Nowadays, housewives have access to a wide variety of recipes for pickling boletus mushrooms at home for the winter. This is the experience of our ancestors, who have been preparing delicious mushrooms in large quantities for centuries, and modern canning options. We have already salted boletus mushrooms, today you will see all the ways to preserve mushrooms in jars in a marinade with vinegar. You can make the preparation with or without sterilization, but for this you need to know how long to boil the gifts of the “quiet hunt” and how much salt to add.
As a result of simple efforts, a great snack will appear on your table. Marinated mushrooms are good with a glass on a holiday or with potatoes. And no matter what recipe you use, in winter you will sincerely thank yourself for your efforts.
How to pickle boletus mushrooms with vinegar for the winter?
This recipe encourages you to make a spicier appetizer by slightly increasing the amount of vinegar in the marinade. Such boletus mushrooms are stronger and can be stored well for up to 2 years without loss of taste. You can use only mushroom caps for this preparation, and leave the stems for other dishes.
Cooking time: 1 hour 10 minutes.
Cooking time: 15 minutes.
Servings: 2 l.
Ingredients:
- Boletus mushrooms – 2 kg.
Marinade:
- Water – 1 l.
- Vinegar 9% – 7 tbsp. l.
- Sugar – 40 g.
- Salt – 2 tbsp. l.
- Sweet peas – 4 pcs.
- Black peppercorns – 4 pcs.
- Bay leaf – 2 pcs.
- Cloves – 2 pcs.
Cooking process:
1. Carefully sort out fresh boletus mushrooms, peel and rinse under running water. If desired, cut large mushrooms into pieces. Then put them in a deep saucepan, add cold water and put on high heat.
2. After boiling, remove all the foam from the surface, add a spoonful of salt and cook the boletus mushrooms for 30 minutes over low heat. Cooked mushrooms should settle to the bottom of the pan.
3. Then drain them in a colander and rinse well with cold water.
4. In a separate pan, cook the marinade from the amount of water, salt, sugar and spices specified in the recipe.
5. Place the boiled boletus mushrooms into the boiling marinade, stir and cook them for 15 minutes from the start of boiling and over low heat.
6. Towards the end of cooking, pour seven tablespoons of vinegar into the mushrooms, stir and turn off the heat after a minute. Pour boletus mushrooms along with the marinade into pre-sterilized jars and immediately seal with boiled lids. Check the tightness of the seal.
7. Place the jars with mushrooms on the lids and cover with a warm blanket for a day. Store the preparation only in a cool place and the boletus mushrooms need 3-4 weeks to marinate.
Good luck and delicious preparations!
Report a bug
Features and benefits of mushrooms
The nutritional value of boletus and boletus is very high; they contain many microelements, carbohydrates, protein and a minimum of fat, which makes them dietary and nutritious.
Good to know! It is recommended to collect young fruits; they contain more nutrients, while old fruits contain much less, and also accumulate many harmful chemical compounds from the air and soil.
Boletus
There are several types of boletus. Most often their cap is reddish in color, but it can be brown, white, or crimson. In a young mushroom it is in the shape of a ball; when it matures, it straightens and can grow up to 30 cm in diameter. The spongy inner layer is whitish or olive.
The leg can reach a width of 5 cm and a length of 15 cm. Its surface is white with a grayish tint and scales that darken with age. The shape thickens towards the bottom. When cut, the body turns blue and eventually turns black. The smell is pleasant, but very light. As the name suggests, they grow with aspens.
boletus
Boletus usually forms mycorrhiza with birch, but also coexists quite successfully with aspens and poplars. Outwardly similar to boletus, especially with its scaly leg. The cap is soft brown in color, but can also be reddish. The spongy underside is creamy and turns ocher with age. When cut, the body turns pinkish.
Both species belong to the second category of edible mushrooms, characterized by high taste and nutritional qualities.
Pickled boletus mushrooms for the winter without sterilization
Marinating boletus mushrooms without sterilization involves boiling the mushrooms twice and mandatory sterilization of the jars. This preparation is very relevant for the Lenten table, vegetarians and simply as an appetizer for any dish. It should be stored in a cool place and for no more than 10 months.
Cooking time: 1 hour 20 minutes.
Cooking time: 25 minutes.
Servings: 2.5 l.
Ingredients:
- Boletus mushrooms – 3 kg.
Marinade:
- Water – 1.5 l.
- Vinegar 70% – 3 tsp.
- Sugar – 3 tbsp. l.
- Salt – 2 tbsp. l.
- Sweet peas – 10 pcs.
- Bay leaf – 5 pcs.
- Garlic – 6 cloves
- Citric acid – 1 pinch.
Cooking process:
1. Before pickling, sort out the boletus mushrooms and leave young and strong specimens. Clean mushrooms from forest debris.
2. Use a knife to remove the outer layer from the legs to make preservation more reliable.
3. Then divide the boletus mushrooms into caps and legs and cut into smaller pieces.
4. Place the mushroom slices in a deep saucepan and pour 2 liters of plain water into them. Then add a pinch of citric acid, which will prevent the boletus from darkening during cooking.
5. Cook the mushrooms for 10 minutes from the start of the boil, carefully removing all the foam from the surface of the broth. For flavor, you can add one onion and don’t forget to stir the mushrooms while cooking.
6. Place the boiled boletus mushrooms in a colander and rinse with cold water.
7. In a separate pan, cook the marinade from the amount of water, sugar and salt indicated in the recipe. Place bay leaf, allspice and peeled garlic cloves into the boiling marinade. Then pour 70% vinegar and mix the marinade.
8. Transfer the boiled boletus mushrooms to the boiled marinade and cook them for 10 minutes from the start of boiling and over low heat. Then remove the bay leaf and cook the mushrooms for another 10 minutes.
9. Pack the hot boletus mushrooms into pre-sterilized jars.
10. Then pour the marinade over them, filling the jars to the very top. Seal the jars of mushrooms tightly with boiled lids and check the tightness of the seal. Leave the jars with pickled boletus at normal home temperature until completely cooled and then transfer to a cool place for storage.
Good luck and delicious preparations!
Report a bug
Secrets of pickling
There are certain tricks, the use of which allows you to get a tasty and beautiful dish:
- Only freshly picked mushrooms are marinated (the main ingredient cannot even be partially frozen).
- Easy cleaning is possible after pre-soaking the mushrooms for 10-15 minutes in warm water.
- Due to the excellent density of the boletus cap and stem, it is better to make them separately (cooking young mushrooms entirely is allowed).
- Pre-boiling mushrooms is the key to the health of food lovers. In this case, you need to carefully remove the foam that occurs during cooking and proceed to the next stages of canning after the legs and caps are at the bottom of the dish.
You can pickle boletus mushrooms in different ways: classic, without vinegar and sterilization, and even cold, which is the longest and most labor-intensive. But the result is unchanged - delicious, crispy mushrooms on the table!
A simple recipe for pickled boletus with citric acid
You can marinate boletus mushrooms with citric acid instead of vinegar, which does not change the taste of the preparation at all and the mushrooms turn out tender and less spicy. They should only be stored in a cool place: a basement or refrigerator. The cooking technology is no different from the usual one. A little cinnamon is often added to such boletus mushrooms for a unique aroma.
Cooking time: 1 hour.
Cooking time: 20 minutes.
Servings: 2 l.
Ingredients:
- Boletus mushrooms – 1 kg.
Marinade:
- Water – 1 l.
- Citric acid – 4 g.
- Sugar – 1 tbsp. l.
- Salt – 1.5 tbsp. l.
- Sweet peas – 10 pcs.
- Bay leaf – 3 pcs.
- Cinnamon – 1 tsp.
Cooking process:
1. We sort out fresh boletus mushrooms, select young and strong mushrooms for pickling and clean them of forest debris. Cut large fruits into halves.
2. Then wash the mushrooms thoroughly and boil for 10 minutes in one liter of salted water. It is not advisable to overcook boletus mushrooms so that they do not sour. Place the boiled mushrooms in a colander and rinse with running water.
3. In a separate pan, cook the marinade from one liter of clean water and the amount of salt, sugar and spices indicated in the recipe. Boil the marinade for 2-3 minutes.
4. Then transfer the boiled boletus mushrooms into the boiling marinade and cook them for 15 minutes. Towards the end of cooking, add the calculated amount of citric acid, stir and after 1-2 minutes turn off the heat.
5. Then we pack the mushrooms along with the marinade into pre-sterilized jars and seal tightly with boiled lids. We check the tightness of the seal. Leave the jars with pickled boletus mushrooms on the table until they cool completely and then put them in the refrigerator for storage. This snack can be stored for no more than 5 months.
Good luck and delicious preparations!
Report a bug
Ingredients for marinating
The main ingredients in boletus pickling recipes are water, mushrooms and spices (salt, sugar, vinegar, pepper, bay leaf), the volume and variation of which depend on the chosen cooking method.
Important! Young mushrooms (up to 3 days of growth) are most often selected for pickling. Such a product is chosen not only for aesthetic preferences, but also because it is a fresh source of useful macro and micro elements.
Freezing the main product is prohibited, since as a result, the mushrooms lose their properties (structure, porosity), which will negatively affect the taste of the finished dish. However, the first light frosts are not a reason to refuse to collect mushrooms (such a product ultimately turns out crispy).
Note! When canning, it is better to use coarse salt. Such preparations will be stored longer.
How to marinate boletus mushrooms with garlic for the winter?
Mushroom pickers not only love to collect boletus mushrooms, but also to preserve them, because these mushrooms are neither large nor small, retain their shape well and are imbued with the aroma of spices and seasonings. In this recipe we will add garlic to the marinade, which will give the boletus mushrooms a special pungency and flavor. We marinate boletus mushrooms without sterilization and by double cooking.
Cooking time: 1 hour 30 minutes.
Cooking time: 20 minutes.
Servings: 2 l.
Ingredients:
- Boletus mushrooms – 3 kg.
Marinade for 1 liter of water:
- Citric acid – 4 g.
- Sugar – 1.5 tbsp. l.
- Salt – 1 tbsp. l.
- Garlic – 7 cloves.
- Sweet peas – 4 pcs.
- Black peppercorns – 10 pcs.
- Bay leaf – 2 pcs.
- Cloves – 2 pcs.
- Vinegar 70% – 1 tsp.
Cooking process:
1. Thoroughly clean fresh boletus mushrooms from forest debris and wash under running water. Then cut the mushrooms into medium pieces and boil for 20 minutes in salted water.
2. Drain the boiled mushrooms through a colander and rinse with running water.
3. In another saucepan, cook the marinade from the amount of clean water, salt and sugar indicated in the recipe. Place all the spices and peeled garlic cloves into the boiling marinade. Immediately you need to pour a teaspoon of vinegar essence.
4. Then transfer the boiled boletus mushrooms into the boiling marinade and, after boiling, remove the bay leaves. Boil the boletus mushrooms in the marinade for 10 minutes over low heat.
5. Wash the jars for the preparation with baking soda and sterilize in any way. Boil the lids.
6. Then pack the mushrooms along with the marinade into prepared jars, filling them to the very top and immediately seal tightly. Check the tightness of the seal. Place the jars with pickled boletus mushrooms on the lids and cover with a warm blanket for a day. This snack should be stored in the refrigerator for no more than 2-3 months, as it was prepared without sterilization.
Good luck and delicious preparations!
Report a bug
Preservation methods
Mushroom preparations can be rolled up hermetically or covered with tight lids, depending on the availability of proper storage options at home:
| Type of closure | Storage conditions | Shelf life |
| Unsealed (unpasteurized pickled mushrooms) | At temperatures from 0 to +8 ℃ | Up to 8 months |
| Sealed (with sterilization of pickled mushrooms) | At temperatures from 0 to +15 ℃ | Up to 12 months |
It should be added that in addition to the recommended temperatures, the storage room for canned mushrooms should be dry and clean, ventilated and protected from sunlight.
When jars are hermetically sealed, there is a danger of the development of botulism bacteria in them, the spores of which do not die when boiled. The toxins they release can lead to serious poisoning.
To reduce the risk of poisoning, mushrooms must be thoroughly cleaned and washed so that no soil, sand or plant debris remains on them. Jars and lids must be sterilized; finished mushrooms are also sterilized or pasteurized in any convenient way before sealing.
Autumn chores
Harvesting boletus mushrooms
When the time comes for autumn harvesting, every expert in quiet hunting is faced with the question of how to process the harvested fresh mushrooms. There are many ways to preserve forest gifts for the winter. They can be pickled, salted, dried or frozen. The technologies of all these preservation methods are not at all complicated and will help even novice cooks prepare delicious mushroom snacks for the winter, so that later, during cold times, they can delight themselves and their loved ones with them.
The most classic modern way of preserving mushrooms for the winter is to seal and store them in glass jars, using a variety of preservation technologies. It is in this container that forest gifts are stored as long and efficiently as possible.
Answers to common questions
When cooking mushrooms, housewives have additional questions:
You can mix mushrooms that are similar in structure and belong to the same group. For example, all spongy plants are combined with each other: white boletus, boletus, boletus. Although there are mushroom pickers who mix any mushrooms, and vice versa - they always cook everything separately. It's a matter of taste here. Mushrooms also differ in density, which means their readiness time may vary.
Mushrooms containing vinegar in the recipe can be stored under metal lids for up to a year if they are prepared according to all the rules that exclude the development of bacteria, including dangerous botulism. The rest should be kept in a cool place at a temperature of 5-8 degrees. After opening the jar, be sure to check the contents visually, and if in doubt, do not consume.
Mushrooms darken from oxidation when cooked. To slow down this process, you can add acid, citric or acetic, to the water. Some cooks cook them whole, and after each stage they clean the stem, then the finished mushroom is light in color, very similar to white.
Typically the cooking process takes up to an hour. And when pickled, mushrooms should stand covered for 10 days to a month in order to be completely marinated and saturated with spices.
Mushrooms are a fairly popular product on our tables. Mushroom picking is called “silent hunting”, and this process in itself is very interesting, and thanks to the recipes it will be crowned with a delicious meal.
I again dedicate this post to mushrooms, more precisely, how to make preparations for the winter and dishes from the relatives of the porcini mushroom - boletus and boletus, these mushrooms belong to the genus obabok. The photo shows that outwardly they differ only in color, the structure, recipes for cooking, salting and pickling boletus and boletus are similar. When cooked, the boletus darkens when cut, which is why this mushroom is called black. But the boletus is called the red mushroom because of its beautiful cap. It is believed that the benefits of boletus mushrooms are that they reduce cholesterol levels in the blood and cleanse the blood, but boletus mushrooms are useful for kidney diseases. These mushrooms contain a large amount of protein and dietary fiber, working in our body as a vacuum cleaner and sorbent. Therefore, you should remember that you need to collect any mushrooms away from roads and industrial areas. It is better not to pick old, overripe and worm-eaten mushrooms into your basket.
Bon appetit!
People have been collecting mushrooms since ancient times. “Silent hunting” is still very popular today. Thousands of people go to the forest in the fall to return with baskets full of fragrant, forest mushrooms. What is surprising is that in most other European countries these forest products are not so popular. If they eat mushrooms there, then only certain types such as champignons or truffles. But, of course, we are not talking about them, but about our native mushrooms. More precisely, about boletus mushrooms.
It is these mushrooms, along with boletus mushrooms, that are especially popular among lovers of “quiet hunting”. They are very healthy, and also incredibly tasty. You can cook boletus mushrooms in a variety of ways. And if the mushroom picker is lucky and picks up a lot of these mushrooms, then they won’t go to waste either. After all, boletus mushrooms can be prepared for the winter. For example, marinate.
This method of harvesting boletus mushrooms is very popular. You can pickle boletus mushrooms in different ways. You should start with the most popular method - hot marinating.
