How to pickle boletus boletus? Basic cooking methods and rules

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

Not every housewife can boast of knowing how to pickle boletus. However, this is not a difficult matter. You just need to know the basic methods and be able to use them correctly.

Different options

People are always trying to make blanks. It is inherent in them by nature itself. True, when it comes to mushrooms, not everyone has the courage. Many fear the consequences because of their ignorance. Indeed, an unfamiliar or spoiled mushroom can cause irreparable harm to human he alth. Therefore, among the rich selection in the forest, it is better to take only familiar specimens. Boletus has always been considered one of the most popular and safest mushrooms. Moreover, it can be prepared in a variety of ways. In the villages, every woman knows how to pickle boletus. This version of blanks has always been popular in Russia. After minimal processing, the mushrooms retain their unique taste and natural smell. There are several ways to pickle boletus:

1) Dry.

2) Hot.

3)Cold.

Each has its own specific advantages and disadvantages.

To choose one of the three options, you need to have a complete understanding of each of them. This will help not only to learn how to pickle boletus, but also to make the only right decision at the right time.

"Hot" s alting

Any kind of mushroom is suitable for s alting. It all depends on the desire of the hostess and the taste preferences of her household. If she is doing this for the first time, then it is better to first ask people with experience. Each of them will surely say that the “hot” method is the easiest option on how to pickle boletus for the winter.

Mushrooms are fragrant, appetizing and very tasty. To work, you need a minimum of products:

1 kilogram of boletus boletus, bay leaf, black peppercorns, dill (inflorescences), 50 grams of s alt, and you can take cherry or currant leaves as spices.

Everything needs to be done in order:

1. Separate legs from hats.
2. Peel them gently with a knife and then check for insects.
3. It is generally better to s alt the legs separately, as they can be slightly bitter even after cooking.
4. Rinse the products well, put them in a clean pan and let them stand for a while.
5. Prepare the brine. To do this, s alt must be dissolved in warm water. Pour the mushrooms with the resulting solution so that it covers them completely.
6. Put the pot on the fire andcook for 20 minutes on low heat after boiling.
7. As soon as the mass begins to settle, the container can be removed from the fire.
8. Put the mass in a colander and leave it to drain for 2 hours (do not pour out the brine).
9. After that, gently transfer the mushrooms into sterilized jars, lightly sprinkling them with s alt, and add all the spices according to the recipe.
10. Boil the brine again and pour over the products.
11. Banks roll up and store in a cool place.

If you choose how to pickle boletus for the winter, then this method can be considered the easiest.

Slowly but surely

If you do not want to mess with the stove, then you need to know how to pickle boletus in a cold way. Usually, agaric mushrooms are harvested in this way. But you can do the same procedure with boletus.

In this case, the same initial components are used, only s alt needs to be taken a little less (3 grams per kilogram of the main product). For this option, you need to follow these steps:

1. Sort the raw materials, clean and rinse well under running water. Agaric mushrooms are soaked, but everything is different with boletus.
2. Prepare a container for s alting. It can be a saucepan, a tank, as well as other containers, enameled or made of glass, clay or stainless steel. The very bottom must be tightly covered with spices.
3. Gently place the mushrooms on top, sprinkling them with s alt, in rows of 5-7 centimeters in height.
4. The whole structure is also coveredspices.
5. Cover the food with a plate and set oppression on it. It can be any heavy item.
6. As the brine is released, after a couple of days, constantly add new portions of fresh mushrooms

After 1-2 weeks it is fashionable to serve fragrant foods to the table, seasoning them with fresh onion and vegetable oil.

Simplified version

You should know that dry s alting is used only for agaric mushrooms such as russula or saffron milk mushrooms. For tubular specimens, this option is not suitable. In this case, the mushrooms must first be sorted, cut, and then spread out on a wooden surface so that they can dry a little in the open sun. Then the pieces must be mixed with s alt in a ratio of 5: 1, tightly packed in dry, clean jars and rolled up. But you can't do that with boletus. In the sun, they completely become limp and become unsuitable for further s alting. What else can be done with them? How to pickle boletus at home? Some use the accelerated method at their own risk.

For this you need:

1. Mushrooms process, wash, pour clean water and leave to soak for a day. It is better to change the water every 2-3 hours so that the product does not turn sour.
2. After that, they need to be filtered and squeezed out.
3. Then pour the mushrooms again with cold water, but with s alt, put on fire and cook for half an hour.
4. Drain the water and put the mushrooms in a salad bowl, add onions, oil and spices. It is better if they stand in such a compositiona couple of days in the refrigerator.