How to pickle brown caps

How to pickle brown caps

Brown cap boletus are noble mushrooms. They look fabulously beautiful, have high nutritional value and are very tasty, if properly prepared. Find a large number of these mushrooms - a great success. If there are so many of them that you can afford to procure these forest products for future use, it will not hurt to learn how to pickle brown caps, including in banks, for the winter. At observance of technology of salting the snack from boletus turns out first-class.

Technology Features

The boletus do not need complex preparation for pickling; nevertheless, this process has some peculiarities.

  • Do not collect brown caps along busy highways, near industrial enterprises, in other sanitary zones. Birch planting along the roads bypass. The fact is that mushrooms absorb toxic substances like a sponge. Therefore, even edible can become a poison if they grow in an environmentally unfavorable place.
  • It is necessary to thoroughly clean and clean the green earthenware from garbage. No matter how pitiful, it is necessary to abandon the preparation for the winter of loose and wormy mushrooms, as well as overgrown. The smaller and harder the fungus, the better it is suitable for salting. All damaged areas should be cut off, rubbed areas with a brush.
  • If you do not want the pickled boletus bitter, clean their feet by removing the top layer with a knife. The bottom of the cap is also recommended to cut. This process is quite time-consuming, so many simply cut off the legs, and salted only hats. Economical, this approach can not be called. If you still decide to go the easy way, do not throw out the legs, but strip them and spawn them.
  • Brown cap boletus - mushrooms are not small, therefore, it is completely inexpedient to salt them. Before salting, they must be washed and cut into large pieces. It is not necessary to cut only the smallest mushrooms.

Otherwise, the cooking technology will depend on the chosen method of salting. For citizens, the hot method is more suitable, which allows putting mushrooms in jars: it is much more convenient to keep them in them. For villagers who have a cold cellar and a wooden barrel, the cold method is also suitable, which, however, also allows the use of glassware.

How to salt boletus in a cold way


  • boletus mushrooms - 2 kg;
  • salt - 100 g;
  • dill - 6 umbrellas;
  • black currant leaves - 6 pcs .;
  • bay leaf - 6 pcs .;
  • allspice peas - 9 pcs .;
  • black pepper peas - 9 pcs .;
  • cloves - 9 pcs .;
  • horseradish leaves - 3 pcs.,
  • garlic - 12 cloves.

Method of preparation:

  • Prepare the mushrooms.
  • Peel the garlic, cut all the cloves into thin slices.
  • At the bottom of an enamel pot or a small tub, put two umbrellas of dill, lay leaves of laurel and currant (two pieces each), a sheet of horseradish, put three peas of allspice and black pepper, and the same number of clove blossoms. Sprinkle them with a tablespoon of salt.
  • Put about half of boletus heads down, sprinkle with two tablespoons of salt, put half of the remaining spices, spices.
  • Put the second layer of mushrooms, sprinkle them with the remaining salt, put the remaining spices on top. If the pan has a narrow bottom, then the layers do not need to be made wide: in this case it is advisable to make each layer of 0.5 kg of mushrooms.
  • Cover the mushrooms with a clean cloth, put a lid, a plate or other object on top of it, with which you can press down the mushrooms by placing something heavy on top of it. Containers with water can be used as a load, but a brick or a limestone cannot be used, since they can interact with brine.
  • After two days, check if there is enough juice. A small amount of brine indicates a lack of cargo, replace it with more heavy.
  • If you wish to keep cold-salted pickled boletus in banks, after two weeks they can be put there. Banks are recommended to be sterilized. Putting mushrooms in a jar, together with them shift spices and garlic. On top, pour the boletus pickles with brine, which was formed in the tank, where they were salted, over the top, so as not to form mold, pour in a little vegetable oil, close the capron lids. If you are satisfied with the originally selected container, leave the mushrooms in it.

The boletins should be salted and stored in a cool place, at a temperature not higher than 16 degrees. Ready to eat, they will be, if you salt them in a cold way, only after 2 months.

How to salt boletus in a hot way


  • boletus mushrooms - 2 kg;
  • water - 2 l;
  • salt - 90 g;
  • bay leaf - 4 pcs .;
  • currant leaves - 12 pcs .;
  • dill (fresh) - 100 g.

Method of preparation:

  • Clean and cut bolettes. Boil them in two liters of water, in which before that you need to dissolve 10 g of salt (these are two teaspoons). Boil mushrooms need half an hour, constantly removing from them the foam.
  • Throw the mushrooms in a colander, let the water drain, wait until the mushrooms cool.
  • Broth, where they cooked, filter.
  • Sterilize the jar (you need two liters) and the lid to it.
  • Divide the mushrooms, dill, laurel and currant leaves into four parts.
  • Place the mushrooms in layers, each layer peppered with a tablespoon of salt, shifting with dill, bay leaves and currant leaves.
  • Boil the broth in which the brown cap boletins were prepared, fill them with them.
  • Cork, turn, cover with a warm blanket and leave to cool under it.
  • When the banks have cooled completely, put them in a cool place.

At temperatures of up to 18 degrees, hot-pickled boletus can be stored for 9 months. Eating them is allowed 45 days after salting.

How to pickle brown caps in banks


  • boletus mushrooms - 1 kg;
  • salt - 0, 2 kg.

Method of preparation:

  • Cut the peeled mushrooms into thin plates.
  • Spread the plates on a lattice, preferably wooden, so that they are slightly healed.
  • Mix them gently with salt so that they are salted, but not broken.
  • Place it tightly in a jar, add salt, bind the jar with a double layer of cellophane or parchment paper.

Salty pickled boletins hidden in jars will be ready for use in 2 months. For cooking soups and other hot dishes you can use them in a week. In the refrigerator, such a billet is stored all winter.

According to any of the above recipes, it is permissible to pick up spices and spices not mentioned in them, cherry leaves, walnut leaves and horseradish are especially good. Do not use only parsley and onions: because of the parsley mushrooms lose their crispness, and because of the onions can sour.

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