How to pickle boletus for the winter: 8 recipes

Marinated masta like people for a unique taste. Often, mushrooms are also subjected to frying and boiling, but rolled up in jars, they are especially tasty. Butters in the marinade can serve as a single snack or components of the salad.

Preparing oil for pickling

1. Do not try to pick mushrooms near busy roads, factories and plants. The product should grow in the wild with a relatively clean environment. In another embodiment, the oil will absorb all the harmful substances.
2. To marinate mushrooms, select small specimens, sorting them separately from large ones.Larger masl are being cut into several parts, you should not completely abandon them.
3. Before you start washing and cutting mushrooms, they must be cleaned of film. Take a small knife, arm yourself with patience and proceed to remove the top layer on the cap. To facilitate the task of oil can be dried in the open sun.
4. Be sure to wear silicone gloves before cleaning the film, otherwise there will be dark spots on the skin. It is also desirable to lubricate the knife (blade) with sunflower oil. Such a move will allow you to easily remove the film.
5. It is strictly forbidden to soak the mushrooms, as they absorb a lot of moisture due to the spongy structure. Rinse the oil in the shortest possible time in small portions. After that, dry the product on a plane covered with a cloth.

Marinated boletus: classics of the genre

• purified water - 3.5 liters.
• fresh butter - 4 kg.
• salt - 190 gr.
• sugar - 120 gr.
• Coriander - 25 gr.
• Acetic essence - 30 ml.
• onion - 1 pc.
• laurel leaves - 7 pcs.
• pea pepper - 22 pcs.
• Carnation buds - 18 pcs.

1. Carefully inspect and sort out the mushrooms, get rid of damaged specimens.Proceed to the removal of the film, then rinse the prepared oils with running water. Large specimens should be cut into several sections.
2. Take a pot of the right size, pour in water. Throw in her mushrooms and a whole onion without husk. Turn on the burner, wait until the first bubbles appear, cook for about 7 minutes.
3. Drain, place the oil in a strainer, rinse under the tap. You can get rid of onions. Separately put 3 liters. clean water boil. Pour the sugar and table salt, move.
4. Next in the container with the liquid should be placed mushrooms. Butters stew for a quarter of an hour. Watch for the formation of foam, periodically get rid of it. In parallel, take the glass jars of the appropriate size.
5. Place the pickled mushroom jar in the oven for 15 minutes. The oven temperature should be 110 degrees, but you need to start warming up from 60. Now you need to put a couple of laurel sheets and seasonings in each tank.
6. Wait for the moment when the mushrooms fall to the bottom during cooking. Catch them, distribute them into containers. Brine should be filtered, and then combined with the essence of vinegar.Pour the liquid over the cans filled with oil.
7. Take a large pot, place containers with the product in it, pour in water so that the liquid reaches the hanger of the glass container. Turn on the stove, sterilize jars for a third of an hour.
8. Carefully remove the container with the mushrooms, roll up with clean covers. Put the glass container upside down, wrap the old jersey, wait for cooling. Then send pickled boletus in a dark place.

Buttered in garlic-mustard marinade

• grain mustard - 35 gr.
• boletus - 2.7 kg.
• granulated sugar - 30g.
• water - 2.6 l.
• salt - 45 gr.
• garlic - 3-4 heads
• Table vinegar - 55 ml.
• peas - 14 pcs.
• Laurel leaves - 13 pcs.

1. In a familiar way, remove the film from the mushrooms, rinse and cut thoroughly. In a suitable pot need to pour 1.5 liters. clean water. Send the butter to the pan, cook for a third of an hour, and do not forget to remove the foam if necessary.
2. In the usual way, discard the oil in a colander, rinse under the faucet. You need to get rid of excess water. Next, proceed to the preparation of the marinade. With garlic, remove the husk and send to the pan.
3. Pour water into the container, add the remaining ingredients. Boil the mixture for 10 minutes, after boiling, add mushrooms. Tomite composition of another 7 minutes. Spread cooked bolettes in pre-sterilized jars.
4. Pour in hot pickle, roll up with sterile caps. Turn the jars, set on a plane, wrap a warm blanket. Wait for the cans to cool, store in a cool dark place for long-term storage.

Buttered in sweet and sour marinade

• drinking water - 1 l.
• boletus - 1.9 kg.
• salt - 35 gr.
• vinegar - 22 ml.
• sugar - 45 gr.
• laurel leaf - 5 pcs.
• garlic - 6 teeth
• peas - 18 pcs.

1. In the usual way, clean the mushrooms from the film and foreign debris. Wash the product thoroughly, send to boiling water for a quarter of an hour. After the allotted time limit, the oil should be placed in a sieve.
2. In another pot pour 1 l. clean water. Add peas, sugar, salt, laurel to the liquid.
3. Wait until the first bubbles appear, add oil. Boil the mushrooms for 8 minutes. After 4-5 minutes add vinegar with garlic.
4. Portion the mushrooms in small sterilized jars.Pour in the required amount of brine, roll up the lids.

Marinated carrots with carrots

• onion - 1 pc.
• boletus - 950 gr.
• salt - 6 gr.
• sugar - 7 gr.
• carrots - 1 pc.
• bay leaves - 5 pcs.
• Table vinegar - 50 gr.
• citric acid - 3 gr.
• carnation - 5 buds
• pea pepper - 15 pcs.

1. Carefully reassemble the oil, remove the film, if necessary, chop up large specimens. Put the mushrooms in boiling water for 8-10 minutes, then drain in a colander. Rinse with cool water.
2. Next, proceed to the preparation of the marinade. Peel, finely chop carrots and onions. Send in a pan with purified water, add pepper, bay leaves, vinegar, sugar, citric acid, cloves, and salt.
3. Wait for the composition to boil, add butter, stir the ingredients thoroughly again. Boil the mushrooms for 15 minutes, after which the product is decomposed into sterilized jars and filled with hot marinade. Further the container is rolled by covers.

Marinated cinnamon butter

• Fresh sausages - 900 gr.
• drinking water - 1 l.
• citric acid - 4 gr.
• salt - 17 gr.
• Laurel leaves - 4 pcs.
• sugar - 25 gr.
• carnation - 2 buds
• Cinnamon - 3 oz.
• pea pepper - 6 pcs.

1. Clean the mushrooms in a familiar way, rinse. In heat-resistant dishes pour water, send to the stove. With the advent of the first bubbles, add the remaining components, except for acid and oil.
2. Soak the composition in a boiling liquid for 7 minutes. After this time, pour in the mushrooms, cook the product for a third of the hour. 2-3 minutes before the end of the procedure, pour in citric acid.
3. Spread boiled mushrooms in clean containers, pour in the brine. Roll up the glass container, turn it upside down and wrap in a towel.

Marinated pickles with horseradish

• horseradish - 25 gr.
• boletus - 900 gr.
• purified water - 2 liters.
• dry dill (umbrellas) - 4 pcs.
• Green onion - 480 gr.
• garlic - 6 teeth
• salt - 65 gr.
• Vinegar 9% - 55 ml.
• granulated sugar - 25 gr.

1. After preparing the mushrooms, send them to a heat-resistant container, then pour in water. If necessary, chop larger specimens. After the appearance of boiling, torment the oil for another 10 minutes.
2. Cook the marinade separately: connect 1.8 l. water, a leaf of laurel, salt with sugar. Send the tank to the fire. When the composition boils, add dill umbrellas mixed with garlic.
3. After 4 minutes, get rid of dill. Now move to marinade boletus. Boil them for 12 minutes, after this time add vinegar, onions and horseradish root (previously washed and cleaned).
4. Stir the ingredients, turn off the hotplate. Pack the mushrooms in sterile jars in the usual way, pour in the pickle, cork. Warm with a towel, cool, send in the cold.

Marinated Spices

• drinking water - 2.5 l.
• fresh butter - 1.7 kg.
• Clove buds - 4 pcs.
• citric acid - 7 gr.
• cinnamon stick - 1 pc.
• sugar sand - 65 g.
• vinegar (concentration 9%) - 125 ml.
• salt - 55 gr.
• Pepper-pea - 22 pcs.

1. Already prepared mushrooms send in heat-resistant dishes. Pour 1.2 liters. clean water, wait for boiling, then add citric acid. Boil for about 12 minutes, then place on a strainer to drain the liquid.
2. In a separate bowl combine the remaining water, pepper, salt, cinnamon, granulated sugar and clove buds. Wait for boiling, then add the oil. Boil the composition for another 3 minutes.
3. Place the prepared mushrooms in portions in sterilized containers. Season with vinegar and hot marinade, roll the container in clean lids.
4. Banks with mushrooms should be turned over and wrapped with a warm towel. After cooling the container, send the oil to a place for long-term preservation (darkness and cold are the main conditions).

Pickled marinated paprika

• garlic - 7 teeth
• boletus - 1.2 kg.
• sugar - 12 gr.
• water - 1.1 l.
• Korean salad dressing - 25 gr.
• vegetable oil - 265 ml.
• Table salt - 12 gr.
• onions - 1 pc.
• Table vinegar - 25 ml.
• Paprika - 7 gr.

1. Clean oil and rinse, cut if necessary. Send the mushrooms to the pot, pour 800 ml. water, add 6 grams. table salt, mix.
2. Put the container on the fire, wait for boiling, cook for 8 minutes. Drain the liquid with a colander. Remove the husks from the onion, finely chop, broil until golden in oil.
3. Pour the remaining water into heat-resistant dishes, add sugar, salt, vinegar and seasonings. Bring the composition to the first bubbles. Combine marinade and onion in oil. Mix well.
4. Pour the mixture into the oil. Send the mushrooms to marinate in the fridge for 20 hours. After that, pack the oil over the cans, close the nylon covers.

Important information

If you are collecting mushrooms yourself, you need to cut them with a sharp knife or scissors. It is forbidden to pull out oil, they can be infected with botulism.Such a parasite dies during boiling for 5-6 minutes. Also it is necessary to carefully sterilize containers and caps for twisting. Mushrooms are pickled in an acidic environment, such manipulations help to kill all the harmful bacteria. Banks are recommended to be sterilized in salty water.

Glass jars with pickled mushrooms should be stored in a dark place at a temperature not exceeding 12 degrees. The duration of exposure oil does not exceed 1 year. It is strongly recommended to use the product for this period, after a specified time it is necessary to get rid of them.

Video: delicious marinated boletus for the winter