Pickling boletus mushrooms for the winter recipe without sterilization. How to pickle boletus mushrooms? Secrets of marinating boletus mushrooms

Boletus mushrooms are a very valuable dietary product from which you can prepare many delicious dishes. These mushrooms are not only boiled and fried, but also stored for future use: dried, frozen, pickled. One of the best appetizers is pickled boletus mushrooms, which can be prepared using the most popular and time-tested recipes.

Benefits of homemade pickled mushrooms

Today, manufacturers offer a wide selection of pickled mushroom snacks, but in terms of taste and the amount of nutrients they contain, they are significantly inferior to homemade preparations. After all, when preparing mushrooms industrially, numerous preservatives, flavorings and dyes are used.

When preparing boletus at home, housewives use natural ingredients as preservatives: salt, vinegar, citric acid. A variety of spices and herbs are added to marinades, which not only give a unique taste and aroma to the product, but also enrich it with microelements and vitamins beneficial to the body.

And what is very important is that every housewife can choose a recipe for pickling boletus mushrooms, taking into account individual taste preferences.

Preparing boletus mushrooms for canning

In order to begin the pickling process, the mushrooms must be prepared. This is done as follows:

After a day, the jars are stored in a cool place.

Preparations without vinegar

For people suffering from chronic stomach diseases, vinegar is often not suitable for consumption. In such cases, this preservative can be replaced with citric acid, the effect of which is more gentle.

To marinate 1 kg of boletus, you will need 1 liter of water for boiling and 1 liter for marinade, as well as a teaspoon of salt and sugar, 2 grams of citric acid, a bay leaf, a few peas of allspice and 2 grams of ground cinnamon.

How to pickle mushrooms at home

The step-by-step preparation is as follows:

• A kilogram of prepared mushrooms is poured with a liter of water, salt is added and boiled over low heat for 20 minutes.
• When the boletus mushrooms are ready, place them in a colander to drain the water completely. No need to rinse.
• The jars are sterilized and nylon lids are prepared for them. Tin ones are not suitable for this purpose, since a pickled product without vinegar can only be stored in the refrigerator at a low temperature.
• Prepare the marinade. Add sugar and all other ingredients to a liter of water. Allow the mixture to boil for 1-2 minutes.
• Then add mushrooms to the pan and cook for another 15 minutes. Two minutes before the end of cooking, add citric acid.
• The boletus mushrooms are transferred to prepared jars, compacted well, poured with hot marinade, and covered with lids.
• The prepared product cools at room temperature, then it is put into the refrigerator or cold basement.

An original way to cook mushrooms

Lovers of original snacks will love the recipe for pickled boletus mushrooms with the addition of cinnamon and garlic.

In order to make a marinade filling for a kilogram of mushrooms, you need to take a liter of water, 15 ml of 70% vinegar essence, 2 tbsp. spoons of salt and sugar, a medium onion, garlic, a bay leaf, a few cloves, a little cinnamon and black pepper.

Use the following preparation method:

How to deliciously marinate honey mushrooms, popular recipes

A snack prepared in this way is very appetizing and aromatic. Garlic and cinnamon give it a spicy taste.

Recipe with added vegetable oil

If you need to quickly prepare pickled mushrooms for the winter, you can use a simple pickling recipe with the addition of vegetable oil. For one and a half kilograms of mushrooms you need to take:

Boil the mushrooms in water for 10 minutes, constantly skimming off the foam. Then drain in a colander and rinse.

To prepare the filling, add salt, sugar, and all the spices to a liter of water and boil for 10 minutes.

Step 1: prepare the mushrooms.

Step 2: marinate the mushrooms.

Step 3: put the pickled mushrooms into jars.

Step 4: serve the pickled boletus mushrooms.

Using the same recipe, you can marinate other forest mushrooms, not just boletus mushrooms. If desired, you can even prepare assorted mushrooms for the winter.

Popular wisdom says: “Spring is red with flowers, and autumn is with mushrooms.” The love for mushrooms is no coincidence. In ancient times, it was impossible to survive in the harsh climate in winter and early spring without supplies. Mushrooms were dried and salted, soups and fillings for pies and pancakes were prepared. During Lent, mushroom dishes replaced meat. Let's discuss how to pickle boletus mushrooms for the winter.

The population's passion for “silent hunting” does not weaken. Seeing a birch grove in the forest, mushroom pickers rush in the hope of finding a boletus in the grass. Dishes made from boletus mushrooms are useful for diabetics, people with kidney and nervous system diseases.

You can find jars of pickled mushrooms on store shelves all year round, but in terms of taste and health benefits, store-bought products are usually inferior to homemade pickles. After all, store-bought pickles contain artificial preservatives, dyes and flavor enhancers.

In homemade marinades, salt, vinegar, and citric acid serve as preservatives. Adding herbs and spices will add taste and aroma to the dish and enrich it with useful substances. There are a large number of ways to pickle boletus mushrooms; every housewife can choose the appropriate recipe and please the family with a beautiful and tasty dish.

Classic recipe for marinating in jars

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

Ingredients:

• Boletus mushrooms – 1 kg;
• Water – 1 l;
• Rock salt – 40 g;
• Sugar – 40 g;
• Vinegar 9% – 125 ml;
• Peppercorns – 10 pcs.;
• Bay leaf – 2 pcs.;
• Cloves – 3 pcs.

How to cook:

1. Place the prepared and chopped mushrooms in a saucepan and add water. Cook for 20-25 minutes until they drop down. Remove any foam that appears.
2. Drain the water and rinse the boletus mushrooms. Boil 1 liter of water in a saucepan and place the mushrooms in 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. Place boletus mushrooms in sterilized jars. Fill with marinade to the very top and roll up.
5. Insulate the inverted jars with a cotton blanket or old outerwear (jacket, down jacket) so that they cool slowly.

When they have cooled completely, store the jars. To prevent them from deteriorating over the winter, the room should be cool.

Video recipe

Cold way

As a result of heat treatment, some of the beneficial substances contained in boletus mushrooms are destroyed. The cold pickling method is longer and more labor-intensive, but the result is a healthy dish with a wonderful taste.

Ingredients:

• Boletus mushrooms – 1 kg;
• Salt – 50 g;
• Peppercorns;
• Bay leaf;
• Garlic;
• Horseradish;
• Currant and cherry leaves.

Preparation:

1. To prevent boletus mushrooms from turning sour, you need to carefully sort them out. They should be strong, without damage, preferably small.
2. Rinse well and place in a large bowl. Pour cold water and soak for 5-6 hours.
3. Place tightly in layers in a marinating container, sprinkling with salt and spices.
4. Cover the laid boletus mushrooms with cotton cloth or gauze, and place a circle of wood on top. To start releasing juice, a not too heavy load is placed on the circle.
5. When the brine begins to separate, remove the container to a cool place. At this stage, it is important to control the brine formation process. If it is small, it means that the weight of the load is not heavy enough and needs to be increased.
6. Make sure that mold does not form on the fabric or circle. If it appears, you need to clean the circle and change the fabric.
7. Check the mushrooms and remove those that have begun to spoil.

The cold marinating process will take about 2 months.

Hot way

Ingredients:

• Boletus mushrooms – 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.

Preparation:

1. Wash and dry the peeled mushrooms and place them on a towel. Cut large ones into pieces.
2. Add a little water and boil for 30 minutes. Remove and place in a colander.
3. To make the marinade, simmer the chopped vegetables in 2 cups of water for 10 minutes. Two minutes before the end of cooking, pour in acetic acid.
4. Mix the boletus mushrooms with the marinade and cook for 15 minutes, then place in sterilized jars.
5. Fill the jars with marinade, which should completely cover the mushrooms. The laying should not be too tight; they should float freely in the marinade.
6. Seal the jars and store in a cool place.

How to marinate with citric acid

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

Ingredients:

• Boletus mushrooms – 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.

Step-by-step preparation:

1. Go through the boletus mushrooms, cut out areas with darkening and dents. Rinse thoroughly. Cut large ones into smaller pieces.
2. Boil in 2 liters of water with the addition of 1 tbsp. l. salts until they go down. Remove foam regularly.
3. Place in a colander and let the liquid drain.
4. Pour all spices, except citric acid, into water and bring the marinade to a boil.
5. Pour the marinade over the boletus mushrooms and cook for 15 minutes. Turn off the heat and add citric acid, mix the mushroom mixture thoroughly.
6. Place in sterilized jars, compact, and pour in hot marinade.
7. Cover the jars with plastic lids and let cool completely.
8. Marinade with citric acid is weaker than vinegar, so boletus mushrooms should be stored at low temperatures, in a cellar or refrigerator.

Delicious marinade with garlic and cinnamon

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

Ingredients:

• Boletus mushrooms – 1 kg;
• Water – 1 l;
• Peppercorns – 10 pcs.;
• Vinegar essence 70% – 15 ml;
• Sugar – 40 g;
• Salt – 40 g;
• Onions – 1 pc.;
• Garlic – 3 cloves;
• Cinnamon sticks – 1 pc.;
• Cloves – 5 pcs.;
• Bay leaf – 3 pcs.

Preparation:

1. Prepare boletus mushrooms: peel, wash, cut, put in a pan. Pour water and add the peeled onion. Cook, skimming off any foam that appears, until they sink to the bottom, then rinse under running water.
2. Add spices to the marinade water and boil. Place the mushrooms in the marinade and put on fire.
3. After 10 minutes, add the garlic, cut into thin slices. After 5 minutes, pour vinegar essence, after 5 minutes remove from heat.
4. Place in sterilized jars and compact. Boil the marinade and pour into jars, roll up.
5. Turn the jars upside down, insulate them and leave to cool.

Marinated legs

The stems of boletus mushrooms, unlike the caps, are tougher and have a fibrous structure, so it is better to pickle them separately. Legs prepared according to this recipe turn out crispy.

Ingredients:

• Boletus mushrooms – 1 kg;
• Rock salt – 25 g;
• Sugar – 10 g;
• Table vinegar – 50 g;
• Bay leaf – 5 pcs.;
• Peppercorns – 5 pcs.

Preparation:

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

The legs can be served as soon as they have cooled down. Pickled legs, onions and sunflower oil make a very tasty snack.

1. Before pickling, boletus mushrooms must be thoroughly cleaned of dirt and adhering debris. Do this quickly enough, because mushrooms are a perishable product. You can put it in warm water, it makes it easier to wash. Do not keep in water for longer than 15 minutes to prevent liquid absorption.
2. Boletus mushrooms with wormholes and dents are not suitable for pickling because they can spoil the preparation. Bad areas need to be cut out. In air, sections quickly darken, so processing is carried out as quickly as possible.
3. If you want to marinate whole mushrooms, choose small boletus mushrooms. Caps and legs vary in density, so it is better to marinate them separately.
4. Peeled mushrooms are boiled in salted water (1 tablespoon of salt per 1 liter of water). To keep the broth clear, you need to regularly remove the foam. The finished boletus mushrooms will begin to sink to the bottom of the pan.
5. To preserve the pickling until the next harvest, it is necessary to thoroughly sterilize the jars intended for storage.
6. A lack of salt, vinegar or citric acid in the marinade can lead to spoilage of the twists, so it is important to strictly follow the chosen recipe.

How to distinguish false boletus

False boletus (gall mushroom) differs from the real one in having a very bitter taste. Even a small piece of false boletus will hopelessly ruin the preparation. We list the main features that will help distinguish them in the table.

Description

Pickled boletus mushrooms Today we will cook in the classic way and a simple step-by-step recipe with pictures will help us with this. You can easily find this very recipe below and it will certainly help you understand all the stages of preparing, cooking and pickling these delicious aromatic mushrooms. A characteristic feature of boletus mushrooms is their dense, even knitted appearance, as well as a very bright and rich brown cap. There are a dozen varieties of boletus, but the most commonly prepared and cooked are the common boletus.

At home, any blockage turns out incredibly tasty and healthy; mushrooms are also among the favorite products for closing for the winter. You will learn about all the spices and their quantity in the marinade from the recipe itself, however, it is worth noting that their presence is not strictly necessary. You can regulate the sharpness and richness of your marinade for boletus mushrooms yourself, using certain spices or, conversely, excluding them from the list.

Let's get straight to cooking and you will learn how to pickle boletus mushrooms for the winter.

• 
  Ingredients
• 
  (1 kg)
• 
  (1 kg)
• 
  (2 tbsp)
• 
  (2 pcs.)
• 
  (3 pcs.)
• 
  (10 pieces.)
• 
  (0.2 g)

(taste)

Cooking steps

Buy mushrooms for pickling at the market or collect them in the nearest forest: boletus mushrooms are very common, so this will not be difficult. After collecting, rinse the mushrooms thoroughly in cold water several times, get rid of blades of grass and leaves, as well as all kinds of dust and dirt.



Pour the peeled mushrooms into a suitable large saucepan, and pour hot or just warm water into it so that it completely covers all the mushrooms. Bring this water to a boil, cook the mushrooms for 5 minutes until foam appears and pass the contents of the pan through a colander. We wash the mushrooms again and wash the pan at the same time. We put the mushrooms back into the pan, and also fill them with another portion of hot water. This time we send the specified amount of citric acid and the necessary spices in the form of pepper and cloves to the mushrooms. Cook the mushrooms over medium heat for 10 minutes, then add salt and sugar and prepared dill to them. Reduce the heat to low and continue cooking the boletus mushrooms for another 15 minutes.



Jars for sealing can be sterilized in several popular and convenient ways: very often the jars are heated in the oven or poured boiling water over them. Choose the one that suits you and prepare the required number of jars for the entire volume of mushrooms with marinade. Pour the mushrooms into jars and add vinegar: the proportions are such that for 1 liter of marinade with mushrooms, one dessert spoon of vinegar is enough. We screw or seal the jars with sterilized lids, turn them upside down, cover them with a blanket and allow time to cool completely.



We transfer the cooled jars to the pantry or immediately serve them with potatoes and fish. Pickled boletus mushrooms, closed for the winter, are ready.



Bon appetit!

boletus together with and are considered top class mushrooms. Many delicious dishes are prepared from these mushrooms: they are fried, stewed, boiled, and for preparations for the winter they can be pickled, canned, salted, frozen and dried.

Before you start preparing dishes and preparations from boletus mushrooms, they need to be properly prepared. First, the mushrooms are thoroughly washed and cleaned of contaminants, and the lower end of the stem should be slightly cut off. After this, they are washed several more times, without leaving the mushrooms in the water for a long time, as they can absorb a lot of liquid. Then the boletus mushrooms are drained through a colander and cooking begins.

Pickled boletus mushrooms

To pickle these mushrooms, you will need per liter of water: 4 buds of cloves, a glass of six percent vinegar, 8 peppercorns, 2.5 tablespoons of salt, a little cinnamon and 1.5 tablespoons of sugar.

Boletus mushrooms are prepared, washed and cut into medium pieces. Then the mushrooms need to be boiled, do it as follows. The boletus mushrooms are dipped into cold water, the peeled onion is thrown in and put on fire. After boiling, cook for 10 minutes, then drain the water, remove the onion, and pour clean cold water over the mushrooms, bring to a boil again and cook for a quarter of an hour, periodically skimming off any foam that forms. Prepare the marinade separately. Water is boiled and mixed with spices, sugar and salt, boiled mushrooms are added and simmered over low heat for another half hour. Approximately 5 minutes before the end of cooking, add vinegar. The finished boletus mushrooms are transferred to clean, sterilized jars and covered with nylon lids.

Salted boletus mushrooms

For this dish, based on 10 kg of mushrooms, you will need about half a kilo of salt, 10 bay leaves, 25 peppercorns. Boletus mushrooms need to be washed, cleaned and sorted. Small mushrooms can be left whole, but large ones should be cut. Then they are poured into boiling water and lightly salted. You need to cook the mushrooms for about a quarter of an hour after they boil, stirring and removing any foam.

Dried boletus

Fresh mushrooms are thoroughly washed and cleaned, then left in a colander to drain excess water and cut into small pieces. After this, a layer of parchment paper is laid on a baking sheet and boletus mushrooms are poured onto it. You can dry mushrooms in the oven at a temperature of 40-50°C, with the door slightly open.

Freezing boletus

The mushrooms should be sorted, washed and boiled. After they have drained, the boletus mushrooms are placed in a bag or a special container and cooled. Then the container with mushrooms is put into the freezer to be completely frozen. From these boletus mushrooms you can later make soup or boil them again and use them to prepare other dishes.

The second option is freezing. Boil the mushrooms for 10-15 minutes after the water boils, allow them to drain and fry in a frying pan with butter. After frying, the boletus mushrooms are cooled and frozen. Frozen mushrooms can be stored for no more than six months.

Mushroom caviar

It is best to prepare caviar from fresh mushrooms. For 1 kg of boletus you will need about 200 g of onion, salt, spices of your choice and oil.

The mushrooms need to be peeled, washed and boiled for half an hour. After the boletus mushrooms have cooled, they are crushed using a meat grinder or blender. The onion is peeled, finely chopped and lightly fried in oil. Mushrooms are mixed with onions, spices and salt are added to the mixture, and then simmered with the lid closed for 15 minutes. The finished caviar is transferred to jars and closed.

Boletus mushrooms fried for the winter

You will need 2 kg of mushrooms, 4 onions, a little ground black pepper, salt, 4 large spoons of vinegar and salt.

First you need to wash the mushrooms and boil them for 20 minutes, then they are transferred to a colander and washed. Ready-made boletus mushrooms should be cut into small pieces and fried in oil until a beautiful crust forms. The onions are peeled, cut into rings or half rings and also fried. Then mix the mushrooms and onions, add spices, pepper and salt and leave on very low heat for a quarter of an hour. Transfer the onion-mushroom mixture into the prepared jars, compacting it and pouring oil on it. Add 3 small spoons of vinegar to each jar. Cover the top with lids and place in a cool place.