How to pickle boletus for the winter: TOP 10 pickling recipes with photos and videos

Aspen mushrooms are not uncommon for Russian forests, and mushroom pickers, after picking, often think about how to process them. The use of canning recipes and the manufacture of marinades allows you to store the product for a long time, always having a delicious snack on hand. To eliminate the risk of damage to mushrooms due to improper preparation, it is recommended to find out how you can pickle boletus for the winter.

Feature and benefits of mushrooms

The name is associated with the place of growth and features of the appearance of mushrooms. The surface of the cap has a characteristic reddish color, reminiscent of the color of autumn foliage. It is for this feature that the boletus is often called the "redhead".

There are 22 kilocalories in 100 grams of product. Aspen mushrooms have, in comparison with other types of mushrooms, the greatest ability to absorb various types of heavy metals and radionuclides. The composition contains a large amount of vitamins and minerals, a lot of potassium, phosphorus and iron.

Aspen mushrooms are the richest source of amino acids, and their nutritional value is compared to meat. A greater number of such elements are found in the caps of young boletus. The inclusion of boletus in the diet improves the condition of a person with the following problems:

• anemia;
• inflammatory processes;
• wounds, the need for early tissue regeneration;
• rehabilitation period after infectious diseases.

The use of mushrooms in childhood is not recommended due to difficulties with digestion and assimilation of the product.

Preparing the main ingredient

Today there are a fairly large number of recipes with aspen mushrooms. They are dried, boiled and fried. To preserve for a long period, aspen mushrooms are pickled and preserved, while they do not lose their natural color and structure.

An important condition for obtaining delicious blanks is the correct choice and preparation of raw materials. A feature of the boletus is that they deteriorate quite quickly, so they need to be processed in the first 2 days. Mushrooms must be thoroughly washed before being used as a raw material for harvesting.

The hat is covered with a thin film that needs to be removed. Pre-soaking for 1 hour can facilitate the process - this method will also allow you to carefully and quickly remove foreign debris.Some people prefer to wash the surface of the hats with a regular sponge, as long soaking causes the sponge structure to absorb moisture.

Features of harvesting aspen mushrooms

Today, there are several options for preparing blanks from boletus for the winter. For cooking, it is possible to use various types of containers, the choice of which depends on the volume of raw materials and the shape of the product. Most recipes involve boiling, and today the following methods are most commonly used:

• long - aspen mushrooms are boiled in s alted water for 20 minutes;
• double - the cooking process is divided into 2 stages: on the first day they are boiled for 15 minutes, and the process is repeated on the second day.

The boiled product can be eaten immediately. Cold methods of preparing blanks from boletus are used less often, but such mushrooms are not inferior to canned mushrooms in terms of taste.

In the bank

Cooking in a jar is convenient with a small size of boletus and a small amount of raw materials. Aspen mushrooms are placed in jars and poured with marinade. There are recipes that require the sterilization of containers with the product and without such a procedure.

It is important to check the liquid level before closing - the boletus must be completely in the brine. The tightness of the workpiece is of no small importance - if the lids are screwed poorly, air will enter inside, which will lead to damage to the product.

In a pot

Using the pot option allows you to quickly cook a large amount of workpieces. The bottom line is to boil the boletus, add the main ingredients and further lay out in jars. After closing the roofs, the containers are turned over and cleaned under a warm blanket.The blanks are placed in the place of permanent storage only after complete cooling.

In a bucket under oppression

This method involves a cold way of preparing blanks. Mushrooms are laid out in layers and sprinkled with s alt. An oppression is placed on top and a bucket is removed for storage for several weeks. In the process, the juice is released, the boletus are soaked in marinade and acquire a special taste.

It is important, when s alting under oppression, to ensure that the brine completely covers the mushrooms, otherwise mold may appear and the start of putrefactive processes. Water cans are often added to weight gain.

Popular mushroom recipes

Today there are many recipes for preparing blanks with aspen mushrooms. For each, any of them can become “ideal”, therefore, to choose the most delicious, it is recommended to try several options at once.

In a classic marinade in jars

Marinated mushrooms in jars are convenient, as a small volume allows you to use the product after opening the lid in a short time. The classic recipe involves the use of s alt in the amount of 45 grams for every 1 kilogram of raw materials. For the recipe you need:

• boletus - 3 kilograms;
• s alt - 140 grams;
• garlic - 4 cloves;
• laurel leaves - 3 pieces;
• cloves - 3 pieces;
• pepper - 10 peas;
• citric acid - ¼ teaspoon.

Aspen mushrooms are boiled for 20 minutes, after which seasonings and s alt are added, mixed well. Mushrooms are laid out in sterilized jars, poured with the juice remaining from cooking. The top is closed with lids, and after 15 days the product is ready for use.

Cold way

Using the method of cold preservation allows you to maximize the beneficial properties of mushrooms. Some note that such a recipe provides the product with a natural forest aroma and taste. Since the recipe does not involve boiling, it is required to responsibly approach the process of washing and processing raw materials. Recipe requires:

• boletus - 4 kilograms;
• s alt - 200 grams;
• currant leaves;
• bay leaf - 4 pieces;
• cloves - 6 pieces;
• fresh dill.

Instead of currant, it is permissible to use oak or cherry leaves. Leaves are laid out at the bottom, 50 grams of s alt, chopped dill. Mushrooms are successively laid out in layers, sprinkling with seasonings and s alt.The top is covered with leaves, and the product is placed under oppression. The container is cleaned in a cool room and the condition is checked after 6 days. The mass should give juice, and the mushrooms, under the weight of pressure, should sag. If the liquid is slightly released, then add a saline solution of water to the desired level. The boletus will be ready in 40 days.

In a hot way

The hot method involves boiling raw materials for 20 minutes. For blanks, medium-sized aspen mushrooms are chosen, large trunks and hats are cut into pieces. It should be noted that the initial volume of raw materials changes significantly as a result of boiling mushrooms. The process requires:

• boletus - 3 kilograms;
• s alt - 150 grams;
• pepper - 20 pieces;
• bay leaf - 4 pieces;
• water - 200 milliliters;
• garlic - 5 cloves;
• currant leaves.

Mushrooms are boiled in water with the addition of citric acid, which allows them to retain their natural color. In the process, the resulting foam is removed from the surface, after 20 minutes the flame is turned off. Aspen mushrooms are placed in a colander and waiting for excess moisture to drain.

Currant leaves are placed at the bottom of a sterilized jar. Consistently lay out a layer of aspen mushrooms - 5 centimeters, after which they put a bay leaf, cloves and 40 grams of s alt. The process is repeated until the container is filled. Water is added, currant leaves are laid on top and oppression is placed on top. After 15 days, the mushroom will be ready to eat.

With garlic

The garlic in this recipe gives the mushrooms a savory taste, and the spices add a special flavor. The option involves the use of the following ingredients:

• boletus - 4 kilograms;
• s alt - 150 grams;
• garlic - 1 head;
• greens - 100 grams;
• pepper - 25 pieces.

Mushrooms are boiled in s alt water for 45 minutes, put in a colander to drain excess liquid. The mixture is placed in clean containers, evenly adding greens, garlic, pepper. Banks are closed with capron lids and put in a cold place for 25 days.

With cloves

Clove marinade enhances the taste and aroma of forest mushrooms. For cooking you will need:

• boletus - 2.5 kilograms;
• s alt - 3 tablespoons;
• cloves - 8 pieces;
• lavrushka - 5 pieces;
• pepper - 10 peas.

Step by step action plan:

• raw materials are thoroughly cleaned by rinsing under running water;
• they separate the caps from the legs, chop the mushroom mass with a knife;
• 2 liters of water are poured into a saucepan, s alt is added and put on the flame;
• when the brine boils, add boletus and spices, cook for 25 minutes;
• mushrooms are laid out in jars and poured with marinade.

Rolled cans can be opened after 30 days. The storage place should be cool; keep it out of direct sunlight.

With rosemary

Rosemary, or tarragon, has a bright, memorable aroma, so s alting with such a plant acquires notes of fragrant grass and an unusual fresh taste. You need to add seasoning at the very end of cooking, its excess can spoil the taste of the blanks and give them bitterness.

For the recipe you will need:

• boletus - 500 grams;
• butter - 50 grams;
• rosemary - 2 pieces;
• s alt - to taste;
• lemon - ½ pieces.

Mushrooms are cut into large pieces and placed in a frying pan with hot oil. When a sufficient degree of roasting is reached, s alt and seasonings are added to the mixture, lemon juice is squeezed and mixed, and then left under the lid for a couple of minutes. The finished dish should be juicy and the mushrooms should be soft.

With dill and chilli

You can marinate boletus with chili pepper and dill, you can add cinnamon and coriander. To do this, they take as a basis the classic recipe for canning boletus and add fragrant seasonings. You should not overdo it with additional ingredients, as they have a strong taste and aroma and can overpower the natural taste of mushrooms.

Spices are added when cooking mushrooms, at the end of the process. Dill is laid out on the bottom of the jar or the layers of the mushroom mixture are poured with herbs. Not only the leaves of the plant can be used, but also umbrellas, after they are fully ripe.

With mustard

The recipe involves a combination of hot and cold methods of working with mushrooms. For the recipe you need:

• boletus mushrooms - 3 kilograms;
• s alt - 130 grams;
• mustard beans - 1 tablespoon;
• garlic cloves - 10 pieces;
• vinegar 9% - 2.5 tablespoons;
• lavrushka - 5 pieces;
• dill in umbrellas - 3 pieces.

Mushrooms must be s alted using a cold method. Mushrooms are laid out in layers, sprinkled with s alt and spices every 5 centimeters. Mustard can be ground or used in grains. From above, the mass is pressed down with oppression and sent to a cold place for 1.5 weeks.

Having endured the necessary time, the brine is drained, and the mushrooms are washed under running water. Fresh brine is prepared from a liter of water and 1.5 tablespoons of edible s alt. Aspen mushrooms are boiled in it for 8 minutes and transferred to jars. Boiling brine is poured into a container to the level of the neck, at least 2 centimeters should remain on top. Vinegar is poured in and the jar is sent for sterilization for 30 minutes, after which it is rolled up.

With tomato paste

S alted mushrooms in combination with tomato paste acquire an unusual taste. This delicacy is used as an independent dish, warmed up, as a snack, it is a great addition to various side dishes.

First prepare the brine with the calculation of 20 grams of s alt per 1 liter of water. At the moment of boiling, mushrooms are lowered into it and boiled for 20 minutes.

The proportions of the recipe are as follows:

• boletus mushrooms - 1 kilogram;
• s alt - 20 grams;
• paste - 200 grams;
• water - 200 grams;
• lavrushka - 4 sheets;
• sunflower oil - 50 grams;
• vinegar 5% -2 tablespoons.

Boiled mushrooms are placed in a colander and the liquid is allowed to drain. The mass is put on a well-heated frying pan and add tomato paste, bay leaf, pour in water. It is possible to use a tomato in the amount of 1 kilogram, in which case the diced tomatoes are stewed separately. S alt and vinegar are added at the end of the stew.

Mushrooms are laid out in well-sterilized jars, 1/2 of the neck should remain to the top. The blank is sterilized in water for 30 minutes and rolled up.

Recipe without sterilization

The recipe involves long-term cooking of mushrooms, which in the future, in combination with vinegar, provides long-term storage. For cooking you will need:

• boletus mushrooms - 2 kilograms;
• vinegar 9% - 150 milliliters;
• sugar 2 tablespoons;
• s alt - 1 tablespoon;
• spices in the form of allspice and black pepper, bay leaf.

The brine is prepared from s alt, sugar and spices, then the mushrooms are carefully lowered into boiling water. Cook the mass for 40 minutes, periodically removing foam from the surface. Next, boletus mushrooms are laid out in carefully sterilized jars, boiling marinade, vinegar are added and rolled up with lids.

How to determine the readiness of mushrooms

The readiness of mushrooms is a guarantee of safe consumption of the dish and the absence of negative reactions from the body. When cooking a product, determining such a moment is quite simple.

Firstly, for cooking it is necessary to withstand the minimum time, which for boletus must be at least 20 minutes. Secondly, readiness can be determined by the appearance and consistency of the solution.

At the beginning of the process, a gradual turbidity of the liquid is observed, while boiling, foam is actively formed on the surface, which must be removed. As the marinade is ready, it begins to lighten, and at the moment of readiness, the mushrooms stop floating. A well-cooked product can be consumed immediately after cooking.

When frying, the degree of readiness is determined, focusing on the time and appearance of the product.The average time depends on the volume of the mass; to ensure good frying, do not put a lot of mushrooms in the pan. In most cases, cooking for 40 minutes is sufficient.

When ready, the boletus drastically changes its natural color and becomes dark, while cooking is accompanied by a rich mushroom aroma.

The most difficult thing to determine the readiness of s alted mushrooms. The time depends on the volume of the container and the amount of s alt and vinegar in the recipe. The greater the number of such ingredients, the shorter will be the period from the start of work with the workpiece to the moment the product can be consumed. On average, it is from 2 to 4 weeks. Ready mushrooms take on the flavors of the marinade, their structure changes and becomes soft.

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