Pickled boletus: recipes for cooking for the winter at home with photos

Mushrooms with a stem up to 15 cm long, with dense white flesh, grow in the deciduous forests of Eurasia and America and are found even in the tundra. They love light, prefer clearings, edges and ravines. Boletus mushrooms are second only to boletus in taste. Collect mushrooms, which are also called grandmas or blackheads, until October, sometimes they appear in May. They use boletus marinated, fried, boiled, s alted, dried, put in pies and pizza.

Usefulness of mushrooms

Forest gifts are rich in dietary fiber, thanks to which they absorb and remove toxic substances from the body. They contain nicotinic and phosphoric acid. Vegetable proteins in the boletus are:

• arginine;
• glutamine,
• tyrosine.

Mushrooms, acting as a natural antioxidant, normalize blood sugar levels, calm nerves, have a positive effect on the skin, improve the condition of the mucous membranes. There are about 20 calories in 100 g of boletus, they can be consumed by those people who dream of losing a few kilograms. When collecting blackheads, it is important not to confuse them with gall fungus, which looks similar but cannot be eaten.

Preparing the boletus for pickling

Grandmothers from the Boletaceae family are great for diet food, they are added to salads, sauces, pickles. However, they have features that those who are going to pickle boletus must be aware of.

Before harvesting, mushrooms brought from the forest must be sorted out, left young and dense, it is better to throw away the wormy ones and certainly not close them in jars.

If grandmothers grew in the forest, you need to remove the leaves, sand and clean them. Boletus mushrooms found in a clearing or edge should be soaked for about 20 minutes. The rotten pulp is removed from noble forest mushrooms, the lower region of the leg is cut off and washed using a brush. Small specimens are taken as a whole, large ones are divided into parts.

Marinade recipes

Boletus mushrooms should not be digested as they quickly turn sour. For harvesting for the winter, they are kept in boiling water, after which they are substituted under a tap with cool water. If this is not done, the solution in which the mushrooms are pickled will turn black. To prevent mold, sunflower oil is poured into jars. You can consume the dish no earlier than after 10 days.

Classic

Which marinade to cook depends not only on the recipe used for harvesting, but also on the type of mushrooms. In order for them to be stored for a long time, vinegar is indispensable, spices are also required, which give a peculiar aroma, improve the taste of the product. The classic marinade recipe is suitable for mushrooms and boletus. To prepare it, one liter of water is taken:

• sugar and s alt - according to art. spoon;
• dill - umbrella;
• fuck;
• bay leaf;
• pepper - 3 peas;
• vinegar - 120 ml;
• garlic.

Cinnamon, celery, aromatic herbs and other seasonings are added as desired. Water is put on the stove, s alt and sugar are poured into it. After the solution boils, pour vinegar.

Clove Marinade

Boletus mushrooms go well with fragrant spices. Some housewives diversify the classic recipe with additional ingredients, change the ratio of the main components, which gives the mushrooms a special piquancy and a pleasant smell. To prepare the marinade from a liter of water you will need:

• vinegar - 200 ml;
• sugar - 2 tablespoons;
• ground mustard;
• cloves - 4 or 5 pieces;
• s alt - 80g:
• allspice - 6-8 peas;
• bay leaf.

Having picked up all the components, you can put water on fire. When it boils, spices and seasoning are poured there, the composition is boiled for 3 minutes, vinegar is poured and the container is removed from the stove.

With citric acid

To make the boletus less spicy and have a delicate taste, when preparing the marinade, vinegar is not used as a preservative, but replaced with citric acid. A kilogram of mushrooms is boiled in a liter of s alted water and a marinade is cooked from the following ingredients:

• allspice - 10 peas;
• sugar - art. spoon;
• bay leaf - 3 or 4 pieces;
• cinnamon - tsp;
• citric acid - 4 g;
• s alt - 20 grams.

All components are poured into a liter of water, put on fire for 2 minutes. Mushrooms are placed in the marinade and boiled for another quarter of an hour, after which citric acid is added. Rolled jars with boletus are stored in the refrigerator or taken to the basement, cellar, where it is not higher than 8 ° C.

With vinegar essence

To preserve mushrooms for the winter, no special experience is needed. Any housewife can cope with the preparation of the marinade. After boiling one and a half kilograms of blackheads, spices and spices are put in boiling water:

• hot pepper - 10 peas;
• sugar - 3 tsp spoons;
• mustard beans;
• s alt - 45 g.

Marinade must be boiled for 20 minutes, then pour 10 ml of vinegar essence. However, one must not forget that such an ingredient can cause burns, poisoning, so it must be used with special care.

Step-by-step recipe for making marinated obabok

On the edges and clearings, in young birch groves, mushroom pickers love to collect boletus and blackheads. They are much more nutritious than champignons, they smell like a forest. They call these gifts of nature butterflies, it is a pleasure to pickle such mushrooms, because neither small nor large specimens lose their shape, they perfectly absorb the aroma of seasoning.

For home conditions, a recipe for harvesting for the winter is suitable, which involves the use of both boletus and boletus. Take as ingredients:

• onion;
• bay leaf - 3-5 pieces;
• sugar - 1/2 cup;
• cinnamon and cloves;
• pepper -15-20 peas;
• s alt - 120 g;
• vinegar - 250 ml.

You can get a real culinary masterpiece from these mushrooms, because they do not boil soft, retain elasticity, but for this you must follow the sequence in cooking:

1. Small butterflies are not cut, but large specimens are divided into parts, folding legs and hats separately.
2. Aspen and boletus are placed for 3 hours in water for soaking.
3. Boil with onions for 10 minutes, then filter.
4. S alt is poured into the solution, mushrooms are boiled in it for a quarter of an hour and the butternut squash is taken out in a colander.
5. Sugar, spices, s alt and, after boiling a little, cloves, bay leaves and cinnamon are put in a liter of water.
6. The main ingredient is sent to the hot marinade, set to boil for half an hour. Vinegar is poured in before the end of the process.

Butterflies, together with the liquid, are placed in jars under nylon lids, taken out to the basement or cellar. The appetizer turns out to be incredibly attractive, it is used not only as a side dish, but also as an independent dish, served on the festive table.

We prepare mushrooms for the winter in jars

There are different options that allow you to save boletus for a long time. Some housewives s alt babki in a barrel using hot or dry methods, others freeze them, others roll them into jars.

Cold way

To prepare pickled blackheads, they are first boiled until the mushrooms fall to the bottom, after which the water is drained.Obabki can simply be boiled in solution, then cooled and closed in jars. The cold seaming method is characterized by the absence of a sterilization process;

Having collected 5 kg of mushrooms, cleaned and prepared, they are boiled in 3 liters of water mixed with 50 g of s alt. After 20 minutes, the boletus is washed.

To get the marinade you will need:

• vinegar - 2 cups;
• sugar - 25 grams;
• carnation;
• bay leaf.

Young peeled mushrooms should be boiled in s alted boiling water for about 20 minutes, then rinsed under the tap.

Vinegar is poured into a pot of water, sugar is poured, 6 cloves and bay leaves are placed. Boletus mushrooms are thrown into the boiled marinade and boiled until softened. The cooled workpiece is transferred to jars, poured with sunflower oil.

Hot

Not all mushrooms are suitable for this method of s alting, but only mushrooms, boletus, boletus, boletus are suitable. They cut off the legs that roll up from the hats. To prepare the solution, pour half a glass of water into the pan, pour a 50-gram stack of s alt. When it boils, throw in the mushrooms. During the cooking process, which should last 25 minutes, you need to collect the foam and put it into the solution:

• on a leaf of currant and laurel;
• 3 carnations;
• dill seeds;
• pepper - 4 peas.

Ready boletus mushrooms settle to the bottom, the brine becomes transparent from cloudy. The cooled mass, together with the solution, is transferred to jars and covered. Mushrooms are s alted for at least a month and a half, after which they are served as an appetizer.

With garlic

There are different options, using which you can quickly get a fragrant and tasty preparation of boletus. S alting is done in a cold way, there is no need to soak the mushrooms, but garlic is definitely needed - at least 3 heads. For 1 kg of fresh grandmothers you need to take:

• currant and cherry and horseradish leaves - 3 or 4 pieces;
• dill - 2 inflorescences;
• parsley - 2 bunches;
• table s alt.

Mushrooms are placed in a barrel or pan scalded with boiling water, its bottom is covered with horseradish. Boletus boletus are placed with their legs up, then a layer of chopped garlic and greens is made, after which the leaves and blackheads are laid again, sprinkled with s alt.

The container with mushrooms is covered with a plate, the load is set. Boletus mushrooms are taken out to a cool place for 2 weeks, where they are well and evenly s alted.

With tomato paste

Both guests and family members will be able to evaluate the preparation of noble mushrooms in winter. An appetizer of boletus is suitable for everyday use and for a festive table. If you s alt blackheads with tomato paste, you get an excellent side dish for meat or mashed potatoes. For 3 kg of mushrooms you need to take:

• water - glass;
• ground pepper;
• sunflower oil - no more than 400 ml;
• 5 bulbs;
• tomato paste - 200 milliliters;
• carrots - 4 or 5 pieces.

Peeled boletus is crushed into pieces and sent to s alted boiling water for half an hour. Having welded, washed, spread on a sieve. When the water drains, the mushrooms are fried in a frying pan, pouring oil into it. Vegetables are cut, added to boletus.

The whole mass is stewed over low heat for about 20 minutes, pepper and s alt are added, diluted tomato paste is poured in and continue to cook on the stove, stirring constantly, for a little less than an hour.

Ready-made mushrooms with vegetables are laid out in jars and closed, after which they are wrapped in a warm thing. Containers with a fragrant snack are taken out to the basement or cellar.

How to properly store blanks

Fresh or boiled boletus mushrooms do not lose their taste, smell, or useful components if they lie in the freezer for no more than a year. Dried mushrooms are wrapped in paper or material and kept in a cool, ventilated area with low humidity. So that the blackheads do not absorb an unpleasant odor, they are folded where there is no garlic, celery, seasonings.

Marinated boletus is taken out to the basement, cellar, left in the refrigerator. The main condition is the absence of light.They need to be harvested in hermetically sealed jars, twisted with tin or glass lids. In the second case, the mushrooms do not deteriorate, they can be put on the table for consumption for 2 years, but they must be placed in containers very tightly so that air does not pass through.

S alted boletus is stored in an oak barrel, and in a can, and in a saucepan, and in a jar. They are completely filled with a solution and oppressed.The temperature in the basement or cellar where these mushrooms are taken out should be within 5 ° С. S alting does not freeze on the balcony in winter, but spoils much faster than pickled boletus. If the liquid is covered with mold, the mushrooms must be discarded and cannot be eaten.

Powder from blackheads is placed in a glass jar, a metal box, parchment packaging and left in a dark place at room temperature, it is desirable that the air humidity does not exceed 70-75%.

To preserve mushrooms for the winter, you can use both hot and cold harvesting methods, but boletus mushrooms do not deteriorate longer, retain a pleasant smell and incomparable taste if not only mushrooms are sterilized, but also the jars in which they are folded.

Recommended