How to pickle boletus mushrooms at home quickly and tasty

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Boletuses are a real forest treasure. They are rich in minerals, vitamins, macro- and microelements. And, of course, excellent taste. There are many recipes for pickling boletus mushrooms in jars for the winter. The gifts of the forest are fried, pickled, salted and added to salad.

How to recognize the right mushroom?

Boletus is easy to recognize. It grows quite large with a cap up to 16 centimeters in diameter, which is mostly brown in color and round in shape. Its leg is white or, in rare cases, with a light red tint.
You can go into the forest for boletus mushrooms at the end of May - beginning of June. They love deciduous forests; you need to look especially carefully for them under oaks, beech or hornbeam.
When collecting any type of mushroom, be careful, because there are many false species that can cause irreparable harm to health.
Since the favorite method of many housewives is pickling, let’s look at some of the most interesting and extraordinary recipes.

When preparing any food, follow these steps:

Do the sorting. Select view from view. This must be done due to the different preparation systems for marinating and incompatibility during the cooking process. In this case, select only boletus mushrooms.
Soak. Salt the water a little, the debris will be easier to remove and will soon float up. Boletus mushrooms should not be in the water for too long. They can absorb too much liquid.
Preparing mushrooms for the cooking process. Small ones can be left whole, but large ones should be cut in half or into 4 pieces.
So, everything is ready, let's start marinating.

Useful properties of boletus mushrooms

In terms of richness of nutrients and chemical composition, porcini mushrooms have no equal. They contain a lot:

antioxidants;
proteins;
B vitamins;
minerals (potassium, calcium, fluorine, sodium, phosphorus, iodine, iron, magnesium);
dietary fiber.

But due to the presence of chitin, mushroom protein is not completely absorbed. In dried boletus, the percentage of digestibility increases to 85%.

Thanks to their valuable content, the benefits of boletus mushrooms can hardly be overestimated:

Eating it helps strengthen bones and joints.
Natural enzymes included in the composition break down fats, carbohydrates, and glycogen.
Thanks to beta-glucan, the immune system is strengthened, antifungal, antiviral, and inflammatory defenses are increased.
Lecithin contained in boletus mushrooms is useful for anemia and atherosclerosis; it prevents cholesterol from accumulating and clogging blood vessels.
Polysaccharides and sulfur have an antitumor effect.

Boletus mushrooms contain a lot of riboflavin, which normalizes the functioning of the thyroid gland and is responsible for the condition of the skin, nails, and hair.

Despite the enormous benefits and rich composition, porcini mushrooms are a low-calorie food.

In 100 g of fresh boletus:

Squirrels	3.7 g
Fats	1.7 g
Carbohydrates	1,1
Calorie content	34 kcal

Important! Mushrooms, according to doctors, should be consumed with caution by people with diseases of the gastrointestinal tract and children under seven years of age.

Boletus mushrooms marinated for the winter recipe

If you like an extraordinary taste, then be sure to try marinating mushrooms using mustard. They will be a wonderful savory dish for any feast.

Main components:

Boletus mushrooms – 1 kilogram.
Granulated sugar – 15 grams.
Black peppercorns – 6 pcs.
Dried dill – 10 grams.
Citric acid – 1/2 teaspoon.
Dried cloves – 3 pieces.
Dry laurel leaf – 4 pieces.
Mustard seeds – 4 grams.
Water – 1 liter.
Salt – 30 grams.

Recipe for marinated boletus mushrooms:

Prepare the necessary ingredients.
Place the boletus in a saucepan and add water.
Add salt and cook for half an hour over medium heat.
Drain all the water and dry the mushrooms a little.
To prepare the marinade, take 4 cups of water, bring to a boil, add spices.
It is necessary to boil the marinade for another 10 minutes.
Prepare jars and lids and sterilize.
Arrange the mushrooms and pour the prepared marinade into the jars.
Leave on the counter to cool.

How to pickle boletus mushrooms

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

cloves – will add a burning note;
bay leaf will give a special aroma;
black pepper – for those who like it spicy;
citric acid will add sour notes, especially in combination with vinegar;
garlic will add piquancy to the marinade.

Seasonings must be used in the correct proportions. Otherwise, they will interrupt the mushroom taste and aroma.

How to pickle boletus mushrooms for the winter

Treat your relatives to delicious pickled boletus mushrooms. They make a nutritious addition to any lunch. The onion included in the recipe will help add a new twist to the usual taste.

Required components:

Boletus mushrooms – 1.5 kilograms.
Vinegar – 250 milliliters.
Black pepper in peas – 10 pieces.
Sugar – 15 grams.
The bulb is large.
Laurel – 1 leaf.
Salt 7.5 grams.
Water for marinade – 1000 ml.

How to pickle boletus mushrooms:

Peel the mushrooms and chop coarsely.
Place them in salted water and cook for half an hour over low heat.
For the marinade, boil 1 liter of water.
Cut the onion into half rings.
Place chopped onion, spices specified in the recipe, and pour one glass of vinegar into boiling water.
Cook the mixture for no more than 5 minutes.
Divide the prepared boletus into jars and add the marinade.
Leave the finished dish to cool.

Marinating boletus mushrooms for the winter

The recipe is easy to prepare and you can try it very quickly. It should only take 3 days. The components of the dish can always be found in the kitchen of any housewife.

Components:

Boletus 1kg.
Water 1 liter.
Salt 15 grams.
Granulated sugar 15 grams.
Garlic – 3 cloves.
Laurel leaf – 3 pcs.
Carnation 4 buds.
Vinegar – 250 milliliters.

We marinate boletus mushrooms for the winter:

Prepare boletus mushrooms according to the general rules; small ones are the best choice.
Pour water over the prepared mushrooms and let them boil.
Drain the first water, add clean water and cook until tender, no more than 20 minutes.
Place the mushrooms in a colander to drain.
To prepare the marinade, do the following:
Boil 1 liter of water.
Mix all ingredients except vinegar. Let it boil and only then pour in the vinegar.
After the next boil, transfer the boletus mushrooms to the marinade and cook for another quarter of an hour.
Remove the container from the stove.
First, place the mushrooms in the jars, and then fill them with marinade up to the neck of the jar. Pour 15 milliliters of vegetable oil on top.
Screw on the lids and leave to cool.

Recipe for hot pickled porcini mushrooms at home

How nice it is to walk through the forest when you already have a whole bunch of mushrooms in your basket. You'll come home and make all sorts of goodies out of them. If the harvest is large, then of course you will want to hide the mushrooms in jars. I suggest boiling them first and then marinating them. The hot method is still safer, although I didn’t do it completely dry, I can’t say anything bad.

Source

We will need:

Stages:

1. In order to marinate porcini mushrooms, you need to make a responsible choice. Mushrooms that have a white cap are best suited. Because these look amazing in a jar and they are very tasty. If the cap is greenish, then it is better to use them for frying or cook soup.

Sort the boletus mushrooms and inspect for worms. Clean them from dirt carefully with a knife. Cut into equal sized cubes. Then rinse thoroughly under running water. Next, add water and bring to a boil, then remove from the stove and strain through a colander. Rinse the workpiece again.

Then fill the bowl with water, adding the washed boletus mushrooms. Lightly salt the liquid and cook until it boils, then reduce the heat and simmer for half an hour. Then rinse the mushrooms again in cool water, discarding the hot water.

2. Prepare the ingredients for the marinade: dill, black peppercorns, vinegar, coarse salt, sugar, bay leaf.

3. Pour 1 liter of water into a bowl, and add 2 tablespoons of granulated sugar, 4 teaspoons of coarse salt, 130 ml of table vinegar 9%. (8 tbsp). Stir and let it boil.

Meanwhile, sterilize the jars and iron lids. Cut the dill finely into pieces. In each small jar, place a bay leaf and 5 peppercorns.

As soon as the marinade is actively bubbling, add the prepared mushrooms to it. Bring to a boil and leave to simmer for 15 minutes, stirring constantly.

4. And now the most interesting part, add dill for aroma and smell, stir, cook for 1 minute and place the preparations in jars along with the brine. Screw the lids tightly and tightly. Turn over and cover with a towel to cool completely. Have a nice adventure! Store in the refrigerator or cellar.

Marinate boletus mushrooms for the winter

The interesting taste of pickled boletus will not leave any housewife indifferent. The dish is ready to eat immediately after preparation.

Products:

Boletus 1 kg.
Water 500 milliliters.
Vinegar – 100 ml.
Carrot 1 pc.
Sweet pepper 1 pc.
Granulated sugar 30 grams.
Salt 30 grams.
Bay leaf 2 pcs.
Allspice in peas 3 pieces.

Harvesting boletus mushrooms for the winter:

Cut the boletus into pieces.
Wash the carrots and grate on a fine or medium grater.
Peel the sweet bell pepper from seeds and cut neatly into strips.
Place sugar, salt and all the spices into the water. Boil it.
Place chopped vegetables in the solution: carrots and peppers, pour in vinegar. Continue boiling for another 3-5 minutes.
Add boletus to the marinade and cook for 15 minutes.
The dish is ready to eat.

Marinated porcini mushrooms without sterilization

This method is one of the most successful recipes for preparing food for the winter. It is worth noting that the marinade is as close as possible to the classic cooking method. It can be used for pickling both boletus mushrooms and other representatives of the mushroom kingdom. Be sure to try it!

Per liter of marinade:

80 gr. – Granulated sugar
50 - 80 gr. – Salts
50 ml. vinegar 9%
Garlic – 4-5 cloves
Allspice – 6 peas
Cloves – 6 buds
Laurel leaves - 3 leaves.

Procedure:

We sort by size, clean from moss and other debris. Cut into equal pieces. Rinse well

Place the chopped mass into boiling water. You can do it with a slide, they will settle during cooking.

Bring to a boil, skim off the foam. Boil for 10-15 minutes. This will be only the first brew. Drain the water using a colander, rinse and let drain.

Preparing the marinade:

Mix water, sugar, salt and acetic acid in a bowl (for those who like it saltier, add 80 grams, and for a moderate taste, 50 grams of salt is enough)

Stir until dissolved, pour into the boiled mushroom mixture. Add spices (cloves, allspice, bay leaf)

We put it on the stove. As soon as it boils, reduce the heat to low. Simmer for about an hour, stir occasionally, skimming off the foam. Lastly, chop and add the garlic. During cooking, the marinade will begin to thicken, as part of it will evaporate, and when we roll up the marinade it will already be thick and viscous

Place in glass containers for twisting, having previously sterilized the container. Bon appetit!

Recipe for pickling boletus mushrooms

An unusual sweet and sour marinade will give the dish an unforgettable taste. The main component for this recipe does not need to be pre-cooked. This will save time for any housewife.

Dish ingredients:

Boletus 2 kg.
Water 0.75 l.
Vinegar 8% 250 ml.
Salt 30.0
Sugar 80.0
Laurel leaf 5 pcs.
Mustard seeds 3 teaspoons.
Allspice peas 10 pcs.
Black peppercorns 10 pcs.
Dill 2 sprigs.
Horseradish root - half.

To marinate boletus mushrooms at home:

Wash and peel the mushrooms.
Prepare the jars.
Place peppers, mustard, dill, bay leaves and horseradish pieces into each jar.
Place all other ingredients into jars.
Pour water into a saucepan, add salt, sugar and vinegar, and boil.
Fill the jars with marinade.
Sterilize. To sterilize half a liter jars, you need half an hour at a temperature of 90 degrees.
Store finished products at low temperatures.

Mushroom caviar

Such caviar can be either an independent dish or the basis for a variety of snacks. You can also make it from chanterelles, but caviar tastes better with porcini mushrooms.

Main components:

Boletus 1 kg.
Mustard 1 tablespoon
Sunflower oil 90 milliliters.
Citric acid 4 g.
Greens to taste.
Vinegar 5% 75 ml.
Salt 40 gr.
Ground black pepper 5 grams.
Water 1 liter.

Cooking technology:

Mushrooms must be boiled in water, after salting and adding citric acid. Don't forget to remove the foam.
Place them in a colander and leave to drain.
Grind the mushrooms in a meat grinder or chop them very finely with a knife.
Dilute mustard with vinegar.
Add the mixture to the mushroom paste and add vegetable oil.
Stir, salt and pepper.
Transfer to pre-sterilized jars (40 minutes).
Leave to cool at room temperature.

The simplest recipe for pickled boletus

As they say, “Everything ingenious is simple!” This wonderful recipe will not only save you time and effort, but will also bring you a lot of pleasure. The preparations turn out excellent! And most importantly, they retain their rich mushroom taste.

Spices per half-liter container:

Allspice – 2-3 peas
Peppercorns – 5-6 peas
Bay leaf – 1-2 pcs.

For the brine you need:

Two glasses of water
One tbsp. lie – Salts
Two hours. False. – Sahara
75 ml – Vinegar 9%

Preparation:

We clear the mushrooms of debris and rinse them

Grind into medium cubes. Boil, pre-salt.

At the end of cooking, place in portions in a colander and rinse well. Transfer to a deep bowl

Prepare the marinade solution:

In a saucepan, mix all the ingredients for the marinade. We send it to the stove. Bring to a boil, leave for 5 minutes and turn off

In a half-liter (maybe not sterilized) container, place allspice, black pepper, and bay leaves at the bottom. It is advisable to rinse the laurel leaves first, as a lot of debris accumulates on it.

Place the boiled boletus in jars up to the shoulders and fill with marinade solution to the top, cover with lids designed to be screwed on. Place a towel at the bottom of the metal container to prevent the jars from bursting during sterilization. Sterilize for 30 minutes. Bon appetit!

Is it possible to pickle boletus mushrooms with nutmeg?

This recipe does not use vinegar, but 30% acetic acid, and nutmeg gives the marinade an additional delicious taste. The peculiarity of this marinade is also the use of only 1/2 teaspoon of sugar.

To prepare you will need:

Boletus mushrooms 1000 grams.
Salt 20 grams.
Acetic acid 30% 60 ml.
Water 500 milliliters.
Black pepper 12 peas.
Sweet peas 5 pcs.
Laurel leaf 2 pcs.
Sugar 1/2 teaspoon.
Onions 1 pc.
Nutmeg 1/4 teaspoon.

Marinate boletus mushrooms for the winter:

Clean the boletus mushrooms.
Soak them and cut them into pieces of the desired size.
Place the mushrooms in a container, add water, salt and cook for 10 minutes.
Cut the onion into half rings.
Add onions and necessary spices to the saucepan with mushrooms.
Cook until done and only add acetic acid at the end.
Place the mushrooms in sterilized jars and seal with lids.

Recipes for marinating boletus mushrooms for the winter

This is one of the fastest and easiest recipes for making pickled mushrooms. You can try them after 4 days, but they are stored in the refrigerator or in a very cold place for no more than 30 days.

Main components:

Boletus mushrooms 700 grams.
Carnations 5 buds.
Laurel leaf – 3 pcs.
Fresh thyme/basil/dill 2 sprigs.
Onions 1 piece.
Water 200 milliliters.
Wine vinegar 100 ml.
Sea salt 15.0.
Allspice – 10 pieces.

How to pickle boletus mushrooms recipe:

Prepare mushrooms for pickling according to general rules.
Leave small mushrooms in their original form, and chop large ones.
Chop the onion as finely as possible.
Rinse the greens and place them in the bottom of a sterilized jar.
Place all ingredients into a saucepan. Boil and leave on the fire for a quarter of an hour.
Place everything in a jar and leave in a cool place.

Terms and conditions of storage of pickled boletus mushrooms

The finished dish must be stored in a cool place. Rolled 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, boletus mushrooms will remain in the marinade for a long time, up to 12 months. Mushrooms without vinegar can be stored for a maximum of six months.

Important! It is quite simple to understand whether it is possible to consume canned forest products. You need to take a look at the marinade. If it becomes cloudy or a white sediment has formed at the bottom of the jar, it means that the shelf life has expired and the mushrooms should not be eaten.

The shelf life of pickled boletus mushrooms that are not subject to preservation 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.

Pickled boletus mushrooms for the winter - basic rules:

Always throw the mushrooms into boiling water and simmer for at least half an hour.
Do not use metal lids to seal this type of food. Studies have shown that this is dangerous due to the possibility of developing botulism.
Before use, the finished dish should stand for 25 to 30 days. This will allow the taste to fully develop.
Store jars of prepared mushrooms for 1 year in a dark and cool place.
Always boil preparations before use. To do this, remove them from the jar, add water, boil for half an hour, add salt and vinegar (as in the main recipe) and boil for no more than 10 minutes.
When consuming forest products, remember that if they are processed incorrectly and deviate from the recommended cooking methods, this can be life-threatening.

For lovers of winter preparations, in our collection of recipes you can find other equally interesting options for preparing winter twists, such as: pickled radishes, onions, oyster mushrooms and salted garlic.