How to pickle and marinate boletus, recipes for cooking in jars for the winter

Boletuses are not uncommon in Russian forests, and mushroom pickers, after collecting, often think about ways to process them. Using recipes for canning and making marinades allows you to store the product for a long time, always having a delicious snack on hand. To eliminate the risk of spoilage of mushrooms due to improper preparation, it is recommended to find out how to pickle boletus mushrooms for the winter.

Features and benefits of mushrooms

The name is associated with the place of growth and the appearance of the mushrooms. The surface of the cap has a characteristic reddish color, reminiscent of the color of autumn foliage. It is for this feature that boletuses are often called “redheads.”

100 grams of product contains 22 kilocalories. Boletuses have, compared to other types of mushrooms, the greatest ability to absorb various types of heavy metals and radionuclides. The composition contains a large number of vitamins and minerals, a lot of potassium, phosphorus and iron.

Boletuses are the richest source of amino acids and their nutritional value has been compared to meat. A greater number of such elements are contained in the caps of young boletuses. Including boletus in the diet improves a person’s condition with the following problems:

• anemia;
• inflammatory processes;
• wounds, the need for rapid tissue regeneration;
• rehabilitation period after infectious diseases.

It is not recommended to consume mushrooms in childhood due to difficulties with digestion and assimilation of the product.

Preparation of the main ingredient

Today there are quite a large number of recipes with boletus. They are dried, boiled and fried. To preserve them for a long period, boletuses are pickled and preserved, without losing their natural color and structure.

An important condition for obtaining tasty preparations is the correct selection and preparation of raw materials. The peculiarity of boletuses is that they deteriorate quite quickly, so they need to be processed in the first 2 days.Before using them as raw materials for preparations, mushrooms must be thoroughly washed.

Their cap is covered with a thin film that needs to be removed. Pre-soaking for 1 hour can make the process easier - this method will also allow you to thoroughly and quickly remove foreign debris. Some people prefer to wash the surface of the caps with a regular sponge, since prolonged soaking causes the sponge structure to strongly absorb moisture.

Features of boletus harvesting

Today, there are several options for preparing boletus preparations for the winter. For preparation, it is possible to use different types of containers, the choice of which depends on the volume of raw materials and the shape of the product. Most recipes involve boiling, and today the most commonly used methods are:

• long - boil boletus in salted water for 20 minutes;
• double - the cooking process is divided into 2 stages: on the first day they are boiled for 15 minutes, and the process is repeated on the second day.

The boiled product can be eaten immediately. Cold methods for preparing boletus preparations are used less frequently, but such mushrooms are not inferior in taste to canned ones.

In the bank

Cooking in a jar is convenient when the boletus is small and the volume of raw materials is small. Boletuses are placed in jars and filled with marinade. There are recipes that involve sterilizing containers with the product without such a procedure.

It is important to check the liquid level before closing - the boletus must be completely in brine. The tightness of the workpiece is of no small importance - if the lids are screwed on poorly, air will enter inside, which will lead to spoilage of the product.

In a saucepan

Using the option with a saucepan allows you to quickly cook a large volume of preparations. The idea is to boil the boletus, add the main ingredients and then put it in jars. After closing the roofs, the containers are turned over and placed under a warm blanket. The workpieces are placed in a place of permanent storage only after complete cooling.

In a bucket under pressure

This method involves a cold method of preparing the preparations. Mushrooms are laid out in layers and sprinkled with salt. A weight is placed on top and the bucket is removed for storage for several weeks. During the process, juice is released, the boletus is soaked in the marinade and acquires a special taste.

It is important, when salting under pressure, to ensure that the brine completely covers the mushrooms, otherwise mold may appear and putrefactive processes may begin. To increase weight, cans of water are often additionally used.

Popular mushroom recipes

Today there are many recipes for preparing boletus preparations. Any of them can be “ideal” for everyone, therefore, to choose the most delicious, it is recommended to try several options at once.

In a classic marinade in jars

Pickled mushrooms in jars are convenient, since the small volume allows you to consume the product after opening the lid in a short time. The classic recipe involves using salt in the amount of 45 grams for every 1 kilogram of raw materials. For the recipe you need:

• boletus - 3 kilograms;
• salt - 140 grams;
• garlic - 4 cloves;
• bay leaves - 3 pieces;
• cloves - 3 pieces;
• pepper - 10 peas;
• citric acid - ¼ teaspoon.

Boil the boletus for 20 minutes, then add seasonings and salt and mix well.Place mushrooms in sterilized jars and fill them with the remaining juice from cooking. Cover the top with lids, and after 15 days the product is ready for use.

Cold way

Using the cold canning method allows you to preserve the beneficial properties of mushrooms as much as possible. Some note that this recipe provides the product with a natural forest aroma and taste. Since the recipe does not involve boiling, it is necessary to take a responsible approach to the process of washing and processing raw materials. The recipe requires:

• boletus - 4 kilograms;
• salt - 200 grams;
• currant leaves;
• bay leaf - 4 pieces;
• cloves - 6 pieces;
• fresh dill.

Instead of currants, it is permissible to use oak or cherry leaves. Leaves, 50 grams of salt, chopped dill are placed on the bottom. The mushrooms are laid out sequentially in layers, sprinkled with seasonings and salt. The top is covered with leaves, and the product is placed under pressure. The container is placed in a cool room and the condition is checked after 6 days. The mass should give juice, and the mushrooms, under the weight of pressure, should sag. If the liquid released is insignificant, then add a salty water solution to the desired level. The boletus will be ready in 40 days.

Hot method

The hot method involves boiling the raw materials for 20 minutes. For the preparations, medium-sized boletuses are selected, large trunks and caps are cut into pieces. It should be noted that the initial volume of raw materials changes significantly as a result of boiling the mushrooms. The process requires:

• boletus - 3 kilograms;
• salt - 150 grams;
• pepper - 20 pieces;
• bay leaf - 4 pieces;
• water - 200 milliliters;
• garlic - 5 cloves;
• currant leaves.

Mushrooms are boiled in water with the addition of citric acid, which allows them to retain their natural color.During the process, the resulting foam is removed from the surface, and after 20 minutes the flame is turned off. The boletuses are placed in a colander and the excess moisture is allowed to drain.

Currant leaves are placed at the bottom of a sterilized jar. Sequentially lay out a layer of boletus - 5 centimeters, after which add bay leaf, cloves and 40 grams of salt. The process is repeated until the container is filled. Add water, lay currant leaves on top and place pressure on top. After 15 days, the mushroom will be ready for consumption.

With garlic

Garlic in this recipe gives the mushrooms a piquant taste, and seasonings add a special aroma. The option involves the use of the following ingredients:

• boletus - 4 kilograms;
• salt - 150 grams;
• garlic - 1 head;
• greens - 100 grams;
• pepper - 25 pieces.

Mushrooms are boiled in salted water for 45 minutes, placed in a colander to drain excess liquid. The mixture is placed in clean containers, adding herbs, garlic, and pepper evenly. The jars are covered with nylon lids and stored in a cold place for 25 days.

With cloves

Marinade with cloves enhances the taste and aroma of wild mushrooms. To prepare you will need:

• boletus - 2.5 kilograms;
• salt - 3 tablespoons;
• cloves - 8 pieces;
• bay leaf - 5 pieces;
• pepper - 10 peas.

Step-by-step action plan:

• the raw materials are thoroughly cleaned by washing under running water;
• separate the caps from the stems and chop the mushroom mass with a knife;
• pour 2 liters of water into the pan, add salt and place on the flame;
• at the moment the brine boils, add boletus and spices, cook for 25 minutes;
• The mushrooms are placed in jars and filled with marinade.

Sealed cans can be opened after 30 days. The storage area should be cool; do not expose it to sunlight.

With rosemary

Rosemary, or tarragon, has a bright, memorable aroma, so pickling with such a plant acquires notes of fragrant herbs and an unusual fresh taste. You need to add seasoning at the very end of cooking; too much of it can spoil the taste of the preparations and give them bitterness.

For the recipe you will need:

• boletus - 500 grams;
• butter - 50 grams;
• rosemary - 2 pieces;
• salt - to taste;
• lemon - ½ piece.

Mushrooms are cut into large pieces and placed in a frying pan with heated oil. When a sufficient degree of frying is achieved, add salt and seasonings to the mixture, squeeze out lemon juice and stir, then leave under the lid for a couple of minutes. The finished dish should be juicy and the mushrooms should be soft.

With dill and chili

You can marinate boletus with chili pepper and dill, perhaps adding cinnamon and coriander. To do this, they take the classic recipe for canning boletus as a basis and add aromatic seasonings. You should not overdo it with additional ingredients, as they have a strong taste and aroma and can overwhelm the natural taste of the mushrooms.

Seasonings are added when cooking mushrooms, at the end of the process. Dill is placed on the bottom of the jar or the herbs are sprinkled over layers of the mushroom mixture. Not only the leaves of the plant can be used, but also the umbrellas, after they are fully ripe.

With mustard

The recipe involves a combination of hot and cold methods of working with mushrooms. For the recipe you need:

• boletus mushrooms - 3 kilograms;
• salt - 130 grams;
• mustard beans - 1 tablespoon;
• garlic cloves - 10 pieces;
• vinegar 9% - 2.5 tablespoons;
• bay leaf - 5 pieces;
• dill in umbrellas - 3 pieces.

Salt mushrooms necessary using the cold method. The mushrooms are laid out in layers, sprinkled with salt and spices every 5 centimeters.Mustard can be ground or used as grains. The mass is pressed down on top and sent to a cold place for 1.5 weeks.

After waiting the required time, the brine is drained and the mushrooms are washed under running water. Prepare fresh brine from a liter of water and 1.5 tablespoons of table salt. Boletus boletuses are boiled in it for 8 minutes and transferred to jars. The boiling brine is poured into the container up to the level of the neck, leaving at least 2 centimeters on top. Pour in vinegar and send the jar to sterilize for 30 minutes, after which it is rolled up.

With tomato paste

Salted mushrooms in combination with tomato paste acquire an unusual taste. This delicacy is used as an independent dish, warmed up, as a snack, and is an excellent addition to various side dishes.

First, prepare the brine at the rate of 20 grams of salt per 1 liter of water. At the moment of boiling, add mushrooms and cook for 20 minutes.

The recipe proportions are as follows:

• boletus mushrooms - 1 kilogram;
• salt - 20 grams;
• pasta - 200 grams;
• water - 200 grams;
• bay leaf - 4 leaves;
• sunflower oil - 50 grams;
• vinegar 5% -2 tablespoons.

Boiled mushrooms are placed in a colander and the liquid is allowed to drain. Place the mass in a well-heated frying pan and add tomato paste, bay leaf, and pour in water. It is possible to use 1 kilogram of tomatoes; in this case, diced tomatoes are stewed separately. At the end of stewing, add salt and vinegar.

Mushrooms are placed in well-sterilized jars, with 1/2 of the neck remaining to the top. The workpiece is sterilized in water for 30 minutes and rolled up.

Recipe without sterilization

The recipe involves long-term cooking of mushrooms, which later, in combination with vinegar, ensures long-term storage. To prepare you will need:

• boletus mushrooms - 2 kilograms;
• vinegar 9% - 150 milliliters;
• sugar 2 tablespoons;
• salt - 1 tablespoon;
• spices in the form of allspice and black pepper, bay leaf.

Prepare a brine from salt, sugar and seasonings, then carefully lower the mushrooms into boiling water. Boil the mixture for 40 minutes, periodically skimming the foam from the surface. Next, put the boletus into carefully sterilized jars, add boiling marinade and vinegar and roll up the lids.

How to determine the readiness of mushrooms

The readiness of mushrooms is a guarantee of safe consumption of the dish and the absence of negative reactions from the body. When cooking a product, determining this moment is quite simple.

Firstly, for cooking it is necessary to maintain a minimum time, which for boletus mushrooms should be at least 20 minutes. Secondly, readiness can be determined by the appearance and consistency of the solution.

At the beginning of the process, a gradual cloudiness of the liquid is observed; when boiling, foam actively forms on the surface, which must be removed. As the marinade is ready, it begins to lighten, and at the moment of readiness, the mushrooms stop floating. A well-boiled product can be consumed immediately after preparation.

When frying, the degree of readiness is determined based on the time and appearance of the product. The average time depends on the volume of the mass; To ensure good frying, you should not put a lot of mushrooms in the pan. In most cases, heat treatment for 40 minutes is sufficient.

At the moment of readiness, the boletus radically changes its natural color and becomes dark, while the cooking of the dish is accompanied by a rich mushroom aroma.

The most difficult thing is to determine the readiness of salted mushrooms. The time depends on the size of the container and the amount of salt and vinegar in the recipe. The greater the quantity of such ingredients, the shorter the period from the start of working with the product until the product can be consumed. On average, it ranges from 2 to 4 weeks. Ready mushrooms acquire the flavors of the marinade, their structure changes and becomes soft.