How to salt boletus mushrooms

During the quiet hunting season, many try to find as many noble mushrooms as possible, and boletus is considered one of the favorite species. True, in order to find a sufficient quantity, you need to know the places. But if you are lucky enough to find a lot of boletus mushrooms, then the best way to stock up on them for future use is to pickle boletus mushrooms.

The appetizer made from these mushrooms turns out to be excellent and there is hardly anyone who does not appreciate it. We have collected a number of recipes in which we describe in detail how to pickle boletus mushrooms in jars for the winter so that you get a first-class snack.

Little winter joy

Salted boletus boletus
Boletus mushrooms, salted for the winter, are one of the best treats at that time of year when snow is falling outside the window and a blizzard is sweeping. These glorious forest mushrooms are famous for their rich taste and elastic, dense flesh; they are not at all difficult to prepare, and when salted they serve as an excellent appetizer at the everyday or holiday table.

Features of storing workpieces

The types of blanks in question can be stored for 12 months at temperatures from +1°C to +6°C. If there are not too many pickles, they can be placed in the refrigerator on the top or middle shelf.

Did you know? Not all countries classify mushrooms in the same way regarding edibility.
For example, in Italy, boletus is considered poisonous, and in Germany, russula, while in Russia both of these representatives are quite popular and are actively used in cooking. The taste of salted boletus mushrooms will not leave anyone indifferent. This is an excellent snack for strong alcoholic drinks and an excellent addition to boiled potatoes or meat dishes. It is best to serve it seasoned with chopped onions and vegetable oil.

Preliminary preparation

Boletus mushrooms
Before the pickling procedure, the collected mushrooms need to be prepared for further culinary processing:

The fruiting bodies must be carefully sorted and cleaned of dirt and forest debris, removing too old, overripe specimens, and those that are too damaged by rot or insects. If the damage is small, it can be easily cut out with a knife. If you suspect the presence of undetected worms inside the mushroom, it is better to check it immediately by cutting the mushroom into two parts.
You need to trim the very bottom of the leg, and then remove the skin from it.
Next, the fruiting bodies should be thoroughly washed under running water.
Small specimens can be salted whole, large ones should be cut into several parts.

There is no need to specially soak boletus or aspen mushrooms before salting, as is done with some other types of mushrooms. However, if you find fruiting bodies that are slightly damaged by worms, and you feel sorry for throwing them away, then you can clean them by soaking the mushrooms in a strong saline solution (3 tablespoons of salt per liter of water) for 2 hours.

Selection and preparation of ingredients

It is better to salt small and medium-sized mushrooms - they have a denser structure, which is almost completely preserved after the type of processing in question. This will ensure that the final product is crispy and will not separate into fibers, as can happen with older large specimens. The pre-harvested crop should be cleaned of dirt, scraping the legs to remove the top layer of skin. Then all products must be thoroughly washed.

Important! Boletus mushrooms are mushrooms that should be processed as soon as possible after collection. The product retains its properties for about 24 hours, then begins to wither and lose density.

Spices for salting

Spices for pickling boletus mushrooms
Usually, when pickling boletus mushrooms, a basic simple set of spices is used - black peppercorns, garlic and bay leaf. Some fans prefer to salt mushrooms, adding currant leaves, oak leaves and clove inflorescences. If you are a big fan of seasonings, you can safely experiment in this direction, however, as a rule, it is not customary to smother boletus mushrooms too much with spices when pickling, so as not to spoil the natural taste and aroma of these mushrooms.

Lifehacks and secrets of chefs

To make salted mushrooms in jars really tasty, you need to take into account some of the chefs’ secrets.

It is necessary to clean all fruiting bodies without exception. Otherwise, the plaque on the stem will give an unpleasant bitterness.
If the mushrooms were collected with your own hands in an ecologically clean area, you do not need to soak them. But, if you had to buy boletus mushrooms at the market, it is worth soaking in order to completely remove dust particles from the fruiting bodies.
Mushrooms can only be salted in wooden, glass or enamel containers. Caps are usually made of nylon rather than metal.
In addition to traditional spices and seasonings, oak leaves and clove inflorescences are added to the preparation. They give the snack a particularly piquant taste while maintaining the density of the pulp.

If after cooking the mushrooms turn out to be too salty, this does not mean that the appetizer is spoiled. Such boletus mushrooms can be used to prepare hodgepodge with cabbage, but you will no longer need to add salt to the finished dish. If you plan to serve salted mushrooms as an independent snack, they are soaked for several hours, periodically changing the water.

Dishes

Dishes for pickling boletus mushrooms
The best container for pickling is wooden, but if you don’t have one, you can use glass or enamel.

Salting often requires an object that can be used to press the workpiece on top. A large flat plate works well for this purpose. And it’s convenient to use a three-liter jar filled with water as a load.

Salt in jars

The next option that we want to offer readers of our culinary site is salting aspen boletuses in jars for the winter. How nice it is to open such a homemade preparation on a winter evening and thereby diversify the menu for yourself, your loved one, and your family. Salting in jars is very convenient, it’s not for nothing that our grandmothers used this method with all their might, and then the entire cellar was filled with various kinds of preserves. To make the recipe for pickling boletus in jars for the winter a reality, follow our advice. Well. let's get started.

Required ingredients:

boletus - 3 kg;
salt – 100 gr.;
cloves – 9-10 pcs.;
bay leaf – 5-6 pcs.;
black pepper in peas – 9-10 pcs.;
dry cherry leaves – 10 pcs.;
dried dill – 30 gr.

Cooking process:

This recipe for pickling boletus mushrooms in jars for the winter involves boiling them in brine. Let it boil and salt it.
While it is on the stove, you can take on the main ingredient of our dish - mushrooms. As always, we wash them thoroughly several times and cut them into small slices.
Place the boletuses in water and cook them, remembering to stir periodically. Otherwise they may burn to the bottom. It is worth remembering one more thing - remove the foam in time.
After about 15 minutes, add all the spices listed in our recipe to the pan and cook everything together for half an hour. The boletuses will sink to the bottom.
Turn off the stove and remove the mushrooms to cool. After this, transfer to jars, add salt and close tightly. You can eat them after 40-45 days.

As you can see, pickling boletus for the winter is not very difficult.

How to properly preserve a product

Conservation rules

The product must be placed in jars hot, immediately after preparation.
The formation of voids inside the jar should not be allowed.
Place the lids on the jars, but do not screw them on yet.
Disinfect the jars in the oven for 15 minutes at a temperature of 120 degrees, then screw the lids tightly. Some people pour a spoonful of sunflower oil into each jar before twisting, believing that this extends the shelf life.
While the jars are cooling, invert them onto their lids.
Store cooled jars in a cellar or other dark and cool place.

Step-by-step recipe for pickling boletus

The eggs are salted in several stages. The first stage is the preparation of fresh mushrooms for the pickling process, the second is the pickling process itself. Since boletus mushrooms are those mushrooms that naturally do not contain bitterness or an unpleasant aftertaste, there is no need to soak them in water first. Boletuses of the same subspecies should be salted in the same container. It is not advisable to mix different subspecies of mushrooms in one jar, since each type of boletus has its own special taste and such mixing will lead to the loss of that exquisite and unique taste of salted boletus, for the sake of which pickling is started. The taste qualities of different subspecies will interfere with each other, and the dish will lose its effectiveness. It is also important to remember that you need to pickle mushrooms without stems; it is better to use only mushroom caps. This will make it easier to compact all the mushrooms into jars, and the taste of the caps is an order of magnitude higher than that of the mushroom stems. To pickle boletus mushrooms using the hot method, you must first prepare a brine for pickling. To do this, you need to pour water into the pan, salt it and add all the previously prepared spices to the future brine liquid. Next, mix everything and let the brine sit for a few minutes. Washed and peeled boletus mushrooms are placed in the prepared brine for further boiling. As soon as the mushrooms in the brine boil, you can time the time - 25 minutes, or even a quarter of an hour will be enough to boil fresh mushrooms. When foam appears, it must be carefully removed. After 25 minutes, remove the mushrooms from the pan and place them in a secluded place to cool. When the mushrooms have cooled to approximately room temperature, they can be distributed into jars and sprinkled with salt (the ratio is 5% of the total mass of boletuses). Finally, the jars are filled with brine, in which the boletus boiled, and closed. In a few weeks, the mushrooms will become lightly salted, but closer to winter, the boletus will acquire the necessary consistency and become incredibly tasty and appetizing. Eat for your health!

Mushrooms in jars are an excellent, one might even say incomparable, snack for all occasions. Fragrant, crispy, in marinade, in brine and spices, and with freshly boiled new potatoes. Well, how can you refuse this? Today we are talking about how to salt boletus mushrooms. From the options we offer, we are sure that everyone will find a cooking recipe that is suitable for them. Pickling mushrooms for the winter is sometimes a troublesome task, but it’s worth it. Everyone loves to eat delicious food. And for this you need to take care of all kinds of preparations, including mushroom ones.

The first option for preparing our wonderful mushrooms is salted boletus under pressure. Made at home, that is, with love and soul, they turn out especially well. And if you apply maximum care and accuracy, this dish will not be worth the price. It will definitely become your signature treat, the recipe for which friends and family will definitely ask for.

Required ingredients:

fresh boletuses – 5 kg;
salt – 250 gr.;
horseradish - half a leaf;
dill stems;
garlic – 4-5 cloves;
black currant leaves;
Bay leaf;
black peppercorns;
greenery.

Cooking process:

Is it possible to salt boletus at home if you have never done it? As you can see, it is possible. The main thing is to follow our advice and maintain the proportions of the ingredients needed to prepare the snack.

Classic hot salting

Hot salting of boletus mushrooms
You will need:

Boletus mushrooms – 2 kg.
Water – 2 liters.
Salt – 100 gr.
Fresh dill – 100 gr.
Bay leaf – 4 pcs.
Currants – 15 leaves.

Cooking:

Pour 2 liters of water into a saucepan, dissolve 2 teaspoons of salt in it and bring to a boil. Add the mushrooms and cook until tender, constantly skimming off the foam. After boiling, dry the mushrooms in a colander.
Place mushrooms, bay leaves, salt and currant leaves in a sterilized 2-liter jar, layer by layer. Alternate layers until the container is full.
Strain the water remaining after boiling the boletus mushrooms, bring it to a boil again and pour it into the jar.
Next, close the jar with a lid, re-sterilize it, turn it upside down, wrap it in a warm cloth and put it away to cool.

The product will be ready for use in 45 days. Shelf life in the refrigerator is 9 months.

How to deliciously pickle boletus mushrooms using a hot method

Hot pickling of any type of mushroom is the easiest and fastest way to harvest these forest gifts.

And this is not surprising, because unlike the cold method, which involves long-term soaking of mushrooms, pickling with the hot method will take only 1-2 time, which is significantly faster than the first option.

Surely many housewives, especially young ones, have wondered: how to pickle boletus mushrooms for the winter so that they turn out tasty and appetizing?

In fact, this is very simple to do - the fact is that a standard mushroom recipe does not require a lot of time and a huge amount of expensive products. On the contrary, hot salting uses minimal products, which every housewife probably has in their kitchen.

You can add any ingredients to your classic mushroom recipe that you think can not only diversify the dish, but also give it additional flavor and aroma. Pairs perfectly with salted boletus mushrooms:

many fragrant herbs
spices (including currant and cherry leaves)
peppercorns
dill inflorescences

Any recipe for preparing boletus mushrooms for the winter at home is an excellent option to diversify the winter menu. It is important to note that salted mushrooms can be served not only as an addition to the main dish: they can also be used as an appetizer, added to savory baked goods, cooked with them in soups, and so on.

The benefits of boletus are great: this mushroom contains a lot of mineral elements and substances beneficial to the body. Therefore, in winter, a jar of pickled boletus is just a godsend.

There are quite a few ways to hot-salt aspen mushrooms - each recipe for mushrooms for the winter differs not only in ingredients and spices, but also in different taste qualities.

The classic way to pickle boletus mushrooms

The first step is to prepare the mushrooms. To do this, we take boletuses of different sizes and thoroughly clean them. We check the stem and cap for the presence of insects, as they are often located there. It is also recommended to separate the stems from the caps, since the former can be a little bitter when already salted mushrooms are used. The legs can be dried or pickled in a separate jar so that they do not disappear.

After thorough cleaning, the boletus mushrooms should be thoroughly rinsed under hot water and placed in a large saucepan and allowed to stand for a while.

Then you need to prepare the brine, which will soak the mushrooms. It is quite simple to prepare: mix salt (5% of the total weight of boletus mushrooms) with warm water - you need to take enough of it so that the mushrooms in the pan are completely covered.

After preparing the brine, put the pan on the fire, bring to a boil and cook for 20 minutes over low heat. The foam that forms on the surface is constantly removed.

If you notice that the mushrooms have begun to settle a little, it means they can already be removed. If you don’t follow this, you will end up with porridge instead of dense mushrooms, since boletus mushrooms quickly boil over. Transfer the finished mushrooms to a sieve or colander and leave to cool on the table (2 hours will be enough).

There is very little left - we put the boletus mushrooms in pre-prepared jars (you shouldn’t take large containers - 1-liter and 1.5-liter jars are quite suitable). Carefully place the mushrooms in jars in rows, periodically sprinkling with salt. Make sure that they do not fall apart - aspen boletuses should be strong and dense for the winter.

If desired, add garlic cloves, pepper, herbs, bay leaves, and dill “umbrellas” to the container. As soon as all the mushrooms have been arranged, boil the brine again and pour it into the jars, then screw them on with their lids. Pickled mushrooms should be stored in a cellar or refrigerator.

It is necessary to transfer the workpiece made using the hot method to a cold place after it has completely cooled down. This mushroom recipe turns out very juicy and tasty. It is recommended to open them 2-3 months after salting, when they acquire taste and aroma.

Boletus pickled with vinegar

Since all lamellar and tubular mushrooms can be salted using the hot method, boletus mushrooms can also be prepared for the winter by boiling. To do this, you need to thoroughly clean 5 kilograms of boletus mushrooms from soil and damaged wormholes, and then rinse thoroughly under running cool water.

Then put the peeled mushrooms in a saucepan, fill with water and put on fire. Do not stir the boletus until the water boils (otherwise they may break). Cook the mushroom for 10 minutes, periodically removing the foam.

Then we transfer the boletus into a sieve and let the water drain completely. As the mushrooms cool and dry, transfer them to pre-washed and sterilized jars. Next, pour in the brine: take 0.6 liters of water and mix it with 200 grams of salt. Add bay leaf to the brine and bring it to a boil.

Immediately after boiling, add 3 tablespoons of vinegar (preferably 9%) to the pan, mix the brine thoroughly and pour it into the jars up to the neck.

Hot pickling with aromatic herbs

Salting boletus mushrooms with herbs
The use of fragrant herbs in this recipe gives the dish a unique aroma, while only mushroom caps are used in it.

Required:

Boletus mushrooms – 1 kg.
Water – 500 ml.
Salt – 2 tbsp. spoons.
Hot and allspice peas – 5 pcs.
Fragrant herbs, currant and cherry leaves - to taste.

Cooking:

Bring a pan of salted water to a boil and add mushrooms. Reduce heat to medium and cook mushrooms for 5 minutes. Next, drain the liquid and dry the mushrooms in a colander.
Grind the leaves and aromatic herbs until smooth and mix with spices.
In a container of suitable size, mushrooms and herbs are placed in layers, sprinkling them with salt. When the container is filled, gauze folded in several layers is placed on the last layer, a suitable round object plays the role of a lid, and a weight is placed on it. After this, the workpiece is placed in a shaded and cool place for a week, after which it is ready for use. It should then be stored in the refrigerator.

Preparing boletus mushrooms for salting

The boletus is a member of the Leccinum genus. It is also called obabok. It grows in beech groves and pine forests, in close proximity to birch trees. The boletus is distinguished by an elongated leg and a convex cap with a diameter of about 15 cm. Most often it is used for frying, pickling and salting.

To properly salt boletus mushrooms, first of all, you should take care of the quality of the product. It is best to collect in early September. It is advisable to avoid places near highways and industrial facilities. Before harvesting, you should carefully sort through the crop, getting rid of wormy and deformed specimens. It is equally important to thoroughly wash the boletus mushrooms with running water. Large specimens are cut into small cubes. Small ones can be salted whole.

Comment! To prevent boletus mushrooms from becoming bitter, before salting them, you should remove the top layer of the mushroom stem with a knife.

Hot pickling with vinegar

Salting boletus mushrooms with vinegar
Vinegar, as part of this recipe, allows you to extend the shelf life of this homemade preparation.

Required:

Boletus mushrooms – 5 kg.
Salt – 200 gr.
Water – 600 ml.
Vinegar – 3 tbsp. spoons.
Bay leaf - to taste.

Cooking:

Place the peeled mushrooms in a saucepan, add water and, after boiling, cook for 10 minutes, constantly skimming off the foam. After boiling, dry the mushrooms in a colander.
Cook the marinade - dissolve salt in 600 ml. water, add bay leaf and bring to a boil. Then pour in the vinegar, stir and remove from heat.
Place the product in sterilized jars and pour hot marinade. Then seal the jars, following the rules for safe home canning. After cooling, store the product in the refrigerator.

Recipe for canned boletus mushrooms

These beautiful mushrooms, as if straight out of a picture, turn out delicious and quick if you marinate them. This preparation will conquer anyone who tries it. It is recommended to use small young specimens, which need to be cut into just a couple of pieces.

Number of servings: 30

Cooking time: 1 hour 10 minutes

Energy value

calorie content – 24.3 kcal;
proteins – 1.5 g;
fats – 0.6 g;
carbohydrates – 3.4 g.

Ingredients

boletus mushrooms – 2 kg;
citric acid – 0.4 g;
granulated sugar – 4 tbsp;
black peas – 15 pcs.;
table vinegar 9% – 40 ml;
bay leaf – 5 sheets;
cloves – 6 inflorescences.

Step-by-step preparation

Boil the prepared mushrooms for about five minutes over moderate heat, adding lemons. It is very important not to overcook the boletus mushrooms - they have a rather delicate cap structure and can spread out if cooked for a long time. Place in a sieve, rinse with cool running water and cool.
In two liters of clean liquid (well, filtered or bottled), boil the obabka with spices. After ten minutes, add the bulk ingredients and leave on the burner for another quarter of an hour.
At this time, take care of the glass containers. If you are going to store the product in half-liter jars, then it is convenient to boil them in a large saucepan of water. It is also recommended to throw the lids there. If you use seamers without screws, then remove the rubber bands and then put them in place.
Place hot mushrooms in a container, pour boiling marinade over them and add vinegar. Seal tightly. Turn it over. Be sure to listen to see if any air is escaping from the cans. If you find a leak, retighten it. After cooling, place in the refrigerator compartment or cellar.

This is interesting: to diversify the flavor palette, you can use grape vinegar instead of the usual one, and also supplement the list of ingredients with onions, garlic or spices such as cloves, ginger, nutmeg or cinnamon.

You will like any boletus preparation from the first fork, you can be sure of that. Bon appetit and have a delicious winter!

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Salty boletus appetizer

Snack of salted boletus

Pour water into the pan, add salt and boil for 5 minutes. Strain the finished brine through several layers of gauze.
Bring the brine to a boil again and place the mushrooms in it. Next, boil until tender, removing any foam that appears.
When the fruiting bodies begin to sink to the bottom of the pan, this is a signal that they are cooked. Dry the finished mushrooms in a colander.
When the liquid has drained and the mushrooms have dried, they should be placed in sterilized jars, generously sprinkled with salt.
Next, the jars are closed with nylon lids and cooled at room temperature.
The snack will be ready to eat in a month, and should be stored in the refrigerator.

Sometimes it happens that pickled mushrooms turn out to be too salty - in this case, before eating, they can be soaked for several hours in clean water.

Salted boletus mushrooms are an easy-to-prepare, but very tasty appetizer, which is pleasant to enjoy in winter, when frost and blizzard are raging outside, recalling the sunny summer forest and the thoughtful, quiet hunt for its mushroom riches.

Pickling boletus mushrooms for the winter

You can salt boletus mushrooms for the winter using cold or hot methods. Regardless of the method chosen, the fruiting bodies must be properly prepared.

Reference! Unlike milk mushrooms, which are also often salted, boletus does not need to be pre-soaked in water. There is no milky juice in its pulp, which gives characteristic bitterness.

Only selected mushrooms are suitable for pickling, without mechanical damage or wormholes. It is advisable to process them immediately after collection.

Before salting the fruiting bodies, they must be cleaned of large particles of debris, the skin on the stem is removed and the mushrooms are washed under running water.

Small specimens can be salted whole. Large ones are cut into pieces of arbitrary size.

Habitats

Many people do not know where porcini mushrooms grow. Wet and rainy conditions are best for them. Where there is horsetail, it is impossible to find porcini mushrooms in the forest.

Most often, this delicacy is found near fly agaric mushrooms. In which forests do porcini mushrooms grow? Experienced mushroom pickers can answer this question. They are often located near rivers or streams. Mushrooms love not only moisture, but also warmth. In hot weather, they hide under bushes and grass, and in the fall, on the contrary, they look for open places so that the sun can warm them.

Mushroom pickers have an idea in which forests porcini mushrooms grow. After all, they can’t be found everywhere. Pine forests or birch groves are famous for porcini mushrooms. In these places they grow not alone, but in families. Therefore, if you find at least one mushroom, do not go far, there are probably more nearby.

All forests, coniferous, pine or deciduous, are famous for porcini mushrooms. However, only in old places. Young forests cannot boast of an abundance of this glorious delicacy.

Now you understand in which forests porcini mushrooms grow, and you can go looking for them without any problems.

How to cook small champignons under pressure?

In order to prepare a very tasty snack, you need to take 1 tablespoon of vinegar, 500 grams of mushrooms, half a teaspoon of sugar, 1 onion, 2 cloves, 2 tablespoons of pre-purified water, 5 black peppercorns, 1 tablespoon of vegetable oil, 4 allspice peas, 1 teaspoon salt, 1 teaspoon ground coriander and 3 bay leaves.

At this time you need to make the marinade. Place all the necessary ingredients in the pan: oil, water, spices and vinegar. Boil the mushrooms in the resulting marinade and allow time to cool. Then the onion, which has been cut into half rings, is added to the pan. Then the resulting mass must be placed in the refrigerator under pressure for about 5 hours.

With a salty crunch

When a quiet hunt has brought its rightful trophies, and freshly picked mushrooms are piled up in the kitchen, a natural question arises - what to do with them next? You can use them right away to prepare a hot or delicious mushroom soup, or you can store them for future use for the winter. This is done in a variety of ways - forest gifts can be frozen in the refrigerator, they can be dried on a thread, and also marinated with vinegar.

But one of the most ancient and proven ways to preserve mushrooms for future use is pickling. There is hardly anyone who, at least once in their life, has not enjoyed the savory taste of salted mushrooms. Salting forest gifts at home is not at all difficult; anyone can do this procedure, and many types of mushrooms can be salted - noble boletuses and boletuses, cheerful chanterelles and even linden wood mushrooms.

Salted milk mushrooms, crispy mushrooms.

We continue the topic of how to pickle mushrooms for the winter. The following recipe is practically no different from the one described above, but we do it a little differently.

We soak the milk mushrooms for about 3 days, maybe a little more. And while reading, we use a regular dish sponge, the hard side. At the same time, we wash each mushroom in running water.

Now pour water into a large saucepan and add clean mushrooms.
Add two cloves of garlic, 4 tablespoons of salt, 3-4 blackcurrant leaves, about 7-8 bay leaves, more dill, about 5-6 umbrellas with stems, mix a little.

Added all the ingredients.
Now after boiling, cook for 30 minutes; when it boils, reduce the heat so that there is no strong boiling.

We are preparing jars, not big ones. Must be clean and well boiled. Place one umbrella of dill at the bottom of the jar and add about 1/4 of a jar of mushrooms. Preferably with the caps down. Now distribute a tablespoon of salt over all the mushrooms.

put mushrooms in a jar

Now add another layer and add salt again. It turns out that we add 0.5 salt per jar 3 times. When the jar is filled with mushrooms, pour the brine in which the mushrooms were cooked to the very top.

Top with 2 tablespoons of sunflower oil. and roll up the jars.

Pickled milk mushrooms

Now when the jars have cooled down, we put them in a cold place, basement or cellar, and in winter, they turn out crispy and very tasty.

Let's figure out how to pickle mushrooms for the winter and look at another simple recipe, which we use mainly for butter and honey mushrooms.

These mushrooms are not bitter, so we just clean them. You can put the butter in water for a few minutes, then clean it and remove the top “skin.” We cut large ones.

Honey mushrooms are not difficult to clean, not counting the smallest ones. For pickling, we take small and medium honey mushrooms, the rest for frying. There is no need to soak them either. Some medium mushrooms can be cut. We don’t leave the legs long, about 2-3 cm.

We will need:

Allspice peas;
Black peppercorns;
Dill with umbrellas. Approximately 1 umbrella per jar 0.5;
Bay leaves in a pack (1 leaf per jar 0.5);
Garlic 1-2 heads;
Vinegar 9%. Can be made from 70%: 8 parts water and 1 part vinegar;
Salt;
Sugar.

When wondering how to pickle mushrooms for the winter, you need to understand that all mushrooms can be salted, absolutely. And the recipes are almost the same

Only the processing of many differs significantly, pay attention to this

And so let's get started:

After cleaning, pour the mushrooms into a large saucepan and fill with water and turn on the stove. Sometimes they all don’t fit into the pan, so no need to stuff them, divide them into parts.
When the water boils, be sure to remove the foam; the remaining debris will be removed with it. Boil for 10 minutes.
Now drain the water and rinse the mushrooms through a drainer with running water. Pour out the brine.
Now we put the mushrooms to boil again, filling them with clean water, but for 30 minutes.
While the jars are well washed, boil. We also boil the lids. We take 0.5 liter jars, more is possible, then double the steps described below (if the jars are 1 liter each) when we add the mushrooms.
After this, drain the brine again; it is not needed and rinse the mushrooms with cold running water.
Pour boiling water over the dill and bay leaf separately for about 2 minutes. We calculate the quantity per bank approximately.

steam the dill and bay leaf

Let's start making the marinade. For 1 liter of water, 2 tablespoons of salt and 1 tablespoon of sugar.

When the water boils, throw in a couple of bay leaves and a few peas of black and allspice. Now lay out the washed mushrooms, wait until it boils and steam for 15 minutes and remove.

make the marinade

Now put 1 allspice pea and 3 black pepper on the bottom of the jars. Here is another small umbrella of dill and 1 bay leaf.

Add 1 clove of garlic, cut into slices. Now add the mushrooms, almost to the end of the jar.

add mushrooms and dill

Place a teaspoon of 9% vinegar on top.

Now pour in fresh marinade and close with a lid.

When to collect boletus mushrooms in the fall

Boletus mushrooms, especially young and strong ones, are in no way inferior to white ones - even boiled, dried, or fried. And if they go in layers, then you can collect more than one bucket of them in a relatively small forest.

According to popular belief, the first boletuses appear when the mountain ash blooms, and then they do not leave forest glades and birch groves all summer. Unless, of course, the summer was too hot and dry. But the summer boletus has one drawback - the worm really loves this tasty mushroom. So the mushroom picker has to reluctantly throw away one mushroom after another.

In autumn, boletus flowers are clean and strong. And besides, their special appearance appears - with a thick stem and a dark cap, the taste is practically no different from the white one. Finding it, however, is not easy in the fallen leaves. But if you come across one, then you can find a dozen more around it.

At what temperature do mushrooms grow in autumn (boletus mushrooms)? Their temperature regime is almost the same as that of whites. For boletus, 10–12 degrees Celsius is quite enough, only these mushrooms love wetter weather, not prolonged rains, but thick autumn fogs. And if the autumn is dry, then boletus mushrooms should be looked for in damp places, in lowlands and even in a swamp.

A good mushroom picker knows at what temperature mushrooms grow. In the fall, in the forest, he will quickly fill a basket, or even take out a bag - don’t leave boletus and boletus, aspen and boletus, milk mushrooms and capillaries under the fir trees and birches! And if honey mushrooms attack, there may not be enough packages.

How to pickle mushrooms

Any edible species is suitable for the winter preparation recipe. Pickling mushrooms works better if you use strong, young specimens. This will help prevent the cap from becoming limp during cooking. Before salting, you need to thoroughly clean, wash, sort out rotten or damaged specimens, and soak them (there are ways without soaking). Pickling mushrooms at home can be done using two main methods:

cold;
hot.

Cold way

The fundamental difference between the methods is the speed at which the workpiece is ready after the procedure. Cold pickling of mushrooms takes longer to reach readiness. This cooking option does not require additional spices or ingredients. After placing the components in the jars, you need to leave them under pressure and sprinkle them with salt. Before pickling mushrooms, you can familiarize yourself with the readiness period for different varieties:

valui – 50 days;
saffron milk caps – 5 days;
waves - 40 days;
milk mushrooms – 30 days;
whites - 40 days.

Hot way

Suitable when you need to quickly get a treat to the table and don’t have time to wait a month and a half. Hot pickling of mushrooms allows you to put them on the table within a week after closing. Bitter-tasting varieties should be boiled in salted water for 20 minutes (milk milk takes 5 minutes); some varieties (white milk mushrooms, russula, volushki) are simply scalded, then kept in hot water for 30 minutes, washed well and then the procedure from the cold method is repeated. This option is perfect for cooking at home when only pickling jars are available.