Pickled boletus: recipes for the winter

Boletus is a useful mushroom that contains vitamins A, B1, C, riboflavin and polysaccharides. The calorie content of the fresh product is 22 kcal per 100 g. But in order to fully preserve the original qualities of the mushrooms, it is necessary to cook them correctly. The best option is to pickle boletus according to proven recipes.

Preparing for marinating boletus

Most of the types of mushrooms that are classified as boletus are edible. However, such as rooted boletus, it is prohibited to eat. Therefore, before cooking, you need to carefully sort out the collected mushrooms and divide them by type. This is necessary not only to separate the poisonous from the edible. There are different cooking methods for each variety.

Root boletus belongs to inedible mushrooms

If there is no time to harvest, you can purchase fruit bodies at the store. The most delicious are porcini boletus mushrooms. But you shouldn't buy the frozen version. Better to give preference to fresh mushrooms. They have a shorter shelf life than frozen ones, but taste brighter.

Be sure to carefully examine each mushroom chosen for pickling. Wormy and damaged ones are thrown away. Also pay special attention to the places of accumulation of spores. If the area is slightly green, then you should not marinate the boletus. Better to make a soup or sauce from it.

After sorting or buying mushrooms, they proceed to the next stage of pickling - soaking. Boletus is immersed in salted water and left for a few minutes. This will help to get rid of excess debris that will interfere with the preparation of a tasty meal.

The last step is slicing. Small mushrooms can be pickled whole. In the middle, the cap is separated from the leg. And the large ones are cut into pieces.

In order for the prepared dish to be stored for a long time, it is necessary to carefully prepare not only boletus, but also the dishes. Pre-sterilized glass jars are used for canning. Boiling water or steam treatment helps to destroy harmful microbes and bacteria and preserve the finished product for a long time.

How to pickle boletus

The main ingredient, without which it is impossible to prepare marinade for boletus mushrooms, is spices. The taste is especially emphasized:

• cloves - will give a burning note;
• bay leaves will give a special aroma;
• black pepper - for spicy lovers;
• citric acid will add sour notes, especially when combined with vinegar;
• garlic will spice up the marinade.

You need to use seasonings in the correct proportions. Otherwise, they will kill the mushroom taste and aroma.

Pickled boletus recipes for the winter

There are many options for making the marinade. But you should only use proven recipes.

A simple recipe for pickled boletus

You don't have to spend all day in the kitchen to enjoy marinated porcini mushrooms. Preparing a dish is quick and easy.

You will need:

• water - 1000 ml, it is advisable to use pre-boiled water;
• 250 ml vinegar, 9% is ideal;
• 10 black peppercorns, for spicy lovers, the amount can be increased to 15;
• half of 1 tbsp. l. Sahara;
• 1 tsp salt;
• 1.5 kg of boletus.

Cooking steps:

1. Cut the onion into half rings or strips.
2. Salt the water, put the pan on high heat and bring to a boil.
3. Put boletus in a saucepan, wait for the water to boil, and cook for 30 minutes.
4. The remaining ingredients are added. Turn off the heat after 5 minutes.
5. The boletus is laid out in jars, poured with marinade and left for several hours. The liquid should cool completely.

A simple recipe takes less than an hour to prepare.

Pickled boletus with onions

Onions are the perfect addition to pickled mushrooms. It gives them a special taste and aroma.

To prepare the dish you will need:

• water -0.5 l;
• 1 small onion;
• 1 medium carrot;
• 1 bell pepper;
• 2 bay leaves;
• 1.5 tbsp. l. salt:
• 1.5 tbsp. l. Sahara;
• 3 peas of allspice;
• 100 ml vinegar 9%;
• 1000 g boletus.

Cooking steps:

1. Grind vegetables: grate carrots, finely chop onions, cut peppers into medium-sized pieces.
2. Pour water into a saucepan, add spices and sugar, salt.
3. Bring the liquid to a boil and add the prepared pieces of vegetables. Cook for 3-4 minutes.
4. Put mushrooms in a saucepan and boil for 15 minutes.

Pickled boletus with nuts

Nutmeg is ideally combined with porcini mushrooms. It gives a special flavor to the dish. To prepare the marinade, use a powder from it.

Required Ingredients:

• boiled water - 1000 ml;
• 2 tbsp. l. salt;
• 1 tsp nutmeg powder;
• 3 black peppercorns;
• 1 bay leaf;
• 1 tbsp. l. Sahara;
• 100 ml vinegar 9%;
• 3 onion heads;
• 2 kg of mushrooms.

Cooking steps:

1. Chop the onion. The ideal option for slicing is half rings.
2. Pour water into a saucepan and add salt, sugar, spices. Throw in the prepared bow.
3. Bring to a boil and wait 3 minutes.
4. The selected boletus is sent to the water. Cook for 10 minutes.
5. Add vinegar and wait another 3 minutes. Turn off the fire.
6. Mushrooms and onions are placed in containers prepared for canning. Fill the jars to the top with the spice water remaining in the pan.
7. Roll up and put on the neck until the contents cool completely.

The best storage place is a cellar or refrigerator.

Pickled boletus with mustard

For cooking, it is better to use small whole mushrooms. They will quickly absorb the flavor and aroma of the seasonings used. You will need:

• 2 liters of water;
• 3 tbsp. l. salt;
• 3 tsp Sahara;
• 6 peas of allspice;
• 2 tsp dried dill;
• 0.5 tsp citric acid;
• 3 pcs. dried cloves;
• 4 bay leaves;
• 1 tsp mustard seeds;
• 1 kg of small boletus.

Cooking steps:

1. Place the mushrooms in a saucepan and pour 1 liter of water into a container.
2. Add salt.
3. Cook until tender for about 30 minutes. If boiled mushrooms are cooked, they will sink to the bottom of the pan.
4. Spread the mushrooms on a plate to dry. The liquid is poured out.
5. Spices are added to the remaining water, brought to a boil and cooked for 10 minutes.
6. They are laid out in prepared containers and poured with marinade.
7. Roll up the cans with lids.

It is not worth serving the workpiece immediately. The jars should stand for at least 2-3 days for the mushrooms to absorb the flavor and aroma of the marinade.

Pickled boletus with herbs

The product goes well not only with spices, but also with herbs. Fresh dill, basil and thyme will add a special aroma and flavor to the preparation.

To marinate boletus at home with herbs, you will need:

• 700 ml of water;
• 3 bay leaves;
• 2 sprigs of thyme, dill and basil;
• 1 medium onion;
• 10 peas of allspice;
• 100 ml wine vinegar;
• 5 carnation buds;
• 700 g boletus.

Cooking steps:

1. Mushrooms are prepared: washed, large ones are cut into several parts.
2. Chop the onion finely.
3. Sprigs of greenery are placed on the bottom of pre-sterilized glass jars.
4. Pour water into a saucepan, put mushrooms and spices, add vinegar.
5. Bring to a boil and cook for 20 minutes.
6. Place the mushrooms in containers with herbs, add the marinade to the top.
7. Cover with a lid and put away in a cool place.

The dish must be infused. To fully develop the taste, you must leave the jar in the cellar for about 30 days.

Terms and conditions of storage of marinated boletus mushrooms

The finished dish must be stored in a cool place. The rolled up glass jars are pre-cooled, and then they can be taken to the cellar. The shelf life depends on the ingredients used in the preparation process. If vinegar is added to the dish, the boletus will stand in the marinade for a long time, up to 12 months. Mushrooms without vinegar are stored for a maximum of six months.

The shelf life of pickled boletus that cannot be preserved is significantly shorter. The dish remains fresh for a maximum of a month, if stored in the refrigerator. But it is recommended to eat it within a week. Store pickled mushrooms in the refrigerator in closed containers.

Conclusion

Marinating boletus is quite simple, provided that you use proven recipes. If the indicated proportions of the ingredients are strictly observed, the dish will turn out to be very tasty. Various spices will add special piquancy to boletus in the marinade. And in order to further enhance the taste of the dish and give it notes of freshness, it is recommended to add green onions, a little vinegar and sunflower oil before serving.

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