Boletus mushrooms - one of the most valuable mushrooms. They are recommended to those who follow a diabetic diet. They are useful for the prevention of kidney disease, as well as to strengthen the nervous system. These mushrooms are indispensable in the post, they are loved by supporters of vegetarianism. If you know how to pickle boletus for winter, guests will not be taken by surprise - a delicious snack will always be at hand.
How to pickle boletus correctly
In order to pickle boletus, first of all they need to prepare for this.
- The collected mushrooms should be thoroughly rinsed in running water, removing any dirt with a brush. If the dirt is stuck hard, you can briefly soak it in warm water before washing it. Just for a short time, maximum 15 minutes, otherwise they will swell and deteriorate.
- After cleaning, boletins need to be picked and cut off the lower parts of the legs. If you plan to marinate only caps, the legs are cut off entirely, but not discarded - you can make another snack out of them.
- Overgrown and wormy mushrooms will have to be thrown away, all damaged areas should be cut off. Large copies are cut into several parts. This operation, like the previous ones, should be carried out quickly: black boletins darken when in contact with air.
- Before pickling, boletus boils. In this case, the foam formed on the surface should be removed as often as possible. Only after the mushrooms fall to the bottom, you can proceed to the next stage.
- Pickled boletins are laid out not just in clean, but in sterilized jars, otherwise they won't stand until the winter.
We emphasize that when canning pickled boletus, the recipe should be observed: the lack or excess of individual ingredients can affect not only the taste of the snack, but also its preservation.
pickled boletus - a classic recipe
Composition:
- boletus mushrooms - 1 kg;
- water (for marinade) - 1 l;
- salt of salt - 40 g;
- granulated sugar - 40 g;
- table vinegar (9 percent) - 125 ml;
- carnation - 3 pcs .;
- bay leaf - 2 pcs .;
- allspice (peas) - 10 pcs.
Method of preparation:
- Dip well-cleaned, enumerated and chopped mushrooms into a saucepan with water and cook for 20-25 minutes, until all of them come down. Throughout cooking, remove the foam.
- Put the boletins in a colander to drain the water from them. Broth from under them can be poured.
- After washing the boletins, fill them with a liter of pure boiling water, bring to a boil and cook for 10 minutes.
- Pour into water, where mushrooms, salt and sugar are, pour in vinegar. Cook on low heat for another quarter of an hour.
- After sterilizing the jars, put the mushrooms in them. Boletins lay out on the hot cans.
- At the very neck of the jar, fill the boletus with marinade in which they were boiled.
- Having rolled up the cans with tin lids, turn them over and cover them with a jersey or an old down jacket - they should cool down slowly, in warmth.
After the banks have cooled completely, pickled boletus should be removed for storage in a cool place where they can be kept for the whole winter. If you prefer traditional recipes, pickle green cap boletus for the winter should be exactly as described above. For fans of the original snack will be offered a different recipe.
Brown cap boletus marinated with garlic and cinnamon
Composition:
- boletus mushrooms - 1 kg;
- water for marinade - 1 l;
- black pepper (pea) - 10 pcs .;
- acetic essence (70 percent) - 15 ml;
- bay leaf - 3 w .;
- carnation - 5 pcs .;
- cinnamon -? part of the wand;
- garlic - 3 cloves:
- salt - 40 g;
- sugar - 40 g;
- onion - 1 pc.
Method of preparation:
- Sterilize the jars, prepare the lids for them.
- Clean, wash the mushrooms, cut, put in the pan.
- Cook boletus boletus until readiness, along with a peeled, but whole onion, not forgetting to remove the foam. Throw them in a colander, rinse under running water, remove the bulb - it is no longer needed. A decoction from under the mushrooms is also not required.
- Pour a liter of water into the pan, put cinnamon, cloves, pepper, laurel leaves in it, add sugar and salt. Bring to a boil.
- In boiling marinade, lower the boiled mushrooms, cook in it for 10 minutes.
- Peel the garlic and cut into thin plates, add to the mushrooms and cook for another 5 minutes.
- Pour in the essence and turn it off for 5 more minutes after boiling.
- Spread the brown caps on the cans, lightly tamping them with a spoon.
- Bring the remaining marinade to the boil and pour over the boiling mushrooms.
- Roll banks, flip. Wrapped with something warm, let it cool completely.
If pickled boletus by this recipe, they are very fragrant. The combination of garlic and cinnamon gives the snack an original, but harmonious taste. It will be even tastier if, when serving, pour sunflower oil over the table.
Boletus pickles marinated without vinegar
Composition:
- boletus mushrooms - 2 kg;
- water for marinade - 2 l;
- water for boiling mushrooms - 2 l;
- sugar - 20 g;
- citric acid - 4 g;
- ground cinnamon - 4 g;
- bay leaf - 2 pcs .;
- salt - 20 g;
- allspice (peas) - 10 pcs.
Method of preparation:
- Go through the mushrooms, removing the bad ones, cutting off the damaged areas. Wash well in running water.
- Cut into approximately equal pieces, the size of a small boletus or even about half of it.
- Pour two liters of water, pour a tablespoon of salt into it, put it on a fire.
- When boiling start to remove pop-up foam. Boil until all the pieces of boletus fall to the bottom of the pan.
- Throw the mushrooms in a colander, but do not rinse - just wait until water is drained from them.
- Sterilize the jars and prepare nylon covers for them - metal ones are not needed, because boletus mushrooms, if you pickle them for the winter without vinegar, should be stored at a temperature not higher than 8 degrees, that is, in the refrigerator.
- From two liters of water, a tablespoon of sugar, cinnamon, laurel and allspice cook a spicy marinade.
- Place boletus in the marinade and boil it for 15 minutes after boiling it.
- Pour in citric acid and after a couple of minutes, start laying the mushrooms in the prepared jars.
- Having tamped the boletus with a spoon, fill them with boiling marinade.
- Close the jars, let them cool at room temperature. Clean for the winter in the refrigerator or in the cold basement, if you have one.
Marinated without vinegar (with citric acid) boletus have a delicate taste and spicy aroma. The only drawback of this snack is the need to store in a cold place. But for a long time she is in the fridge anyway.
Whatever recipe you decide to pickle boletus, you should know that you can eat them only in a month.
