How to salt boletus in a cold way. How to salt mushrooms for the winter at home in a hot and cold way - simple recipes step by step with a photo

Often boletus is 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 kind of mushrooms, you should not count on a very presentable appearance. Another thing taste qualities: there is no doubt about their originality.

To keep the boletus for the winter in perfect condition, you should not collect and cook old, overripe and spoiled specimens. One bad fungus can ruin an entire jar. Going into the forest in search or to the market for a purchase, you should be extremely careful. Half the success depends on the right choice. And how to properly salt and pickle boletus, we will tell further.

Pickled 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 they add ready marinade. The beauty of this kind of canning is that the mushrooms do not have to be peeled and scaled at all. 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 things.
• peppercorns - 10 pcs.
• dried cloves- 5 pieces.

Step-by-step instruction:

1. Prepare the mushrooms: cut the large caps into 4 parts, leave the small ones whole, chop the legs to the desired size.
2. 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.
3. Next, make a brine: mix and boil water with sugar, salt and spices. Dip the previously boiled boletus into the liquid and cook them for at least 40 minutes.
4. At the end of cooking, pour vinegar into the container and add a couple of cloves of garlic if desired.
5. Arrange the mushrooms in clean, sterilized jars and fill them with the remaining liquid almost to the top. Roll up the container with metal lids and invert until completely cool.
6. Store pickled boletus for the winter in a cool, dark place (cellar, pantry or refrigerator).

How to salt boletus, a simple recipe

There are several popular salting methods: dry, cold, hot, etc. different varieties one option or the other is better. When it comes to how to close the boletus, it is better to stop at hot salting. In this case, the mushrooms will be preserved for a long period and will delight with amazing taste and aroma at every opportunity.

Step-by-step instruction:

1. Wash the boletus under running water and remove the roots. Cut large hats in half, leave small ones in their original form.
2. In a deep saucepan, mix water and salt, bring the solution to a boil.
3. Dip the mushrooms into the liquid, stir them occasionally during cooking.
4. Remove the foam from the boiling boletus, add the remaining ingredients to the pan.
5. 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.
6. Transfer the boletus from the brine to a wide bowl so that they cool faster. Next, fill them with a cold solution and leave them in a barrel or jar for 40-45 days. Such a recipe for salted boletus allows a shorter period of full cooking.
7. After the allotted time, the mushrooms can be considered ready for use.

How to dry boletus

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

Required Ingredients:

• fresh dense boletus

Step-by-step instruction:

1. Clean strong healthy mushrooms from small litter, rinse and dry slightly in the fresh air.
2. Cover a shallow baking sheet with parchment and place whole or chopped boletus on top.
3. Dry the mushrooms at 50C (with the door ajar) until completely dry.
4. finished product cool and store in a glass container Plastic container or cloth bag.

How to freeze boletus

Into the cold winter period frozen mushrooms ideally help out even in the most difficult situations. Such blanks are optimally suited for cooking roast, aspic, stewed cabbage and stews, dumplings and ravioli, pancakes, sauces, etc. But only in those cases when the boletus is properly prepared and frozen. Otherwise, when defrosted, they will not gain nice smell and become completely unusable.

Required Ingredients:

• fresh boletus- 1 kg

Step-by-step instruction:

1. Preprocess fresh mushrooms: wash, clean from damage and specks, cut into convenient pieces.
2. Boil the boletus until tender (40 minutes) or half cooked (15-20 minutes). The option chosen should be dictated only by the ultimate purpose of use.
3. boiled mushrooms put in a colander, let the liquid drain. After - spread the mass in portions into freezer containers or plastic bags.

Be that as it may, it is equally profitable and practical to pickle, and salt, and dry, and freeze boletus. So that in the off-season you do not have to lay out a tidy sum for fresh product, it is worth taking care of its stock in advance.

If you want to treat yourself to delicious mushroom dishes at any time of the year, be sure to make appropriate preparations for the winter. Boletus boletus is traditionally considered one of the most delicious forest gifts. Consider how to salt boletus in a hot way so that they turn out to be the most appetizing, tender and fragrant. It is this method that is very popular with housewives, because it is simple, affordable and takes very little time. Our recipes are sure to please you.

You do not want to waste your precious time and energy on mushrooms? So, you will certainly appreciate our recipe, which allows you to quickly and tasty cook salted boletus in a hot way. AT this case fragrant herbs should be used, which will give the snack an indescribable aroma.

To pickle boletus according to this recipe, you will need the following ingredients:

• 1 kg of fresh boletus;
• 500 ml of water;
• fragrant herbs, currant and cherry leaves;
• 1 dill umbrella;
• 5 pcs. hot and allspice peas;
• 2 tbsp. l. salt.

Before you start salting boletus, they must be prepared properly. In addition, in order to implement this recipe, it is required to select specimens of small mushrooms with a dense texture and the absence of even minimal defects. It is also important to take into account that in mushroom legs unpleasant bitterness accumulates, so only caps of boletus can be salted.

The process of salting boletus in a hot way involves several stages:

1. At the initial stage, the mushrooms must be removed from the debris, and then thoroughly rinsed with a stream of running cool water. It is important that the hats remain intact.
2. Then you need to carefully separate the hats from the legs.
3. Hats that are large in size should be cut into pieces - two or more, and small ones should be used as a whole.
4. Put a saucepan filled with water on fire and add the required amount of salt to it.
5. As soon as the liquid reaches a boil, place the mushroom caps in it.
6. Set the fire to medium and boil for no longer than five minutes so that the caps of the boletus do not lose their original structure.
7. Next, the water must be drained, and the boiled mushrooms should be sent to a colander.
8. Now it's the turn fragrant herbs, as well as cherry and currant leaves - all this must be thoroughly crushed to prepare a homogeneous mixture.
9. Next, you need to take a sterilized glass jar and alternately lay in it layers of mushrooms and chopped spices along with salt.
10. When the container is filled with mushrooms densely enough, you need to put a load on top.
11. After one week, when the mushrooms are completely ready, they can be stored for the winter or consumed immediately.

Hot pickling with vinegar

If you are wondering if boletus is salted with vinegar, we bring to your attention the following recipe.

To cook great mushroom appetizer for the winter, you will need:

• 5 kg of fresh boletus;
• 200 g of salt;
• 0.6 l of water;
• 3 tbsp vinegar;
• Bay leaf.

This mushroom pickling recipe is also very simple and takes a little time.

In order to properly salt the boletus mushrooms, clean the selected mushrooms from dirt and damage, if any. After that, rinse them under running cool water.

Next, put the peeled fruits of boletus boletus in a large capacious pan and pour water. Putting the pot on medium fire, do not stir the mushrooms until they reach a boil - this will prevent damage to them. Boil them for 10 minutes, not forgetting to remove the resulting foam from time to time.

After boiling the mushrooms, put them in a colander so that the liquid can drain. While the boletus will dry out and cool down naturally, you need to prepare glass jars - rinse them thoroughly and sterilize.

Then each jar needs to be filled with boiled mushrooms and start preparing the brine. To do this, pour 0.6 liters of water into a saucepan and dilute 200 g of large table salt. After that, add a couple of bay leaves and bring to a boil. Three tablespoons of 9% vinegar are added immediately after salty water boil. Now mix everything thoroughly - and the brine is ready. Pour it into jars filled with mushrooms, it should be up to the very neck. Such salting for the winter is well preserved.

Wait for the mushrooms in the jars to cool and put them in the refrigerator. This is the simplest and quick salting boletus for the winter, which does not require special efforts. Thanks to the addition of vinegar to the brine, this wonderful appetizer can ideally retain its original properties throughout the winter period.

The classic recipe for hot salted boletus

If you are interested in how else you can prepare delicious boletus for the winter, we offer you another good recipe salting, recognized as a classic.

Scroll necessary ingredients to prepare this versatile snack, this is:

• 2 kg fresh mushrooms;
• 100 g fresh dill;
• currant leaves - 15 pcs.;
• 2 liters of water;
• 4 things. bay leaves of medium size;
• 90 g of table salt.

When starting hot salting of boletus boletus, they need to be properly prepared - remove existing debris and dirt, and then rinse under running water and carefully separate the hats from the legs so that the hats remain intact.

1. Small neat mushroom caps should be used as a whole, and larger ones should be pre-cut into two equal parts.
2. The pot should be filled with water in the amount of 2 liters and, after boiling, dissolve 2 tsp in it. salt. In this salted water, boil the mushrooms for half an hour, periodically removing the foam. Then they must be discarded in a colander so that the liquid is completely glassed, and the fruits themselves can cool.
3. Now you should do the brine - for this you need to pass the water in which the future salted mushrooms were boiled through the filter.
4. For salting, you will need a two-liter glass jar with a secure lid, which must first be sterilized. Put all the ingredients in a jar in alternate layers. First mushrooms, and then bay leaves, salt and currant leaves - and so on several times until the jar is filled to the top.
5. The liquid that was used to boil the mushrooms must be boiled and poured into a jar of boletus. Tightly closing the jars with lids, they should be turned over and wrapped in a warm soft blanket.

Further, when the jars have cooled, they can be placed in a dark cool place with a temperature not higher than +18 degrees - in such conditions, the snack will ideally last up to nine months. it suitable salting mushrooms for the winter And after 45 days from the moment of salting, they will be completely ready for use.

There is an even simpler recipe that allows you to salt the mushrooms for the winter. This will require only 1 kg of fruit and 200 g coarse salt. Mushrooms need to be cleaned and cut into thin slices, and then, so that they are slightly wilted, carefully spread them on a wood grate.

Carefully, so as not to disturb the structure, they must be mixed with necessary quantity salt. Then put in a jar and top with salt. Cover the neck of the container parchment paper and tie. After 2 months, such salted boletus will be completely ready for use.

There are several ways hot salting boletus. Choose the recipe that is best for you, how to salt mushrooms in a hot way, and cook this excellent universal snack!

"Black mushroom" from the moment of its "birth" lives only 10 days, but this does not prevent mushroom pickers from collecting full baskets appetizing boletus. This phenomenon is connected with the fact that boletus ripens from May to October. And this only says 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. The “blackies” will bear fruit especially well after heavy rain. So, if you managed to attack the fruitful places where boletus grows, pick more of these mushrooms, because you can prepare a lot of different products for the winter from them. For example, boletus pickles are very tasty. Jars with such a fragrant and exquisite mushroom salting in the cold will be especially valuable. Therefore, the recipe salted boletus during mushroom season should always be at hand with the hostesses.

How to pickle boletus for the winter?

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

Pickled mushrooms retain most of their useful properties. You can even use them in fasting, and for vegetarians they are simply irreplaceable. If guests suddenly rushed into the house in winter, then a jar of pickled boletus in the refrigerator becomes a good help for any housewife. They can be submitted as independent snack, and adding to some salad "on hastily". Let's take a closer look classic recipe pickling these mushrooms.

How to pickle boletus

1 . Sort out the boletus mushrooms (we don’t take worms in the workpiece), rinse, clean from forest litter, cut off part of the leg with the remnants of the earth. It is better to select mushrooms with a hard, elastic hat, not overripe.

2 . It is better to peel off the top layer from the mushroom stem. So the boletus will look prettier after pickling, and all the remnants of forest litter will probably be removed so that the jars do not explode. But if there is no desire, then you can not clean it)

3 . Separate the caps from the legs or cut into 4 parts if the mushrooms are large. Small mushrooms are best left whole or cut across so that both the stem and the hat are visible.

4 . Pour 2 liters of cold water into a large saucepan, add a pinch of citric acid. This is done so that the mushrooms do not change color. Bring the water to a boil. Pour the mushrooms into the pot. As the boletus boils, they will decrease significantly in volume. Therefore, if all the mushrooms did not immediately enter the pan, you can add them a couple of minutes after cooking.

5 . Be sure to remove the foam while boiling the broth. Optionally, you can add a peeled onion. This will enhance the flavor. Stir so the mushrooms don't stick to the bottom of the pot. Boil 10 minutes.

9 . Throw it in a colander.

10 . We put again clean water in a pot on fire. Based on 3 kg of mushrooms - 1.5 liters of water. Add garlic, pepper sweet pea, bay leaf, salt, sugar. Pour in 3 teaspoons of 70% vinegar. We mix.

12 . We put mushrooms. After the water boils, cook the boletus for 10 minutes. And take out the bay leaf. We continue to cook for another 10 minutes.

13 . We lay out hot mushrooms in clean sterilized jars.

14 . Pour the marinade up to the neck. We twist the jars. We leave at room temperature until completely cool. Then we remove the boletus in the underground or refrigerator.

Delicious pickled boletus is ready

Enjoy your meal!

Mushrooms have been collected by people since ancient times. "Silent hunting" is very popular now. Thousands of people go to the forest in autumn to return with baskets full of fragrant, forest mushrooms. Surprisingly, most of the rest European countries these gifts of the forest are not so popular. If they eat mushrooms there, then only certain types like mushrooms or truffles. But this, of course, is not about them, but about our native mushrooms. More precisely - about boletus.

It is these mushrooms, along with mushrooms, that are especially popular with lovers of " silent hunting". They are very useful, and besides, they are incredibly tasty. You can cook boletus most different ways. And if the mushroom picker is lucky, and he scored a lot of these mushrooms, then they will not be lost either. After all, boletus can be prepared for the winter. For example, pickle.

This method of harvesting boletus is very popular. You can pickle boletus in different ways. It’s worth starting with the most popular method - hot pickling.

Hot marinated boletus

This is the easiest and most common way to harvest boletus for the winter. Mushrooms prepared according to this recipe are tasty and well preserved. It is worth warning that due to heat treatment, boletus loses a number of its useful properties. But if this does not bother, then you need to prepare:

• boletus - 1 kg;
• onion - 1 medium head;
• carrots - 1 medium root crop;
• water - 0.5 l for marinade and a certain amount for cooking;
• acetic acid - 1.5 teaspoons or 0.5 tablespoons;
• allspice - 12 peas;
• lavrushka - 2-3 leaves;
• salt - to taste.

The process of pickling boletus begins, of course, with their processing. Rinse the mushrooms thoroughly and pat dry with paper towels so that they do not gain excess moisture. Small boletus can be pickled whole, and large cut into several pieces, depending on the size.

Boil not a large number of water, add a little salt, put chopped mushrooms there and cook for about half an hour.

In parallel, you need to prepare the marinade. To do this, pour 2 cups of water into another pan and put it on a boil. Peel and cut onions and carrots. Onions are cut into half rings (or a quarter of a ring), carrots into small circles or their halves. Put chopped vegetables in boiling water and cook for about 20 minutes, then add to the marinade preparation acetic acid and close the pot with a lid.

Using a slotted spoon, transfer the mushrooms to a saucepan with marinade and cook with closed lid 15 minutes. The fire should be the smallest. Send ready-made boletus to sterilized jars, pour marinade and close with lids. After that, they can immediately be sent to storage.

Pickled boletus without sterilization

This method of pickling boletus will appeal to those housewives who do not want to bother with sterilization. It is difficult to say whether it is better or worse than the previous one. The main thing is that the taste qualities of mushrooms remain at a very high level. For this version of the workpiece you will need:

• boletus - 1 kg;
• allspice - 12 peas;
• lavrushka - 2-3 leaves;
• cloves - 2-3 pcs.;
• table vinegar - 200-250 ml;
• salt and sugar - 1 and 2 tablespoons, respectively;
• water - 1 l.

Rinse the mushrooms, peel, separate the caps from the legs, put in a bowl, pour cold water and leave for 30 minutes. Boil water in a saucepan, put the mushrooms there and cook over medium heat for about half an hour, removing the resulting foam from time to time.

For the marinade, you need to dissolve salt and sugar in water, and then add vinegar there and mix everything thoroughly. Put boiled boletus mushrooms on the bottom of the pan, add spices, pour marinade and boil over low heat for another 30 minutes.

The boletus is ready for use. They can be served at the table immediately after they have cooled, or put in jars, pour marinade and, after closing the lids, send to a cool place.

Marinated boletus without vinegar

Although this recipe is considered to be vinegar-free, in reality it is not so at all. Just instead table vinegar it uses vinegar essence. So, for those who do not accept vinegar as a preservative, this option will not work. Methods for pickling boletus with other preservatives will be discussed below. In the meantime, you have to prepare:

• boletus - 1 kg;
• onion - 1 head of medium size;
• garlic - 3-5 cloves;
• allspice - 10 peas;
• lavrushka - 2-3 leaves;
• cloves - 5 pcs.;
• cinnamon - 1/2 stick or 1/4 teaspoon ground spice;
• vinegar essence - 1 tablespoon;
• salt and sugar - 2 tablespoons each;
• water - 1 l.

It all starts again with the preparation of mushrooms. They must be cleaned, cut if necessary, placed in a saucepan and filled with water, boiled over medium heat. In parallel, you can do the sterilization of cans.

When the boletus boils, you need to put a whole peeled onion to them. Mushrooms should be cooked until cooked, periodically removing the foam. Then they should be folded into a colander and allowed to flow around completely.

Now it's time for the marinade. Put sugar, salt, cloves, cinnamon, pepper and parsley in a saucepan with water. Bring the mixture to a boil, put the mushrooms in it and cook over medium heat for 10 minutes.

Lastly, thinly sliced ​​garlic and vinegar essence are added to the marinade. After that, the saucepan should be allowed to boil for another 5 minutes, after which the mushrooms can be laid out in jars and poured with marinade.

Banks roll up, turn over, wrap with a blanket and leave to cool completely.

Marinated boletus with citric acid

Pickled boletus is excellent. However, not everyone wants to eat foods with vinegar. It's really not very useful. But no one forbids marinating mushrooms without vinegar, using, for example, citric acid. For this you will need:

• boletus - 1 kg;
• allspice - 5 peas;
• lavrushka - 2 leaves;
• ground cinnamon - 1/2 teaspoon;
• citric acid - 1 teaspoon;
• salt and sugar - 1.5 teaspoons each;
• water - 1 l.

Preparing mushrooms for such pickling is practically no different from other recipes. Boletus must be cleaned, washed, cut (if necessary) and boiled in lightly salted water until they sink to the bottom of the saucepan. The main thing is not to forget to remove the resulting foam. Throw the mushrooms prepared in this way into a colander and let the whole broth drain.

The process of preparing the marinade is also quite similar to the previous options. Pour all spices, salt, sugar into water and bring to a boil. After that, pour the boletus into the brine and cook over medium heat for about 15 minutes. After this time, remove the container from the heat, add citric acid and mix thoroughly. Everything, the mushrooms are ready for packaging in jars.

It is necessary to lay boletus in pre-sterilized jars, pour hot marinade and roll up with sterilized lids. As soon as the jars are completely cool, they can be put away for storage.

Marinated boletus legs

A number of housewives prefer to use different parts of mushrooms for different dishes. Take all the same boletus. Their hats are excellent foundation for mushroom broth. Yes and in fried they are incredibly good. By the way, it is for this purpose that they are usually frozen. But the legs are good in salted and pickled form. Among gourmets, they are especially appreciated for pleasant taste and "crunchiness". It is not difficult to prepare such a delicacy at home. For this you need:

• boletus (legs) - 1 kg;
• black peppercorns - 5-7 peas;
• lavrushka - 5 leaves;
• vinegar - 50 ml;
• salt - 1 tablespoon;
• sugar - 100 g;
• water - 1 l.

Rinse the mushrooms, peel and separate the legs from the caps. Hats can be frozen or set aside to cook something later. And all further work will be carried out exclusively with the legs.

To begin with, they must be poured with cold water, salted and boiled for half an hour. By the way, if they are large enough, then they should be cut into several parts. Boiled legs drain in a colander, rinse thoroughly under running cold water and transfer to a clean saucepan.

In this case, you don’t have to specially mess around with the marinade. It is enough to dissolve salt and sugar in water, and then add spices there. Ready brine pour mushrooms and boil everything together for about 10 minutes. Then add vinegar to the pan and cook the mushrooms for another 2-3 minutes.

Ready legs of boletus can be immediately laid out in jars and poured with marinade. Although you can serve them to the table as soon as they cool down.

Pickled boletus caps

You can pickle and only hats of boletus. Mushrooms harvested in this way will be good as a supplement to regular dinner, and as a wonderful snack on the festive table. For this preservation, you need to prepare the following ingredients:

• boletus (caps) - 1 kg;
• allspice - 6 peas;
• vinegar (5%) - 250 ml;
• lavrushka - 1 leaf;
• ground cinnamon - 1/4 teaspoon;
• citric acid - 1/2 teaspoon;
• salt - 1 tablespoon;
• sugar - 2 teaspoons (without a slide);
• water - 1 l.

First you need to clean the mushrooms and separate the caps from the legs. The latter can be marinated in a different way, and all further work can be done only with hats.

Now you need to boil water, add salt and vinegar to it, after which the resulting solution is filtered through cheesecloth three times. After that, the marinade must be put on fire again, brought to a boil and put the boletus caps there. They should cook for at least 10 minutes over medium heat. Ready hats should sink to the bottom of the pan. During the cooking process, foam will form, which must be removed.

When the mushrooms are ready, remove the saucepan from the heat and add all the remaining ingredients. After that, the hats can be laid out in jars, poured with boiling marinade and closed with lids.

Cold pickled boletus

All previous methods of marinating boletus required boiling mushrooms before putting them in jars. Mushrooms are very tasty. However, part useful substances, which they contain, are destroyed by this method of processing. But there are also ways to harvest "raw" boletus. For this you will need products such as:

• boletus - 1 kg;
• salt - 2-3 tablespoons;
• allspice;
• lavrushka;
• garlic;
• horseradish;
• cherry and currant leaves.

As always, boletus must first be washed and cleaned. For such a pickle, you should take only strong and small mushrooms. Prepared boletus must be folded into a large saucepan and soaked in cold water for about 6 hours.

Marinate mushrooms in a cold way in a fairly large bowl with a wide neck. It is necessary to lay boletus in dense layers in it, alternating layers with salt and other spices.

The laid mushrooms should be covered with gauze, a wooden circle should be laid on top, suitable in diameter to the selected dish and pressed down with a fairly heavy load. After that, the container with mushrooms must be removed in a cool place.

The cold pickling process takes about 2 months. However, this does not mean that you need to forget about boletus for 60 days. They need to be followed. First of all, you should check if mold has appeared on the circle or gauze. If this happens, then the circle must be washed, and the gauze should be replaced with a new one. It is also necessary to monitor the mushrooms themselves: if some of them begin to deteriorate, then they must immediately be removed from the container.

After a couple of months, you can take a sample from cold-pickled boletus, and then serve it to the table.

Secrets of marinating boletus

Mushrooms are a tasty and healthy product. However, they do not like being treated carelessly. A little something is wrong, and instead of a wonderful snack, it may not be clear what is on the table. In addition, many edible mushrooms there are also poisonous relatives who strive to be like their useful counterparts. Hence the main advice:

• before cooking, all mushrooms must be carefully sorted out and, without regret, unfamiliar or disliked specimens should be thrown into the trash.

Only after this procedure, you can proceed to further manipulations. Well, in general, in order for pickled boletus to turn out to be as tasty as possible experienced housewives advise:

• fresh mushrooms are perishable products, incl. they must be processed immediately, as soon as they appeared in the house;
• freeing the mushrooms from large debris, they should be placed for 15 minutes in warm water. After that, it will be easier to clean them from fine dirt;
• pickling boletus whole is not worth it. Hats and legs of mushrooms have different densities, incl. it is better to pack them in separate jars. Of course, we are talking about large specimens. Small mushrooms will be good in whole form;
• you can not harvest wormy boletus or mushrooms with signs of rot. This can lead to poisoning. If the mushroom is partially damaged, then these areas can be cut off, and the “healthy” ones can be sent to the harvest;
• most recipes for marinating boletus involve their preliminary heat treatment. When cooking mushrooms, you need to regularly remove the foam. If it is clean and the broth is clear, then the mushrooms were prepared correctly;
• The readiness of mushrooms is easy to check visually. Birch trees flooded with water float on the surface. When the mushrooms are cooked, they will sink to the bottom of the pan;
• it is better to lay out pickled boletus in sterilized jars, so they are stored much better;
• pickled boletus must be stored in a cool place where the temperature does not rise above 8 ° C.

Like these ones simple tips and recipes will help preserve all the prey brought from the "quiet hunt". It remains only to wait for winter, open one of the jars and enjoy a wonderful snack.

Useful properties of boletus and contraindications

And finally, a few words about the benefits and contraindications to the use of boletus.

This mushroom is one of the most common mushrooms growing in our country. You can collect it almost all summer, starting from the end of May and almost until November.

Boletus mushrooms are very tasty and incredibly useful. It’s worth starting with the fact that it contains almost the same set and amount of vitamins as beef: A, PP, C, the entire group of vitamins B, D, E. The composition of boletus boletus is surprisingly balanced. They contain proteins such as tyrazine, glutamine, leucine, arginine, etc. Of the trace elements in boletus in in large numbers there are potassium, sodium, calcium, manganese, zinc, magnesium, iron, cobalt, fluorine and many others.

Among other things, boletus are dietary product. 100 g of fresh mushrooms contains only 31 calories. Moreover, boletus has the ability to speed up metabolism, cleanse the intestines and destroy fat cells. So they are very useful for people who are watching their weight.

The positive effect of boletus extends to other body systems. This mushroom is a great antioxidant. And it also improves the condition of the skin and all mucous membranes.

In short, boletus is practically a forest panacea. However, these mushrooms also have negative sides.

First, they should not be given to children under 12 years of age. Secondly, the consumption of boletus is not desirable for people suffering from diseases of the kidneys, liver and gastrointestinal tract. Allergy sufferers should also be careful with mushrooms.

And of course, all people should not eat boletus, which grow in areas with poor ecology. Such is the property of all mushrooms. They perfectly accumulate inside themselves all the harmful substances from the environment.

Video recipe "Marinated boletus for the winter"

Mushrooms with a stem up to 15 cm long, with dense white flesh, grow in the deciduous forests of Eurasia and America and are found even in the tundra. They love light, prefer clearings, edges and ravines. Boletus mushrooms are second only to boletus in taste. They collect mushrooms, which are also called grandmas or blackheads, until October, sometimes they appear in May. They use boletus marinated, fried, boiled, salted, dried, put in pies and pizza.

Forest gifts are rich dietary fiber, thanks to which they absorb and remove toxic substances from the body. They contain nicotinic and phosphoric acid. Vegetable proteins in boletus are represented by:

• arginine;
• glutamine,
• tyrosine.

Mushrooms, which act as a natural antioxidant, normalize blood sugar levels, calm the nerves, have a positive effect on the skin, and improve the condition of the mucous membranes. There are about 20 calories in 100 g of boletus boletus, they can be consumed by those people who dream of losing a few kilograms. When collecting blackheads, it is important not to confuse them with gall fungus, which is similar in appearance, but it can not be eaten.

Preparing boletus for pickling

Grandmas from the bolt family are great for diet food, are added to salads, sauces, pickles. However, they have features that you need to know about for those who are going to pickle boletus.

Before harvesting, the mushrooms brought from the forest must be sorted out, left young and dense, it is better to throw away the wormy ones and certainly not close them in jars.

If grandmothers grew in the forest, you need to remove the leaves, sand and clean them. Boletus mushrooms found in a clearing or edge should be soaked for about 20 minutes. The rotten pulp is removed from noble forest mushrooms, the lower region of the leg is cut off and washed using a brush. Small specimens are taken as a whole, large specimens are divided into parts.

Boletus mushrooms cannot be digested, as they quickly turn sour. For harvesting for the winter, they are kept in boiling water, after which they are substituted under a tap with cool water. If this is not done, the solution in which the mushrooms are pickled will turn black. To prevent mold, they pour into jars sunflower oil. You can use the dish no earlier than 10 days later.

Classical

Which marinade to cook depends not only on the recipe used for harvesting, but also on the type of mushrooms. In order for them to be stored for a long time, vinegar is indispensable, and spices are also required, which give a peculiar aroma and improve the taste of the product. The classic marinade recipe is suitable for mushrooms and boletus. To prepare it, per liter of water is taken:

• sugar and salt - according to Art. spoon
• dill - umbrella;
• horseradish;
• pepper - 3 peas;
• vinegar - 120 ml;
• garlic.

Cinnamon, celery, aromatic herbs and other seasonings are added as desired. Water is put on the stove, salt and sugar are poured into it. After boiling the solution, pour vinegar.

Marinade with cloves

Boletus go well with fragrant spices. Some housewives diversify the classic recipe additional ingredients, change the ratio of the main components, which gives the mushrooms a special piquancy, a pleasant smell. To prepare a marinade from a liter of water, you will need:

• vinegar - 200 ml;
• sugar - 2 tablespoons;
• ground mustard;
• cloves - 4 or 5 pcs.;
• salt - 80 g:
• allspice - 6-8 peas;

Having picked up all the components, you can put water on fire. When it boils, spices and seasoning are poured there, the composition is boiled for 3 minutes, vinegar is poured and the container is removed from the stove.

With citric acid

To make the boletus be less sharp and have delicate taste, when preparing the marinade, vinegar is not used as a preservative, but replaced with citric acid. A kilogram of mushrooms is boiled in a liter of salted water and a marinade is cooked from the following ingredients:

• allspice - 10 peas;
• sugar - Art. a spoon;
• bay leaf - 3 or 4 pieces;
• cinnamon - tsp;
• citric acid - 4 g;
• salt - 20 grams.

All components are poured into a liter of water, put on fire for 2 minutes. Mushrooms are placed in the marinade and boiled for another quarter of an hour, after which citric acid is added. Rolled jars with boletus are stored in the refrigerator or taken to the basement, cellar, where it is not higher than 8 ° C.

To preserve mushrooms for the winter, no special experience is needed. Any housewife can cope with the preparation of the marinade. After boiling one and a half kilograms of blackheads, spices and spices are put in boiling water:

• hot pepper - 10 peas;
• sugar - 3 tsp spoons;
• mustard grains;
• salt - 45 g.

Marinade must be boiled for 20 minutes, then pour 10 ml vinegar essence. However, we must not forget that such an ingredient can cause burns, poisoning, so it must be used with special care.

Step-by-step recipe for making marinated obabok

On the edges and clearings, in young birch groves, mushroom pickers love to collect boletus and blackheads. They are much more nutritious than champignons, they smell like a forest. They call these gifts of nature butterflies, it is a pleasure to pickle such mushrooms, because neither small nor large specimens lose their shape, they perfectly absorb the aroma of seasoning.

For home conditions, a recipe for harvesting for the winter is suitable, which involves the use of both boletus and boletus. Take as ingredients:

• bulb;
• bay leaf - 3-5 pieces;
• sugar - 1/2 cup;
• cinnamon and cloves;
• pepper - 15-20 peas;
• salt - 120 g;
• vinegar - 250 ml.

From these mushrooms you can get real cooking masterpiece, because they do not boil soft, retain elasticity, but for this it is necessary to follow the sequence in cooking:

1. Small ones are not cut, and large specimens are divided into parts, folding the legs and hats separately.
2. Boletus and boletus are placed for 3 hours in water for soaking.
3. Boil with onions for 10 minutes, then filter.
4. Salt is poured into the solution, mushrooms are boiled in it for a quarter of an hour and the dough is taken out in a colander.
5. Sugar, spices, salt and, having boiled a little, cloves, bay leaves and cinnamon are put in a liter of water.
6. AT hot marinade send the main ingredient, put to cook for half an hour. Before the end of the process, vinegar is poured in.

Dabki together with the liquid are placed in jars under nylon caps, taken out to the basement or cellar. The appetizer turns out to be incredibly attractive, it is used not only as a side dish, but also as independent dish served on the festive table.

Harvesting mushrooms for the winter in jars

cold way

To prepare pickled blackheads, they are first boiled until the mushrooms fall to the bottom, after which the water is drained. Obabki can simply be boiled in solution, then cooled and closed in jars. The cold seaming method is characterized by the absence of a sterilization process;

Having collected 5 kg of mushrooms, cleaned and prepared, they are boiled in 3 liters of water mixed with 50 g of salt. After 20 minutes, the boletus is washed.

To get the marinade you will need:

• vinegar - 2 cups;
• sugar - 25 grams;
• carnation;

Young peeled mushrooms should be boiled in salted boiling water for about 20 minutes, then rinsed under a tap.

Vinegar is poured into a saucepan with water, sugar is poured, 6 pieces of cloves and a bay leaf are put. Boletus mushrooms are thrown into the boiled marinade and boiled until softened. The cooled workpiece is transferred to jars, poured with sunflower oil.

hot

Not all mushrooms are suitable for this method of salting, but only boletus, boletus, boletus, boletus are suitable. They cut off the legs that roll up from the hats. To prepare the solution, pour half a glass of water into the pan, pour a 50-gram stack of salt. When it boils, throw in the mushrooms. During the cooking process, which should last 25 minutes, you need to collect the foam and put into the solution:

• on a sheet of currant and laurel;
• 3 cloves;
• dill seeds;
• pepper - 4 peas.

Ready boletus mushrooms settle to the bottom, the brine becomes transparent from cloudy. The cooled mass, together with the solution, is transferred to jars and covered. Mushrooms are salted for at least a month and a half, after which they are served on the table as an appetizer.

with garlic

There is different variants, using which you can quickly get fragrant and delicious preparation from boletus. Salting is done in a cold way, there is no need to soak the mushrooms, but garlic is definitely needed - at least 3 heads. For 1 kg of fresh butterflies you need to take:

• currant and cherry and horseradish leaves - 3 or 4 pieces;
• dill - 2 inflorescences;
• parsley - 2 bunches;
• table salt.

Mushrooms are placed in a barrel or pan scalded with boiling water, its bottom is covered with horseradish. Boletus mushrooms are placed with their legs up, then a layer of chopped garlic and greens is made, after which the leaves and blackheads are laid again, sprinkled with salt.

Cover the container with mushrooms with a plate, set the load. Boletus mushrooms are taken out to a cool place for 2 weeks, where they are salted well and evenly.

With tomato paste

Both guests and family members will be able to evaluate the preparation of noble mushrooms in winter. A snack of boletus is suitable for everyday use, and for holiday table. If you salt blackheads with tomato paste, you get an excellent side dish for meat or mashed potatoes. For 3 kg of mushrooms you need to take:

• water - a glass;
• ground pepper;
• sunflower oil - no more than 400 ml;
• 5 bulbs;
• tomato paste - 200 milliliters;
• carrots - 4 or 5 pieces.

Peeled boletus is crushed into pieces and sent to salted boiling water for half an hour. Having welded, washed, spread on a sieve. When the water drains, the mushrooms are fried in a frying pan, pouring oil into it. Vegetables are cut, added to the boletus.

The whole mass is stewed over low heat for about 20 minutes, pepper and salt are poured, diluted tomato paste is poured in and continue to cook on the stove, stirring constantly, for a little less than an hour.

Ready-made mushrooms with vegetables are laid out in jars and closed, after which they are wrapped in a warm thing. Tanks with fragrant snack taken out to the basement or cellar.

How to properly store blanks

fresh or boiled boletus lose neither taste nor smell, nor useful components, if they lie in the freezer for no more than a year. dried mushrooms wrapped in paper or material and kept in a cool, ventilated area with low humidity. So that the blackheads do not absorb bad smell, they are folded, where there is no garlic, celery, seasonings.

Pickled boletus mushrooms are taken out to the basement, cellar, left in the refrigerator. The main condition is the absence of light. They need to be harvested in hermetically sealed jars, twisted with tin or glass lids. In the second case, the mushrooms do not deteriorate, they can be put on the table for consumption for 2 years, but they must be placed in containers very tightly so that air does not pass.

Salted boletus is stored in oak barrel, and in a can, and in a saucepan, and in a jar. They are completely filled with a solution and put oppression. The temperature in the basement or cellar where these mushrooms are taken out should be within 5 ° C. Salting does not freeze on the balcony in winter, but spoils much faster than pickled boletus. If the liquid is moldy, the mushrooms should be thrown away, they should not be eaten.

Powder from blackheads is placed in a glass jar, a metal box, parchment packaging and left in a dark place at room temperature, it is desirable that the air humidity does not exceed 70-75%.

To preserve mushrooms for the winter, you can use both hot and cold way blanks, but boletus boletus do not deteriorate longer, retain a pleasant smell and incomparable taste, if not only mushrooms are sterilized, but also the jars in which they are folded.