Pickled boletuses for the winter in jars: how to pickle, photo recipes, video

Boletuses are among the noble mushrooms. They have high nutritional value and excellent organoleptic qualities, regardless of the method of their preparation. Some people like these mushrooms fried, others prefer to make soup from them, and others pickle them first. Pickled boletuses for the winter can be made according to several recipes, each of which has its own admirers. Even a novice cook can create preparations from these mushrooms if he knows and takes into account several important points.

Useful tips

1) It is better to choose young mushrooms for pickling that contain the maximum amount of amino acids in their caps. In adult fruits, the benefit decreases over time, and they become similar in composition to honey mushrooms and milk mushrooms.

2) In order for pickled boletuses to have an aesthetic appearance for the winter, both in a jar and on a plate, it is worth cutting the mushrooms into equal parts.

3) You should not collect wormy and spoiled mushrooms growing near factories, roads, garbage dumps and railways. Obabka, like any other mushrooms, absorbs dirt like “sponges”. Such fruits will not bring any benefits, but they can even harm the body!

4) If the boletuses are heavily soiled after collection, you should soak them in water for several hours, and then proceed to cleaning and thoroughly washing them under running water.

5) Before preparing the marinade, the mushrooms should be boiled once, draining the water and rinsing the fruits with boiled water.

How to prepare boletus for pickling

Before you start pickling boletus at home, it is important to prepare them properly.

The very first step is to thoroughly wash each mushroom. Do this in cool water. Boletus mushrooms should not be soaked for a long time; this is done only in cases where there are dried leaves on the mushroom cap. Next, they begin cleaning by removing the top layer (skin) from the fruiting bodies.

The last step in preparing mushrooms is sorting them. Boletus mushrooms must be distributed by size. Large ones are best cut into small pieces. But in most cases they try to leave small fruiting bodies intact, because they look quite beautiful in jars under the marinade.

Attention! Young specimens are most suitable for pickling, the flesh of which is not yet fibrous, but at the same time elastic, retaining its original shape.

Mushrooms must be washed very thoroughly

Pickled white boletus marinated for the winter, recipe with photo

If our readers are lucky enough to pick up white boletuses in the forest, it’s time to learn how to cook them. Even a novice housewife who decides to make a small preparation for the New Year holidays and just dinners in the winter can cope with this simple cooking method.

For preparation you will need:

4 kg of white boletus, heat-treated for 1-2 days after collection in the forest;
2 liters of drinking water;
70-90 ml of concentrated vinegar essence;
3 table. l. heaped salt;
2.5 table. l. granulated sugar;
18-26 garlic cloves, peeled;
1/2 pack of bay leaf;
6-9 sprigs of cloves;
1 tsp. l. black peppercorns.

Step-by-step preparation with detailed description:

1) Carry out a thorough heat treatment as described in the “helpful tips” section above. 2) Set the boiled mushrooms aside while you start preparing the marinade. 3) Take a deep saucepan, pour water into it, add all the seasonings and spices. 4) Place over medium heat and bring the liquid to a boil. 5) Reduce heat. Chop the garlic into small pieces into the water, add the mushrooms and add vinegar. 6) Boil the marinade for 25-30 minutes. 7) Remove the pan from the water and use a slotted spoon to place into sterilized jars. To prevent the lids from exploding, pour boiling water over the slotted spoon. Fill each jar with marinade and close the lids. 9) Place the jars in the corner of the room or kitchen so that the preservation is out of the way. Cover the workpiece with a warm cloth and wait until it cools down. 10) Place the finished jars on pantry shelves or put them in the basement.

Pickled boletus caps, how to properly pickle for the winter?

The recipe for pickled obabok caps is considered to be the most delicious and healthy dish today. The tender pulp combined with crispy onions and aromatic black pepper will appeal not only to household members, but also to guests who come to visit for the hostess’ signature dishes.

Ingredients:

3 kg of heat-treated caps (you can use 200-300 g more);
6 large onions;
1 tsp. black peppercorns;
150 ml table 9% vinegar;
2-3 table. l. Sahara;
3 table. l. salt without a slide;
a few bay leaves to taste.

To make the preparation tender and very appetizing, just follow the recipe, which consists of 8 simple steps:

1) Carry out heat treatment, remembering to boil the mushrooms once, draining the water and rinsing the boletus under running water. 2) Pour into the water an amount of water equal to the weight of the mushrooms. For 3 kg you need 3 liters of clean drinking water, purified through a filter. 3) Place the boletus on the bottom of the pan, add spices and seasonings, add the onion cut into rings, and cook for 10-15 minutes over medium heat. As soon as the water boils, reduce the temperature and add vinegar. 4) Leave on low heat for a few minutes, then remove the marinade from the stove and pour into clean, steamed, sterilized jars. It is best if they are processed over steam rather than in the oven. 5) Roll up the workpiece with lids and leave to cool for several days. 6) Store the pickled obabki in a convenient place.

Cooking features

Boletuses are difficult to confuse with poisonous mushrooms, but cases of poisoning with them still occur. This is due to the fact that even edible mushrooms can become deadly if collected in environmentally unfavorable areas. After all, fruiting bodies absorb and accumulate toxins well. Therefore, it is impossible to collect boletuses near highways and near industrial enterprises. It is also not advisable to purchase mushrooms by hand, because the buyer does not know where the seller found the boletus mushrooms.
Before pickling, boletus mushrooms must be sorted out, discarding old and rotten mushrooms that have accumulated a lot of harmful substances, as well as wormy specimens. Then the mushrooms are cleaned of forest debris, their caps are wiped with a sponge, and the ends of the stems are cut off. If the forest products are heavily contaminated, it will not hurt to soak them in cool water before washing, but no more than 10-15 minutes, otherwise they will swell.
The primary processing of boletus before pickling includes grinding it. Mushroom caps are usually cut into sectors, the stems are divided into several parts across with a knife. The size of the pieces of mushrooms prepared for pickling should be approximately the same.
If you don’t have to boil boletus mushrooms before frying, they are usually boiled before marinating. It is advisable to cook the mushrooms in salted water until they sink to the bottom.
Jars for pickled boletus must be sterilized. This can be done in a water bath, in the oven or in another way. Lids also need to be sterilized. Usually they are boiled for this purpose.
It is advisable to cover the pickled mushrooms with metal lids to ensure a tight seal. Plastic ones will not cope with this task. They can only be used in cases where the workpieces are stored in a refrigerator or cellar at a temperature not exceeding 7 degrees.
It is recommended to store jars of pickled mushrooms, sealed tightly, at a temperature no higher than 18 degrees. Typically, such conditions occur in an unheated storage room or basement.

How to pickle boletus with citric acid for the winter? Recipe + photo

Pickled mushrooms have always been valued by culinary experts. So the recipe for boletus with the addition of citric acid was no exception to the rule. The cooking method is simple, but very tasty, with a bright, intoxicating aroma.

Products for cooking:

1 kg of processed mushrooms, boiled in the first water and washed under running water;
citric acid to taste (can be replaced with lemon juice);
3-4 white peppercorns;
2 tsp. l. salt without a slide;
3 tsp. l. granulated sugar;
a pinch of cinnamon;
a pinch of sweet paprika;
several sprigs of cloves;
2-4 table. l. table vinegar 9%;
a few bay leaves.

This step-by-step preparation is no different from the previous ones. The technology remains identical to the first two recipes. Only the volume of mushrooms, the quantity and weight of added ingredients change. Another advantage of the blank is storage. In addition to the pantry, basement and cellar, you can store pickled boletus in jars for the winter in the refrigerator and balcony, if it is not insulated and the outside temperature ranges from 0 to 5 degrees Celsius. In sub-zero temperatures, jars can crack, and in hot temperatures they can deteriorate.

Other recipes

If you add mustard and horseradish to a jar when pickling boletus, you will get a spicy, spicy taste. Mustard will not allow harmful microbes to multiply, horseradish will add pungency. The overall taste will be excellent. Let's take out such a jar from the shelf with preparations for the holiday - and we are guaranteed compliments from guests.

In a quick way, redheads are prepared with vinegar, without sterilization. Boil them in their own juice, that is, do not drain the first water, but brew the marinade directly in it, adding vinegar, salt, sugar and all the spices. The mushrooms will turn out great, but they won’t last long. It’s good to add dill, horseradish, garlic, pepper to such mushrooms or add nothing, it’s still very tasty. We will store them in the refrigerator and eat them quickly.

In a spicy oil marinade

If you like spicy taste, then this option is for you. Add a teaspoon of cinnamon, 5-7 buds of cloves, allspice and black pepper to the marinade. This will make the mushrooms taste spicy. After boiling the redheads in this marinade, put them in jars and pour hot vegetable oil on top. Gradually the oil will be distributed throughout the jar and will add fat and jelly to the product. In winter, after opening the jar, you don’t need to rinse the mushrooms; all the flavor is in the marinade.

Let's marinate boletus with citric acid and get a tender and very tasty snack. Immediately add a teaspoon of citric acid to the first water and boil the mushrooms for 15 minutes. Lemon will not allow the mushrooms to darken, which is typical for redhead mushrooms. We will salt the first water and add a little citric acid to the marinade itself. The taste will hardly change, the marinade will simply become light and transparent with a slight sourness. I often add citric acid to mushrooms, I like it better this way.

Everything that is cooked with tomato paste acquires a specific sourness. It’s delicious in a recipe with boletus! Mushrooms turn out to be unusual; they will decorate any holiday table or delight us at a quiet family dinner. Let's make a salad, boil some potatoes, get a jar of mushrooms in a tomato sauce - and our meal is a success!

Boletus marinated for the winter without sterilization in jars

For lazy housewives who save time on preparations, there is a secret recipe that allows you to pour marinade with mushrooms into jars without sterilization.

Products:

2 kg of the main ingredient, heat-treated;
2 table. l. salt and 4 sugars;
1 liter of water (you can make the workpiece more liquid by adding 2 liters);
1/2 tsp. l. black or white peppercorns;
160 ml wine vinegar 9%;
several table. l. dill (to taste);
several sprigs of cloves (can be replaced with basil);
several bay leaves (to taste);

This recipe is almost identical to the previous ones. The only difference is the time it takes to cook the mushrooms. According to the recipe, they should be cooked for one hour over low heat.

If the weight of the collected mushrooms exceeds that indicated in the recipe, it is worth recalculating the number of added ingredients. For example, if you take 2 tablespoons of salt for 2 kg of mushrooms, one will be needed for 1 kg. Calculating, we get a one-to-one calculation.

Is it possible to pickle both types of mushrooms together?

Since both species belong to the same mushroom family and have fruiting bodies that are almost identical in density, mushrooms are often pickled together. The taste of pickled boletus differs little from boletus from the same jar. But external differences in color and shape create the impression of an assortment of mushrooms. Therefore, many housewives prefer to marinate both types of obabok together.

There are a lot of options for preparing pickled aspen boletus, as well as boletus boletus. They often overlap and are suitable for both types of mushrooms.

Marinated boletus with mustard seeds without sterilization

To prepare savory mushrooms without sterilization, you need to prepare the following ingredients:

6 kg of heat-treated husks;
5 liters of water (better if it is filtered);
1 tsp. l. ground black pepper;
a small pinch of white pepper in the shape of a pea;
2 table. l. salt;
6 table. l. granulated sugar (you can replace some with natural honey);
several table. l. mustard;
250 ml table vinegar;
several bay leaves and dill umbrellas.

Step-by-step preparation:

1) boil sugar and salt in clean water for 7 minutes. This will dissolve small particles. 2) add all other ingredients to the water and cook for 35 minutes. 3) place mushrooms on the bottom of the jars and fill them with marinade. 4) tighten the caps with a key. 5) To prevent the lids from exploding, store the jars in the refrigerator or cellar.

Preparing mushrooms for pickling

Before any cooking option, boletus and boletus go through several preparatory stages. For marinating they are:

Cleaning.
You need to clear away debris in a short time; sometimes aspen and boletus mushrooms begin to deteriorate right in the basket. Then they must be thrown away so as not to spoil the taste of the entire dish. The body needs to be cleaned of sand, leaves, needles, and then you can hold it in water for an additional 10 minutes so that small particles come off.
Sorting. This is usually carried out in parallel with cleaning. Boletus and aspen mushrooms are sorted by size: large ones for frying, and the most beautiful, small and strong ones - for pickling.
Slicing. It is recommended to cut into large pieces; too small pieces will be inconvenient to eat. The thick leg is cut into short “stumps”, the thin leg is left as long “firewood”. The hats look cute sliced through the center like a cake. Sometimes only the caps are marinated, and the legs are set aside for another dish.
Primary boiling. Pour water over everything, boil, skim off the foam and add salt. Boil for 20 minutes, then strain through a colander.

Attention!

In addition to mushrooms, you also need to prepare jars for the pickling process, namely, sterilize them. Otherwise, the dish will simply spoil, and there is a danger of poisoning.

How to marinate? Marinated boletus with tomato paste

For the winter, you can make a very tasty preparation, which includes not only tender mushrooms with aromatic herbs and spices, but also a marinade prepared on the basis of tomato paste.

Ingredients for cooking:

3 kg of peeled and boiled mushrooms, washed under boiled water and lightly dried in a colander;
2 full tablespoons of salt;
600 g of tomato paste (it is better if it is not store-bought, but homemade);
600 ml of clean water;
13-16 bay leaves;
150 ml sunflower oil;
a few tablespoons of apple cider vinegar, acidity 4-5%.

1) Place mushrooms in a cauldron, add tomato paste, seasonings and spices, pour in water. 2) 5 minutes before the end of cooking, add the vinegar and oil remaining after greasing the cauldron with oil. 3) Upon completion, place the blanks in sterilized jars, sterilize in hot water and roll up the lids.

Marinated boletus with oak, cherry and currant leaves

To prepare crispy pickled boletuses, you can add finely chopped horseradish to the marinade or use a simpler and more interesting recipe. True, to repeat it, you will have to collect 10-15 leaves of each fruit tree. The leaves should be green, fresh and not dry.

Recipe:

1) Place the prepared mushrooms, peeled and boiled in advance, into a deep saucepan. Fill them with water. 2) Add spices, leaves, herbs and other seasonings to the water. Place on the stove and bring to a boil. 3) As soon as the water boils, pour vinegar into it and remove from heat. 4) Pour the marinade with mushrooms into sterilized jars and close with screw-on lids.

Marinated boletus mushrooms with cinnamon and cloves

Pickling boletus in jars is not as difficult as it seems at first. Especially if the marinade recipe includes the addition of cloves and cinnamon.

The preparation method is reminiscent of fermenting cabbage.

To prepare the dish you need to take:

2 kg of pre-boiled paprika;
1.5 liters of water;
2 table. l. Sahara;
4 table. l. salt without top;
two pinches of cinnamon;
several buds of cloves (less is better than more);
a few bay leaves;
14 white peppercorns.

Step-by-step preparation:

1) Prepare the marinade in a saucepan with mushrooms, adding vinegar at the end of cooking. To do this, add all the ingredients described above to the water. 2) Remove the pan from the stove and place in a cool place for a day. 3) After the time has passed, remove the mushrooms and put them in a sterile container. 4) Strain the marinade through cheesecloth and boil again. 5) Allow the marinade to cool completely to room temperature. 6) Place the mushrooms in jars and fill with marinade. 7) Close the preservation with nylon lids and place in the refrigerator. After a week, mushrooms can be consumed.