Boletus mushrooms are considered "noble" mushrooms and are located on the same row with boletus. In terms of their nutritional properties, these fruiting bodies are very beneficial for people with diabetes or kidney disease.

It is worth saying that brown birch trees lend themselves well to any culinary treatment: frying, pickling, salting, stewing, drying and freezing. Of course, pickling mushrooms is the best option for harvesting. Knowing how to marinate the brown birch correctly at home, you will surprise your guests and loved ones, because a nutritious and aromatic snack will always be at hand.

To make pickled birches tasty, they need to be properly prepared for this process.

• Sand and other dirt are removed from the mushrooms with a kitchen sponge, and rotten areas that were not noticed in the forest are cut off with a knife.
• Cut off the tip of the leg, fill it with water and wash it with hands, leaving the mushrooms in the water for no more than 10-15 minutes.
• Large specimens are cut into equal parts and proceed to boiling, which is mandatory for these mushrooms. All processes must be carried out quickly enough, since these fruiting bodies have one feature - they darken upon contact with air.

The proposed recipes for the preparation of pickled birch barks will surprise not only you with their exquisite taste.

The invited guests will surely notice what a wonderful hostess you are and what mouth-watering blanks doing for the winter. With tips and tricks on how to marinate brown birch correctly, you'll create incredible culinary delights.

The classic recipe for pickled boletus

Bralet mushrooms marinated according to the simple classic version is a real delicacy that can be used not only as an appetizer, but also as a side dish for meat or potatoes, as well as an additional ingredient for salads and sauces.

• Main product - 2 kg;
• Water - 1 l;
• Sugar - 1.5 tbsp. l .;
• Salt - 2 tbsp. l .;
• Vinegar 9% - 150 ml;
• Bay leaf - 4 pcs.;
• Black pepper - 12 peas;
• Dill - 2 umbrellas.

A simple recipe for making pickled birch barks is done according to step-by-step instructions.

After preliminary cleaning, the mushrooms are cut into equal pieces.

Pour in water and cook over medium heat for 30-35 minutes, regularly removing the dirty foam.

Select the mushrooms in a colander, rinse, pour in a new portion of the water specified in the recipe.

Let it boil and simmer for 10 minutes.

Add salt and sugar, mix, let it boil again.

Pour vinegar in a thin stream and cook for another 10 minutes.

Distribute the mushrooms in sterilized jars, fill with marinade up to the neck.

How to pickle boletus birch with cinnamon in jars

This recipe for pickled birch barks will appeal to those who love original appetizers with aromatic spices. The preparation will turn out incredibly appetizing due to the addition of garlic and cinnamon to the marinade. In addition, it can be stored in a regular pantry.

• Brown birch trees - 2 kg;
• Water - 1 l;
• Garlic cloves - 8 pcs.;
• Cinnamon - 1 stick;
• Black and allspice pepper - 4 peas each;
• Salt and sugar - 2.5 tbsp each l .;
• Vinegar 9% - 150-170 ml;
• Bay leaf - 4 pcs.

How to pickle brown birch trees yourself in banks so that they can be stored in a city apartment?

1. Cut the pre-peeled and washed brown mushrooms into large pieces.
2. Pour water into an enamel pan and cook for 30 minutes, constantly removing the dirty foam.
3. We take it out in a colander, rinse it in water and fill it with water again, but from the recipe.
4. Let it boil and boil for 10 minutes, add all the spices indicated in the recipe, except for vinegar.
5. Boil for 10 minutes and pour in vinegar, cook for 5-7 minutes and turn off the heat.
6. Let the mushrooms cool to 30-40 ° C and distribute them into jars, pouring marinade to the very top.
7. We put it in the pantry and store the workpiece for no more than 4-5 months.

Boletus mushrooms marinated with citric acid

If a person cannot eat foods with vinegar, then for pickled boletus mushrooms, you can try a recipe with the addition of citric acid. The appetizer will have a mild and delicate taste, but you only need to store it in the refrigerator.

• Brown birch trees - 2 kg;
• Water - 1 l;
• Citric acid - ½ tsp;
• Sugar - 2.5 tbsp l .;
• Salt - 2 tbsp. l .;
• Bay leaf - 4 pcs.;
• Allspice - 5-7 peas;
• Garlic - 4 wedges.

A recipe showing how to marinate brown birches should be prepared in stages.

1. After cleaning, the mushrooms are washed, cut into equal pieces and filled with water.
2. Boil for 30 minutes, removing the foam from the surface.
3. They put the mushrooms in a colander and wait for the water to drain, and in the meantime prepare the marinade.
4. Salt and sugar are poured into the water, allowed to boil and cook for 5 minutes.
5. Add all the spices (chop the garlic into cubes) and boil for 3 minutes.
6. Boiled mushrooms are poured, simmer for 15 minutes.
7. Pour citric acid, mix, let the mushrooms boil for 10 minutes.
8. The birch trees are immediately laid out in sterilized jars, pressed down with a spoon and poured with marinade.
9. Close with sterile lids, wait for the jars to cool completely at room temperature.
10. They are put on the shelves in the refrigerator and stored for no more than 5 months.

Recipe for pickled boletus boletus with vegetable oil

How to marinate mushrooms with vegetable oil, in order to end up with an amazing tasty dish, which can be put on the festive table without hesitation?

• Brown birch trees - 2 kg;
• Water - 800 ml;
• Boiled vegetable oil;
• Salt - 1.5 tbsp l .;
• Sugar - 1 tbsp. l .;
• Vinegar 9% - 170 ml;
• Allspice and black pepper - 7 peas each;
• Carnation - 2 buds;
• Garlic - 3 wedges;
• Bay leaf - 4 pcs.

The recipe for pickled birch barks, presented with a photo and a step-by-step description, is prepared as follows:

1. Peel the mushrooms, rinse, remove part of the stem and cut into several pieces.
2. Boil water and add mushrooms, cook for 20-25 minutes.
3. Strain the birch trees through a colander and rinse with water.
4. In water, combine all the spices and herbs (cut the garlic into cubes), except for oil and vinegar, bring to a boil and boil for 10 minutes.
5. Put the mushrooms in the marinade, simmer everything together over low heat for 20 minutes.
6. Pour in vinegar, stir, let it boil and turn off the heat immediately.
7. Put the mushrooms in jars, pour the marinade, and top up with 3 tbsp. l. boiled vegetable oil.
8. Roll up, wrap with a blanket until it cools completely and then take it to the basement.

Boletus mushrooms marinated with vinegar essence

The recipe for pickled boletus with the presented photo-description will help even a novice housewife to cope with preservation for the winter.

• Boiled mushrooms - 1.5 kg;
• Water - 800 ml;
• Salt and sugar - 1.5 tbsp each l .;
• Acetic essence - 1.5 dec. l .;
• Black and white pepper - 5 peas each;
• Mustard seeds - ¼ tsp;
• Bay leaf - 3 pcs.

1. Pre-boiled birch trees are introduced into the boiling water specified in the recipe and boiled for 5 minutes.
2. Pour in all the spices and spices, except for acetic acid.
3. Cook over low heat for 20 minutes and pour in the essence.
4. Boil for 10 minutes, distribute into jars and close with tight nylon lids.
5. Cover with a blanket, leave to cool completely and take out to a cool place.

How to pickle boletus with cloves at home

The birch tree has always been considered a noble type of mushroom and was held in high esteem by lovers of "quiet hunting". Eating them in any form strengthens the immune system and helps fight kidney disease.

In Russia, pickled mushrooms are especially preferred. If you know how to marinate brown birch trees correctly for the winter, you can always surprise your family members and guests with an exquisite mushroom snack.

Pickled birch barks, harvested for the winter, are ideal for those who are fasting or vegetarians. And if there is such an amazing appetizer in your canning, it will only indicate that you are a zealous hostess.

Before considering the proposed recipes for preparing boletus mushrooms, pickled for the winter, you should familiarize yourself with the primary processing.

• The mushrooms are washed in plenty of water, removing the dirt with a kitchen sponge.
• Cut off the tips of the legs and then cut the mushrooms into small pieces. If you are going to marinate only the hats, then the legs are removed, but not thrown away: other dishes are prepared from them.
• Before pickling the boletus, they must be boiled for 25-30 minutes, removing the foam from the surface as often as possible.
• The prepared snack is rolled up only in sterilized jars. Otherwise, conservation will not last long.

A simple recipe for making pickled boletus mushrooms for the winter

Cooking pickled boletus for the winter according to simple recipe will not take much of your time and energy, but the appetizer will turn out to be a real delicacy.

• mushrooms - 3 kg;
• sugar and salt - 2 tbsp each l .;
• water - 1 l;
• 9% vinegar - 200 ml;
• allspice and black pepper - 5 peas each;
• bay leaf - 4 pcs.;
• dill sprigs - 2 pcs.

Boletus mushrooms, marinated for the winter at home, will take their rightful place even on the festive table.

Peel the mushrooms, cut large specimens into equal pieces.

Cover with water and cook over low heat for 30 minutes, skim from time to time.

Select the fruit bodies with a colander, rinse under the tap and fill with water from the recipe.

Simmer for 15 minutes, add salt and sugar, mix.

Pour pepper, dill sprigs, bay leaves into the marinade with mushrooms and cook for 10 minutes over medium heat, stirring constantly.

Distribute in sterilized jars, press down with a spoon and fill with marinade to the top.

Boletus mushrooms marinated in jars with citric acid: a recipe for the winter

This recipe for making pickled birches for the winter is suitable for those who, for whatever reason, do not use vinegar.

Such an appetizer has a delicate and soft taste, a crunchy structure, but its disadvantage is that the workpiece is stored only in the refrigerator. That's why the best option in this case, the use of glass jars will be.

• mushrooms - 2 kg;
• citric acid - ½ tsp;
• water - 800 ml;
• salt - 2 tbsp. l .;
• sugar - 1.5 tbsp. l .;
• garlic cloves - 5 pcs.;
• bay leaf - 3 pcs.;
• black and white pepper - 7 peas each.

How best to pickle boletus trees in jars with citric acid for the winter, a step-by-step description will show.

1. After preliminary cleaning, cut the mushrooms into pieces and fill with water.
2. Boil for 25-30 minutes, constantly removing the foam from the surface with a slotted spoon.
3. We transfer the fruiting bodies to a colander or sieve and wait until they drain.
4. Prepare the marinade: mix salt and sugar in water, let it boil and add the mushrooms.
5. Cook over low heat for 10 minutes and add pepper, bay leaf, diced garlic.
6. We continue to cook for 15 minutes and add citric acid.
7. Boil the mushrooms with citric acid for 10 minutes and put them in jars.
8. Add marinade to the neck, roll up and leave in the room to cool completely.
9. Store in the refrigerator for no more than 5 months.

We marinate boletus for the winter: a recipe with a video

Traditionally, recipes for pickled birch barks for the winter are prepared with vinegar, which will help preserve the harvest for a longer period. And the addition of dill and oregano will make it more aromatic and rich.

• mushrooms - 2 kg;
• 9% vinegar - 120 ml;
• water - 700 ml;
• sugar - 1.5 tbsp. l .;
• salt - 2 s. l .;
• oregano - ¼ tsp;
• dill - 1 umbrella;
• allspice - 5 peas.

Observe the step-by-step recipe in the preparation of pickled birches for the winter, and your appetizer will amaze everyone who tries it with its taste.

1. Boil the pre-prepared birch trees in salted water for 30 minutes.
2. Place in a colander and rinse immediately with cold water.
3. Pour in the water specified in the recipe, let it boil and add all the spices except vinegar.
4. Boil over medium heat for 15 minutes, put the mushrooms in sterilized jars and press down with a spoon.
5. Pour vinegar into the marinade, let it boil and pour into jars.
6. Place them in a pot of hot water and sterilize for 20 minutes over low heat.
7. Roll up, turn over and cover with an old blanket until it cools completely.
8. Take to a cool room and store at + 10 ° С for no more than 10 months.

Watch also a video showing how to marinate boletus birch trees for the winter.

Boletus mushrooms marinated with vinegar essence

Even a novice housewife can handle this recipe for cooking pickled brown birches for the winter in jars.

Try to bring it to life, and you can treat your friends with delicious mushroom dishes.

• mushrooms - 2 kg;
• salt - 2 kg;
• sugar - 1.5 tbsp. l .;
• water - 800 ml;
• vinegar essence - 2 dess. l .;
• black pepper - 10 peas;
• bay leaf - 4 pcs.;
• dill (grain) - 1 tsp;
• garlic - 5 chopped cloves.

1. We introduce the cooked mushrooms into the already boiling water and cook for 20 minutes, constantly removing the foam.
2. We put it in a colander, let it drain and fill it with water again (from the recipe).
3. Cook for 10 minutes, add spices and herbs, except for acid, let simmer for 20 minutes.
4. Pour in the vinegar essence, boil for 5 minutes and remove the pan from the stove.
5. Let cool for 30 minutes and distribute the mushrooms together with the marinade into the jars.
6. Close with tight nylon lids and cover with a blanket.
7. After cooling, we take it out into a dark cool room and store it for no more than 10-12 months.

Recipe for boletus boletus marinated for the winter with vinegar and cloves

A step-by-step description of the recipe for pickled boletus mushrooms for the winter with the addition of cloves will help you make an excellent snack for any festivities.

• boiled brown mushrooms - 2 kg;
• carnation - 7 buds;
• water - 700 ml;
• vinegar 9% - 100 ml;
• salt - 2 tbsp. l. without top;
• sugar - 1.5 tbsp. l .;
• garlic cloves - 5 pcs.;
• bay leaf - 5 pcs.;
• black pepper - 7-9 peas.

The recipe for how to pickle mushrooms for the winter is best prepared according to the step-by-step description presented below.

1. To prepare the marinade in water, mix sugar and salt, boil for 5 minutes.
2. Add diced garlic, peppercorns, bay leaf, and clove buds.
3. Bring to a boil and simmer for 10 minutes.
4. Add mushrooms, boil for 15 minutes and pour in vinegar.
5. Stir, bring to a boil and remove from heat.
6. Allow the mushrooms to cool completely in the marinade and put them in sterilized jars.
7. Bring the marinade to a boil and pour the jars of mushrooms to the very top.
8. Roll up, let cool at room temperature and take to the basement.

Boletus mushrooms marinated with vegetable oil

Pickled boletus mushrooms cooked for the winter in jars with vegetable oil is an amazingly tasty appetizer that can be served with pleasure on a festive table.

• mushrooms - 2 kg;
• vegetable oil;
• water - 800 ml;
• sugar - 1.5 tbsp. l .;
• salt - 2 tbsp. l .;
• allspice - 8 peas;
• vinegar 9% - 120 ml;
• bay leaf - 3 pcs.;
• garlic - 5 cloves.

1. Boil peeled birch trees for 25 minutes over low heat.
2. Strain through a colander and rinse with cold water.
3. All spices are combined in water, except for oil and vinegar, brought to a boil and boiled for 15 minutes.
4. Spread the boletus in the marinade, let it boil for 10 minutes, pour in the vinegar and turn off the heat.
5. They are placed in jars, poured with marinade, top up with 3 tbsp. l. hot vegetable oil.
6. Place in a saucepan with hot water and sterilize for 20 minutes over medium heat.
7. They are rolled up with sterilized lids, insulated with a blanket and, after cooling, they are lowered into the basement.

Boletus boletus marinated for the winter without sterilization: a recipe with a photo

The proposed recipe with a photo of pickled boletus birch, cooked for the winter without sterilization, will appeal to all connoisseurs of mushroom snacks, without exception.

• mushrooms - 2 kg;
• sugar - 1.5 tbsp. l .;
• salt - 1 tbsp. l .;
• water - 700 ml;
• 9% vinegar - 100 ml;
• mustard seeds - 1 dec. l .;
• bay leaf - 4 pcs.;
• dill - 2 umbrellas.

How to pickle brown birch trees for the winter without sterilization will show a step-by-step description of the recipe.

1. Peeled and washed mushrooms are boiled in boiling water for 25 minutes.
2. The water is drained and poured in new, allowed to boil and salt, sugar, dill, bay leaf and mustard are introduced.
3. Boil the mushrooms in the marinade for 20 minutes and pour in the vinegar.
4. They continue to cook the brown birch trees for another 15 minutes and distribute them into sterilized jars.
5. Seal with a spoon and pour boiling marinade to the top.
6. Roll up with sterile lids, turn over and cover with something warm until they cool completely.
7. They are taken out into a dark, cold room and stored for no more than 10 months.

How to pickle boletus boletus with cinnamon for the winter without sterilization

According to the proposed recipe, we will prepare pickled birches for the winter without sterilization with the addition of a cinnamon stick, which will make the preparation very unusual. A mushroom snack will complement any festive table, as well as diversify the everyday family menu.

• mushrooms - 2 kg;
• water - 700 ml;
• vinegar - 100 ml;
• cinnamon stick;
• salt - 2 tbsp. l. without top;
• sugar - 1.5 tbsp. l .;
• garlic - 5 cloves;
• black pepper - 7 peas;
• bay leaf - 4 pcs.

1. Boil the pre-peeled mushrooms in boiling water for 25 minutes.
2. Put on a sieve to drain well and prepare the marinade.
3. Combine salt, sugar, bay leaf and black peppercorns in water.
4. Boil for 5-7 minutes and add the mushrooms to simmer for 20 minutes.
5. Add garlic chopped in slices, add cinnamon and boil for another 10 minutes.
6. Remove the cinnamon and bay leaves, slowly pour in the vinegar and continue to cook the mushrooms in the marinade for 10 minutes.
7. Arrange in jars, pour marinade and roll up immediately.
8. Cover with a blanket, leave to cool completely and take to the basement.

Tubular "noble" boletus mushrooms are highly valued by mushroom pickers. The taste and aroma of these mushrooms is rich, the flesh is dense, they can be harvested by all existing methods, but pickled boletus are especially popular. We propose to get acquainted with recipes for the preparation of delicious mushroom snacks for the winter step by step.

All varieties of boletus are edible and have a high nutritional value (category 2), but officially only boletus boletus (Leccinum scabrum) is allowed to be procured and sold in Russia. The fruiting bodies of this mushroom grow quite large - with long legs covered with brown or black scales, and convex (hemispherical) caps, painted on top in soft beige-brown shades. The pulp is light, at a cut or break its color does not change, but in drying, salting and marinade it turns brown.

Mushroom preparation

Boletus boletus do not require long and laborious preparatory procedures. They are cleaned quickly, with a knife and a dry soft brush, as well as white mushrooms, aspen mushrooms. In the process of cleaning, the mushrooms are carefully reviewed and sorted; only young strong specimens are chosen for pickling.

Whole boletus, as a rule, are not harvested (except perhaps the smallest ones)... The leg is separated from the cap by cutting off with a knife or twisting by hand. Some housewives prefer to pickle the caps and legs separately, since the density of the pulp and, accordingly, the cooking time is different for them. In order for the mushrooms to marinate evenly, large caps are cut into 2-4 pieces, and the legs, if used together with caps, into smaller pieces.

Too hard legs are better to dry and grind into powder, which is then very convenient to add as a fragrant seasoning to various dishes.

Peeled and chopped boletus mushrooms are washed with running water and proceeded to heat treatment: they are dipped in boiling salted water (1 tablespoon per 1 liter) and cooked over low heat for 20-30 minutes, until the mushrooms begin to settle to the bottom of the pan. During the cooking process, remove the rising foam with a slotted spoon and gently stir the mushrooms.

Preservation methods

Mushroom blanks can be rolled up hermetically or closed with tight lids, depending on the availability of home storage possibilities:

When the cans are hermetically sealed, there is a risk of botulism bacteria developing in them, the spores of which do not die when boiling. The toxins they release can lead to serious poisoning.

To reduce the risk of poisoning, mushrooms must be well cleaned and washed so that no soil, sand or plant debris remains on them. Jars and lids are sterilized without fail, ready-made mushrooms are also sterilized or pasteurized before airtight sealing in any convenient way.

Recipes

The fruit bodies of boletus boletus do not contain bitter and caustic substances, so the marinade for them is prepared not only in water, but also in mushroom broth obtained during boiling.

One of traditional recipes preparation of pickled boletus mushrooms for the winter, suitable for other "noble" varieties. In the process of boiling, mushrooms secrete own juice, which forms the basis of the marinade. This allows you to preserve the most concentrated taste of mushrooms and their unique aroma.

Servings / Volume: 1.5 l

Ingredients:

• fresh boletus - 2 kg;
• water - 250 ml;
• rock salt - 40-50 g;
• sugar (optional) - 20-30 g;
• table bite, 9% - 100-150 ml;
• allspice (peas) - 7-10 pcs.;
• black pepper (peas) - 10-15 pcs.;
• bay leaf - 4-5 pcs.;
• cinnamon and / or cloves (optional) - 0.5-1 sticks / 4-6 pcs.

Cooking technology:

1. Put the prepared mushrooms (peeled, washed and chopped) into an enamel pan, add water, salt and put on a small fire. Until the mushrooms release a sufficient amount of liquid, they must be constantly stirred gently so that they do not stick to the bottom. Bring to a boil and simmer for 20-25 minutes, skimming off the foam with a slotted spoon.
2. Let the mushrooms cool in the broth, then put them in a colander.
3. Pour the mushroom broth into a clean saucepan, filtering it through a double layer of cheesecloth. Add salt and sugar (to taste), pepper, bay leaves, cloves and cinnamon. Boil for 5-7 minutes.
4. Sterilize jars and lids.
5. Arrange the mushrooms in jars for 2 / 3-3 / 4 of the volume. Vinegar can be poured proportionally into each of them, or added to the marinade before the end of cooking.
6. Pour marinade over the jars of mushrooms (without adding a little to the top), cover with lids.
7. Put the jars in a pot with hot water reaching up to the hangers and sterilize for 15-20 minutes (half-liter) or 25-30 minutes (liter) from the moment the water boils.
8. Roll up the cans tightly, check the quality of the closure. For slow cooling, the jars must be placed upside down and wrapped in a warm blanket.

The savory appetizer will be fully ready in 1-1.5 months. To make mushrooms even more tasty and satisfying when served, they are seasoned with onions or green onions and seasoned with vegetable oil.

Most recipes for boletus boletus with vinegar pickled for the winter in cans involve the addition of essence (70%) or table vinegar (9%). To taste ready meal was not so sharp, instead of them you can take natural vinegar or citric acid.

Servings / Volume: 1.5-2 l

Ingredients:

• fresh boletus - 2 kg;
• water - 0.75 l (for marinade);
• rock salt - 1 tbsp l. (for 1 liter of water for boiling);
• rock salt - 1.5-2 tbsp. l. (for the marinade);
• sugar - 3-4 tbsp. l .;
• white wine / apple bite, 6% - 250 ml;
• grain mustard - 2-3 tbsp. l .;
• garlic - 5-6 cloves;
• allspice (peas) - 3-5 pcs.;
• bay leaf - 3-4 pcs.;
• dill, umbrellas - 2-3 pcs.;
• vegetable oil - 150-200 ml.

Cooking technology:

1. Boil the chopped and washed mushrooms in salted water for 15-20 minutes. Throw in a colander.
2. Pour water into a saucepan, add salt, sugar and all dry spices. Boil.
3. Put the mushrooms in a boiling marinade and simmer for 5-7 minutes.
4. Sterilize cans, immerse plastic lids in boiling water.
5. Pour vinegar into mushrooms and add garlic, chopped into slices, mix well, bring to a boil and remove from heat.
6. Arrange the mushrooms in sterilized jars. Pour the marinade over, and gently pour a few tablespoons of vegetable oil on top of it so that it forms a thin layer.
7. Close the jars tightly with lids and, after cooling, put the workpiece in the refrigerator.

Pickled boletus mushrooms can be served as an independent appetizer, in addition to side dishes, or added to various dishes: salads, soups, cereals.

Video

Additionally, we offer you several interesting video recipes for making pickled boletus mushrooms for the winter:

For several years she worked as a TV program editor with leading producers of ornamental plants in Ukraine. At the dacha, of all types of agricultural work, he prefers harvesting, but for the sake of this she is ready to regularly weed, pick, pinch, water, tie, thin out, etc. I am convinced that the most delicious vegetables and fruits - grown by your own hands!

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Mushrooms with a leg up to 15 cm long, with dense white flesh, grow in the deciduous forests of Eurasia and America and are even found in the tundra. They love light, prefer clearings, forest edges and ravines. Boletus boletus is second only to boletus in taste. Mushrooms, which are also called grandmas or blackheads, are harvested until October, sometimes they appear in May. They use boletus mushrooms in pickled, fried, boiled form, salted, dried, put in pies and pizza.

Forest gifts are rich in dietary fiber, thanks to which they absorb and remove toxic substances from the body. They contain nicotinic and phosphoric acid. Vegetable proteins in boletus are:

• arginine;
• glutamine
• tyrosine.

Mushrooms, which function as a natural antioxidant, normalize blood sugar levels, calm nerves, have a positive effect on the skin, and improve the condition of mucous membranes. There are about 20 calories in 100 g of boletus boletus, they can be consumed by those people who dream of losing a few pounds. When collecting blackheads, it is important not to confuse them with a gall fungus, which is similar in appearance, but cannot be eaten.

Preparing boletus for pickling

Grandmothers from the bolet family are perfect for dietary nutrition, they are added to salads, sauces, pickles. However, they have features that need to be known for those who are going to pickle boletus boletus.

Before harvesting, the mushrooms brought from the forest must be sorted out, young and dense should be left, it is better to discard the wormy ones and certainly not close them in jars.

If the grandmother grew in the forest, you need to remove the leaves, sand and clean them. Boletus, found in a clearing or forest edge, must be soaked for 20 minutes. Rotten flesh is removed from forest noble mushrooms, the lower leg area is cut off and washed using a brush. Small specimens are taken entirely, large ones are divided into parts.

Boletus mushrooms should not be overcooked, as they quickly turn sour. For preparation for the winter, they are kept in boiling water, after which they are placed under a tap with cool water. If this is not done, the solution in which the mushrooms are pickled will turn black. To prevent mold, sunflower oil is poured into the jars. You can eat the dish no earlier than after 10 days.

Classical

Which marinade to cook depends not only on the recipe used for harvesting, but also on the type of mushrooms. In order for them to be stored for a long time, one cannot do without vinegar; spices are also required, which give a peculiar aroma, improve the taste of the product. The classic marinade recipe is suitable for both boletus and boletus. To prepare it, per liter of water is taken:

• sugar and salt - according to Art. spoon;
• dill - umbrella;
• horseradish;
• pepper - 3 peas;
• vinegar - 120 ml;
• garlic.

Cinnamon, celery, odorous herbs and other seasonings are added as desired. Water is placed on the stove, salt and sugar are poured into it. After the solution boils, pour vinegar.

Marinade with cloves

Boletus mushrooms go well with aromatic spices. Some housewives diversify classic recipe additional ingredients, change the ratio of the main components, which gives the mushrooms a special piquancy, pleasant smell. To prepare the marinade from a liter of water you will need:

• vinegar - 200 ml;
• sugar - 2 tablespoons;
• ground mustard;
• cloves - 4 or 5 pcs.;
• salt - 80 g:
• allspice - 6-8 peas;

Having picked up all the components, you can put water on fire. When it boils, spices and seasoning are poured there, the composition is boiled for 3 minutes, vinegar is poured and the container is removed from the stove.

With citric acid

To make the boletus mushrooms less pungent and have a delicate taste, vinegar is not used as a preservative in the preparation of the marinade, but citric acid is replaced. A kilogram of mushrooms is boiled in a liter of salted water and a marinade is cooked from the following ingredients:

• allspice - 10 peas;
• sugar - st. spoon;
• bay leaves - 3 or 4 pcs.;
• cinnamon - tsp;
• citric acid - 4 g;
• salt - 20 grams.

All components are poured into a liter of water, put on fire for 2 minutes. Mushrooms are placed in the marinade and boiled for another quarter of an hour, after which citric acid is added. Rolled up jars with boletus mushrooms are stored in the refrigerator or taken to the basement, cellar, where it is not higher than 8 ° C.

You don't need much experience to preserve mushrooms for the winter. Cope with the preparation of the marinade within the power of any housewife. After boiling one and a half kilograms of blackheads, spices and spices are put in boiling water:

• hot pepper - 10 peas;
• sugar - 3 tsp spoons;
• mustard beans;
• salt - 45 g.

The marinade must be boiled for 20 minutes, then pour 10 ml of vinegar essence. However, one must not forget that such an ingredient can cause burns, poisoning, so it must be used with special care.

Step-by-step recipe for making pickled oboboks

On the edges and glades, in young birch groves, mushroom pickers love to collect aspen and blackheads. They are much more nutritious than champignons, they smell like forest. These gifts of nature are called stumps, pickling such mushrooms is a pleasure, since neither small nor large specimens lose their shape, they perfectly absorb the aroma of the seasoning.

For home conditions, a recipe for harvesting for the winter is suitable, which involves the use of both boletus and boletus. Take as ingredients:

• onion;
• bay leaf - 3-5 pieces;
• sugar - 1/2 cup;
• cinnamon and cloves;
• pepper –15–20 peas;
• salt - 120 g;
• vinegar - 250 ml.

You can get a real culinary masterpiece from these mushrooms, because they do not boil over, retain their elasticity, but for this it is necessary to follow the sequence in preparation:

1. Small butterflies are not cut, but large specimens are divided into parts, folding the legs and caps separately.
2. Boletus and boletus mushrooms are placed in water for 3 hours for soaking.
3. Boil with onions for 10 minutes, then filter.
4. Salt is poured into the solution, the mushrooms are boiled in it for a quarter of an hour and the stumps are taken out in a colander.
5. Sugar, spices, salt and, after boiling a little, cloves, laurel leaves and cinnamon are added to a liter of water.
6. The main ingredient is sent to the hot marinade, set to cook for half an hour. Before the end of the process, pour in vinegar.

The stubs, together with the liquid, are placed in jars under nylon lids, taken out to the basement or cellar. The appetizer turns out to be incredibly attractive, it is used not only as a side dish, but also as an independent dish, served on a festive table.

We prepare mushrooms for the winter in jars

In a cold way

To cook pickled blackheads, they are first boiled until the mushrooms fall to the bottom, after which the water is drained. They can simply be boiled in a solution, then cooled and closed in jars. The cold rolling method is characterized by the absence of a sterilization process; the housewives have been able to salt the barnacles using this method for a long time.

Having collected 5 kg of mushrooms, cleaned and prepared, they are boiled in 3 liters of water mixed with 50 g of salt. After 20 minutes, the boletus is washed.

To get the marinade you will need:

• vinegar - 2 cups;
• sugar - 25 grams;
• Carnation;

Young peeled mushrooms need to be boiled in salted boiling water for about 20 minutes, then rinsed under the tap.

Pour vinegar into a saucepan with water, add sugar, put 6 pieces of cloves and a bay leaf. Boletus mushrooms are thrown into the boiled marinade and boiled until softened. The cooled workpiece is transferred to jars, poured with sunflower oil.

Hot

Not all mushrooms are suitable for this method of salting, but only boletus, boletus, boletus, boletus are suitable. Their legs are cut off, which roll up from their hats. To prepare the solution, half a glass of water is poured into a saucepan, a 50-gram stack of salt is poured. When it boils, they throw the mushrooms. During the cooking process, which should last 25 minutes, you need to collect the foam and put in the solution:

• on currant and laurel leaves;
• 3 carnations;
• dill seeds;
• pepper - 4 peas.

Ready boletus settle to the bottom, the brine becomes transparent from cloudy. The cooled mass together with the solution is transferred to jars and covered. Mushrooms are salted for at least one and a half months, after which they are served on the table as an appetizer.

With garlic

There are different options, using which you can quickly get a fragrant and tasty preparation from boletus boletus. Salting is done in a cold way, there is no need to soak the mushrooms, but you definitely need garlic - at least 3 heads. For 1 kg of fresh attendants, you need to take:

• leaves of currants and cherries and horseradish - 3 or 4 pieces;
• dill - 2 inflorescences;
• parsley greens - 2 bunches;
• table salt.

Mushrooms are placed in a barrel or saucepan scalded with boiling water, its bottom is covered with horseradish. Boletus are placed with their legs up, then a layer is made of chopped garlic and herbs, after which leaves and blackheads are again laid, sprinkled with salt.

Cover the container with mushrooms with a plate, set the load. Boletus mushrooms are taken out to a cool place for 2 weeks, where they are salted well and evenly.

With tomato paste

Both guests and family members will be able to appreciate the preparation of noble mushrooms in winter. The boletus snack is suitable for everyday use and for festive table... If you salt the blackheads with tomato paste, you get an excellent side dish for meat or mashed potatoes. For 3 kg of mushrooms you need to take:

• water - a glass;
• ground pepper;
• sunflower oil - no more than 400 ml;
• 5 onions;
• tomato paste - 200 milliliters;
• carrots - 4 or 5 pieces.

Peeled boletus mushrooms are crushed into pieces and sent to salted boiling water for half an hour. Having welded, washed, laid out on a sieve. When the water drains, the mushrooms are fried in a skillet, pouring oil into it. Cut vegetables, add to boletus.

The whole mass is stewed over low heat for about 20 minutes, add pepper and salt, pour in diluted tomato paste and continue to cook on the stove, stirring constantly, for a little less than an hour.

Ready-made mushrooms with vegetables are placed in jars and closed, after which they are wrapped in a warm thing. Containers with a fragrant snack are taken out to the basement or cellar.

How to store workpieces correctly

Fresh or boiled boletus mushrooms do not lose their taste, smell, or useful components if they are in the freezer for no more than a year. Dried mushrooms wrapped in paper or material and kept in a cool, ventilated place with low humidity. To prevent the blackheads from absorbing bad smell, they are folded, where there is no garlic, celery, spices.

Pickled boletus is taken to the basement, cellar, left in the refrigerator. The main condition is the absence of light. They need to be harvested in hermetically sealed jars, tightened with tin or glass lids. In the second case, the mushrooms do not deteriorate, they can be placed on the table for consumption within 2 years, but they must be placed in containers very tightly so that air does not pass through.

Salted boletus mushrooms are stored in an oak barrel, in a can, in a saucepan, and in a jar. They are completely filled with a solution and oppression is put. The temperature in the basement or cellar where these mushrooms are taken out should be within 5 ° C. Salting does not freeze on the balcony in winter, but deteriorates much faster than pickled boletus mushrooms. If the liquid becomes moldy, the mushrooms must be thrown away; they cannot be eaten.

Powder from blackheads is placed in a glass jar, metal box, parchment packaging and left in a dark place at room temperature, preferably the air humidity does not exceed 70-75%.

For preserving mushrooms for the winter, you can use both hot and cold way blanks, but boletus mushrooms do not deteriorate longer, retain a pleasant smell and unmatched taste, if not only mushrooms are sterilized, but also the jars in which they are folded.

Who doesn't love crispy pickled mushrooms? Many people just love canned mushrooms, but they are not even half as tasty as forest products. Canning boletus boletus takes quite a long time, and also requires certain knowledge from the culinary specialist, but the result will be simply amazing. Salted or pickled boletuses are no less interesting and tasty. They go well with boletus without losing their individual taste and aroma.

Elastic structure, exceptional piquancy and pleasant crunch make canned boletus mushrooms a perfect addition to almost any salad, soup or meat dish. If you are not too lazy to prepare them for the winter, this will really be the right decision. We have prepared for you a small collection of culinary masterpieces from boletus mushrooms, where each preservation recipe deserves special attention:

Ingredients:

• water - 0.25 l.;
• fresh boletus mushrooms - 1 kg.;
• rock salt - 0.05 kg.;
• vinegar - 0.01 l.;
• bay leaf, pepper and cloves to taste;
• citric acid - 1 pinch.

Cooking process:

1. To preserve boletus at home, you should give preference to mushrooms small size... Firstly, they almost always have a flawless structure, do not contain worms and other problems. Secondly, small whole mushrooms look much prettier than large old hats and legs cut into pieces. Start by washing the food and removing the top film covering the surface of the food.
2. This recipe is also based on the correct pickle. Citric acid plays a special role here. It prevents brown boletus from darkening during cooking, as well as during storage. If the characteristic dark shade does not bother you, you can do without such an ingredient. Mix warm water with rock salt and a pinch of citric acid. Then you need to wait until the bulk products are completely dissolved and place the pan with the marinade over medium heat. As soon as the water boils, the brine is ready.
3. It is too early to remove the pot of hot marinade from the heat. Instead, you need to pour peeled boletus into it and cook for 10 minutes. From time to time, an unpleasant foam will form on the surface of the boiling water. It must be removed in a timely manner so that the taste of the final product does not deteriorate. It's time to pour your favorite spices into a saucepan with mushrooms. The readiness of boletus boletus can be determined by what position they occupy in the pan. If the food sinks confidently to the bottom, you can remove them from the heat. A few minutes before, pour a small amount of vinegar into the boletus and stir.
4. Without waiting for the mushrooms to cool down, put them in pre-sterilized jars. Even with a large number boletus boletus is better to give preference to small banks. So preserving them for the winter is not only easier, but also much more convenient. The fact is that it is practical to use small portioned jars in practice. Boletus boletus will not have to stand in an open jar for a long time, since you will eat them within 1-2 days. Do not fill the dishes to the eyeballs. The mushrooms should only take up two-thirds of each jar. The remaining space is needed for the brine.
5. Now you know how to preserve properly Forest mushrooms boletus so that they acquire a pleasant spice and maintain an impeccable appearance... It remains only to tightly close the jars with lids. After that, the preservation of boletus is sent to a steam bath and kept for 40-50 minutes. Next, the jars are turned upside down and left at room temperature until they cool completely. The workpieces should be stored in a cool place for no more than 1 year.

Pickled boletus

Ingredients:

• fresh forest mushrooms - 1 kg.;
• water - 1 l.;
• vinegar essence - 0.02 l.;
• salt - 0.05 kg.;
• sugar - 0.02 kg.;
• peppercorns, cloves, bay leaves - 5 pieces each;
• sunflower oil - 0.05 l.;
• garlic - 0.5 heads.

Cooking process:

1. As in the past, the preservation of mushrooms according to this recipe begins with their thorough preliminary cleaning from dust, dirt and large debris. It is better to refrain from the soaking procedure, as excessive moisture will not lead to anything good. Rinse them thoroughly under running water and pat dry with a paper towel. If you have large mushrooms, chop them finely, but it is better to take small young products.
2. Put a saucepan of water over medium heat, season it with salt to taste, pour the washed mushrooms into the bowl and after boiling, cook for another 10 minutes. Remove foam when necessary. Then the water must be drained, and the boletus mushrooms must be briefly thrown in a colander. Until they are ready, they will need to be cooked in the marinade.
3. For brine in a deep saucepan, bring one liter to a boil cold water mixed with salt, sugar, black pepper, cloves, chopped garlic cloves and bay leaves. The mixture should be boiled for no more than 10 minutes. In the meantime, you should start sterilizing the dishes in which you will preserve these forest delicacies.
4. Add pre-boiled boletus mushrooms to the boiling brine, and then turn the heat to low and cook for 20 minutes. Once the food is removed from the heat, add a couple of tablespoons of vinegar essence to them. The products should be laid out in the jars while hot, and pour boiling marinade over them. To make the food stand longer, do not forget to add a little sunflower oil to each jar. This treatment also enhances the spicy flavor of the mushrooms. It is better to boil the oil beforehand.
5. Roll up the jars of mushrooms with lids. Cover the jars with a blanket and let them cool completely. Only then can the conservation be sent to the cold cellar. Now you know for the winter. They are best served with onions and sunflower oil.

Tandem of boletus and boletus

Ingredients:

• forest mushrooms - 0.5 kg.;
• sunflower oil - 0.075 l.;
• table vinegar - 0.05 l.;
• apple - 1 pc.;
• garlic - a few cloves;
• bay leaf, allspice and black pepper - 3 each;
• honey to taste;
• salt to taste.

Cooking process:

1. Preserving mushrooms for the winter must be done only with fresh products. If you have mushrooms of questionable quality, it is better to put them in the trash can. Choice young boletus and aspen mushrooms are most suitable for pickling and pickling. They need to be cleaned and washed.
2. Chop the peeled and washed garlic using a press or grater, and cut the apple into small cubes and free from the core. Cooking canned boletus and boletus mushrooms is faster and more convenient in a multicooker. Put all the ingredients in a bowl, season them with honey, your favorite spices, and vinegar. The steam mode is ideal. Set the time to 10 minutes. Ready boletus should be completely cooled, put in glass jars and sent to the refrigerator for 10 hours. It is very important that the food is steeped. These mushrooms can be covered for the winter or served immediately. Bon Appetit!