount of citric acid, stir and after 1-2 minutes turn off the heat.

5.Then we pack the mushrooms along with the marinade into pre-sterilized jars and seal them tightly with boiled lids. We check the tightness of the seal. Leave the jars with pickled boletus mushrooms on the table until they cool completely and then put them in the refrigerator for storage. This snack can be stored for no more than 5 months.

Good luck and delicious preparations!

How to marinate boletus mushrooms with garlic for the winter?

Mushroom pickers not only love to collect boletus mushrooms, but also to preserve them, because these mushrooms are neither large nor small, retain their shape well and are imbued with the aroma of spices and seasonings. In this recipe we will add garlic to the marinade, which will give the boletus mushrooms a special pungency and flavor. We marinate boletus mushrooms without sterilization and by double cooking.

Cooking time: 1 hour 30 minutes.

Cooking time: 20 minutes.

Portions: 2 l.

Ingredients:

• Boletus mushrooms – 3 kg.

Marinade for 1 liter of water:

• Citric acid – 4 g.
• Sugar – 1.5 tbsp. l.
• Salt – 1 tbsp. l.
• Garlic – 7 cloves.
• Sweet peas – 4 pcs.
• Black peppercorns – 10 pcs.
• Bay leaf – 2 pcs.
• Cloves – 2 pcs.
• Vinegar 70% – 1 tsp.

Cooking process:

1. Thoroughly clean fresh boletus mushrooms from forest debris and wash under running water. Then cut the mushrooms into medium pieces and boil for 20 minutes in salted water.

2. Drain the boiled mushrooms through a colander and rinse with running water.

3. In another saucepan, cook the marinade from the amount of clean water, salt and sugar indicated in the recipe. Place all the spices and peeled garlic cloves into the boiling marinade. Immediately you need to pour a teaspoon of vinegar essence.

4. Then transfer the boiled boletus mushrooms into the boiling marinade and, after boiling, remove the bay leaves.Boil the boletus mushrooms in the marinade for 10 minutes over low heat.

5. Wash the jars for the preparation with baking soda and sterilize in any way. Boil the lids.

6. Then pack the mushrooms along with the marinade into prepared jars, filling them to the very top and immediately seal tightly. Check the tightness of the seal. Place the jars with pickled boletus mushrooms on the lids and cover with a warm blanket for a day. This snack should be stored in the refrigerator for no more than 2-3 months, as it was prepared without sterilization.

Good luck and delicious preparations!

Step-by-step recipe for making marinated boletus mushrooms with onions

Most often, pickled boletus mushrooms are seasoned with fresh onions before serving, but you can also add onions to the marinade. Sometimes carrots are also added. Vegetables not only look beautiful in a jar, but also give the mushrooms a special aroma and taste. We marinate boletus mushrooms using the method of double cooking and without sterilization.

Cooking time: 1 hour.

Cooking time: 15 minutes.

Portions: 1.5 l.

Ingredients:

• Boiled boletus mushrooms – 1 kg.
• Water – 2 tbsp.
• Onion – 2 pcs.
• Sugar – 1 tbsp.
• Salt – 1.5 tbsp. l.
• Sweet peas – 10 pcs.
• Bay leaf – 3 pcs.
• Cloves - to taste.
• Vinegar 9% – 170 ml.

Cooking process:

1. Clean fresh boletus mushrooms from forest debris and scrape the legs with a knife.

2. Then wash them thoroughly and cut them into medium pieces.

3. Boil the boletus mushrooms in salted water for 30 minutes, skimming the foam from the surface of the broth. Place the boiled boletus mushrooms in a colander and rinse with cold water. During the first cooking, you can add a pinch of citric acid to the mushrooms to prevent them from darkening. Weigh the boiled mushrooms.

4.Then, in another pan, cook the marinade from the amount of water, salt and sugar indicated in the recipe. Place allspice peas, bay leaves and peeled onion cut into rings into the boiling marinade. Cook the marinade for 2 minutes.

5. Then pour table vinegar into the boiling marinade and add the boiled boletus mushrooms. Cook the mushrooms in the marinade with onions for 15 minutes over low heat, remembering to stir them.

6. Sterilize the jars in a way convenient for you and boil the lids. Place hot boletus mushrooms in jars along with onions and pour marinade over them. Then seal the jars tightly with lids and check the tightness of the seal. Cool the jars of mushrooms upside down and under a warm blanket. Store this snack in a cool place.

Good luck and delicious preparations!