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

These noble mushrooms are appreciated for their pleasant taste, interesting texture and healthy composition. Preparing them for the winter is easy. Here are simple recipes for pickled mushrooms with step-by-step photos: with vinegar, with citric acid, with onions and garlic.

Pickled aspen mushrooms in jars for the winter

Boletus boletuses perfectly retain their shape during cooking, do not fall apart. In the jar, the slices are even and clear, the marinade is transparent and clean - the appetizer will delight not only with its taste, but also with its appearance. We recommend preserving young mushrooms and large pieces, cut into pieces, in separate jars.

Servings - approximately 1 liter of ready-made mushrooms.

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  The ideal raw material for pickling is the youngest mushrooms that have not yet had time to form. These are hard, crispy, smooth. If possible, we recommend that you select such specimens and marinate them in a separate “gourmet” jar.
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  We clean the rest of the boletus from contamination, sort out the debris and rinse thoroughly.
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  Cut the mushrooms into small pieces and place them in salt water. The amount of salt is arbitrary: such that the liquid tastes salty.
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  Boil the mushrooms in salted water for an hour, then leave directly in the broth overnight. After that, we filter them, rinse them.
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  We return the boletus to a clean pan, fill it with water in such an amount that it covers them, add bay leaves, pepper, cloves and the specified amount of salt. Bring to a boil, wait until the mushrooms begin to settle. Add vinegar, boil with stirring for a couple of minutes.
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  We lay out the hot mushrooms in dry sterile jars, pour a small amount of vegetable oil into each, so that it covers the surface of the workpiece with a thin layer and protects it from air penetration.
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  We close the jars with dry sterile lids, let them cool and put them in the refrigerator for storage.

Bon Appetit!

How to pickle aspen mushrooms with vinegar for the winter?

A simple recipe for pickling boletus with vinegar. We wash the mushrooms, boil them, immerse them in the marinade, bring them to a boil again with spices and vinegar, and put them in jars. Next, we sterilize the workpiece and put it in the refrigerator for storage.

Cooking time: 60 min.

Cooking time: 30 min.

Servings - approximately 1 liter of ready-made mushrooms.

Ingredients:

• Aspen boletus - 1-1.5 kg.
• Marinade water - 200 ml.
• Granulated sugar - 1 tbsp. l.
• Salt - 0.75 tbsp l.
• Table vinegar 9% - 2 tbsp. l.
• Bay leaf - 1-2 pcs.
• Cloves - 2 pcs.
• Black peppercorns - 5 pcs.

Cooking process:

1. We clean the boletus from the remnants of the mycelium, remove the debris, cut out the defects, and thoroughly rinse them in several waters.
2. We cut the mushrooms into small pieces, fill them with water in such an amount that it completely covers them. We add some salt to the water. We put the container with mushrooms on the stove and bring to a boil. Cook for one hour, periodically skimming off the foam.
3. After cooking, the mushrooms are thrown into a colander and rinsed well with water.
4. Cooking the marinade. Pour the specified amount of water into a saucepan, add salt and sugar. We mix. We spread the boiled aspen mushrooms, mix.We put bay leaves, cloves, peppercorns. Place the pot on the stove and bring the contents to a boil. Pour in vinegar, stir, keep on the stove for a minute and remove.
5. We put the mushrooms in dry sterile jars, cover with dry sterile lids. Sterilize for fifteen minutes. Then close the lids, turn it upside down to check the tightness and let it cool completely.
6. We remove the workpiece for storage in the refrigerator.

Bon Appetit!

Pickled aspen mushrooms without sterilization for the winter

A recipe for those who don't like messing around with sterilizations. We boil thermally processed mushrooms with marinade, pack in clean jars and close with lids. It is noteworthy that we use wine vinegar. It gives the mushrooms a softer, more delicate sourness. We always store such a blank in the refrigerator.

Cooking time: 60 min.

Cooking time: 30 min.

Servings - approximately 2 liters of ready-made mushrooms.

Ingredients:

• Boiled aspen mushrooms - 2 kg.
• Cloves - 2-3 pcs.
• Black peppercorns - 1/2 tsp.
• White peppercorns - 1/2 tsp.
• Salt - 2 tbsp. l.
• Granulated sugar - 4 tbsp. l.
• Wine vinegar 9% - 160 ml.
• Bay leaf - 2-3 pcs.
• Dill seeds - 1 tbsp. l.

Cooking process:

1. We thoroughly clean the mushrooms from contamination, remove wormy specimens, excess debris.
2. We wash the fruiting bodies well. We cut them into small pieces.
3. Fill the chopped mushrooms with salted water and boil them for one hour. Remove the foam, stir occasionally. After cooking, strain the mushrooms from the broth and rinse with running water. We put the boletus back in a clean pan, fill it with two liters of water, in which we first dissolve the salt and granulated sugar. Put bay leaf, peppercorns, cloves, dill seeds and boil for twenty to twenty-five minutes with stirring. At the end of cooking, pour in wine vinegar, boil with stirring for a couple of minutes and remove from the stove.
4. We lay out the ready-made mushrooms in dry, pre-sterilized jars, close with dry sterile lids, let them cool completely and put them in the refrigerator for storage.

Bon Appetit!

Pickled boletus with citric acid

Not only vinegar is used as a preservative in the preparation. Citric acid also preserves mushrooms well. In addition, it will keep the mushrooms light and contribute to a crispy texture. For flavor, we will also add mustard grains to the blank.

Cooking time: 60 min.

Cooking time: 30 min.

Servings - approximately 4 liters of ready-made mushrooms.

Ingredients:

• Aspen mushrooms - 5 kg.
• Water - 1 liter.
• Salt - 4 tsp
• Granulated sugar - 2 tbsp. l.
• Citric acid - 1 tsp.
• Vinegar 70% - 2 tsp
• Bay leaf - 3 pcs.
• Cloves - 3-5 pcs.
• Black peppercorns - 5 pcs.
• Mustard seeds - 10-20 pcs.

Cooking process:

1. We sort out the boletus, clean it from contamination, remove the wormy fruiting bodies, rinse well in several waters.
2. Cut the mushrooms into small pieces.
3. Place the sliced ​​mushrooms in an enamel pot, fill with water to cover them. Add citric acid, mix and place on the stove. Boil them for twenty minutes, periodically removing the foam. After cooking, filter the broth and rinse with running water. Prepare the marinade: pour water into a clean saucepan, add salt, granulated sugar, bay leaves, mustard seeds and peppercorns. Bring the marinade to a boil and put boiled boletus into it. Cook for fifteen to twenty minutes, stir. At the end of cooking, pour in the vinegar, mix and remove from the stove.
4. We pack the hot mushroom mass in dry sterile jars, close with dry sterile lids. Let the mushrooms in jars cool completely and put them in the refrigerator for storage.

Bon Appetit!

Delicious pickled boletus mushrooms with onions

Marinate the boletus with onions. With it, any preparation becomes juicier, more aromatic, more piquant. Mushrooms are no exception. If you like the pronounced onion taste, you can put it in more.For a light aftertaste per kilogram of boletus, two small onions are enough.

Cooking time: 80 min.

Cooking time: 30 min.

Servings - approximately 1 liter of ready-made mushrooms.

Ingredients:

• Aspen boletus - 1 kg.
• Dill umbrellas - 2 pcs.
• Black peppercorns - 10 pcs.
• Bulb onions - 2 pcs. small size.
• Garlic - 2 cloves.
• Bay leaf - 2 pcs.
• Table vinegar 9% - 50 ml.
• Vegetable oil - for filling.
• For cooking:
• Water - 1 liter.
• Salt - 40 gr.
• Granulated sugar - 15-20 gr.
• Citric acid - 1 tsp.
• For the marinade:
• Water - 1l.
• Salt - 25 gr.
• Granulated sugar - 25 gr.

Cooking process:

1. We prepare the boletus: we sort them out, clean them, rinse them in running water until they are perfectly clean. You can separate the caps and legs and marinate them separately. The texture of these parts is different, the hats are softer and more valuable.
2. Pour water for boiling boletus into a saucepan, dissolve salt, sugar and citric acid in it. We lower the mushrooms, put on the stove and bring to a boil. We boil for ten minutes over low heat. Throw in a colander, rinse with cold water.
3. We wash and sterilize jars for mushrooms (it is convenient to use half-liter ones). At the bottom we put bay leaves, peeled chives, peeled and chopped onions, dill umbrellas, peppercorns. We lay boiled mushrooms on top. Pour in vinegar (we distribute the specified amount among the banks). Prepare the marinade: pour water into a saucepan, add salt and granulated sugar. Bring the marinade to a boil and pour mushrooms in jars with it.
4. Pour a little vegetable oil on top - it will cover the workpiece with a thin layer and will not allow air to penetrate. We cover the jars with dry sterile lids and put on sterilization. From the moment of boiling, we sterilize the mushrooms for forty minutes. After that, carefully remove the jars, cool them and put them in the refrigerator for a day. At the same time, we do not tighten the covers tightly. After a day, we take the jars out of the refrigerator, put them in a saucepan with cold water, gradually heat them up and bring them to a boil. Sterilize for twenty minutes. Then we take out the jars, close the lids, cool, put them in the refrigerator for storage. Before use, it is also recommended to sterilize the jars in the above way and only then serve.

Bon Appetit!

A simple recipe for pickled boletuses with garlic in jars

Marinated boletus boletus with garlic and aromatic spices - such an appetizer will go off the table first. Ideally, the mushrooms are young, small in size - they are denser and crisper than older specimens.

Cooking time: 60 min.

Cooking time: 30 min.

Servings - approximately 1 liter of ready-made mushrooms.

Ingredients:

• Aspen boletus - 1 kg.
• Water - 1 liter.
• Salt - 90 gr.
• Table vinegar 9% - 1 dessert l.
• Garlic - 3 cloves.
• Bay leaf - 3 pcs.
• Carnation - 1 pc.
• Allspice peas - 5 pcs.
• Dill - 1 branch.

Cooking process:

1. We clean and wash the mushrooms well - the fruit bodies must be absolutely clean. If desired, separate the hats and legs to marinate them separately. We cut large specimens into small pieces. Pour the specified amount of water into the pan, add salt, bring to a boil. Dip the prepared mushrooms into a boiling brine, let it boil. Cook for five minutes over low heat, skimming off the foam.
2. Peel the garlic. Put peeled cloves, bay leaves and peppercorns in a bowl. Fill everything with boiling water for disinfection. We stand for five to ten minutes and drain the water. We wash and sterilize the jar and lid. Put garlic with spices at the bottom of the jar.
3. We put the boiled boletus in a colander, collect the brine in a clean dish and then filter it through a fine sieve. Put the mushrooms in a jar with garlic and spices, fill with strained brine. We put a jar of mushrooms to sterilize for twenty minutes from the moment of boiling. At the end of sterilization, pour vinegar into the jar. If the brine splashes out during sterilization, add the brine to the top.
4. Carefully take out the jar after sterilization, close the lid, let it cool well. We put it in the refrigerator for storage.

Bon Appetit!