The general process of pickling boletus is not much different from harvesting other varieties of mushrooms in this way, however, in order to get a tasty preservation for the winter, you should responsibly approach the choice of its main components and be sure to take into account some of the nuances of the work. There are many recipes for pickled boletus and, after reading this article, you can choose for yourself the most suitable solution from several of the most popular.
Selection and preparation of ingredients
The main component of any of the recipes below is fresh boletus, so the taste and aroma of the finished snack depends on their preparation. If possible, it is advisable to use only young and as fresh mushrooms that do not lie on the shelves of the refrigerator.
Before preservation, they must be cleaned of debris, rinsed well and boiled for 20 minutes in slightly salted water. Instead of boiling, some housewives prefer to just soak the fruiting bodies in a salty liquid for 3 hours, and then once again clean the debris and rinse in clean water.Did you know? The life of the boletus is only 10 days, so at first every mushroom adds about 4.5 cm of growth and 10 g of weight per day.
Spices, vegetables and herbs are also selected for reasons of freshness and quality, and before chopping the selected product (usually garlic, onions or carrots), it must be cleaned of dirt and washed.Recipes for pickled pickled winter boletus for the winter
The most well-known methods for harvesting winter boletus are hot and cold pickling, although, based on the components used, pickling without vinegar and with citric acid can also be noted. Each of these options has its own subtleties of cooking mushrooms, which you should know about before you begin.
Hot way
6–8 50 min.
fresh boletus
1 kg
acetic acid (30%)
45 g
coarse salt
45 g
Nutritional value per 100 g:
- Sort the mushrooms, wash them in cold water and place them on a towel, allowing them to dry out a little.
- Cut into large pieces large pieces and boil over medium heat for half an hour.
- Pour 2 cups of water into a separate container, pour out spices and add carrots and onions, after chopping them with rings (the onion can be chopped into half rings).
- Boil the mixture over medium heat and let cook for 10 minutes.
- Toward the end of boiling, pour acetic acid into the composition.
- Transfer the boiled mushrooms to the marinade and boil in it for at least 15 minutes.
- Transfer the finished workpiece into steamed jars and completely fill with the finished marinade so that it covers the birch trees.
- Fill cans immediately with lids and leave them in the room until they cool completely, after which they need to be transferred to a dark and cool storage.
Important! Do not stack the mushrooms very tightly - it is better if there is a bit of free space between the individual specimens and they will not stick together.
Cold way
4-5 25 min.
black pepper (peas)
8-10 pcs.
currant leaves and cherries
4 pcs.
Nutritional value per 100 g:
- Select only strong, not very large brown birch trees for harvesting and, having washed well, transfer to a deep bowl with clean water for 3-6 hours.
- Soaked mushrooms move in a container for pickling, and then sprinkle with salt and spices.
- Cover the filled container with a cotton cloth (you can use gauze) and press down with a wooden circle, with the weight installed on it.
- After the liquid begins to stand out from the birch mushrooms, move the pickling to a cool place for 2 months, checking the billet regularly. Mold should not appear on the fabric used, and if this happens, then it will have to be replaced, while washing the wooden circle well.
- If there is not enough fluid to completely cover the birch trees, you may have to increase the weight of the yoke. Also, as you pickle, regularly inspect the mushrooms: damaged specimens must be cleaned immediately.
No sterilization
8–10 60 min.
black pepper (peas)
7 pcs
Nutritional value per 100 g:
- Clean the selected mushrooms (well, if they are intact, medium size) and boil in salt water for about 25 minutes.
- Transfer them to a sieve and leave to drain.
- Mix water, salt and prepared spices in a separate container, then leave on moderate heat for 7 minutes (the time is counted from the beginning of the boiling liquid).
- Pour into prepared marinade in a marinade, chopped garlic and cinnamon slices, leaving the mixture to boil for another 10 minutes (the fire should be slightly reduced).
- After the specified time, remove cinnamon, bay leaf from the marinade, and slowly add vinegar to the mushroom bowl.
- Boil the future workpiece for another 10 minutes, then fill the sterilized jars with birch trees, pouring them with marinade to the top.
- Roll up the packaging with sealing lids and, wrapping a blanket, wait for the blanks to cool completely in room conditions. Only after that it will be possible to take out the jars into the basement or move them to the refrigerator.
Important! It is impossible to take out hot jars in the cold, otherwise the glass may burst, and the lids may explode.
No vinegar
4-5 50-60 minutes
coarse salt
40 g
allspice (peas)
8-10 pcs.
cinnamon
2 g (or ½ sticks)
Nutritional value per 100 g:
- Brushed and divided into 3-4 parts boletus, bring to a boil over medium heat, then add the whole peeled onion and cook until cooked.
- Ready mushrooms move in a colander and leave until the water drains completely.
- While the birch trees are drying, in a separate pan, mix sugar, salt and spices, boil the mixture, and then pour the mushrooms into it, leaving to simmer over medium heat for 10 minutes.
- Toward the end of cooking, pour vinegar essence into the workpiece and add finely chopped garlic, stirring the mixture.
- Leave it on medium heat for another 5 minutes, then put it in sterilized jars and pour the marinade.
- Roll up the mushrooms with lids and, turning the sealed container upside down, wrap up heat to cool gradually. Usually in indoor conditions this process lasts no longer than 10-12 hours.
Did you know? Modern culinary specialists distinguish about 4,000 different types of vinegar. The most exotic of them include reed from the island of Martinique and French champagne product.
With citric acid
4-5 50 min.
black pepper (peas)
5 pieces.
Nutritional value per 100 g:
- Wash the pre-peeled mushrooms well and remove all the darkened areas, and cut large specimens into large pieces.
- Pour the water into the pan, dissolve the salt in it, and then transfer the mushrooms there, leaving them at medium temperature until they sink to the bottom of the tank (regularly remove the foam from the surface during cooking).
- Put the prepared mushrooms in a colander and leave to drain.
- Pour all the prepared spices (except citric acid) into the remaining liquid and boil the mixture.
- Combine the marinade and mushrooms, boiling everything together for 15 minutes.
- Remove the pan with the workpiece from the heat and pour citric acid into it, mixing everything well.
- Spread the birch bark on steamed jars, condense over the whole volume and fill with hot marinade.
- Close the container with tight plastic lids and leave to cool completely in the room. Marinade prepared using citric acid will always be slightly weaker than acetic acid, so storage at lower temperatures in this case is even more relevant (it is best to place canned food in a cellar or refrigerator).
Features of storage of blanks
The optimal storage location for pickled boletus (no matter which way you decided to pickle them) is a clean and dry cellar, with minimal lighting and air temperature within + 5 ... + 8 ° C. In such conditions, mushrooms closed with sealed lids can be stored for about two years without losing their taste. Salty mushroom preparations in oak barrels deteriorate much faster, so if you notice mold on the surface of birch bark, it is better not to eat them.
Ready pickling will be a great addition to a casual or even festive table. Delicious, mouth-watering mushrooms can be simply mixed with vegetable oil and chopped green onions, or used as an ingredient for salads and main dishes.
