How to pickle boletus mushrooms in a cold way. Step-by-step instructions for a simple recipe for hot pickled milk mushrooms in a jar for winter

Mushrooms are nature's gift to gourmets. They are tasty, nutritious, but low in calories. They are rich in protein, mushrooms are even called “ forest meat" In addition, this product can be consumed during fasting to add variety to a strict table.

Depending on the variety of mushrooms, they can be consumed salted, pickled, fried, boiled. Some mushrooms can even be eaten raw.

Boletuses are forest mushrooms that are loved by many. They belong to the noble species because they have a delicate taste and there is relatively little litter on them. Boletuses and boletuses do not taste bitter, so they do not need to be soaked for a long time.

For preparing for the winter or preparing dishes from fresh mushrooms You need to thoroughly wash the collected mushrooms, cut them and cook according to your favorite recipe. People have known for a long time how to pickle boletus mushrooms for the winter. Nowadays they are also prepared according to traditional or new recipes.

Where to collect

Boletus and boletus belong to the same family - boletus. The best mushrooms you need to look under birch and pine trees, raking fallen leaves. Collecting them is easy and fun.

If you pickle mushrooms for the winter, you need to start processing the harvest as soon as possible upon returning home, otherwise you may lose most of the collected wealth.

The best dishes for collecting mushrooms - wicker baskets. In such a container, the delicate caps will not be damaged during transportation and will last longer.

Mushrooms grow quickly and absorb pollution from the environment, which is why they should not be collected near roads and railways, as well as in places of radiation contamination.

Cooking options and benefits of boletus

You can cook a lot of mushrooms variety of dishes. They can be stewed, fried, baked. But I want to prepare these fragrant gifts from the forest for the winter. Boletuses and boletuses can be harvested in different ways. Can be salted hot or cold, frozen and dried.

In any form, boletuses will disappear from the table during a feast this is the only way. They can be added to hot dishes, salads, and served seasoned with onions and garlic.

Boletus mushrooms cleanse the blood and reduce cholesterol, and boletus mushrooms are recommended to be consumed for kidney diseases.

Salting boletuses and boletuses is similar, but the cooking time is slightly different. Therefore, if there are a lot of mushrooms, it is better to separate them by type and not mix them. Then the taste will be more intense.

Preparation for salting is the most important stage

Before pickling boletus and aspen boletuses using a cold or hot method for the winter, they must be carefully prepared. Pickling boletuses is a simple process, but the preparatory work requires patience.

First, the mushrooms should be sorted out, wormy, old and other doubtful specimens should be removed. You should not regret it, because the final result depends on it.

Clean each stem from adhering leaves and debris, cut off the stems. For best result The stems of boletuses should be cut off almost completely, even on young mushrooms. Hats have more delicate taste than the legs and, if possible, before salting the boletus mushrooms, separate the caps from the legs and cook them separately.

After mechanical cleaning, you need to thoroughly rinse each mushroom in clean water. It is advisable to change the water several times, remove the top film from the caps and the dark partitions at the bottom. Only after this can you begin to salt boletus and aspen mushrooms for the winter.

Hot method without vinegar

Hot pickling of boletus mushrooms for the winter is the safest option for preserving mushrooms for a long time.

Products for 1 kg of boletus:

Salt – 2 tbsp;
Water – 0.5 tbsp;
Peppercorns;
Bay leaf.

Prepare the mushrooms, cut off the caps. Cut large specimens into 2-4 parts, and leave small ones whole. Take the spice consumption per kilogram of prepared mushrooms.
Prepare the marinade: hot water pour into the pan, add salt and remaining spices. Boil. Place the mushrooms in the boiling marinade, cover with a lid and cook for 25 minutes from the moment of boiling. The time depends on the size of the pieces. The product is ready when all the mushrooms sink to the bottom.
Be sure to stir and skim off the foam while cooking. If this is not done while salting the boletus, then finished product will be bitter, which will reduce all efforts to nothing.
Boil in a separate bowl in the same way. mushroom stems, cut into pieces.
Place hot cooked mushrooms in a bowl with a slotted spoon and cool. Then package it in pre-sterilized jars. Pour in the marinade until it covers the contents. Screw on the lids and refrigerate.

Salted boletuses are ready to eat after a couple of months.

Fragrant mushrooms

There are many ways to pickle boletus mushrooms for the winter, but this one will appeal to all mushroom lovers. It's simple, but the results are always amazing.

For the marinade forest mushrooms needed for 1 liter of water:

Sugar – 2 tbsp;
Salt – 2 tbsp;
Vinegar 6% - 1 tbsp.;
Cloves – 5-6 buds;
Bay leaf – 2-3 pcs.;
Cinnamon - optional;
Black peppercorns - a dozen;
Garlic - a couple of cloves.

The preliminary preparation of mushrooms is as thorough as in the previous recipe.

Pre-boil the entire volume of onions for about 10 minutes in a small amount of water, into which place a whole peeled onion. Then drain the hot muddy water and discard the onion. This technique allows you to improve the quality of salted mushrooms and is an additional processing.
Next, the mushrooms are dipped into a brine prepared from the listed ingredients. But without vinegar and garlic.
Cook in the hot marinade for 30 minutes, then add vinegar and garlic and simmer for another 10 minutes.
Serve hot clean banks, pour marinade and roll up with iron lids.
The mushrooms will be completely ready after two months.

By this recipe You can salt boletus and boletus mushrooms, as well as other forest trophies, changing only the cooking time.

Cold way

You can cook boletus mushrooms for the winter not only hot, but also cold. This option allows you to preserve the maximum useful elements in mushrooms.

For 5 kg of boletus you will need:

Salt – 250 g;
Peppercorns;
Dried dill;
Bay leaf;
A few cloves of garlic.

The preliminary preparation of mushrooms will be as thorough as with hot pickling methods. Only the best specimens are selected.
Prepared mushrooms can already be salted, but it is better to fill them with salted water for disinfection. Leave for two days. Change the water every three to four hours, otherwise the mushrooms will sour.
Rinse the finished mushrooms.
For salting you will need enamel pan. First you need to soak it hot water and dry. Cover the bottom with a layer of salt. Place the mushrooms as tightly as possible, caps down. Alternate layers of salt and mushrooms, not forgetting to add other spices to taste.
When all the mushrooms are laid out, cover them with clean gauze and press down with a weight. Leave for 3 days. During this time, the contents of the pan will be compacted and covered with the released juice.
Place into jars and store in the cold. You don’t have to wait until winter to try these mushrooms, because they will be ready in a month.

Unlike hot salting, this method preserves the wonderful forest aroma of mushrooms and maximum useful substances.

Knowing how to salt boletus and aspen mushrooms for the winter, you can safely go into the forest in search of mushroom places. In winter, it will be so nice to get a jar of mushrooms, carefully collected in the summer and salted hot or cold, and treat family members or visiting guests with your own prepared preparations.

Boletus mushrooms are often called “black mushroom”. The reason for this is not the natural color or the presence of any negative properties. It's all about the characteristic color change during heat treatment. When canning this type of mushroom, you should not count on a very presentable appearance. Another matter taste qualities: There is no doubt about their originality.

To keep boletus mushrooms in perfect condition for the winter, you should not collect and prepare old, overripe and spoiled specimens. One unfortunate fungus can ruin the entire jar. When going into the forest to search or to the market to buy something, you should be extremely careful. Half the success depends on the right choice. We will tell you further how to properly salt and pickle boletus mushrooms.

Marinated boletus mushrooms, delicious recipe

The recipe for pickling boletus mushrooms is not much different from processing other types of mushrooms. In most cases, the product is boiled for a long time, and at the end it is added ready marinade. The beauty of this kind of canning is that the mushrooms do not necessarily need to be peeled and scaled. It is enough to rinse them thoroughly and remove all damaged areas with a sharp knife.

Required ingredients:

boletus - 4 kg
sugar - 2 tbsp.
water - 1 l
salt - 2 tbsp.
vinegar - 1 tbsp
bay leaf- 4 pcs.
peppercorns - 10 pcs.
dried cloves- 5 pcs.

Step by step instructions:

Prepare the mushrooms: cut the large caps into 4 parts, leave the small ones whole, chop the stems to the desired size.
Fill the mushrooms with water and boil for 10-15 minutes with a whole peeled onion to eliminate the possibility of a poisonous specimen getting into the total mass.
Next, make the brine: mix and boil water with sugar, salt and spices. Dip previously cooked boletus mushrooms into the liquid and cook them for at least 40 minutes.
At the end of cooking, pour vinegar into the container and add a couple of cloves of garlic if desired.
Place the mushrooms in clean, sterilized jars and fill them with the remaining liquid almost to the top. Roll up the container metal lids and turn over until completely cool.
Store pickled boletus mushrooms for the winter in a cool, dark place (cellar, pantry or refrigerator).

How to pickle boletus mushrooms, a simple recipe

There are several popular pickling methods: dry, cold, hot, etc. Different varieties One or the other option is more suitable. When it comes to how to seal boletus mushrooms, it is better to stick to hot pickling. This time, the mushrooms will be preserved for a long period and will delight you with an amazing taste and aroma at every opportunity.

Step by step instructions:

Wash the boletus mushrooms with running water and remove the roots. Cut large caps in half, leave small ones in their original form.
Mix water and salt in a deep saucepan and bring the solution to a boil.
Place the mushrooms in the liquid, stirring them occasionally during cooking.
Skim the foam from the boiling boletus mushrooms and add the remaining ingredients to the pan.
Remove the mushrooms from the heat at the moment when they begin to sink to the bottom and the liquid begins to lighten and become transparent.
Transfer the boletus mushrooms from the brine into a wide vessel so that they cool faster. Next, fill them with a cold solution and leave them in a barrel or jar for 40-45 days. This recipe for salted boletus mushrooms allows for a shorter period of complete preparation.
After the allotted time, the mushrooms can be considered ready to eat.

How to dry boletus mushrooms

Everyone remembers from childhood pictures of mushrooms hanging peacefully on horizontal strings. This is how our grandmothers and great-grandmothers dried the gifts of the forest. Today, such a process can be carried out much easier and faster. With the advent of microwaves and ovens, the problem of drying mushrooms for the winter disappeared by itself.

Required ingredients:

fresh dense boletus

Step by step instructions:

Clean strong, healthy mushrooms from small debris, rinse and lightly dry in fresh air.
Cover a shallow baking sheet with parchment and place whole or chopped boletus mushrooms on top.
Dry the mushrooms at 50C (with the door ajar) until completely dry.
Cool the finished product and store it in a glass container. plastic container or a fabric bag.

How to freeze boletus mushrooms

In the cold winter period frozen mushrooms ideally help out even in the most difficult situations. Such preparations are optimal for preparing roast, aspic, stewed cabbage and stews, dumplings and ravioli, pancakes, sauces, etc. But only in cases where the boletus mushrooms are properly prepared and frozen. Otherwise, when defrosted, they will gain bad smell and will become completely unusable.

Required ingredients:

fresh boletus- 1 kg

Step by step instructions:

Pre-treat fresh mushrooms: wash, clean from damage and debris, cut into convenient pieces.
Boil the boletus mushrooms until tender (40 minutes) or half-ready (15-20 minutes). The chosen option should be dictated only by the final purposes of use.
Boiled mushrooms Place in a colander and let the liquid drain. Afterwards, place the mixture in portions into freezer containers or plastic bags.

Be that as it may, pickling, salting, drying, and freezing boletus mushrooms is equally profitable and practical. So that in the off-season you don’t have to shell out a tidy sum for fresh product, it’s worth taking care of its supply in advance.

The “black mushroom” lives only 10 days from the moment of its “birth”, but this does not stop mushroom pickers from collecting full baskets delicious boletus mushrooms. This phenomenon is due to the fact that boletus ripens from May to October. And this only means that those who like to collect and, most importantly, eat mushrooms have unique opportunity– enjoy the unsurpassed taste of an exquisitely beautiful mushroom for as long as possible. “Black mushrooms” will bear fruit especially well after heavy rain. So, if you managed to attack productive places where boletus grows, pick more of these mushrooms, because you can prepare a lot of different products from them for the winter. For example, boletus pickles are very tasty. Jars of such aromatic and delicious mushroom pickling will be especially valuable in cold weather. Therefore the recipe salted boletus during mushroom season should always be at hand for housewives.

How to pickle boletus mushrooms for the winter?

Ingredients per 1 kg of boletus:

sheet black currant, bay leaf - 2-3 pcs.;
cloves and peppercorns - 3 pcs.;
salt – 50 gr.;
dill - 3-4 sprigs.

Salting of blackheads is carried out in two ways - hot and cold. Even despite the same set of ingredients, the process of making pickles will be different. For example, to pickle mushrooms using the hot method, you must first select the best and most ripe mushrooms. Then the boletus mushrooms that have “passed the selection” need to be boiled in a 3-4% saline solution. It is better to choose medium-sized mushrooms for pickling, therefore, given the average size of the boletus mushrooms taken for pickling, boiling them for 20-25 minutes will be enough. After the mushrooms are cooked, you will need to remove them from the pan to drain the water. After waiting for the boletus mushrooms to cool, you can begin to put the mushrooms into jars. You just need to lay the “blackies” in layers: mushrooms – salt – spices – mushrooms, and so on until the very top of the container in which the boletus mushrooms will be salted. Be sure to store pickling in a cool place. Salting boletus mushrooms in a cold way requires a slightly different way. Initially, the eggs are sorted out, then washed in clean water and carefully placed in any deep container (enamel, ceramic or glass). Each layer of mushrooms, which are placed caps down, must be sprinkled with salt, as well as aromatic spices. All mushroom contents intended for pickling must be covered with a clean cloth, making sure to put pressure on the mushrooms. After a couple of days, it is advisable to look into the container with pickles to check whether the brine has appeared. If there is no brine liquid in a barrel or jar, then a heavier load is needed. If mold appears, carefully remove it from the mushrooms and replace the cloth in the container. After 1-2 months, the mushrooms will be absolutely ready for consumption.

Mushrooms such as boletus and boletus are classified as mushrooms top quality- according to their own taste properties they are not inferior to porcini mushrooms and are just as safe to eat. In this article we will talk about harvesting boletus and boletus for the winter.

Mushroom pickers call boletus and aspen boletus cousins, united by belonging to the same genus - Lecinum (Obabok). The difference between them is very small and consists only in different shades of the cap, and also in the fact that the second one darkens when cut when damaged and cooked; however, there are connoisseurs who believe that boletus mushrooms also have more delicate flesh. However, these mushrooms are considered very similar, and the recipes for their preparation, including salting and pickling, are no different.

It is believed that boletus mushrooms cleanse the blood and reduce cholesterol levels, and boletus mushrooms are useful for kidney diseases. Because of high content dietary fiber and squirrels, these mushrooms work in the body as a sorbent and a vacuum cleaner, so it is very important that they are collected away from populated areas and roads.

Recipes for preparing and storing boletus and boletus mushrooms for the winter

Of course, like porcini mushrooms, boletus and boletus can be fried, stewed, boiled and generally cooked a lot with them delicious dishes. They can also be preserved until winter, canned - pickled or salted, or frozen or dried. We will tell you about everything - both the preparation and the storage of these wonderful mushrooms for future use.

It is a common belief that before cooking you need to remove the skin from the caps and scales from the stems of these mushrooms, but if you collected young, not overripe mushrooms, this is not at all necessary. So this moment remains at the subjective discretion of everyone. As is the case with other mushrooms, if we are talking about pickling or salting, then large specimens should be cut into 4-6 parts, and small ones can be left whole. Let's move on directly to the recipes for preparing boletus and boletus mushrooms.

Recipe for fried boletus/boletus with potatoes

You will need: 500g mushrooms, 400g potatoes, 1-2 onions, vegetable oil, spices to taste, salt.

How to cook boletus or boletus fried with potatoes. How to wash mushrooms under running water cold water, remove all contaminants, cut out wormholes, not too small pieces slice. Place the chopped mushrooms in a deep saucepan, add cold water, turn on medium heat, and bring to a boil.

At this stage you can check the availability poisonous mushrooms: throw a whole peeled onion into boiling water with mushrooms: if it turns red or blue, it means there are poisonous mushrooms and everything will have to be thrown away.

After boiling add 3g citric acid and 20 g of salt for every 1 liter of water, boil the mushrooms for 5 minutes, drain in a colander, and dry. Place mushrooms in thick-walled frying pan with properly heated oil, fry for 30-40 minutes, stirring occasionally. As a result, the mushrooms should be very fried.

If you like half-stewed mushrooms, cover them with a lid and simmer for low heat, if they are crispy, do not cover with a lid and after all the moisture has evaporated, fry them over medium heat.

Salt the finished mushrooms (this should not be done right away - the mushrooms will release a lot of juice and turn out dry), turn off the heat. In a separate frying pan, fry the potatoes with onions, add mushrooms from another frying pan to the half-cooked potatoes (you can pour sour cream over them at the end of frying), stir, pepper, fry for another 10-12 minutes, cover with a lid if desired and simmer over low heat until cooked (then everything will turn out soft).

Another very tasty option How can you cook these mushrooms - make a kebab out of them!

Recipe for making shish kebab from boletus or aspen mushrooms

You will need: 650g fresh wild mushrooms, 120g bacon, 4 onions, green onions, dill, pepper, salt.

How to cook mushroom shish kebab. Separate the caps from the stems, place them in cold salted water, and after boiling, boil for 20-25 minutes. Thread the caps, allowing them to cool after cooking, onto skewers, alternating with pieces of lard and onion, pepper and salt, bake the mushroom kebab over hot coals until cooked, turning the skewers periodically. Sprinkle with herbs before serving.

For barbecue, you can only use caps; they must be boiled in salted water and under no circumstances allowed to become overcooked.

And, of course, you can make a simply fabulous soup from boletus and aspen mushrooms, which will cause a huge appetite in everyone who smells it.

Recipe for making boletus or boletus soup

You will need: 400-500g of mushrooms, 2 potato tubers and garlic cloves, 1 onion and 1 medium carrot, 1 tbsp. salt, sour cream, herbs, bay leaf, pepper, salt.

How to make soup from boletus or boletus mushrooms. Place the prepared mushrooms in a saucepan with cold salted water, boil until done (it can be determined this way - the mushrooms will begin to settle to the bottom), skimming off the foam. Put greens and bay leaves, peppercorns, finely chopped carrots and potatoes into cubes, fried one onion and garlic pressed into the broth, stir, put a whole peeled onion in the soup, boil for 10 minutes, then remove the onion, serve the soup with sour cream.

By adding different spices to this soup, you can change the shades of its taste.

Recipes for preparing mushrooms for the winter: salting, pickling, drying and freezing

Of course, you want to save mushrooms collected in the fall for future use. This is why they came up with salting, pickling, drying and freezing.

Recipe for pickling boletus or aspen mushrooms

You will need: mushrooms, marinade - 10 black peppercorns per 1 liter of water, 3-5 clove buds, 3 tsp. vinegar essence(or 1 glass of vinegar 6%), 2-3 bay leaves, 2 tbsp. salt (with a slide) and sugar (without a slide), cinnamon to taste.

How to pickle boletus and aspen mushrooms.
Prepare the mushrooms - peel, rinse, soak a little, coarsely chop the stems, cut the caps into 4-6 pieces depending on size, leave small mushrooms whole. Boil the mushrooms, putting them in cold water and a whole peeled onion, after boiling for 5-10 minutes, drain this water, pour over the mushrooms, removing the onion, with new cold water, boil after boiling for 15 minutes, skimming off the foam. For the marinade, bring water to a boil, add sugar and salt, all the spices, add slightly boiled mushrooms, cook for 30-40 minutes (until tender, depending on how long the mushrooms were cooked at the beginning), add vinegar 10 minutes before the end of cooking ( you can add garlic along with it). Next, the mushrooms along with the marinade are placed in sterilized jars and sealed with boiled plastic lids.

A simple recipe for pickling boletus or aspen mushrooms

You will need: medium-sized mushrooms, brine - for each 1 kg of mushrooms, 120 ml of water, 40 g of salt, 5 peppercorns, 4 bay leaves, 2 cloves, dill sprigs.

How to pickle boletus or boletus mushrooms.
Prepare the mushrooms and soak them for 3-5 hours if desired. Place the mushrooms in cold water, bring to a boil, and simmer for 15 minutes, removing any foam. To make the brine, bring water to a boil, add laurel, salt, pepper, dill and cloves. Dry the boiled mushrooms in a colander, then put them in sterilized jars, sprinkle with salt, pour in the brine and place in cool place, covering with boiled lids. You can eat such mushrooms after a month.

It is better to use small jars for pickling so that each time you prepare a dish you will need a whole jar at once.

Those who prefer mushrooms in their “natural form” to salted and pickled ones can dry or freeze boletus and aspen mushrooms for the winter.

Recipe for drying boletus and boletus

You will need: whole fresh mushrooms.

How to dry boletus and boletus. Peel the mushrooms, rinse thoroughly, dry lightly with a paper towel or in a colander. Line a baking sheet baking paper, lay out the mushrooms, dry them at a temperature of no more than 50 degrees Celsius with the oven door slightly open.

If you want to freeze mushrooms, you can do this in two ways: use boiled or fried mushrooms.

Recipe for freezing boletus and boletus mushrooms

You will need: mushrooms.

How to freeze boletus and aspen mushrooms. Boil mushrooms until full readiness, drain in a colander, then put in a container or bag, let cool and after cooling, put in the freezer. You can also boil mushrooms before freezing until half cooked, if in the future they will be used, for example, for making soup and will be boiled again.

Another option: boil the mushrooms for 10 minutes after boiling, drain them in a colander, then place them in a frying pan with hot oil and fry, cool and freeze in a container or bag.

To prepare any dishes from frozen mushrooms, you do not need to defrost them: they are placed in the dish frozen. These mushrooms can be stored for no more than 6 months.

So if you have collected a lot

Mushrooms are nature's gift to gourmets. They are tasty, nutritious, but low in calories. They are rich in protein, mushrooms are even called “forest meat.” In addition, this product can be consumed during fasting to add variety to a strict table.

Depending on the type of mushroom, they can be consumed salted, pickled, fried, or boiled. Some mushrooms can even be eaten raw.

To harvest for the winter or prepare dishes from fresh mushrooms, you need to thoroughly wash the collected mushrooms, cut them and cook according to your favorite recipe. People have known for a long time how to pickle boletus mushrooms for the winter. Nowadays they are also prepared according to traditional or new recipes.

Where to collect

Boletus and boletus belong to the same family - boletus. The best mushrooms should be looked for under birch and pine trees, raking fallen leaves. Collecting them is easy and fun.

If you pickle mushrooms for the winter, you need to start processing the harvest as soon as possible upon returning home, otherwise you may lose most of the collected wealth.

The best utensils for collecting mushrooms are wicker baskets. In such a container, the delicate caps will not be damaged during transportation and will last longer.

Mushrooms grow quickly and absorb pollution from the environment, which is why they should not be collected near roads and railways, as well as in places of radiation contamination.

Cooking options and benefits of boletus

You can prepare a lot of different dishes from mushrooms. They can be stewed, fried, baked. But I want to prepare these fragrant gifts from the forest for the winter. Boletus and boletus mushrooms can be harvested in different ways. Can be salted hot or cold, frozen and dried.

In any form, boletuses will disappear from the table during a feast this is the only way. They can be added to hot dishes, salads, and served seasoned with onions and garlic.

Boletus mushrooms cleanse the blood and reduce cholesterol, and boletus mushrooms are recommended to be consumed for kidney diseases.

Preparation for salting is the most important stage

First, the mushrooms should be sorted out, wormy, old and other doubtful specimens should be removed. You should not regret it, because the final result depends on it.

Clean each stem from adhering leaves and debris, cut off the stems. For the best result, you should cut off the stems of boletuses almost completely, even of young mushrooms. The caps have a more delicate taste than the legs, and if possible, before salting the boletus mushrooms, separate the caps from the legs and cook them separately.

Hot method without vinegar

Hot pickling of boletus mushrooms for the winter is the safest option for preserving mushrooms for a long time.

Products for 1 kg of boletus:

Salt – 2 tbsp;
Water – 0.5 tbsp;
Peppercorns;
Bay leaf.

Prepare the mushrooms, cut off the caps. Cut large specimens into 2-4 parts, and leave small ones whole. Take the spice consumption per kilogram of prepared mushrooms.
Prepare the marinade: pour hot water into the pan, add salt and the remaining spices. Boil. Place the mushrooms in the boiling marinade, cover with a lid and cook for 25 minutes from the moment of boiling. The time depends on the size of the pieces. The product is ready when all the mushrooms sink to the bottom.
Be sure to stir and skim off the foam while cooking. If this is not done while salting the boletus, the finished product will be bitter, which will nullify all efforts.
In the same way, in a separate bowl, boil mushroom stems, cut into pieces.
Place hot cooked mushrooms in a bowl with a slotted spoon and cool. Then package it in pre-sterilized jars. Pour in the marinade until it covers the contents. Screw on the lids and refrigerate.

Salted boletuses are ready to eat after a couple of months.

Fragrant mushrooms

There are many ways to pickle boletus mushrooms for the winter, but this one will appeal to all mushroom lovers. It's simple, but the results are always amazing.

For the wild mushroom marinade you will need for 1 liter of water:

Sugar – 2 tbsp;
Vinegar 6% - 1 tbsp.;
Cloves – 5-6 buds;
Bay leaf – 2-3 pcs.;
Cinnamon - optional;
Black peppercorns - a dozen;
Garlic - a couple of cloves.

The preliminary preparation of mushrooms is as thorough as in the previous recipe.

Pre-boil the entire volume of onions for about 10 minutes in a small amount of water, into which place a whole peeled onion. Then drain the hot muddy water and discard the onion. This technique allows you to improve the quality of salted mushrooms and is an additional processing.
Next, the mushrooms are dipped into a brine prepared from the listed ingredients. But without vinegar and garlic.
Cook in the hot marinade for 30 minutes, then add vinegar and garlic and simmer for another 10 minutes.
Place in hot, clean jars, add marinade and seal with iron lids.
The mushrooms will be completely ready after two months.

According to this recipe, you can salt boletus and boletus mushrooms, as well as other forest trophies, changing only the cooking time.

Cold way

You can cook boletus mushrooms for the winter not only hot, but also cold. This option allows you to preserve the maximum useful elements in mushrooms.

For 5 kg of boletus you will need:

Salt – 250 g;
Peppercorns;
Dried dill;
Bay leaf;
A few cloves of garlic.

The preliminary preparation of mushrooms will be as thorough as with hot pickling methods. Only the best specimens are selected.
Prepared mushrooms can already be salted, but it is better to fill them with salted water for disinfection. Leave for two days. Change the water every three to four hours, otherwise the mushrooms will sour.
Rinse the finished mushrooms.
For salting you will need an enamel pan. First you need to rinse it with hot water and dry it. Cover the bottom with a layer of salt. Place the mushrooms as tightly as possible, caps down. Alternate layers of salt and mushrooms, not forgetting to add other spices to taste.
When all the mushrooms are laid out, cover them with clean gauze and press down with a weight. Leave for 3 days. During this time, the contents of the pan will be compacted and covered with the released juice.
Place into jars and store in the cold. You don’t have to wait until winter to try these mushrooms, because they will be ready in a month.

Unlike hot salting, this method preserves the wonderful forest aroma of mushrooms and maximum nutrients.

Knowing how to pickle boletus and aspen mushrooms for the winter, you can safely go into the forest in search of mushroom places. In winter, it will be so nice to get a jar of mushrooms, carefully collected in the summer and salted hot or cold, and treat family members or visiting guests with your own prepared preparations.