These noble mushrooms are valued for their pleasant taste, interesting texture and healthy composition. It is not difficult to prepare them for the winter. Here are simple recipes for pickled mushrooms with step-by-step photos: with vinegar, with citric acid, with onions and garlic.
Pickled boletus in jars for the winter
Boletus mushrooms retain their shape well during cooking and do not fall apart. The pieces in the jar are even and clear, the marinade is transparent and clean - the snack will delight you not only with its taste, but also with its appearance. We recommend preserving young mushrooms and large specimens, cut into pieces, in separate jars.
- Fresh boletuses 1 (kilograms)
- Carnation 3 (things)
- Black peppercorns 3 (things)
- Salt 1.5 (tablespoons)
- Table vinegar 9% 3 (tablespoons)
- Bay leaf 1 (things)
- Vegetable oil for filling
-
How to prepare pickled boletuses for the winter in jars? The ideal raw materials for pickling are the youngest mushrooms that have not yet had time to form. These turn out hard, crispy, smooth. If possible, we recommend selecting such specimens and marinating them in a separate “delicacy” jar. -
We clean the remaining boletuses from dirt, sort out any debris and wash them thoroughly. -
Cut the mushrooms into small pieces and place in salted water. The amount of salt is arbitrary: such that the liquid tastes salty. -
Boil the mushrooms in salted water for an hour, then leave them directly in the broth overnight. After that, we filter them and wash them. -
Return the boletus to a clean pan, add enough water to cover them, add bay leaf, pepper, cloves and the specified amount of salt. Bring to a boil, wait until the mushrooms begin to settle. Add vinegar, boil while stirring for a couple of minutes. -
We place the hot mushrooms in dry sterile jars, pour a small amount of vegetable oil into each jar so that it covers the surface of the workpiece with a thin layer and protects it from air penetration. -
We close the jars with dry sterile lids, let them cool and put them in the refrigerator for storage.
Bon appetit!
How to pickle boletus mushrooms with vinegar for the winter?
A simple recipe for pickling boletus using vinegar. We wash the mushrooms, boil them, immerse them in the marinade, bring them to a boil again along with spices and vinegar, and place them in jars. Next, we sterilize the workpiece and store it in the refrigerator.
Cooking time: 60 min.
Cooking time: 30 min.
Servings – approximately 1 liter of prepared mushrooms.
Ingredients:
- Boletus - 1-1.5 kg.
- Water for marinade – 200 ml.
- Granulated sugar – 1 tbsp. l.
- Salt – 0.75 tbsp. l.
- Table vinegar 9% - 2 tbsp. l.
- Bay leaf – 1-2 pcs.
- Cloves – 2 pcs.
- Black peppercorns – 5 pcs.
Cooking process:
1.We clean the aspen boletuses from remnants of mycelium, remove debris, cut out defects, and rinse thoroughly in several waters.
2. Cut the mushrooms into small pieces and add enough water to cover them completely. Salt the water well. Place the container with mushrooms on the stove and bring to a boil. Cook for one hour, periodically removing the foam.
3. After cooking, place the mushrooms in a colander and rinse well with water.
4. Prepare the marinade. Pour the specified amount of water into the pan, add salt and sugar. Mix. Add the boiled boletus and mix. Add bay leaf, cloves, and peppercorns. Place the pan on the stove and bring the contents to a boil. Pour in the vinegar, stir, keep on the stove for a minute and remove.
5. Place the mushrooms in dry sterile jars and cover with dry sterile lids. Sterilize for fifteen minutes. Then close the lids, turn them upside down to check for leaks and let them cool completely.
6. We put the workpiece into the refrigerator for storage.
Bon appetit!
Pickled boletuses without sterilization for the winter
A recipe for those who don’t like to bother with sterilizations. Boil the thermally treated mushrooms with marinade, pack them into clean jars and cover with lids. It is noteworthy that we use wine vinegar. It gives the mushrooms a softer, more delicate acidity. We must store this preparation in the refrigerator.
Cooking time: 60 min.
Cooking time: 30 min.
Servings: approximately 2 liters of prepared mushrooms.
Ingredients:
- Boiled boletus – 2 kg.
- Cloves – 2-3 pcs.
- Black peppercorns – 12 tsp.
- White peppercorns – 12 tsp.
- Salt – 2 tbsp. l.
- Granulated sugar – 4 tbsp. l.
- Wine vinegar 9% - 160 ml.
- Bay leaf – 2-3 pcs.
- Dill seeds – 1 tbsp. l.
Cooking process:
1. We carefully clean the mushrooms from dirt, remove wormy specimens and excess debris.
2. We wash the fruiting bodies well. Cut them into small pieces.
3. Pour the chopped mushrooms with salted water and boil them for one hour. Remove the foam and stir occasionally. After cooking, strain the mushrooms from the broth and rinse with running water. Place the boletus back into a clean pan, fill it with two liters of water, in which we first dissolve salt and granulated sugar. Add bay leaves, peppercorns, cloves, dill seeds and boil for twenty to twenty-five minutes while stirring. At the end of cooking, pour in wine vinegar, boil while stirring for a couple of minutes and remove from the stove.
4. Place the prepared mushrooms in dry, pre-sterilized jars, close with dry, sterile lids, let cool completely and put in the refrigerator for storage.
Bon appetit!
Marinated boletus with citric acid
Not only vinegar is used as a preservative during preparation. Citric acid also preserves mushrooms well. It will also keep the mushrooms light and promote a crispy texture. For flavor, we will also add mustard seeds to the preparation.
Cooking time: 60 min.
Cooking time: 30 min.
Servings: approximately 4 liters of prepared mushrooms.
Ingredients:
- Boletus – 5 kg.
- Water – 1 l.
- Salt – 4 tsp.
- Granulated sugar – 2 tbsp. l.
- Citric acid – 1 tsp.
- Vinegar 70% - 2 tsp.
- Bay leaf – 3 pcs.
- Cloves – 3-5 pcs.
- Black peppercorns – 5 pcs.
- Mustard seeds – 10-20 pcs.
Cooking process:
1.We sort the aspen boletuses, clean them of dirt, remove wormy fruiting bodies, and wash them well in several waters.
2. Cut the mushrooms into small pieces.
3. Place the chopped mushrooms in an enamel pan and add water to cover them. Add citric acid, mix and place on the stove. Boil them for twenty minutes, periodically skimming off the foam. After cooking, strain the broth and rinse with running water. Prepare the marinade: pour water into a clean saucepan, add salt, granulated sugar, bay leaves, mustard seeds and peppercorns. Bring the marinade to a boil and add boiled boletus to it. Cook for fifteen to twenty minutes, stir. At the end of cooking, pour in the vinegar, stir and remove from the stove.
4. Pack the hot mushroom mass into dry sterile jars and close with dry sterile lids. Let the mushrooms in the jars cool completely and store them in the refrigerator.
Bon appetit!
Delicious marinated boletus with onions
Let's marinate the boletus with onions. With it, any preparation becomes juicier, more aromatic, more piquant. Mushrooms are no exception. If you like a pronounced onion taste, you can add more of it. For a light aftertaste, two small onions are enough per kilogram of boletus.
Cooking time: 80 min.
Cooking time: 30 min.
Servings – approximately 1 liter of prepared mushrooms.
Ingredients:
- Boletuses – 1 kg.
- Dill umbrellas – 2 pcs.
- Black peppercorns – 10 pcs.
- Onions – 2 pcs. small size.
- Garlic – 2 cloves.
- Bay leaf – 2 pcs.
- Table vinegar 9% - 50 ml.
- Vegetable oil - for filling.
- For cooking:
- Water – 1 l.
- Salt – 40 gr.
- Granulated sugar – 15-20 gr.
- Citric acid – 1 tsp.
- For the marinade:
- Water – 1l.
- Salt – 25 gr.
- Granulated sugar – 25 gr.
Cooking process:
1. Prepare the boletuses: sort them, clean them, rinse them in running water until they are perfectly clean. You can separate the caps and stems and marinate them separately. The texture of these parts is different, the caps are more delicate and more valuable.
2. Pour water for boiling boletus into a saucepan, dissolve salt, sugar and citric acid in it. We lower the mushrooms, put them on the stove and bring to a boil. Boil for ten minutes over low heat. Place in a colander and rinse with cold water.
3. Wash and sterilize jars for mushrooms (it’s convenient to use half-liter jars). At the bottom we place bay leaves, peeled garlic cloves, peeled and cut into pieces onions, dill umbrellas, peppercorns. Place boiled mushrooms on top. Pour in vinegar (distribute the specified amount among the jars). Prepare the marinade: pour water into the pan, add salt and granulated sugar. Bring the marinade to a boil and pour it over the mushrooms in the jars.
4. Pour a little vegetable oil on top - it will cover the workpiece with a thin layer and will not allow air to penetrate. Cover the jars with dry, sterile lids and set them for sterilization. From the moment of boiling, sterilize the mushrooms for forty minutes. After this, carefully remove the jars, cool them and put them in the refrigerator for a day. Do not screw the lids tightly. After a day, take the jars out of the refrigerator, place them in a saucepan with cold water, gradually heat them and bring to a boil. Sterilize for twenty minutes. Then we take out the jars, close the lids, cool, and put them in the refrigerator for storage. Before use, it is also recommended to sterilize the jars using the above method and only then serve.
Bon appetit!
A simple recipe for pickled boletus with garlic in jars
Marinated boletus with garlic and aromatic spices - this appetizer will be the first to go off the table. It is ideal if the mushrooms are young and small in size - they are denser and crunchier than older specimens.
Cooking time: 60 min.
Cooking time: 30 min.
Servings – approximately 1 liter of prepared mushrooms.
Ingredients:
- Boletuses – 1 kg.
- Water – 1 l.
- Salt – 90 gr.
- Table vinegar 9% - 1 dessert.l.
- Garlic – 3 cloves.
- Bay leaf – 3 pcs.
- Cloves – 1 pc.
- Allspice peas – 5 pcs.
- Dill – 1 branch.
Cooking process:
1. Clean and rinse the mushrooms well - the fruiting bodies must be absolutely clean. If desired, separate the caps and stems to marinate them separately. We cut large specimens into small pieces. Pour the specified amount of water into the pan, add salt, and bring to a boil. Place the prepared mushrooms into the boiling brine and let them boil. Cook for five minutes over low heat, skimming off the foam.
2. Peel the garlic. Place the peeled cloves, bay leaves and peppercorns in a bowl. Pour boiling water over everything to disinfect. Let stand for five to ten minutes and drain the water. We wash and sterilize the jar and lid. Place garlic and spices at the bottom of the jar.
3. Place the boiled boletuses in a colander, collect the brine in a clean bowl and then strain through a fine sieve. Place the mushrooms in a jar with the garlic and spices and fill with strained brine. We set the jar of mushrooms to sterilize for twenty minutes from the moment of boiling. At the end of sterilization, pour vinegar into the jar. If the brine splashes out during sterilization, add brine to the top.
4.Carefully remove the jar after sterilization, close the lid, and let it cool well. We store it in the refrigerator.
Bon appetit!
