Methods for harvesting boletus mushrooms for the winter. Pickled boletus mushrooms are a real highlight on the table. How to cover boletus mushrooms for the winter.

It’s always very simple with boletus, because they can be sent to any processing process: cooking, pickling, pickling, frying, baking, freezing, drying, etc. In any form, these mushrooms are very tasty and retain their beneficial substances, even despite the duration of heat treatment. If we talk about boletuses stored for the winter, then we need to try to carry out the initial processing correctly. After all, every housewife knows that any preservation can become unusable if generally accepted recommendations for preparing products are not followed. In addition, it is necessary to pay special attention to the heat treatment of the dishes in which the fruiting bodies will be prepared and stored. Each housewife chooses a convenient method of sterilization independently.

First of all, the brought mushroom harvest is sorted: beautiful and strong specimens are left for salting and pickling, broken and ugly ones are used for frying and mushroom caviar, and those damaged by worms and rot are thrown away.

Boletuses cannot be soaked, as their spongy structure strongly absorbs moisture. It is better to clean them with a kitchen sponge, wiping the surfaces of the caps, and then remove the lower parts of the legs and heavily soiled areas with a knife. After which they need to be thoroughly rinsed with water or held over steam for a few seconds.

In most cases, the fruiting bodies must first be boiled for 30-35 minutes in salted water, and then begin the recipes. An exception is the cold method of pickling, where mushrooms are not subjected to heat treatment, but it is used quite rarely.

Many approach boletus recipes for the winter with creative thinking, adding various ingredients of their own or simply adjusting their quantities to their taste. And those who do not like experiments always turn to culinary sites in search of the best “mushroom” recipe. If a good forest harvest is brought home to you, then you have the opportunity to “go wild”, choosing several processing methods at once. This article presents 13 recipes that allow you to prepare boletus for the winter in the best possible way.

Recipe for preparing boletus mushrooms for the winter by hot salting

Boletuses, prepared for the winter by hot salting, will “prove” themselves on the table as a favorite snack for all holidays and meals. It is prepared with preliminary boiling; this is precisely the method of hot pickling.

• Main product – 3 kg;
• Table salt – 120-150 g;
• Cloves – 4-5 buds;
• Black pepper – 15-20 peas;
• Bay leaf – 4 pcs.;
• Cold boiled water – 1 tbsp.;
• Garlic – 3-5 cloves (or to taste);
• Currant/cherry leaves.

The recipe for preparing boletus mushrooms for the winter is divided into stages, including cleaning and boiling.

1. The fruiting bodies, cleared of dirt, are cut into pieces if necessary. The cut size is medium or even large, as the mushrooms are boiled down.
2. Immerse in a boiling container, fill with water and add a pinch of citric acid, this will help the mushrooms retain their color.
3. Place on high heat and bring to a boil. At this time, foam will begin to appear on the surface, which must be removed as often as possible.
4. Then reduce the heat intensity and cook the main ingredient for 25-30 minutes, continuing to remove the resulting foam.
5. The finished boletuses are transferred to a colander, washed and left to drain.
6. At this time, pour boiling water over fresh currant leaves and wipe them dry.
7. Cut the garlic into slices and prepare clean, dry dishes for pickling.
8. Place ½ part of fresh leaves, 1 bay leaf, 1 clove bud and 40-50 g of salt on the bottom.
9. Spread a layer of mushrooms about 5 cm high on a bed of spices, place some garlic on top and repeat the procedure with salt, bay leaf and cloves.
10. Similarly, fill the container with all the mushrooms, cover them with the remaining leaves and pour in 1 tbsp. water.
11. Cover with clean gauze and then with a plate whose diameter is smaller than the diameter of the pickling dish.
12. They put the oppression on, take it to the basement and, while waiting for the final result, begin counting down the time. After 15 days, you can take the first sample from the snack.

How to cook boletus mushrooms for the winter in a cold way

Salting boletus mushrooms for the winter also involves using the cold method. It is not taken up as often as hot salting, but, nevertheless, it is not ignored. Many chefs note that the mushrooms have a rich forest taste and aroma.

• Boletus – 4 kg;
• Salt (non-iodized) – 200 g;
• Oak/currant/cherry/grape leaves;
• Bay leaf and clove buds - 5-6 pcs.;
• Fresh dill – 2 bunches.

The recipe with photo will introduce you to the peculiarities of salting boletus for the winter.

Since cold salting eliminates pre-boiling the mushrooms, it is very important to allocate enough time and effort to thoroughly clean them of all kinds of debris.

After cleaning, the boletus mushrooms need to be washed thoroughly and left to drain.

In the meantime, clean fresh leaves should be placed in the prepared container in which the product will be salted. Then add 40-50 g of salt and a certain amount of chopped dill, as well as spices.

Place the mushrooms in layers, each of which must be sprinkled with spices. The amount of salt, dill, bay leaf and cloves must be calculated so that there is enough for all layers. The top layer should be covered with fresh leaves.

Place a plate or other clean surface and place a weight on it.

Send to a cool room and check the workpiece after 5-6 days. You will see that there is a lot of liquid in the container, and the fruiting bodies themselves have settled under pressure. Then you can add a new portion of fruiting bodies and spices, also arranging them in layers. If little juice comes out, add some cold boiled water. After 40-50 days, the snack will be completely ready for consumption.

How to pickle boletus mushrooms in jars for the winter

Many people decide to pickle boletus in jars for the winter - how to do this? I must say that this is very convenient, especially when you don’t have the appropriate utensils at hand - enameled, ceramic or wooden.

• Boiled boletus – 3 kg;
• Salt – 120-140 g (40-45 g per 1 kg of mushrooms);
• Garlic – 4 cloves;
• Currant leaves;
• Bay leaf – 3 pcs.;
• Carnation buds – 3 pcs.;
• Citric acid – ¼ tsp;
• Black pepper grains – 10 pcs.

A step-by-step description will show how you can pickle boletus mushrooms in jars for the winter.

1. Place the boiled mushrooms in a deep non-metallic container.
2. Wash and dry the currant leaves, cut the garlic into slices or cubes.
3. Send salt, pepper, citric acid, garlic, cloves and bay leaves to the fruiting bodies.
4. Stir and set aside, and in the meantime sterilize the jars and nylon lids.
5. Place currant leaves on the bottom of each jar and fill them with the mixture with mushrooms and spices.
6. Pour the juice extracted from the mushrooms and press the mass into the jars with your hands.
7. You can pour 0.5 tbsp into each. cold boiled water.
8. Close the lids, take them to the basement and wait about 15 days to get the desired snack.

Boletuses, salted for the winter with horseradish

To prepare boletus mushrooms for the winter by pickling, horseradish leaves and roots are often used.

This ingredient has essential and mustard oils, which give the finished snack a characteristic spicy taste.

• Main product (boiled) – 5 kg;
• Salt – 200-250 g;
• Horseradish root – 3 pcs.;
• Young horseradish leaves – 5-7 pcs.;
• Dill (greens) – 2 bunches;
• Black pepper (peas) – 20-25 pcs.;
• Garlic – 5 cloves.

How to pickle boletus mushrooms for the winter with the addition of horseradish?

1. Cut the garlic into slices, and grate the horseradish root on a fine grater. It should be noted that the amount of these spices can be adjusted to your taste.
2. Finely chop the dill, wash and dry the horseradish leaves.
3. Place all the ingredients in one common container and mix everything thoroughly.
4. Cover with horseradish leaves and place a plate on top on which we place the weight.
5. We take it out to a cool room to salt, periodically inspecting the workpiece for the presence of mold and secreted juice. If there is not enough liquid, add some cold boiled water.
6. After 2 weeks we take the first sample, the taste of the snack will show whether it is ready or not.

What else can you do with boletus for the winter?

Salted aspen boletuses, prepared for the winter with the addition of onions, can be seen on almost every table. And with a glass of 40-degree alcohol, such a snack is simply amazing to savor!

• Prepared mushrooms – 3.5 kg (weight indicated in boiled form);
• Onions – 2 large pieces;
• Green onions – 1 medium bunch;
• Dill seeds – 1.5 tsp;
• Salt (non-iodized) – 150 g;
• Black, allspice and white pepper grains – 5 pcs.;
• Currant leaves – 10-15 pcs.;
• Cloves and bay leaves - 2 pcs.;

A recipe with a step-by-step description will show you how to cook boletus for the winter?

1. Onions are cut into rings, half rings or cubes, green onion feathers are finely crumbled.
2. At the bottom of a wooden, enamel, glass or ceramic container for pickling, a pillow of currant leaves is made. These leaves contain enzymes that give the mushrooms their springiness and crunchy texture.
3. Onions and some of the spices mentioned in the list are laid out on top.
4. Boiled boletuses are laid in layers, between which you need to distribute all the spices from the list, including chopped green onions.
5. Cover the top with clean gauze and press down with any flat plate.
6. It is pressed down with a load - a stone or a container filled with water.
7. It is taken to the basement, where the salting process will continue for about 2 weeks.

How to salt boletus with mustard for the winter in jars

This recipe for preparing boletus mushrooms for the winter suggests using an unusual “cold-hot” method.

• Main product – 3 kg;
• Salt – 130 g;
• Mustard seeds – 1 tbsp. l.;
• Garlic – 8-10 cloves;
• Vinegar 9%;
• Bay leaf – 5 pcs.;
• Dill – 3 umbrellas.

To make boletus harvesting appetizing for the winter, you should use some simple recommendations.

1. Thoroughly peeled and washed mushrooms are placed in layers, sprinkled with salt, as well as all the spices and spices specified in the recipe, except vinegar. It is recommended to grind the mustard seeds in a coffee grinder, but you can use it just like that.
2. They compact and press down on top with oppression, and take it out to the basement for a week and a half.
3. The juice that has separated from the fruiting bodies is drained, and the fruiting bodies themselves are washed with cold water.
4. Prepare fresh brine: take 1.5 tbsp per 1 liter of water. l. salt.
5. The mushrooms are boiled in fresh brine for 5-7 minutes and placed separately in sterilized jars.
6. The brine is allowed to boil again, poured into the jars up to the neck, without adding 2 cm to the top.
7. Pour 2.5 tbsp into each jar. l. vinegar and place in a pan with hot water.
8. Sterilize for 30-40 minutes over low heat, roll up the lids and insulate with an old blanket.
9. After cooling, take it to the cellar and store for no more than 10 months.

Boletus fried for the winter: a step-by-step recipe for cooking mushrooms

There are recipes for fried boletus prepared for the winter. Such preservation will certainly help you out in the cold season, especially during the unexpected arrival of guests.

• Prepared boletuses (preferably boiled);
• Salt;
• Vegetable oil, butter.

A step-by-step recipe for fried boletus for storing for the winter will help anyone, even a novice housewife, cope with its preparation.

1. Place fresh or boiled fruit bodies in a hot, dry frying pan and fry until the liquid evaporates.
2. Pour in enough vegetable oil so that the level covers the mushrooms and they float freely in it. Oil can be replaced with rendered lard or other animal fat.
3. Fry the boletus in oil for about 20 minutes, add salt at the end.
4. Prepare jars and lids that need to be sterilized in advance.
5. Place mushrooms in each container, leaving a space of 2-3 cm high at the top.
6. Fill the void in the jars with the remaining fat, and if there is not enough of it, then heat a new portion, and then fill it.
7. Roll up or close with tight nylon lids, leave to cool, covered with a warm cloth.
8. Send the workpiece to be stored in the basement until the time when it becomes necessary to use it.

Boletus fried with vinegar

What else can you do with boletus mushrooms for the winter by frying them? Many housewives add table vinegar, which is one of the best preservatives and allows the product to be stored for a long time.

• Boiled mushrooms – 3 kg;
• Vegetable oil – 2 tbsp.;
• Vinegar 9% – 5-6 tbsp. l.;
• Salt;
• Fresh dill – 1 bunch;
• Garlic – 5 cloves.

The recipe for cooking boletus fried for the winter is divided into stages:

1. Place the boiled fruit bodies in a dry, hot frying pan and fry over intense heat until the moisture has evaporated.
2. Add 1 tbsp. oil and continue frying for 10 minutes, reducing heat to medium.
3. Finely chop the garlic and dill and mix together.
4. Remove the mushrooms from the frying pan and place them in sterilized jars, laying them out in layers of 4-5 cm.
5. We add garlic and dill to each layer, and do not add the mushrooms themselves to the top of the jar, about 3 cm.
6. Add the remaining oil to the pan, then add salt to taste and add vinegar.
7. Stir, bring the mixture to a boil and pour an equal amount into each jar.
8. We close with tight nylon lids, cool and take the workpiece for storage in the basement or place it on the refrigerator shelf.

Preparing frozen boletus for the winter

Harvesting boletus mushrooms for the winter, in addition to preserving them in jars, also involves freezing. Many housewives successfully use this method.

• Boiled boletus;
• Vegetable oil - for frying.

So, a step-by-step description will show what can be done with boletus for the winter.

1. Fry the mushrooms over high heat until the liquid evaporates.
2. Add a little oil and continue to fry until done, but over less intense heat.
3. Once cooled, the finished fruiting bodies are transferred to plastic containers and stored in the freezer.

The advantage of this preparation is that at any time of the year you have an almost finished product at hand, which only needs to be heated and served in combination with various dishes.

Freezing boiled boletus for the winter

Boiled boletus mushrooms for the winter are what you need for preparing first and second courses.

• The main product is fresh;
• Salt;
• Lemon acid.

Freezing boiled boletus for the winter is done in the following way:

1. The main product, i.e. After cleaning, immerse the mushrooms in a saucepan with water and put on fire.
2. Add salt and citric acid to preserve color. For 1 liter of water take 1 tbsp. l. salt and ¼ tsp. citric acid.
3. When boiling, it is necessary to remove the foam, and the product itself must be cooked for 20-25 minutes.
4. Transfer the mushrooms to a colander and leave the liquid to drain.
5. We divide them into portions and pack them in plastic containers or plastic bags.
6. We send the product to the freezer for storage.

Important: Boletuses frozen for the winter should be thawed only in the refrigerator, leaving them for 10-12 hours or overnight.

Recipe for preparing mushroom caviar from boletus for the winter

Boletus caviar, prepared for the winter, is considered very popular, as it is used as a filling for pizzas, pies, tartlets and pancakes, or simply spread on bread.

• Boiled mushrooms – 3.5-4 kg;
• Onion – 8-10 heads;
• Vegetable oil;
• Bay leaf – 2 pcs.;
• Salt - to taste;
• Mixture of ground peppers – 1 tsp.

The recipe for boletus caviar for the winter looks like this:

1. Grind the mushrooms using a meat grinder or blender.
2. Place in a hot frying pan, add oil and fry for 20 minutes over low heat, stirring constantly with a wooden spatula.
3. Peel the onion, wash it, cut it into small cubes and add it to the mushrooms.
4. Fry for 15 minutes over medium heat, stirring constantly.
5. Add salt to taste, add the pepper mixture, cover the pan with a lid and simmer over low heat for 15 minutes.
6. Remove the lid, add bay leaf and continue to simmer for another 15 minutes.
7. Place the caviar in sterilized jars, removing the bay leaves, and close with tight nylon lids.
8. After cooling completely, take the jars of caviar to the basement.

How to close mushroom caviar from boletus with carrots for the winter

Mushroom caviar from boletus for the winter will be an excellent independent dish and addition to your diet.

• Boiled fruit bodies – 3 kg;
• Carrots and onions – 0.5 kg each;
• Vegetable oil – 0.3 l;
• Salt and ground pepper - to taste.

It will not be difficult to close boletus mushrooms in the form of mushroom caviar for the winter if you stick to the recipe.

1. Grind the boiled mushrooms and peeled onions through a meat grinder 2 times.
2. Grate the carrots on a fine grater and add to the onion-mushroom mixture.
3. Place everything in a deep saucepan, add oil, salt and pepper to taste.
4. Turn the heat to low and simmer the caviar for 2 hours, stirring regularly to prevent it from burning.
5. Place caviar in sterilized hot jars and immediately seal with metal lids.
6. Leave in the room, uncovered, until completely cooled.
7. Place on the shelves of the refrigerator or take it to the basement.

How to preserve boletus caviar with tomatoes for the winter

Thanks to the recipe for mushroom caviar from boletus for the winter, you can easily arrange a quick snack for the whole family.

• Mushrooms (boil) – 2 kg;
• Onion – 3 pcs.;
• Tomatoes – 600 g;
• Garlic -3-4 cloves;
• Salt, pepper, vegetable oil.

We invite you to make incomparable pickled boletuses for the winter without sterilization. You can quickly and without any hassles create wonderful preserves with your own hands!

How to pickle boletuses without sterilization - the best recipe for the winter

Ingredients:

• mushrooms (boletus) – 1.8 kg;
• citric acid – 1/3 teaspoon;
• drinking water – 1.2 l;
• black pepper – 5 pcs.;
• garlic – 2 cloves;
• - 3 pcs.;
• mustard seeds – 1 tsp. spoon;
• granulated sugar – 1 dessert spoon;
• kitchen salt - 1 tbsp. spoon;
• vinegar – 40 ml.

Preparation

We place the boletuses in a bucket and completely fill them with cold water, wash and sort them, and then rinse them again in clean water. We divide larger mushrooms into several, not very small parts, and leave small boletuses whole. We put all this aromatic beauty in already boiling (salted) water and boil them for at least half an hour. Next, transfer the contents of this saucepan into a deep colander and let the mushrooms stand in it for 10 minutes.

We put peeled garlic, black peppercorns, bay leaves, citric acid, vinegar and mustard seeds into the water, and also add granulated sugar and kitchen salt. Stir everything until the spices dissolve and set the incomparable marinade to cook on the stove burner for 15 minutes.

We distribute the mushrooms into oven-fried jars, completely fill them with the prepared marinade, and then seal and hide the pickled boletuses without sterilization under a blanket.

How to deliciously pickle boletus without sterilization - a recipe for the winter

Ingredients:

• fresh boletus – 2.2 kg;
• drinking water – 1.6 l;
• – 0.5 teaspoon;
• black and allspice – 6-7 pcs.;
• clove buds – 3 pcs.;
• table vinegar – 60 ml;
• salt, sugar - 1.5 dessert spoons each;
• sunflower oil – 80 ml.

Preparation

Cut the boletus mushrooms, washed thoroughly, into pieces.

Place the prepared mushrooms in a large saucepan with boiling, clean water. Add salt to the water, acidify with citric acid and cook for 45 minutes. Next, we drain all this aromatic broth from them, and rinse the mushrooms themselves under cold running water.

Add sugar together with salt, peppercorns and buds of aromatic cloves into separately boiled drinking water. After boiling the marinade for a couple of minutes, put the boletus into it, and immediately after them, add table vinegar and continue to cook everything on the burner for 5 minutes. We distribute the contents of the pan into jars prepared for further preservation, pour a centimeter of boiled sunflower oil into each container on top of the mushrooms and then seal everything hermetically.

Mushrooms are wonderful in completely different forms: fried and boiled, in soup and as caviar, stewed and as a pie filling. But perhaps one of the most favorite snacks of Russians is mushrooms from a jar. They will decorate any feast: from home in a narrow circle to a wide festive one. Pickled boletus is very tasty. Small crispy slices of mushrooms in marinade, strung on a fork, will not leave any of your guests indifferent, and you yourself will understand how much you missed while you didn’t have this dish in your arsenal.

How to pickle boletus and can it be done at home? It’s not only possible, but even necessary, and we’ll explain in detail what you need to know to make them tasty.

The first thing we will prepare is pickled boletus caps. There are many options for how to do this at home, that is, right in a city apartment. We offer the following fairly simple recipe: caps in brine. They make a great snack. Including for the holiday table. Any guest will appreciate their taste.

We will need:

• fresh boletus caps – 1 kg;
• onions – 2 pcs.;
• black pepper – 10-12 peas;
• allspice – 4-5 peas;
• bay leaf - 1 pc. for each jar;
• vinegar - 2 tbsp. spoons;
• sugar – 1.5 teaspoons;
• salt to taste.

Cooking process:

1. First we prepare our wonderful mushrooms. Let us remind you that we only take hats. This is how it will be more delicious. In this case, the legs, of course, are not thrown away. They can go with another great dish, like caviar. This will be the best option.
2. We carefully clean the caps from forest dirt and debris: sand, twigs, leaves, blades of grass. Take your time and wash them several times under cold running water. Do not keep them in water for a long time, otherwise the mushrooms will absorb excess moisture. And this is of no use to us.
3. If the mushrooms are quite large, they need to be cut into several parts. If the caps are small, leave them whole. It will be more beautiful this way.
4. We put salted water on the fire and put the boletus caps in it. Don't forget to stir them so they don't burn on the bottom.
5. When heated, the mushrooms will begin to release juice, which is what we need. How long to cook mushrooms for marinating depends on their quantity and strength of fire, but on average it is 15-20 minutes.
6. At this time we deal with spices and onions. We cut the bulbs into 4 parts and place them in a saucepan along with two types of peppers and bay leaves.
7. Boil everything together for 5 minutes to get a good brine.
8. Before turning off the stove, add vinegar and sugar
9. After this, put the caps in pre-sterilized jars and fill them with brine, putting spices and onions in each jar.
10. Cool and place in the refrigerator for two days. After this time, the mushrooms can be served.

Marinate with citric acid

The next option we want to offer is pickled boletus with citric acid. Mushrooms also turn out very tasty. As they say, a savory snack for all occasions. Having tried them just once, you will not be able to remain indifferent to this truly fantastic treat. Please believe us.

We will need:

• mushrooms – 1 kg;
• lemon acid;
• allspice – 6 peas;
• salt – 2.5 teaspoons;
• sugar - 10 g;
• cinnamon - 1 g;
• cloves - 1 g;
• table vinegar - 6 tbsp. spoons

Cooking process:

1. When pickling boletus mushrooms, again, the first thing we do is take the mushrooms. Brought from the forest, they must be thoroughly cleaned of leaves and dirt. If they have wormy spots, cut them off. We also clean off the “bruises”.
2. We cut the mushrooms into several parts, leaving only very small ones whole.
3. Using a colander, wash them thoroughly in running water. Don’t be lazy - repeat the procedure at least twice.
4. Let the water drain a little, and then put the boletus in salted water and put the pan on the fire. Add citric acid there - 2 g. Don’t overdo it, otherwise the dish will turn out too sour. And it will be very difficult to fix this.
5. Place the cooked mushrooms in a colander. Let them drain and dry a little.
6. It's time for our marinade. Pour two glasses of water into the pan, add salt, add citric acid at the rate of 2 g per 1 liter of water. We put sugar, cloves, pepper and fragrant cinnamon here.
7. We wait for it all to boil, and only then add vinegar.
8. Place our mushrooms in pre-sterilized jars and pour in hot marinade, which gives off a fantastic aroma.
9. Cool and place in a cool place for about a month.

As you can see, the recipe for pickling with citric acid is quite simple to follow. So we advise you to put it into practice.

Marinating without sterilization

Another option for preparing and storing mushrooms is pickling boletus mushrooms for the winter without sterilization. They turn out tasty, crispy and therefore very, very appetizing. Now we’ll tell you how to marinate them correctly in this way.

We will need:

• boletus - 1 kg;
• black pepper in peas – 6 pcs.;
• allspice in peas – 5 pcs.;
• salt – 1.5 teaspoons;
• sugar – 1 tbsp. spoon;
• bay leaf – 3 pcs.;
• cloves – 2-3 pcs.;
• dried dill;
• vinegar (9%) – 90 ml.

Cooking process:

1. We remove debris from the mushrooms: leaves, grass and sand, and then wash them several times. Cut into small pieces.
2. Pour in plenty of hot water and wait for it to boil. Cook for 20-25 minutes, then drain excess liquid using a colander.
3. Making a marinade for boletus mushrooms. We boil water, where we put spices, as well as salt and sugar. Carefully pour in the vinegar. We also put mushrooms here.
4. Cook everything together for about 40 minutes.
5. Place the mushrooms in sterile jars and fill with marinade. We wait until the jars cool down. And we put them in the refrigerator or cellar. We got excellent pickled boletuses without sterilization. They will be an excellent preparation for the winter.

So we prepared very tasty pickled mushrooms without sterilization.

Boletuses for the winter in jars

There are a lot of recipes for cooking mushrooms. They simply cannot be counted even with a strong desire. We choose for you the most interesting and, in principle, not difficult to implement. Here's another one. We will again pickle boletus mushrooms for the winter in jars. Perhaps this option will seem more suitable and interesting to you, dear readers.

We will need:

• boletus - 1 kg;
• salt – 2 tbsp. spoons;
• sugar – 1 tbsp. spoon;
• vinegar (9%) – 2.5 tbsp. spoons;
• black pepper – 8-10 peas;
• cloves – 8-10 pcs.;
• bay leaf – 3 leaves.

Cooking process:

We hope that the recipes for preparing pickled aspen boletuses for the winter will not leave you indifferent. This is exactly the kind of snack that will be an excellent treat on any table. You can also have mushrooms. And they will turn out no worse than pickled ones.

There is no such thing as too much conservation. The winter is long, but most likely we will begin to eat up culinary preparations in the fall. That’s why I tried to prepare as many different mushrooms as possible: and , and , and . I usually make pickled mushrooms with mandatory sterilization, such as. But sometimes, due to lack of time, I omit the sterilization process. Today I will tell you how to pickle boletus mushrooms for the winter without sterilization at home.

When preparing pickled boletuses for the winter without sterilization, I usually don’t add very much vinegar, but you can make the marinade to your taste. If necessary, vinegar can be added to the finished dish when the jar is opened. This is convenient to do if the family has different preferences: we preserve the jar in a not too strong marinade, and when using it, everyone will add vinegar to themselves if there is a need for it.

We sort out the aspen mushrooms, remove the top layer of skin from the stems, discard the wormy parts of the mushroom.

We cut the mushrooms the way we like. You can leave the mushrooms whole, chop them large or not.

Boil the boletus for half an hour in salted water. Remove the foam during cooking. Place the boiled mushrooms in a colander and rinse.

Place the boiled boletuses in an enamel pan and add a glass and a half of water to them. The water should slightly cover the mushrooms. Next, add salt, sugar, spices. I usually throw in ground black and allspice peppers without counting, but no more than two cloves per half-liter jar, since they have a very pronounced taste. Place on the fire, bring to a boil and cook covered for 20 minutes. At the end, add vinegar. Let's try. You can make the marinade to your taste; you don’t have to stick to the amount of sugar, vinegar and salt indicated in the recipe. We taste and adjust to our taste.

While the mushrooms are boiling in the marinade, I will prepare the jars - wash and sterilize them. I usually use a structure like this for steam sterilization. I put the lids inside the metal teapot and place the jars above the top hole. Liter jars fit perfectly into the hole. Half-liter ones have to be placed at an angle, as in the photo. And I place custom-sized jars on a wire rack that I place above the hole. You can also use a metal colander.

I arrange the hot mushrooms tightly into jars.

I seal them with lids, turn them over and wrap them in a blanket.

When eating mushrooms, add vegetable oil (I like it with flavor), onions and herbs.

A great appetizer for potatoes and other dishes too! For the winter, pickled boletuses without sterilization should be placed in a cool place - in the refrigerator or cellar.

The boletus mushroom owes its interesting name to the place where it grows. Its reddish cap resembles the red leaves of an aspen in autumn. Boletus is a fairly common mushroom that is loved by many. It can be prepared in various ways, one of the most interesting is pickling. The recipe for pickling boletus for the winter is quite simple. But before you pickle the boletus, you need to prepare them. This is done in several stages.

Boletuses differ in the color of their cap and flesh. These mushrooms, like many other quite common ones (butter mushrooms, honey mushrooms, porcini mushrooms, boletus mushrooms) are obtained well by hot pickling.

How to pickle boletus mushrooms for the winter using a hot method - recipe No. 1

1. Before pickling boletuses, you must first sort them out and remove the bad and wormy ones. To pickle in this way, you need to choose mushrooms of approximately the same size and degree of maturity. Overripe boletuses can boil over during cooking and turn into porridge. Then the mushrooms must be washed well with plenty of water. Boletus mushrooms need to be washed at least 3-4 times.
2. Boil the boletus in salted water. To do this, take a saucepan large enough to fit all the mushrooms and add water so that they are completely covered. When boiling mushrooms, it is necessary to periodically remove the resulting foam. As soon as the boletus mushrooms have settled to the bottom of the pan, they are ready.
3. In order to pickle boletuses, place them in a colander, let the water drain and leave until completely cool. Then place the mushrooms in prepared jars and sprinkle with salt. The amount of salt required is 4 - 5% of the total number of mushrooms. At this moment, add all the other spices to the jar with boletus: a little dill, 2 - 3 cloves of garlic, black peppercorns, 2 - 3 bay leaves. For mushrooms prepared in this way, the best storage temperature is minus 8 degrees.

How to pickle boletus mushrooms for the winter using a hot method - recipe No. 2

1. There is another way to pickle boletus, which will preserve as much as possible all the beneficial and tasteful qualities of the mushrooms. After the boiled boletuses have cooled, cut them into slices and place in a deep bowl.
2. Leave the boletuses, preferably in the sun, so that they wilt a little. After this, mix with salt, at the rate of 150 - 200 grams per 1 kilogram of boletus. Mix very well so that all the mushrooms are mixed with the salt.
3. Then, the salted boletus mushrooms are stuffed very tightly into jars. We must try so that there is no empty space.
4. Close the jars with boletus mushrooms with lids. For the winter you can cover it with a double layer of cellophane.

Harvesting mushrooms for the winter has become very popular. This issue becomes especially acute in the fall, when the mushroom season begins and the golden time for mushroom pickers. But in order for boletus mushrooms to have good quality for a long time and not lose their original taste, it is necessary to strictly follow the technology for preparing boletus mushrooms for the winter and withstand all conditions and recipes. Therefore, next we will talk about how to pickle boletus mushrooms for the winter.

How to pickle boletus for the winter - recipe No. 3

1. In order to pickle boletuses, young, not large mushrooms are taken. They, unlike large and old boletuses, can very rarely be caught with worms. To pickle boletus mushrooms, you need to carefully peel off the top film and cut off the tips of the legs that were underground. Then the mushrooms are washed several times in cold water and boiled in a small amount of water for ten minutes. The prepared boletus mushrooms should be placed in a colander or placed on a towel to allow the water to drain and the mushrooms to dry.
2. To prepare a marinade to pickle boletus mushrooms, you need to take 0.5 liters for every kilogram of boletus mushrooms. water, 1 tbsp. l. salt, 0.5 tsp. sugar, a few bay leaves, black peppercorns, and cloves. The marinade for boletus mushrooms, in order to marinate them, is boiled for about ten minutes, and then the boletus mushrooms are laid out in it. Boletus mushrooms need to be kept in the marinade over medium heat for another ten minutes, and then add 3 tbsp. l. table vinegar.
3. Ready-made boletus mushrooms are placed in sterile glass jars, filled with marinade to the top, and covered with lids for the winter. Store pickled boletuses in a cool and dark place.

The ingredients for the marinade can be changed depending on your taste.

How to pickle boletus for the winter - recipe No. 4

Here is another way to pickle boletus mushrooms at home:

1. In order to pickle boletus, you need to boil 0.5 tbsp. water, and the same amount of table vinegar and 1 tbsp. l. salt. Dip the mushrooms into the marinade and remove the foam with a slotted spoon. As soon as the marinade begins to boil again, remove the pan from the heat and add 1 tbsp. l. sugar, bay leaf, allspice and 10 gr. citric acid.
2. When the marinade for boletus mushrooms has completely cooled, place the boletus mushrooms in jars, fill with marinade and cover with lids for the winter. Boletus prepared according to this recipe should be stored in the refrigerator for the winter.
3. Marinated boletus mushrooms are not only an excellent winter snack. Boletuses go well with any side dish; they can be served with fish or meat, or added to salads.