How to pickle cap boletus for the winter in banks

I would like to see dishes from mushrooms on the table not only during the season, but also in the winter. For the winter, boletus can be dried and frozen, but salted and pickled mushrooms are most popular.

Due to the high content of protein, potassium, phosphorus and iron, boletus is very nutritious and useful, helps to lower cholesterol and cleanse the blood.

The classic recipe for pickled boletus

Preparing for pickling

Particular attention should be paid to preparation before conservation. Mushrooms must be thoroughly washed and peeled. It is not recommended to use large boletus, it is better to select the smallest. Small can not be cut, but marinated whole, so they will look more appetizing. Large cut necessarily. Hats cut into slices, and legs in circles. Legs marinate those that are well cut, too fibrous is better not to use.

Ingredients:

• boletus - 1.5 kg;
• water - 1 l .;
• sugar - 3 tsp;
• salt - 2 tbsp. spoons;
• garlic - 1 large head;
• vegetable oil - 2 tbsp. spoons;
• acetic acid (70%) - 2 tsp;
• black pepper peas - 5 pcs.;
• bay leaf - 3-4 pcs.;
• cloves - 5 pcs.

From the listed number of ingredients, you get about 750 grams of finished salting.

Marinade preparation:

1. Pour a liter of cold drinking water into the pan, put on fire.
2. While the water is boiling, peel and chop the garlic.
3. Add garlic, cloves, pepper, salt, sugar and bay leaf to the water.
4. The marinade should boil for at least 10 minutes.

while the brine is being prepared, cans and lids can be sterilized.

Step by step cooking:

1. Pour a little ordinary water into the pan, add salt and boil.
2. Pour mushrooms into boiling water, cook for 10-15 minutes. Then drain the water.
3. Next, boil the boletus for 20 minutes in the marinade, which was prepared according to the recipe above.
4. After turning off the heat add vinegar.
5. Ready mushrooms, along with brine, lay in banks.
6. Pour vegetable oil into the jars on top, after boiling it first. This will increase the shelf life of snacks.
7. Roll up the cans and put it under the covers.

Before serving, add chopped onion and vegetable oil to the dish.

How to pickle boletus in a jar

There are many secrets and recipes for salting mushrooms at home. You can salt under the press and without, there is both hot salting and cold. If we are talking about pickling for the winter, for home use, the best option would be to pickle the boletus in the bank.

Cold salting

The salting procedure is simple, but takes a lot of time. All proportions and cooking times must be strictly observed.

Ingredients:

• boletus - 4 kg;
• horseradish - 1 large leaf;
• bay leaf - 4 pcs.;
• currant and cherry leaves - 10 pcs.;
• garlic - the middle head;
• dill - several umbrellas;
• peppercorns - 8 pcs.;
• salt - 200 grams.

How to cook:

If you are worried about the quality of the mushrooms, then soak them in boiling water before soaking.

1. Wash and clean the boletus well. Large cut into pieces. Pour in water and leave to soak for 2 days.
2. After two days, peel and chop the garlic, wash the greens. Spices and herbs are divided into two halves, except for horseradish and salt.
3. We put half the spices with herbs on the bottom of the pan, then pour out all the mushrooms, sprinkle with salt, spread the remaining half of the spices and herbs, on top with a sheet of horseradish. On top we put a plate with some kind of cargo and leave it for 5-6 days.
4. After 5-6 days, we transfer the boletus into pre-sterilized jars as densely as possible, and fill with brine. The brine will suit both ordinary and spiced. Banks are rolled up and put in a refrigerator or other cool place.

Useful Tips

There are many tricks that will help to properly and tasty pickle boletus for the winter. The most important thing in self-collection is not to confuse boletus with inedible mushrooms. After all, they can cause serious harm to the body, if mistakenly eat them.

How to distinguish false boletus

Most varieties of boletus can be eaten, but there are several inedible species that can be confused with edible in appearance. One of them is bile fungus. The main differences between boletus and similar inedible species:

• On a cut, the boletus is white or bluish in color, quickly darkens, and the false mushroom is reddish or pink.
• The false net has a mesh; the present does not.

Where does the boletus grow

Boletus is a common mushroom. It grows in Eurasia and North America. They love moist deciduous and mixed forests. Often found in the shade and thickets of fern, blueberries and moss. It can grow both in groups and individually.

The statement that the boletus grows only under the aspen is a myth; it is also found under the birch, under the oak, under firs, beech, willow and other trees.

Boletuses are in second place by nobleness, after porcini mushrooms. They can be prepared in a variety of ways - dry, salt, pickle, freeze, stew with vegetables, make caviar. Pickled and salted mushrooms are very tasty as a separate dish, but, in addition, they are added to salads, soups, and used as a filling for flour products.

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