Pickled boletus mushrooms for the winter - 6 step-by-step recipes in jars

Mushroom pickers highly value boletus mushrooms for their rich mushroom taste and dense texture, so they are harvested for the winter (after all, the harvesting season for these mushrooms is very short) in various ways, but most often they are pickled. For pickling, preference is given to young mushrooms.

Pickled boletus in jars for the winter

In this recipe, marinate boletus boletus hot, without sterilization and with a standard set of spices. The calculation of the ingredients is given for 1 kg of boiled boletus boletus. This recipe is considered classic and at the same time uncomplicated.

Servings: 2 p.

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  The collected fresh boletus must first be thoroughly cleaned of debris. Then rinse the mushrooms well under running water.
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  Cut the clean mushrooms into halves or medium pieces and place in a large saucepan.
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  Pour the mushroom slices with cold water, add a little salt and bring to a boil over high heat.
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  Then remove all foam from the surface and cook boletus boletus over low heat for 20 minutes. The first water after boiling can be drained, but since mushrooms are noble, this is not necessary.
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  Throw the boiled boletus into a colander to completely drain all the liquid, and then weigh the mushrooms.
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  In a separate saucepan, cook the marinade from the amount of water, sugar and salt specified in the recipe per 1 kg of boiled boletus boletus.
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  Put spices in the boiled marinade: pepper, cloves and bay leaves.
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  Then put the boiled boletus into the marinade, bring them to a boil and cook over low heat for 15–20 minutes.
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  By the end of cooking, pour table vinegar into the marinade and turn off the heat immediately.
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  Sterilize cans and lids in advance in any way. Arrange the boletus boiled in the marinade in prepared jars and immediately seal it tightly. Check that the seaming is secure. Then put the jars of mushrooms on the lids and cover with a warm blanket for 1 day. Store this workpiece in a cool place. After 4 weeks, not earlier, boletus mushrooms can be served.

Happy and tasty preparations!

How to pickle boletus boletus with vinegar for the winter?

This recipe encourages you to make a spicy snack by slightly increasing the amount of vinegar in the marinade. Such boletus mushrooms are stronger and can be stored well for up to 2 years without losing their taste. You can use only mushroom caps for this blank, and leave the legs for other dishes.

Cooking time: 1 hour 10 minutes.

Cooking time: 15 minutes.

Servings: 2 p.

Ingredients:

• Boletus mushrooms - 2 kg.

Marinade:

• Water - 1 liter.
• Vinegar 9% - 7 tbsp l.
• Sugar - 40 g.
• Salt - 2 tbsp. l.
• Allspice peas - 4 pcs.
• Black peppercorns - 4 pcs.
• Bay leaf - 2 pcs.
• Cloves - 2 pcs.

Cooking process:

1. Sort fresh boletus mushrooms, peel and rinse under running water. If desired, cut large mushrooms into slices. Then put them in a deep saucepan, cover with cold water and put on high heat.
2. After boiling, remove all foam from the surface, add a spoonful of salt and boil the boletus boletus for 30 minutes over low heat. The boiled mushrooms should settle to the bottom of the pot.
3. Then put them in a colander and rinse well with cold water.
4. In a separate saucepan, cook the marinade from the amount of water, salt, sugar and spices specified in the recipe.
5. Transfer the boiled boletus mushrooms to the boiling marinade, mix and cook them for 15 minutes from the beginning of the boil and over low heat.
6. By the end of cooking, pour seven tablespoons of vinegar to the mushrooms, stir and turn off the heat after a minute. Pour boletus together with the marinade into previously sterilized jars and immediately seal with boiled lids. Check the tightness of the seaming.
7. Put jars of mushrooms on the lids and cover with a warm blanket for a day. Store the workpiece only in a cool place and boletus boletus need 3-4 weeks to marinate.

Happy and tasty preparations!

Pickled boletus mushrooms for the winter without sterilization

Marinating boletus mushrooms without sterilization involves boiling mushrooms twice and the obligatory sterilization of cans. Such a preparation is very relevant for a lean table, vegetarians and just as an appetizer for any dish. Store it in a cool place and no more than 10 months.

Cooking time: 1 hour 20 minutes.

Cooking time: 25 minutes.

Servings: 2.5 l.

Ingredients:

• Boletus mushrooms - 3 kg.

Marinade:

• Water - 1.5 l.
• Vinegar 70% - 3 tsp
• Sugar - 3 tbsp. l.
• Salt - 2 tbsp. l.
• Allspice peas - 10 pcs.
• Bay leaves - 5 pcs.
• Garlic - 6 cloves
• Citric acid - 1 pinch

Cooking process:

1. Before pickling boletus boletus, sort and leave young and strong specimens. Remove forest debris from mushrooms.
2. Use a knife to clean the legs from the outer layer so that the preservation is more reliable.
3. Then divide the boletus into caps and legs and cut into smaller pieces.
4. Transfer the mushroom slices to a deep saucepan and add 2 liters of plain water to them. Then add a pinch of citric acid to keep the boletus from darkening during cooking.
5. Cook the mushrooms for 10 minutes from the beginning of the boil, carefully removing all the foam from the surface of the broth. For flavor, you can add one onion and mushrooms when cooking, do not forget to stir.
6. Throw the boiled boletus in a colander and rinse with cold water.
7. In a separate saucepan, cook the marinade using the amount of water, sugar and salt specified in the recipe. Place bay leaves, allspice and peeled garlic cloves in the boiling marinade. Then add 70% vinegar and mix the marinade.
8. Transfer the boiled boletus mushrooms to the boiled marinade and cook them for 10 minutes from the beginning of the boil and over low heat. Then remove the bay leaf and cook the mushrooms for another 10 minutes.
9. Pack hot boletus in pre-sterilized jars.
10. Then fill them with marinade, filling the jars to the very top. Seal the jars with mushrooms with boiled lids and check the tightness of the sealing. Leave jars of marinated boletus mushrooms at normal home temperature until completely cooled and then transfer to storage in a cold place.

Happy and tasty preparations!

A simple recipe for pickled boletus mushrooms with citric acid

You can also pickle boletus mushrooms with citric acid instead of vinegar, which does not change the taste of the preparation at all and the mushrooms are tender and less spicy. Store them only in a cool place: basement or refrigerator. The cooking technology does not differ from the usual one. To such boletus boletus, a little cinnamon is often added, for a peculiar aroma.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 2 p.

Ingredients:

• Boletus mushrooms - 1 kg.

Marinade:

• Water - 1 liter.
• Citric acid - 4 g.
• Sugar - 1 tbsp. l.
• Salt - 1.5 tbsp l.
• Allspice peas - 10 pcs.
• Bay leaf - 3 pcs.
• Cinnamon - 1 tsp

Cooking process:

1. We sort out fresh boletus, choose young and strong mushrooms for pickling and clean them of forest debris. Cut large fruits into halves.
2. Then we thoroughly wash the mushrooms and boil for 10 minutes in one liter of salted water.It is undesirable to digest boletus boletus so that they do not sour. Throw the boiled mushrooms in a colander and rinse with running water.
3. In a separate saucepan, cook the marinade from one liter of pure water and the amount of salt, sugar and spices specified in the recipe. Boil the marinade for 2-3 minutes.
4. Then put the boiled boletus into the boiling marinade and cook them for 15 minutes. By the end of cooking, pour in the calculated amount of citric acid, stir and after 1–2 minutes turn off the heat.
5. Then we pack the mushrooms together with the marinade in pre-sterilized jars and seal them tightly with boiled lids. We check the tightness of the seaming. We leave the jars with pickled boletus on the table until it cools completely and then put it in the refrigerator for storage. This snack can be stored for no more than 5 months.

Happy and tasty preparations!

How to pickle boletus mushrooms with garlic for the winter?

Mushroom pickers not only like to collect boletus mushrooms, but also to preserve, because these mushrooms are not large and not small, they keep their shape well and are saturated with the aroma of spices and seasonings. In this recipe, add garlic to the marinade, which will give the boletus boletus a special pungency and flavor. We marinate boletus mushrooms without sterilization and by the method of double cooking.

Cooking time: 1 hour 30 minutes.

Cooking time: 20 minutes.

Servings: 2 p.

Ingredients:

• Boletus mushrooms - 3 kg.

Marinade for 1 liter of water:

• Citric acid - 4 g.
• Sugar - 1.5 tbsp. l.
• Salt - 1 tbsp l.
• Garlic - 7 cloves.
• Allspice peas - 4 pcs.
• Black peppercorns - 10 pcs.
• Bay leaf - 2 pcs.
• Cloves - 2 pcs.
• Vinegar 70% - 1 tsp

Cooking process:

1. Thoroughly clean fresh boletus mushrooms from forest debris and wash under running water. Then cut the mushrooms into medium pieces and boil for 20 minutes in salted water.
2. Throw the boiled mushrooms through a colander and rinse with running water.
3. In another saucepan, boil the marinade from the amount of pure water, salt and sugar specified in the recipe. Put all the spices and peeled garlic cloves in the boiling marinade. Immediately you need to pour a teaspoon of vinegar essence.
4. Then put the boiled boletus into the boiling marinade and, after boiling, remove the laurel leaves. Boil the boletus boletus in the marinade for 10 minutes and over low heat.
5. Wash jars for preparation with baking soda and sterilize in any way. Boil the lids.
6. Then pack the mushrooms together with the marinade into prepared jars, filling them to the very top and immediately cork tightly. Check the tightness of the seaming. Put jars of pickled boletus on the lids and cover with a warm blanket for a day. You need to store this snack in the refrigerator and no more than 2-3 months, as it was prepared without sterilization.

Happy and tasty preparations!

Step-by-step recipe for making pickled boletus mushrooms with onions

Most often, pickled boletus mushrooms are seasoned with fresh onions before serving, but you can also add onions to the marinade. Sometimes carrots are added. Vegetables not only look beautiful in a jar, but also give mushrooms a special aroma and taste. We marinate boletus mushrooms by the method of double cooking and without sterilization.

Cooking time: 1 hour.

Cooking time: 15 minutes.

Servings: 1.5 l.

Ingredients:

• Boiled boletus mushrooms - 1kg.
• Water - 2 tbsp.
• Onions - 2 pcs.
• Sugar - 1 tablespoon
• Salt - 1.5 tbsp l.
• Allspice peas - 10 pcs.
• Bay leaf - 3 pcs.
• Cloves to taste.
• Vinegar 9% - 170 ml.

Cooking process:

1. Clean fresh boletus mushrooms from forest debris and scrape the legs with a knife.
2. Then rinse them thoroughly and cut into medium pieces.
3. Boil boletus boletus in salted water for 30 minutes, removing the foam from the broth surface. Throw the boiled boletus in a colander and rinse with cold water. When boiling for the first time, you can add a pinch of citric acid to the mushrooms so that they do not darken. Weigh the boiled mushrooms.
4. Then in another saucepan, cook the marinade from the amount of water, salt and sugar specified in the recipe. Put allspice peas, bay leaves and peeled onions in the boiling marinade.Cook the marinade for 2 minutes.
5. Then pour table vinegar into the boiling marinade and transfer the boiled boletus boletus. Boil the mushrooms in the marinade with onions for 15 minutes over low heat, not forgetting to stir.
6. Sterilize the cans in a convenient way for you and boil the lids. Arrange hot boletus in jars with onions and fill with marinade. Then close the cans tightly with lids and check the tightness of the sealing. Cool the jars of mushrooms upside down and under a warm blanket. Store this snack in a cool place.

Happy and tasty preparations!