How to pickle boletus mushrooms for the winter

Folk wisdom says - "Spring is red with flowers, and autumn with mushrooms." Love for mushrooms is no coincidence. Surviving in antiquity in a harsh climate in winter and early spring without stocks was impossible. The mushrooms were dried and salted, soups were prepared, the filling for pies and pancakes. During fasting, mushroom dishes replaced meat. We will discuss how to pickle boletus mushrooms for the winter.

The population’s passion for "silent hunting" is not weakening. Seeing a birch grove in the forest, mushroom pickers rush in the hope of finding a birch tree in the grass. Dishes from boletus are useful for diabetics, people with kidney and nervous system diseases.

On the shelves all year round you can find jars of pickled mushrooms, but to taste and benefit, purchased products usually lose to home-made pickles. Indeed, the composition of store pickles includes artificial preservatives, dyes and flavor enhancers.

In home marinades, the role of preservatives is played by salt, vinegar, citric acid. Adding herbs and spices will give the dish a taste and aroma, enrich it with useful substances. There are a large number of ways to pickle boletus, each housewife will be able to choose the right recipe and please the family with a beautiful and tasty dish.

Classic jar pickling recipe

An affordable and proven recipe will help even novice housewives cope with pickling at home.

• Brown boletus - 1 kg;
• Water - 1 L;
• Rock salt - 40 g;
• Sugar - 40 g;
• Vinegar 9% - 125 ml;
• Peppercorns - 10 pcs.;
• Bay leaf - 2 pcs.;
• Carnation - 3 pcs.

1. Put prepared and chopped mushrooms in a pan, pour water. Cook for 20-25 minutes until they go down. Remove the emerging foam.
2. Drain and rinse the boletus. Boil 1 liter of water in a saucepan and dip the mushrooms into it.
3. When the water boils again, wait 10 minutes and add the rest of the ingredients. Keep on low heat for another 15 minutes.
4. Arrange boletus in sterilized jars. Fill the marinade to the top and roll up.
5. Wrap inverted cans with a cotton blanket or old outerwear (jackets, down-padded coat) to cool down slowly.

When cooled completely, remove the banks for storage. So that they do not deteriorate during the winter, the room should be cool.

Video recipe

Cold way

As a result of heat treatment, part of the beneficial substances contained in birch bark is destroyed. The cold pickling method is longer and more laborious, but the result is a healthy dish with a wonderful taste.

• Brown boletus - 1 kg;
• Salt - 50 g;
• Peppercorns;
• Bay leaf;
• Garlic;
• Horseradish;
• Currant and cherry leaves.

1. So that the boletuses are not sour, they must be carefully sorted. They should be strong, without damage, preferably medium-sized.
2. Rinse well and place in a large bowl. Pour cold water and soak for 5-6 hours.
3. Tightly lay in layers in a container for pickling, pouring salt and spices.
4. Cover the laid birch bark with a cotton cloth or gauze, put a circle of wood on top. To begin to allocate juice, not too heavy load is put on a circle.
5. When the brine begins to stand out, remove the container in a cool place. At this stage, it is important to control the process of brine formation. If it is small, then the weight of the cargo is not heavy enough and it needs to be increased.
6. Make sure that no mold forms on the fabric or circle. In case of its appearance, you need to clean the circle and change the fabric.
7. Check the mushrooms and clean those that started to deteriorate.

The cold pickling process will take about 2 months.

Hot way

Ingredients:

• Brown boletus - 1 kg;
• Water - 2 glasses;
• Acetic acid 30% - 3 tbsp. l .;
• Salt - 2 tsp;
• Peppercorns - 15 pcs.;
• Bay leaf - 3 pcs.;
• Onions - 1 pc.;
• Carrots - 1 pc.

1. Wash and dry the peeled mushrooms, put them on a towel. Large cut into pieces.
2. Add a little water and boil for 30 minutes. Remove and discard in a colander.
3. For the marinade, cook the chopped vegetables in 2 cups of water for 10 minutes. Two minutes before the completion of cooking, add acetic acid.
4. Mix the boletus with marinade and cook for 15 minutes, then put in sterilized jars.
5. Fill the cans with marinade, which should completely cover the mushrooms. Stacking should not be too dense, they should float freely in the marinade.
6. Cork jars and store in a cool place.

How to pickle with citric acid

Recipes using vinegar are not suitable for everyone, especially people with stomach problems. In this case, citric acid may be used as a preservative. This marinade is more gentle, and cinnamon gives the aroma of spices.

Ingredients:

• Brown boletus - 1 kg;
• Water - 1 L;
• Sugar - 10 g;
• Salt - 10 g;
• Citric acid - 2 g;
• Bay leaf - 1 pc.;
• Peppercorns - 5 pcs.;
• Ground cinnamon - 2 g.

1. Sort out boletus, cut out areas with darkening and dents. Rinse thoroughly. Large cut into smaller pieces.
2. Boil in 2 liters of water with the addition of 1 tbsp. l salt until it goes down. Remove foam regularly.
3. Put in a colander, let the liquid drain.
4. Pour all the spices except citric acid into water and bring the marinade to a boil.
5. Pour the marinade with brownberries and cook for 15 minutes. Turn off the fire and pour in citric acid, mix the mushroom mass thoroughly.
6. Arrange on sterilized jars, tamp, pour hot marinade.
7. Close the jars with plastic lids and allow to cool completely.
8. Marinade with citric acid is weaker than acetic acid, so you need to store boletus at low temperature, in the cellar or in the refrigerator.

Tasty marinade with garlic and cinnamon

Fans of cooking experiments can try the recipe with garlic and cinnamon. Thanks to these products, the appetizer acquires a piquant and original taste.

Ingredients:

• Brown boletus - 1 kg;
• Water - 1 L;
• Peppercorns - 10 pcs.;
• Acetic essence 70% - 15 ml;
• Sugar - 40 g;
• Salt - 40 g;
• Onions - 1 pc.;
• Garlic - 3 cloves;
• Cinnamon in sticks - 1 pc.;
• Clove - 5 pcs.;
• Bay leaf - 3 pcs.

1. Prepare boletus: clean, wash, cut, put in a pan. Pour water and put the peeled onion head. Cook, removing the emerging foam, until they sink to the bottom, then rinse under running water.
2. Pour spices into boiling water and boil. Put the mushrooms in the marinade and put on fire.
3. After 10 minutes, add the chopped garlic into thin slices. After 5 minutes, pour vinegar essence, after 5 minutes remove from heat.
4. Fold in sterilized jars, tamp. Boil the marinade and pour into jars, roll up.
5. Banks are turned upside down, insulated and left to cool.

Pickled legs

The legs of brown boletus, unlike hats, are stiffer, with a fibrous structure, so it is better to pickle them separately. Legs prepared according to this recipe are crispy.

Ingredients:

• Brown boletus - 1 kg;
• Rock salt - 25 g;
• Sugar - 10 g;
• Table vinegar - 50 g;
• Bay leaf - 5 pcs.;
• Peppercorns - 5 amount

1. Rinse the mushrooms, separate the caps and legs. Cut large legs into rings. Throw in salted water and cook for about 30 minutes.
2. Drain and rinse. Boil water with spices, pour the legs with marinade and put on fire.
3. After 10 minutes add vinegar and boil for 2-3 minutes.
4. Fold in sterilized jars, pour the marinade and roll up.

The legs can be served as soon as they cool. From pickled legs, onions and sunflower oil, a very tasty snack is obtained.

Useful Tips

1. Before pickling, boletus must be thoroughly cleaned of dirt and adhering debris. Do it fast enough, because mushrooms are a perishable product. Can be put in warm water, it’s easier to wash. Do not keep in water for longer than 15 minutes to prevent liquid absorption.
2. Boletus with wormholes and dents are not suitable for pickling, because they can ruin the workpiece. Bad areas need to be cut. In the air, the slices quickly darken, so the treatment is carried out as quickly as possible.
3. If you want to pickle whole mushrooms, choose small boletus. Hats and legs vary in density, so it is better to pickle them separately.
4. Peeled mushrooms are boiled in salted water (1 tbsp. L salt per 1 liter of water). To broth remained transparent, you need to regularly clean the foam. Finished boletus will begin to sink to the bottom of the pan.
5. To preserve salting until the next harvest, you must carefully sterilize the jars intended for storage.
6. A lack of salt, vinegar or citric acid in the marinade can lead to spoilage, so it is important to strictly follow the selected recipe.

How to distinguish false boletus

False boletus (bile fungus) differs from the present in a very bitter taste. Even a small piece of false boletus will hopelessly ruin the workpiece. We list the main features that will help distinguish them in the table:

Video tip

On a frosty winter day, a jar of pickled boletus will give the aroma of a summer forest. And the guests will surely appreciate their taste. Mushrooms with onions and sunflower oil will decorate the festive table. They can be used to make appetizers and salads, pizzas and pies.

Watch the video: Squirreling away wild mushrooms for winter (November 2024).