How to pickle boletus and aspen mushrooms: recipes for the winter

Pickled boletus and boletus mushrooms go well with each other. In fact, these mushrooms differ only in color, the structure of their pulp and recipes are almost identical. In this regard, boletus and boletus are even called in one word - bobcats.

They belong to the same family and are fleshy and nutritious mushrooms. You can marinate boletus and boletus mushrooms for the winter in different ways, but the preparation of raw materials for blanks is always about the same, regardless of the recipe.

How to pickle boletus and boletus mushrooms together

Before proceeding directly to pickling, the mushrooms are carefully prepared for this process:

1. First of all, thoroughly rinse the boletus and boletus boletus in cold water. To make the soil and other debris easier to separate from the surface of the mushrooms, you can additionally soak them for 1-2 hours.
2. Then remove the skin from the fruit bodies.
3. The next step is to cut the caps of large specimens into 4 parts. Chop the legs as well. Small fruiting bodies are left intact. Blanks made from whole small hats look very nice in cans.

Separately, it is worth noting the following - in order to prepare the marinade, you cannot take iodized salt. You can only add ordinary cooking.

How to properly pickle boletus and boletus boletus hot

There are two main ways pickled mushrooms are prepared: hot and cold. The peculiarity of the first method is that boletus and boletus mushrooms are boiled together, poured with marinade and seasonings are added. If there are a lot of raw materials, it is better to cook these two types separately. Sometimes, according to the recipe, it is required to cook the mushroom mass in the marinade for 4-8 minutes.

It is important to remove the foam from the surface of the water during cooking. Otherwise, the marinade for boletus and boletus will turn out cloudy. Vinegar is often added 10 minutes before the end of the boil.

The preparation ends with the fact that ready-made pickled boletus and boletus mushrooms are laid out in sterilized jars. Fill the container up to the shoulders.

How to pickle boletus and boletus boletus using the cold method

The cold method of harvesting pickled mushrooms excludes the boiling of raw materials. Smaller specimens are selected for pickling and soaked for 2 days in cold salted water. At the same time, the water is changed about 2-3 times a day, otherwise the forest fruits will sour.

Salting of boletus and boletus is as follows:

1. Salt is spread over the bottom of the can in a thin layer.
2. Then the mushrooms are laid in dense layers, lightly tamping them. It is better to place the caps down.
3. The layers are alternately sprinkled with a small amount of salt and spices.
4. When the jar is full, spread cheesecloth on top, folded in 2-4 layers. A small load is placed on it. After 2-3 days, the mushrooms should sink under its weight, and the surface will be covered with their juice.

According to the cold method of conservation, aspen and boletus boletus can be eaten after 1 month of infusion.

Recipes for pickled boletus and boletus boletus for the winter

Pickled mushrooms are usually either added to some dishes, served as a cold snack, or used as a lean filling for baked goods. A small amount of unrefined sunflower oil gives a special flavor to the blanks; you can also add dill, green onions or garlic. The combination of pickled boletus and boletus boletus with sour cream has proven itself well.

The classic recipe for pickling boletus and boletus

This recipe is considered the most common. It is prepared from the following ingredients:

• boletus and boletus boletus - 1800 g;
• sugar - 3-4 tsp;
• allspice - 6-8 pcs.;
• salt - 3-4 tsp;
• garlic - 3-4 cloves;
• vinegar - 1 tbsp. l .;
• bay leaf and dill to taste.

The preparation is as follows:

1. Spices, salt and sugar are poured with water and the resulting solution is boiled until boiling.
2. After the water boils, the marinade is kept on the stove for another 5 minutes.
3. Washed and purified raw materials are poured into the water, vinegar essence is added and boiled for another 15 minutes.
4. At this time, the bottom of the sterilized jars is lined with chopped garlic cloves. Additionally, you can put a dill umbrella in the jar.
5. Then fill the jars with mushrooms and fill them with marinade. Put another 1 dill umbrella on top.

After that, the cans can be rolled up and put away for storage.

How to properly marinate boletus and boletus mushrooms with garlic and cinnamon

In order to cook pickled mushrooms with garlic and cinnamon, use the following ingredients:

• salt - 85 g;
• ground cinnamon - ½ tbsp. l .;
• vinegar - ½ tbsp. l .;
• cloves - 1-3 pcs.;
• bay leaf - 1-2 pcs.;
• garlic -3-4 cloves;
• allspice - 5 pcs.;
• dill - 1-2 branches.

Boletus and boletus boletus are pickled like this:

1. Salt is poured into the water and put on fire.
2. Then seasonings are placed in a glass container, except for cinnamon, and boiled water is poured over them for 8-10 minutes.
3. Meanwhile, they begin to boil the mushrooms. Brine is added to a pan with boletus and boletus boletus by 1/3 of the total height of the container.
4. When the liquid boils, the workpiece is kept on fire for another 5 minutes.
5. Prepared seasonings and hats with legs are placed in sterilized jars. Then the fruiting bodies are poured to the brim with the expressed brine.
6. At the last stage, add cinnamon on the tip of a spoon and vinegar.

After that, the cans can be rolled up and put into the refrigerator or cellar.

How to deliciously pickle boletus and boletus mushrooms without vinegar

Almost all recipes for making marinade for boletus and boletus boletus require the use of vinegar, but in this case, the preparation is made without it. It is better not to store such blanks for too long, since without vinegar they are edible for a shorter time.

For such a blank, you will need the following ingredients:

• boletus and boletus - 1 kg;
• garlic - 5-6 cloves;
• salt - 2.5 tsp;
• lemon juice - 1.5 tsp.

Cooking method:

1. The raw materials are washed in running water and left to soak for an hour. In this case, the water must be cold.
2. Put a saucepan on the stove and fill it with 1 liter of water. When it boils, they put the hats and legs in the pan.
3. Following them, ½ of the total amount of salt and citric acid is poured into the water. In this form, mushroom legs and caps are boiled for half an hour. The foam is regularly removed from the surface of the water so that the marinade does not become cloudy.
4. When the fruiting bodies begin to sink to the bottom, the remains of salt and citric acid are added. After that, the marinade is boiled for about 3 minutes.
5. Then the mixture is removed from the heat and pre-sterilized cans are filled. There should be a distance of about 2 fingers from the surface of the marinade to the neck of the jar.
6. Garlic cloves are placed on top of the pickled fruit bodies, after which the jars can be rolled up.

According to this recipe, the preparation of pickled boletus and boletus mushrooms takes a little time, which allows you to prepare a large amount of mushrooms.

How to pickle boletus and boletus mushrooms with mustard

This recipe for pickled boletus and boletus boletus differs from others in that it uses mustard powder. It will add a pleasant spice to the marinade.

For cooking, you need the following ingredients:

• boiled hats and legs - 1500-1800 g;
• salt - 2.5 tsp;
• vinegar - 1.5 tbsp. l;
• dry mustard - ½ tbsp. l .;
• sugar - 2-3 tsp;
• allspice - 5-7 pcs.;
• horseradish - ½ root.

Mushrooms are pickled using mustard according to the following scheme:

1. Cut the horseradish root into small pieces and cover with water.
2. Add mustard powder and pepper to the resulting mixture, then put everything on the stove and cook over low heat for 35-40 minutes.
3. Then remove the boiled root from the stove and leave for 8-10 hours to infuse the liquid.
4. After that, reheat the marinade. When the liquid boils, pour vinegar into it, add salt and sugar, stir thoroughly.
5. After 10 minutes, remove the marinade from the heat and leave to cool completely.
6. When the liquid becomes cold, it is poured onto the boiled caps and legs, previously laid out in a large container. In this form, they are left for 2 days in a cool place.
7. Then distribute the resulting mass to the banks, and strain the marinade. The purified liquid is used for pouring mushrooms.

This completes the preparation of pickled blanks. Banks are rolled up and placed in a cellar or refrigerator.

How to pickle boletus and boletus mushrooms with Provencal herbs

This recipe will need ingredients:

• boletus and boletus boletus - 1500-1800 g;
• salt - 2-2.5 tsp;
• black pepper - 7-9 pcs.;
• sugar - 1 tbsp. l .;
• cloves - 6 pcs.;
• Provencal herbs - 2 tsp;
• vinegar - 2.5 tbsp. l .;
• bay leaf and garlic to taste.

Marinate mushrooms with Provencal herbs in this order:

1. Prepared raw materials are boiled for half an hour, while it is important to periodically remove the foam.
2. Then the mushroom caps and legs are poured into a colander and left in this form for a few minutes to drain excess liquid.
3. The next step is to prepare the marinade. Salt and sugar are added to 0.8 liters of water, everything is thoroughly mixed. Additionally, spices are poured. Do not touch the vinegar and garlic yet.
4. Boil the resulting mixture for 10 minutes.
5. While the marinade is boiling, chopped garlic is spread on the bottom of the sterilized jars. Caps with legs are tightly laid on top.
6. Vinegar is added to the marinade and kept on the stove for another 5 minutes. Then the liquid is decanted.
7. The purified marinade is poured into jars and hermetically closed.

When the workpieces have cooled down, they can be put away for storage.

Terms and conditions of storage

When the jars with pickled boletus and boletus boletus have cooled, they are placed in a dark, cool place with a temperature of no higher than + 8 ° C. A cellar or refrigerator is best suited for these purposes.

The shelf life of pickled pieces can vary depending on the preparation method and the ingredients used. On average, they can be stored for about 8-10 months.

Conclusion

Pickled boletus and boletus mushrooms are a great combination for winter harvesting.Their taste is in good harmony with each other, and a variety of recipes for making the marinade allow you to reveal their taste in different ways and give a unique aroma.

For more information on how to cook pickled boletus and boletus mushrooms for the winter, see the video below:

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