Marinated boletus - harvesting for the winter

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Marinated boletus turns out to be unusually tasty and fragrant, no matter what cooking method is chosen. Boiled mushrooms can be poured with marinade or boletus can be boiled in it. Thanks to the information provided in this article, each housewife can decide for herself how to pickle boletus.

Mushroom Features

Aspen mushrooms have an interesting feature that you should definitely take into account during processing - mushrooms change color at the moment they are cut into separate pieces. If you want the color to remain as intense and special, you should pre-soak the product in cool water with a little s alt and vinegar.

Marinated boletus, recipe

Ingredients:

• Kilogram of fresh mushrooms.
• Four medium onions.
• 500 ml boiled water.
• Two or three bay leaves.
• Vinegar - 6 tbsp. spoons.
• Sugar - half a teaspoon.
• S alt - 2 tbsp. spoons.
• Peppercorns (allspice andblack).

Cooking

Before starting the process, it is worth considering one important point: the legs of boletus, unlike hats, have a denser consistency, so they must be cut into pieces, or it will be necessary to slightly increase the pre-heat treatment time.

1. So, for starters, you should deal directly with the boletus - rinse, remove leaves, earth and other forest debris and immediately soak in s alted acetic water for literally ten minutes.
2. Cut the caps into pieces, cut the legs into slices. If the mushrooms are small, you can leave them whole.
3. Put the boletus mushrooms in a saucepan, cover with water, s alt a little and cook after boiling over low heat for 8-10 minutes, then add onion and spices cut into half rings, cook for five minutes.
4. Pour vinegar into the marinade with mushrooms, hold for a couple more minutes, then turn off the heat.
5. In pre-prepared sterilized jars, put mushrooms with a slotted spoon or a special spoon, fill them with marinade.
6. For storage in the refrigerator, you can close jars with ordinary plastic lids, for long-term preservation, you will need to roll up the containers.

That's all, pickled boletus mushrooms are ready, as you can see, there is nothing complicated in their preparation. The most time-consuming, perhaps, is the cleaning of mushrooms, but such a process does not take so much time.

Marinated boletus - a recipe for the winter

Main differencethis recipe from the previous one - here the marinade is cooked separately from the mushrooms themselves.

Ingredients:

• Kilogram of boletus.
• Black peppercorns.
• Allspice peas.
• Bay leaf.
• 30 milliliters of vinegar.
• S alt - two tablespoons.
• Citric acid - two pinches.

Cooking instructions

In order to prepare marinated boletus for the winter, it is necessary to choose only young and strong mushrooms during cleaning.

1. Search the boletus, cut off the legs, leaving no more than two cm near the cap. Rinse the mushrooms with water, soak for 10 minutes in s alted water.
2. Now boil the mushrooms in water with a little s alt until they are fully cooked. It will take 15-20 minutes. You can understand that the boletus is ready by the fact that the mushrooms will begin to settle to the bottom of the pan.
3. In a separate container, boil the marinade - put all the necessary components listed in the recipe in two liters of water, cook for 5 minutes after boiling.
4. Put the finished mushrooms into jars, fill with marinade, roll up the lids. Turn jars upside down until completely cool. Thus, you will check the tightness and be sure of the safety of preservation.
5. Store the preservation in a cool place (up to +5 degrees).

Recommendations

1. Before you start marinating, treat withspecial seriousness to cleaning mushrooms. This will affect the final result - the cleaner the boletus will be, the tastier the preservation will be. It will also serve as a guarantee that bacteria will not start in the jar of mushrooms.
2. For delicious pickled boletus mushrooms, choose only strong, whole mushrooms. From the rest, it will be possible to cook mushroom caviar, or, after cutting, freeze them for the winter, so that later they can be added to soups or sauces.
3. It is better to wash mushrooms not once, but several times.
4. You can determine the readiness of the product by the way it begins to settle to the bottom of the container.
5. You shouldn't cook old and young boletuses together, it's better to separate them at the initial stage - when sorting through.
6. In order for the mushrooms to marinate well, you should wait at least three weeks.
7. If stored improperly, the upper mushrooms can become moldy, if this happens, do not rush to throw them away, just throw them in a colander, rinse and pour new, freshly cooked marinade.

Bon appetit, let delicious pickled boletus delight you and your family all year round with its unsurpassed taste!