Pickled boletus for the winter

Pickled boletus for the winter

To some, the look of the Mokhovikas seems to be unpresentable, but you shouldn’t judge “by clothes”. In fact, this is one of the most delicious mushrooms that require a minimum of heat treatment, and without soaking. They can be fried, used for cooking soup or prepare for future use. Many mushroom pickers make pickled boletus for the winter, as in this form they are tasty and easy to cook.

Cooking Features

Despite the fact that mokhoviki - mushrooms are not capricious, to know how to pickle them properly for the winter is necessary: ​​this will avoid unpleasant surprises and enjoy the taste of these nourishing mushrooms for a long time.

  • The main thing is not to collect the mokhoviki along highways, near industrial enterprises, within the city. They, like other mushrooms, quickly accumulate toxins and become harmful and even dangerous to human health. They are difficult to confuse with other mushrooms: they have a velvety to the touch hat, and the yellow cut quickly darkens and turns blue-black.
  • Older, overgrown mushrooms are best not to pickle. Preference should be given to young and strong copies. Moreover, long cut flywheels are not subject to long storage, they deteriorate quickly. So, coming home after a “quiet hunt”, you must immediately sort out the prey, remove the old, wormy mushrooms, and immediately start cooking.
  • The classic technology of making mokhovikov involves their prior boiling in salt water (a tablespoon of salt per liter of water). Here it is very important not to digest the mushrooms, as in this case, the moths will crawl and become unappetizing at best. However, it is also not dangerous to take them. Therefore, when cooking should not only remove the foam, but also watch out for mushrooms, so as not to miss the moment when they begin to sink to the bottom - this is a signal of their readiness.
  • They do not recommend marinating boletus mushrooms with other mushrooms, as they will give them a very dark shade.
  • Ready-made mushrooms should be laid out on small-sized sterilized cans, they can only be stored in a cool place, ideally in a refrigerator.

There are several recipes for making pickled boletus for the winter, but the rules listed above apply regardless of which recipe is chosen.

Classic recipe for pickled boletus

The composition (1, 5 l):

  • mokhoviki - 1 kg;
  • water - 1 l;
  • salt - 30 g;
  • sugar - 10 g;
  • acetic essence (70 percent) - 7, 5 ml;
  • bay leaf - 2 pcs .;
  • black pepper peas - 5 pcs .;
  • allspice peas - 5 pcs .;
  • carnation - 3 pcs .;
  • dill seeds - 5 g.

Method of preparation:

  • Reorder the boletus, rinse them in running water, cut into pieces of approximately the same size.
  • Boil the water, add a little salt to it, put the mushrooms in it and boil, removing the foam until the mushrooms sink to the bottom.
  • Remove the mushrooms from the broth with a skimmer, rinse and wait until the water from them is completely drained.
  • Cook the marinade. To do this, you can use the water in which the boletus were cooked (many do), but it is better to use clean. Boil water or decoction, add the missing amount of salt, sugar, peppercorns, dill and laurel leaves, add the fennel seeds.
  • In boiling marinade, lower the boiled mushrooms and boil them for 5 minutes.
  • Sterilize the jars, pour the vinegar essence into them. On a half-liter jar enough half a teaspoon.
  • Spread the mushrooms, taking them out with a skimmer from the marinade, over the cans.
  • Heat the marinade, if it is cold, before boiling and pour it over the jars of mushrooms.
  • Stop the cans and leave them for a day until they cool down completely. In order to make sure that the cans are sealed, put them with the covers down at this time.
  • Remove cooled jars for the winter in a cool place.

Marinated in this recipe mokhoviki have a traditional, familiar taste, so like almost everyone. But there are hostesses who prefer to surprise guests and family members with something new. They will love the recipe for marinating boletus with honey.

Moss pickles marinated with honey

The composition (1, 5 l):

  • Mokhoviki (boiled) - 2 kg;
  • garlic - 10 cloves;
  • honey - 150 g;
  • mustard powder - 80 g;
  • balsamic vinegar (5%) - 0.5 l;
  • parsley - 100 g;
  • salt - 20 g.

Method of preparation:

  • Boil the mokhovikas in salt water until ready, rinse and let them dry.
  • Combine vinegar, mustard and honey and mix thoroughly. To prepare, you need to take exactly balsamic vinegar, which has a unique flavor, but if necessary it can be replaced with wine. If you use a cheaper apple or table, then they need to be taken less, while understanding that they will not give such a bouquet.
  • Rinse, dry the parsley and chop finely with a knife.
  • Add to the spicy mixture, mix well all over again.
  • Cut the peeled garlic cloves into very small pieces with a knife and mix with the mustard-honey mass.
  • Salt the marinade and heat it in a water bath, stirring until a homogeneous, not too thick mixture.
  • Sterilize the jars and spread the mushrooms on them.
  • Fill with hot marinade.
  • Seal the jars and leave overnight at room temperature.
  • Store in a cool place, preferably in a refrigerator.

There are already a day’s boletus pickles marinated according to this recipe, but it is better to wait until the winter, until they are marinated and saturated with unique aromas.

You can pickle bovines for the winter with citric acid. Usually it is added when cooking white mushrooms, so that they do not darken, in the case of flywheels there is no such need. But if you are used to canning with it, then to any recipe you can add citric acid at the rate of 2 g per half-liter jar.

Marinated mokhoviki - a tasty snack that goes very well with potatoes, buckwheat porridge, stewed cabbage, meat dishes. Pure blues are also good, especially if you mix them with vegetable oil, plates of fresh garlic, cut into half rings with onions before serving.

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