Marinated boletus mushrooms for the winter, printed version. Pickled boletus mushrooms for the winter. When vinegar is not needed

Preparing pickled mushrooms for the winter is the dream of any housewife. This is not only one of the noblest options for snacks, but also a complete, satisfying, tasty dish that can decorate both an everyday and a festive table. The purpose of our article today is to introduce readers to some methods of preparing such homemade preparations.

If you want to prepare porcini mushrooms without vinegar, then recipes for pickling boletus mushrooms can be found in the article on our website.

A little about boletus mushrooms and their “close relatives”

Boletuses belong to the genus Bolétus and are rightfully considered the most delicious and healthy of the forest mushrooms growing in Russia and other countries. However, this can only be attributed to a few representatives of the subgroup, such as oak boletus (reticulated), pine porcini mushroom, birch porcini mushroom, cow boletus and some others. In total, the genus includes about 300 species of mushrooms.

Among them There are also poisonous(satanic mushroom, beautiful boletus) and those that do not contain toxic substances, but are not suitable for consumption because of the bitter taste, which does not disappear even after prolonged cooking (stocky boletus, beautiful boletus, etc.). The vast majority of inedible mushrooms have either too bright (red or orange) coloring of the spongy tissue of the cap and part of the stem, or flesh that turns blue when cut (as is the case with boletuses and moss mushrooms).

The spongy lower part of the caps of young mushrooms is cream or white, dense, while in older specimens it is looser, yellowish or slightly greenish. The surface of the cap is dry, often velvety. The leg is colored a little lighter; many species have a characteristic darker “mesh” on its surface. The flesh does not darken when cut. The smell is pleasant, strong, slightly sweet. The tissues of the mushroom retain their color even after cooking.

Preparing for marinating

Usually for marinating the youngest boletus are selected(the best canned food is made from mushrooms whose height does not exceed 5 cm). Their caps are almost spherical, their legs are short and plump, and their spongy tissue is dense and light.

Like all forest mushrooms, boletus mushrooms must first be clean with a knife and brush from the remains of forest debris and soil. This must be done very carefully: porcini mushrooms practically do not contain substances hazardous to human health, but this in no way excludes the risk of botulism pathogens getting into the preparations.

Particular attention should be paid to removing wormy mushrooms. Boletus mushrooms have one interesting feature: their legs, infected with fungus fly larvae (the so-called “worms”), look absolutely healthy on the outside. That is why It is not recommended to marinate whole boletus mushrooms (even the smallest ones). Experienced mushroom pickers advise cutting the mushroom stems in half (crosswise) before washing to immediately get rid of the wormy parts. Then the boletus mushrooms are washed in running water.

There is no need to soak these mushrooms: they absorb excess moisture too quickly.

Recipes for marinating boletus mushrooms

There is no consensus on the need to pre-boil boletus mushrooms. Some housewives believe that you can make preparations quickly and tasty if you cook boletus mushrooms “in their own juice”, that is use decoction for marinade, in which mushrooms were boiled. This approach is justified in the sense that boletus broth is practically harmless, and the filling prepared on its basis preserves the “forest” taste and aroma as much as possible.

There is also an opinion that the marinade is still worth preparing on clean water, because in this case the filling turns out more beautiful and completely transparent, and the taste of the finished product practically does not suffer. Both versions have the right to exist. If you want to learn how to pickle boletus mushrooms, the recipes are in front of you.

The recipe is quite simple, but the finished product has an exceptionally delicate, piquant taste due to the unusual combination of seasonings. Such boletus mushrooms should be preserved in jars no larger than 0.5 liters and placed on the table on the most special holidays.

Number of servings/volume: 2.5-3 l

Ingredients:

small boiled boletus mushrooms – 2 kg;
water – 1 l;
rock salt – 2 tbsp. l.;
sugar – 1 tbsp. l.;
vinegar 9% – 80-100 ml;
ground nutmeg – 1 tsp;
onions – 2-3 heads;
black and allspice – 2-3 peas per jar;
bay leaf - 1 piece per jar.

Preparation:

Boil water with sugar, salt and all the dry spices, add onion, thinly sliced into half rings, cook for another 2-3 minutes.
Place prepared mushrooms in the marinade and boil for 10 minutes.
Pour in vinegar and cook for another 2-3 minutes.
Divide the contents of the pan into sterilized jars and add the remaining liquid to the top.
Seal the jars hermetically, turn them over onto the lids, wrap them and leave until cool.

Sealing is stored in a cool place in the apartment for up to 9 months. in the refrigerator - up to a year.

In this case, fairly large mushrooms are also suitable, provided that among them there are no worms or overgrown ones. The product turns out to be very delicate, with a wide variety of flavors depending on the selected additional components. Caviar is perfect for filling holiday tartlets, coating snack pancakes or waffle “cakes”.

Number of servings/volume: 0.5-0.7 l

Ingredients:

fresh boletus - 1 kg;
water – 1 l;
rock salt – 40-50 g;
vinegar 6% – 50 ml;
table mustard (ready) – 1-2 tbsp. l.;
vegetable oil – 100 ml;
ground black and allspice pepper – 0.5-1 tsp each;
dill greens (finely chopped) – 2-3 tbsp. l.

If desired, you can add a little sugar, any ground spices, parsley, basil, tarragon and other herbs, grated horseradish or ginger root and other seasonings of the housewife's choice.

Preparation:

Place boletus mushrooms, washed and cut into pieces, into a saucepan, add water, add salt, bring to a boil and boil for 20 minutes, skimming off the foam.
Place the mushrooms in a colander and let the water drain. Cool and pass through a meat grinder.
Mix mushrooms with remaining ingredients. Add salt and pepper to taste. If desired, you can puree the mixture using a blender.
Transfer the caviar into pre-sterilized small jars.

The workpiece can be kept in the refrigerator for 3-4 months under plastic covers. For better preservation, the jars are filled up to the shoulders and several tablespoons of preheated vegetable oil are poured onto the surface of the caviar. In addition, the product keeps well frozen in small plastic containers, which are thawed as needed.

Video

For several interesting recipes for marinating boletus mushrooms, offered by experienced housewives, watch the following videos:

Graduated from MGRI named after. Ordzhonikidze. My main specialty is a mining geophysicist, which means a person with an analytical mind and varied interests. I have my own house in the village (accordingly, I have experience in vegetable gardening, horticulture, mushroom growing, as well as fiddling with domestic animals and poultry). Freelancer, a perfectionist and a “borer” regarding his duties. Handmade lover, creator of exclusive jewelry made from stones and beads. A passionate admirer of the written word and a reverent observer of everything that lives and breathes.

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Description

Marinated boletus- one of the most common blockages in the winter. These mushrooms are not picky and do not require long oppression or infusion. These mushrooms can be eaten the very next day. And eat them just like that, with bread, make a salad out of them, or serve them as a side dish to the main dish. It is very easy to make such a blockage at home, even if you live in an apartment in the city center. Boletus mushrooms are sold in many stores.

Each clog recipe is unique, small details and minor spices can make a big difference in the overall flavor. This is why it is so interesting and interesting to prepare marinades according to new recipes. We prepared one of these.

A step-by-step recipe for preparing homemade pickled boletus mushrooms with photos will whet your appetite even as you read. And while cooking, you probably won’t be able to resist and appreciate the taste of the future pickling even before you put the mushrooms in jars.

We marinate mushrooms and delight our loved ones in winter with an amazingly delicious snack.

Ingredients

(1 kg)
(1 l)
(3 tsp)
(2 tbsp.)
(4 tsp)
(5-7 pcs.)
(2 pcs.)
(2-3 pcs.)
(1 umbrella)
(2-3 cloves)

Cooking steps

We have at our disposal 1 kg of fresh, strong boletus mushrooms, which we have to wash and prepare for pickling. Please note that if you have more mushrooms, then the content of the remaining ingredients must be increased proportionally.

You shouldn’t crush the mushrooms too much: they will shrink in size and become a suitable shape during the cooking process. We separate the hard part of the stem and, if necessary, cut the cap with the stump into two equal parts.

Separately cook the rough legs. They can be used in preparing other dishes. Therefore, we wrap the finished legs in cling film and freeze them.

Cook the caps in another pan. Salt the water and wait until the mushrooms are half cooked. Pass the mushrooms and water through a sieve, cool with cold water and let dry.

Take a separate pan for cooking the marinade. First mix water and vinegar. Add sugar, salt and a mixture of spices for the marinade: pepper, bay leaf, dill, cloves and garlic. Mix everything and add our mushrooms. Remember that the pieces should float freely in the marinade.

Place the pan on the fire and cook the mushrooms until cooked for another 15 minutes.

The marinade is almost ready, now you need to sterilize the jars. You can use any method you know. Let's say using a microwave. Place jars and a glass of plain water inside. After 5 minutes on high heat, the jars will be ready to seal. Place the cooled mushrooms in prepared jars to the top. Fill them with marinade. Before use, dip the lids in boiling water and then close them. Marinated boletus mushrooms are ready for winter! And you can eat them the very next day if you can’t wait.

Bon appetit!

All housewives prepare pickled porcini mushrooms for the winter, as they are an excellent basis for various salads and appetizers. Each family has its own recipe for pickled white mushrooms for the winter and it is passed down from generation to generation. But we suggest changing the tradition. Try other recipes for preparing pickled white mushrooms for the winter with the addition of various ingredients. On this page you can find a simple recipe for pickled porcini mushrooms for the winter, where the layout of the ingredients is the most common. And you can choose canning methods, the results of which will surprise even the most experienced housewives in terms of their taste and unusual organoleptic properties. See how to cook pickled porcini mushrooms for the winter in the suggested recipe options and choose the one that suits you. If you follow the instructions, you will be guaranteed delicious pickled porcini mushrooms for the winter for your family.

Pickling is based on the preservative effect of acetic acid, which suppresses the development of putrefactive microorganisms. For pickling, a weak solution of acetic acid is used, so pickled products are well preserved only at low temperatures or pasteurized in airtight packaging. It is best to marinate small caps of young mushrooms that do not become soggy when boiled. Large caps must be cut so that pieces the size of small caps are obtained and, when boiled, they are cooked at the same time as them. It is better to marinate the legs or at least boil them separately from the caps, after cutting them crosswise into slices 2-3 cm long. A delicious recipe for pickled porcini mushrooms for the winter advises selecting boletus mushrooms by size, clearing them of adhering debris and rinsing them thoroughly. The stems need to be trimmed to 0.5 cm. It is very important to determine the cooking time for the mushrooms. Boil porcini mushrooms for 20-25 minutes. Boiling is completed when the mushrooms begin to sink to the bottom of the pan and the marinade becomes transparent. The amount of marinade in mushrooms should be 18-20% of the total volume. To do this, take 1 glass of marinade for 1 kg of fresh mushrooms.

Porcini mushrooms marinated in jars with vinegar for the winter

To prepare pickled porcini mushrooms in jars for the winter, you need to sort them out, rinse them thoroughly, changing the water several times.

Pour fresh mushrooms into an enamel pan, add water, salt, citric or tartaric acid, and spices.

Cook the mushrooms, periodically skimming off the foam, until they begin to settle to the bottom and the broth becomes transparent.

At the end of cooking, add vinegar essence, after mixing it with the mushroom broth.

Hot porcini mushrooms, marinated for the winter with vinegar, along with the broth, pour into prepared sterilized jars, close with lids and sterilize in boiling water: half-liter jars - 25 minutes, liter jars - 30 minutes.

After sterilization is completed, quickly roll up the jars and cool.

For 10 kg of fresh porcini mushrooms:

1.5 liters of water
400 g table salt
3 g citric or tartaric acid
Bay leaf
cinnamon
carnation
allspice and other spices
100 ml food vinegar essence

How to pickle porcini mushrooms for the winter

Before properly pickling porcini mushrooms for the winter, place the boiled, chilled boletus mushrooms in prepared jars so that their level does not exceed the hanger of the jar. Pour the chilled marinade over the mushrooms, pour a layer of vegetable oil about 0.8 - 1 cm high on top of the marinade, cover the jars with parchment paper, tie and store in the refrigerator.

For 1 liter of water:

3 teaspoons of 80% vinegar essence or 1 faceted glass of 6% vinegar (in this case, take 1 glass less water)
2 tbsp. spoons of sugar
4 teaspoons salt
3 bay leaves
6 allspice peas
3 clove buds
3 pieces of cinnamon

Before deliciously marinating porcini mushrooms for the winter, pour the marinade into an enamel pan, put on fire, bring to a boil and place the prepared boletus mushrooms in it. When the mushrooms boil, they need to be cooked over low heat, stirring occasionally and skimming off any foam that forms. For the marinade for 1 kg of fresh porcini mushrooms:

1 tablespoon salt
200 g of 6% food grade acetic acid solution

When foam stops forming in the boiling marinade, add spices to the pan. At the end of cooking, the mushrooms should be removed from the heat and cooled quickly along with the marinade, covering the pan with gauze or a clean rag. Then transfer the mushrooms into glass jars and pour over the marinade in which they were cooked. Cover the jars with plastic lids or glassine and store in a cool place.

For 1 kg of fresh porcini mushrooms:

1 teaspoon granulated sugar
5 allspice peas
2 cloves and the same amount of cinnamon
a little star anise
Bay leaf
0.5 g citric acid to preserve the natural color of mushrooms

How to make the most delicious preparations: pickled porcini mushrooms for the winter

To prepare pickled porcini mushrooms for the winter, boil them in salted water (2 tablespoons of salt per 1 liter of water) until tender. Before making pickled porcini mushrooms for the winter, place them in a sieve, cool, put them in jars and pour in the pre-prepared cold marinade. Close the jars with lids and store in a cool place. To prepare the marinade, for 1 kg of fresh porcini mushrooms you need to take:

0.4 l water
1 teaspoon salt
6 allspice peas
3 bay leaves each
carnations
cinnamon
a little star anise and citric acid

The mixture should be boiled in an enamel pan for 20-30 minutes over low heat. When the marinade has cooled a little, add 8% vinegar - about 70 g per 1 kg of fresh mushrooms. Store the most delicious pickled porcini mushrooms for the winter at a temperature of about 8 °C. They can be used for food 25-30 days after pickling. If mold appears in the jars, the mushrooms need to be thrown into a sieve or colander, rinsed with boiling water, make a new marinade according to the same recipe, digest the mushrooms in it, and then put them in clean, baked jars and fill them with marinade again.

How to cook pickled porcini mushroom for the winter

Porcini mushrooms used for pickling must be fresh, strong, not overripe and free of worms. They need to be marinated on the day of collection. Before preparing pickled porcini mushroom for the winter, boletus mushrooms can be boiled whole, cutting off only the lower part of the root.

Marinate the caps and roots of porcini mushrooms separately.

Cut all large caps in half or into four pieces. Rinse the mushrooms thoroughly and repeatedly with cold water, and then place on a sieve to drain. Pour water, vinegar into a bowl (preferably enameled), add salt, sugar, put on fire and bring to a boil. Dip the mushrooms into the boiling liquid, remove the foam and after 10 minutes add the spices. Cooking of porcini mushrooms continues after boiling for approximately 25 minutes. Small mushrooms are ready in 15-20 minutes. Usually, cooked mushrooms sink to the bottom and the liquid becomes clearer. After cooking, cool the mushrooms and put them in well-washed glass jars, cover them with glassine paper, tie them and store them in a cool place.

For 1 kg of porcini mushrooms:

100 g water
100-125 g vinegar
1.5 tbsp. spoons of salt
5 tbsp. spoons of sugar
2 bay leaves
3-4 peas
pepper
2 pcs. carnations

A simple recipe for pickling porcini mushrooms in jars for the winter

To marinate porcini mushrooms in jars for the winter, you need the following ingredients:

1 kg porcini mushrooms
20 g (3 teaspoons) salt
12 black peppercorns
5 allspice peas
2 bay leaves
a little nutmeg
60–70 g 30% acetic acid
0.5 teaspoon sugar
1–2 glasses of water
1 onion

This is a simple recipe for pickling porcini mushrooms for the winter: according to it, the boletus mushrooms are cleaned, quickly washed with cold water, and placed in a sieve. Small mushrooms are left whole, large ones are cut into pieces. Place the mushrooms in a saucepan with a moistened bottom, sprinkle with salt and heat. Cook the mushrooms in the released juice for 5-10 minutes. Then add allspice and onion and cook for a few more minutes. For the marinade, you can use mushroom juice by adding acetic acid to it (dark marinade). If a light marinade is preferred, remove the mushrooms from the juice. A marinade is made from water, sugar and acetic acid. Then the mushrooms are dipped into it along with seasonings, boiled for several minutes, placed in jars and immediately closed.

Methods for pickling porcini mushrooms for the winter

Components:

prepared porcini mushrooms – 10 kg

Marinade filling:

water – 2 l
vinegar essence 80% – 60 g
citric acid – 3 g (1/3 teaspoon)
bay leaf – 10 leaves
cinnamon – 1 g (1/2 teaspoon)
allspice – 20 peas
cloves-15 buds
salt – 400 g

Mushrooms are cleaned and cooked for 10–15 minutes in a marinade prepared from:

3 liters of water
20 g vinegar essence
175 g salt

then put on a sieve. When the mushrooms have cooled, they are placed in a barrel and filled with marinade sauce prepared in advance. These methods of pickling porcini mushrooms for the winter can be used with a small amount of raw materials.

The best delicious recipe for pickling porcini mushrooms for the winter

For this delicious recipe for pickling porcini mushrooms for the winter, you need to take the following ingredients:

1 kg porcini mushrooms

For filling:

400 ml water
1 teaspoon salt
6 black peppercorns
3 pcs. bay leaf, cinnamon, cloves, star anise
3 g citric acid
1/3 cup 9% table vinegar

Using this best recipe for pickling porcini mushrooms for the winter, to prepare the filling, pour water into an enamel bowl, add salt and spices. Boil the mixture for 20–30 minutes over low heat, then cool slightly and add vinegar. Boil the mushrooms in lightly salted water (2 tablespoons of salt per 1 liter of water), removing the foam. As soon as the mushrooms sink to the bottom, place them in a colander. Then place in jars and pour in hot marinade (250–300 ml of marinade for 1 kg of mushrooms). Cover with the prepared lids and sterilize at low boil for 40 minutes. After sterilization, immediately seal the mushrooms and place them in a cool place.

Recipe: how to pickle porcini mushrooms for the winter

Ingredients:

1 kg porcini mushrooms
70 ml water
30 g sugar
10 g salt
150 ml 9% table vinegar
7 allspice peas
1 bay leaf
carnation
2 g citric acid

Before marinating porcini mushrooms for the winter according to this recipe, pour a little water into a saucepan, add salt, vinegar, heat to a boil and place the mushrooms in it. Bring to a boil and cook over low heat, stirring constantly and skimming off the foam. When the water becomes clear, add sugar, spices, and citric acid. Finish cooking as soon as the mushrooms sink to the bottom and the marinade lightens. Cook mushroom caps in boiling marinade for 8–10 minutes, and mushroom stems for 15–20 minutes. Cool the mushrooms quickly, put them in jars, pour in the chilled marinade, and cover with plastic lids. Sterilize at 70°C for 30 minutes. Store in a cool place.

How to deliciously marinate porcini mushrooms for the winter

Before you deliciously marinate porcini mushrooms for the winter, we will collect the following ingredients:

1 kg porcini mushrooms
3 teaspoons salt
10 black peppercorns
5 allspice peas
2 bay leaves
4 tbsp. spoons of vinegar essence
1 teaspoon sugar
2 glasses of water
1 onion

Wash the mushrooms well, peel, dry, and cut into pieces. Pour some water into a saucepan, put mushrooms in it, sprinkle with salt and put on low heat to warm through. When the juice comes out, cook for 5 minutes. Add allspice and onion. Cook for another 25 minutes. To prepare the marinade, put sugar in water, boil and add vinegar essence. Add the mushrooms to the marinade, remove the onions that were cooked with them, and add the remaining seasonings. Bring to a boil, cook for another 15 minutes. Then place into prepared jars and immediately close with lids.

How to pickle porcini mushrooms for the winter

Before marinating porcini mushrooms for the winter, place peeled and washed young boletus mushrooms in salted boiling water, boil 2-3 times, and place in a sieve. When dry, put into jars, pour cooled strong vinegar, boiled with salt, bay leaf and pepper, and tie. After a while, if the vinegar becomes cloudy, drain it and refill it with the same fresh one.

How to quickly pickle porcini mushrooms for the winter

Before quickly pickling porcini mushrooms for the winter, you need to boil vinegar with salt, bay leaf and pepper, put boiled boletus mushrooms in it, and let it boil 2 more times. When the mushrooms have cooled, place them in glass jars with their caps facing up and, to prevent them from spoiling, pour melted butter on top.

How to cook porcini mushrooms for the winter (marinate)

Before preparing and marinating porcini mushrooms for the winter, boil vinegar with a little salt and dip young, peeled boletus mushrooms into it. When they boil well, immediately pour them along with vinegar into a stone or earthenware bowl and let stand for a day. Then wash them thoroughly in the same vinegar, put them on a sieve and put them in jars with the caps facing up. Pour in fresh cooled strong vinegar, boiled with bay leaf, pepper and a little salt. Pour olive oil or melted butter on top and seal with a bubble. Store in a cool, dry place.

Recipes: how to pickle porcini mushrooms for the winter

Ingredients:

1 kg fresh porcini mushrooms
1–2 glasses of water
60–70 g 9% vinegar
20 g (3 teaspoons) salt
12 black peppercorns
5 allspice peas
2 bay leaves
a little nutmeg
1/2 teaspoon sugar
1 onion

Before pickling porcini mushrooms for the winter using this recipe, boletus mushrooms must be carefully sorted by size. Prepared small mushrooms are left whole, large ones are cut into small pieces and placed in a pan with a moistened bottom, sprinkled with salt and heated. Cook the mushrooms in the released juice, stirring, for 5-10 minutes, then add spices, onions and boil for a few more minutes, finally pour in vinegar. Often, mushroom juice with all the additives is used as a marinade. However, it turns out dark.

Marinated porcini mushrooms (method 2)

Ingredients:

White mushrooms, large and small, 50 pieces
Vinegar 6 glasses
Water 3 glasses
Carnations 8 heads
16 bay leaves
Black pepper 16 balls
Fine salt 2 tsp. with top
Sugar or honey 2 tbsp. l.

Wash the peeled heads of porcini mushrooms in three waters, cut the large mushrooms into 2 or 4 parts, and leave the small ones whole, put them in a saucepan, adding 8 heads of cloves, 16 bay leaves, 16 balls of black pepper, 2 full teaspoons of fine salt and 2 tablespoons spoons of sugar or honey. Pour 1 glass of vinegar and 3 glasses of water over everything, cook for 1 hour, and be sure to descale. After an hour of cooking the mushrooms, carefully select the mushrooms with a wide or holey spoon into a deep dish or bowl, pour over the hot broth in which they were cooked, and leave to stand in a cool place for 6 hours. Then you can put it in jars, fill it with the broth in which they were boiled, but already strained and without spices (which should not be put in jars). Fill the top of the jar with Provençal oil or lukewarm cow's oil, seal with a stopper, or, if the opening of the jar is very wide, then put a wooden circle, tie it with a bubble or harpius, fill it and put it in a cold place.

Marinated porcini mushrooms (method 3)

Compound:

1 kg mushrooms
0.5 l water
2 tbsp. l. Sahara
3 pcs. bay leaf 3 pcs. fragrant and
10 pieces. black peppercorns
4 tbsp. l. salt
5 tbsp. l. 6% vinegar
1 onion

Boil the mushrooms. As soon as they sink to the bottom, they are ready. Place the mushrooms in a colander and pour the broth into another pan. Add salt, spices and spices to it. Boil. Remove the bay leaf from the pan and pour in the vinegar. Return the mushrooms to the marinade and simmer for 5–10 minutes, stirring the mushrooms and skimming off any foam that forms. Place the mushrooms in a prepared jar, scalded with boiling water, and place thinly sliced onion rings on the bottom. Pour the marinade over the mushrooms and close with a lid.

Marinated porcini mushrooms (Option 1)

Components:

Boiled white mushrooms – 5 kg
Onions – 7–8 pcs.
Table vinegar – 1 l
Water – 1.5 l
Allspice peas – 2 teaspoons
Bay leaf -8-10 pcs.
Ground cinnamon – 0.5 teaspoon
Salt and sugar - 10 teaspoons each

Peel the mushrooms, rinse and boil in lightly salted water until tender, then squeeze the mushrooms under weight. Peel the onion and chop very finely. Prepare the marinade: dissolve salt and sugar in hot water, add spices and onions, bring to a boil. Place the mushrooms in the boiling brine and boil them for 5-6 minutes, then add vinegar to the mushrooms and brine and bring to a boil. Place the hot mushrooms in a bowl for marinating and pour over them the hot marinade in which they were cooked. Close the container tightly, cool at room temperature, and then take it to a cool place. If mold appears on the surface, it must be collected and thrown away, and the moldy mushrooms must be washed with boiling water and boiled with the marinade for 10 minutes, add a little vinegar, bring to a boil and transfer to a dry, clean container, pouring the hot marinade over the mushrooms. Place in a cool place. To protect against mold, you can carefully pour a layer of boiled vegetable oil over the marinade.

Marinated porcini mushrooms (Option 2)

Components:

Young small porcini mushrooms – 5 kg
Vegetable oil – 0.6 l
Table vinegar – 2.5 cups
Ground black pepper -3-4 teaspoons
Bay leaf – 5–6 pcs.
Salt - to taste

Peel the mushrooms, rinse thoroughly and air dry. Pour vegetable oil into a saucepan, bring to a boil, add mushrooms to the boiling oil and boil for 10 minutes. Then put the mushrooms in jars, pour them evenly with the oil in which they were boiled, add salt to taste, pour in vinegar, add spices. Place the jars in a water bath and cook for an hour from the moment the water boils. After this time, remove the jars, carefully pour calcined vegetable oil into each jar, so that the layer of oil is 1–2 cm. Cover the necks of the jars with several layers of parchment paper and tie with twine. Store in a dark, cool place.

Porcini mushrooms marinated in oil

Components:

Small white mushrooms – 2 kg
Table vinegar 6% – 1 l
Vegetable oil – 1.5 l
Bay leaf – 5–6 pcs.
Cloves – 5–6 buds
Salt - to taste

Pour the peeled mushrooms with vinegar, add salt and cook for 10–15 minutes from the moment of boiling. Then drain the broth, place the mushrooms in clean glass jars, first put spices on the bottom, and pour hot vegetable oil over them. Close the jars with lids, cool and place in a dark place to cool. Shelf life up to 6 months.

Marinated porcini mushrooms with dill

Ingredients:

1.5 kg porcini mushrooms

For the marinade:

1 liter of water
50 g salt
75 g sugar
100 ml apple cider vinegar
5–6 black peppercorns
pair of dill umbrellas

Peel the mushrooms and rinse thoroughly. For large mushrooms, separate the caps from the stems and cut into several parts. Boil water in a saucepan, add salt (30 g of salt per 1 liter of water), add mushroom stems, cook for 10 minutes, then add caps and cook for another 10 minutes. Drain the mushrooms in a colander and rinse with hot water. For the marinade, bring water to a boil, add salt, sugar, dill and pepper, pour in vinegar. Place the mushrooms into the boiling marinade and cook over low heat until they sink to the bottom. Then place the mushrooms in dry sterilized jars and pour hot marinade over them. When the mushrooms have cooled, tie the necks of the jars with parchment paper and store in a cool place.

Pickled porcini mushrooms for the winter

Ingredients:

10 kg porcini mushrooms
3 liters of water
20 ml 70% vinegar essence
200 g salt

For the marinade:

2 liters of water
400 g salt
60 ml 70% vinegar essence
3 g citric acid
10 bay leaves
1 g cinnamon
20 allspice peas
cloves to taste

Wash the mushrooms under running water, peel, cook a little in salted boiling water or simply pour boiling water over them 2-3 times, then place in an enamel pan. Add water and vinegar essence, add salt and cook for 10–15 minutes. Prepare the marinade (add spices when the water boils). Place the boiled mushrooms in a colander, cool slightly and place in sterile jars or a thoroughly washed barrel, and then pour in the prepared marinade. Close the lids tightly and store in a cool place.

Watch how to cook pickled porcini mushrooms for the winter in the video, which shows the implementation of several recipes step by step.

Boletuses are a real forest treasure. They are rich in minerals, vitamins, macro- and microelements. And, of course, excellent taste. There are many recipes for pickling boletus mushrooms in jars for the winter. The gifts of the forest are fried, pickled, salted and added to salad.

Boletus is easy to recognize. It grows quite large with a cap up to 16 centimeters in diameter, which is mostly brown in color and round in shape. Its leg is white or, in rare cases, with a light red tint.
You can go into the forest for boletus mushrooms at the end of May - beginning of June. They love deciduous forests; you need to look especially carefully for them under oaks, beech or hornbeam.
When collecting any type of mushroom, be careful, because there are many false species that can cause irreparable harm to health.
Since the favorite method of many housewives is pickling, let’s look at some of the most interesting and extraordinary recipes.

When preparing any food, follow these steps:

Do the sorting. Select view from view. This must be done due to the different preparation systems for marinating and incompatibility during the cooking process. In this case, select only boletus mushrooms.
Soak. Salt the water a little, the debris will be easier to remove and will soon float up. Boletus mushrooms should not be in the water for too long. They can absorb too much liquid.
Preparing mushrooms for the cooking process. Small ones can be left whole, but large ones should be cut in half or into 4 pieces.
So, everything is ready, let's start marinating.

Boletus mushrooms marinated for the winter recipe

If you like an extraordinary taste, then be sure to try marinating mushrooms using mustard. They will be a wonderful savory dish for any feast.

Main components:

Boletus mushrooms – 1 kilogram.
Granulated sugar – 15 grams.
Black peppercorns – 6 pcs.
Dried dill – 10 grams.
Citric acid – 1/2 teaspoon.
Dried cloves – 3 pieces.
Dry laurel leaf – 4 pieces.
Mustard seeds – 4 grams.
Water – 1 liter.
Salt – 30 grams.

Recipe for marinated boletus mushrooms:

Prepare the necessary ingredients.
Place the boletus in a saucepan and add water.
Add salt and cook for half an hour over medium heat.
Drain all the water and dry the mushrooms a little.
To prepare the marinade, take 4 cups of water, bring to a boil, add spices.
It is necessary to boil the marinade for another 10 minutes.
Prepare jars and lids and sterilize.
Arrange the mushrooms and pour the prepared marinade into the jars.
Leave on the counter to cool.

How to pickle boletus mushrooms for the winter

Treat your relatives to delicious pickled boletus mushrooms. They make a nutritious addition to any lunch. The onion included in the recipe will help add a new twist to the usual taste.

Required components:

Boletus - 1.5 kilograms.
Vinegar – 250 milliliters.
Black pepper in peas – 10 pieces.
Sugar – 15 grams.
The bulb is large.
Laurel – 1 leaf.
Salt 7.5 grams.
Water for marinade - 1000 ml.

How to pickle boletus mushrooms:

Peel the mushrooms and chop coarsely.
Place them in salted water and cook for half an hour over low heat.
For the marinade, boil 1 liter of water.
Cut the onion into half rings.
Place chopped onion, spices specified in the recipe, and pour one glass of vinegar into boiling water.
Cook the mixture for no more than 5 minutes.
Divide the prepared boletus into jars and add the marinade.
Leave the finished dish to cool.

Marinating boletus mushrooms for the winter

The recipe is easy to prepare and you can try it very quickly. It should only take 3 days. The components of the dish can always be found in the kitchen of any housewife.

Components:

Boletus 1kg.
Water 1 liter.
Salt 15 grams.
Granulated sugar 15 grams.
Garlic – 3 cloves.
Laurel leaf – 3 pcs.
Carnation 4 buds.
Vinegar – 250 milliliters.

We marinate boletus mushrooms for the winter:

Prepare boletus mushrooms according to the general rules; small ones are the best choice.
Pour water over the prepared mushrooms and let them boil.
Drain the first water, add clean water and cook until tender, no more than 20 minutes.
Place the mushrooms in a colander to drain.
To prepare the marinade, do the following:
Boil 1 liter of water.
Mix all ingredients except vinegar. Let it boil and only then pour in the vinegar.
After the next boil, transfer the boletus mushrooms to the marinade and cook for another quarter of an hour.
Remove the container from the stove.
First, place the mushrooms in the jars, and then fill them with marinade up to the neck of the jar. Pour 15 milliliters of vegetable oil on top.
Screw on the lids and leave to cool.

Marinate boletus mushrooms for the winter

The interesting taste of pickled boletus will not leave any housewife indifferent. The dish is ready to eat immediately after preparation.

Products:

Boletus 1 kg.
Water 500 milliliters.
Vinegar – 100 ml.
Carrot 1 pc.
Sweet pepper 1 pc.
Granulated sugar 30 grams.
Salt 30 grams.
Bay leaf 2 pcs.
Allspice in peas 3 pieces.

Harvesting boletus mushrooms for the winter:

Cut the boletus into pieces.
Wash the carrots and grate on a fine or medium grater.
Peel the sweet bell pepper from seeds and cut neatly into strips.
Place sugar, salt and all the spices into the water. Boil it.
Place chopped vegetables in the solution: carrots and peppers, pour in vinegar. Continue boiling for another 3-5 minutes.
Add boletus to the marinade and cook for 15 minutes.
The dish is ready to eat.

Recipe for marinating boletus mushrooms

An unusual sweet and sour marinade will give the dish an unforgettable taste. The main component for this recipe does not need to be pre-cooked. This will save time for any housewife.

Dish ingredients:

Boletus 2 kg.
Water 0.75 l.
Vinegar 8% 250 ml.
Salt 30.0
Sugar 80.0
Laurel leaf 5 pcs.
Mustard seeds 3 teaspoons.
Allspice peas 10 pcs.
Black peppercorns 10 pcs.
Dill 2 sprigs.
Horseradish root - half.

To marinate boletus mushrooms at home:

Wash and peel the mushrooms.
Prepare the jars.
Place peppers, mustard, dill, bay leaves and horseradish pieces into each jar.
Place all other ingredients into jars.
Pour water into a saucepan, add salt, sugar and vinegar, and boil.
Fill the jars with marinade.
Sterilize. To sterilize half a liter jars, you need half an hour at a temperature of 90 degrees.
Store finished products at low temperatures.

Mushroom caviar

Such caviar can be either an independent dish or the basis for a variety of snacks. You can also make it from chanterelles, but caviar tastes better with porcini mushrooms.

Main components:

Boletus 1 kg.
Mustard 1 tablespoon
Sunflower oil 90 milliliters.
Citric acid 4 g.
Greens to taste.
Vinegar 5% 75 ml.
Salt 40 gr.
Ground black pepper 5 grams.
Water 1 liter.

Cooking technology:

Mushrooms must be boiled in water, after salting and adding citric acid. Don't forget to remove the foam.
Place them in a colander and leave to drain.
Grind the mushrooms in a meat grinder or chop them very finely with a knife.
Dilute mustard with vinegar.
Add the mixture to the mushroom paste and add vegetable oil.
Stir, salt and pepper.
Transfer to pre-sterilized jars (40 minutes).
Leave to cool at room temperature.

Is it possible to pickle boletus mushrooms with nutmeg?

This recipe does not use vinegar, but 30% acetic acid, and nutmeg gives the marinade an additional delicious taste. The peculiarity of this marinade is also the use of only 1/2 teaspoon of sugar.

To prepare you will need:

Boletus mushrooms 1000 grams.
Salt 20 grams.
Acetic acid 30% 60 ml.
Water 500 milliliters.
Black pepper 12 peas.
Sweet peas 5 pcs.
Laurel leaf 2 pcs.
Sugar 1/2 teaspoon.
Onions 1 pc.
Nutmeg 1/4 teaspoon.

Marinate boletus mushrooms for the winter:

Clean the boletus mushrooms.
Soak them and cut them into pieces of the desired size.
Place the mushrooms in a container, add water, salt and cook for 10 minutes.
Cut the onion into half rings.
Add onions and necessary spices to the saucepan with mushrooms.
Cook until done and only add acetic acid at the end.
Place the mushrooms in sterilized jars and seal with lids.

Recipes for marinating boletus mushrooms for the winter

This is one of the fastest and easiest recipes for making pickled mushrooms. You can try them after 4 days, but they are stored in the refrigerator or in a very cold place for no more than 30 days.

Main components:

Boletus mushrooms 700 grams.
Carnations 5 buds.
Laurel leaf – 3 pcs.
Fresh thyme/basil/dill 2 sprigs.
Onions 1 piece.
Water 200 milliliters.
Wine vinegar 100 ml.
Sea salt 15.0.
Allspice – 10 pieces.

How to pickle boletus mushrooms recipe:

Prepare mushrooms for pickling according to general rules.
Leave small mushrooms in their original form, and chop large ones.
Chop the onion as finely as possible.
Rinse the greens and place them in the bottom of a sterilized jar.
Place all ingredients into a saucepan. Boil and leave on the fire for a quarter of an hour.
Place everything in a jar and leave in a cool place.

Pickled boletus mushrooms for the winter - basic rules:

Always throw the mushrooms into boiling water and simmer for at least half an hour.
Do not use metal lids to seal this type of food. Studies have shown that this is dangerous due to the possibility of developing botulism.
Before use, the finished dish should stand for 25 to 30 days. This will allow the taste to fully develop.
Store jars of prepared mushrooms for 1 year in a dark and cool place.
Always boil preparations before use. To do this, remove them from the jar, add water, boil for half an hour, add salt and vinegar (as in the main recipe) and boil for no more than 10 minutes.
When consuming forest products, remember that if they are processed incorrectly and deviate from the recommended cooking methods, this can be life-threatening.

Description

Pickled boletus mushrooms are one of the most popular recipes for preparing for the winter. A simple recipe for preserving mushrooms for the winter in a marinade is perfect for these mushrooms. It does not require the housewife’s time, and the result exceeds all expectations.
Well-chosen proportions of salt and vinegar, an excellent combination of spices allow you to emphasize the ideal and delicate taste of the porcini mushroom, and preserve its pleasant structure and natural crunch when consumed.

The simplicity of this preparation for the winter attracts housewives, and the recipe for preparing boletus mushrooms sells out at lightning speed, occupying the first lines in personal culinary notebooks. The most pleasant thing is to collect mushrooms, but nowadays it is not difficult to buy them at the market. Allspice, which is part of the recipe, is one of the most compatible types of peppers in recipes using any mushrooms, because it is it that allows the true mushroom aroma to reveal itself.
The presence of water pepper adds piquancy to the marinade, helps to reveal the taste of the porcini mushrooms, without disturbing it at all. Black peppercorns are the most traditional type of pepper used in any marinade recipe. Bay leaf is indispensable for adding a spicy taste, in combination with black pepper. Rosemary acts as a kind of flavor catalyst and, in combination with ground coriander, gives a unique flavor to boletus mushrooms. A relatively small amount of salt and a sufficient amount of vinegar will give the mushrooms a slightly sour taste; the absence of sugar will work well in this marinade. We invite you to prepare delicious pickled boletus mushrooms for the winter with your own hands, using a simple and understandable recipe with step-by-step cooking photos. You will be satisfied with the process and understand how to marinate boletus mushrooms with vinegar quickly and easily, and the prepared mushrooms will take pride of place on your table.

Ingredients

Marinated boletus - recipe

Let's start preparing pickled boletus mushrooms by preparing the necessary ingredients. Clean the mushrooms from leaves and dry them well. We carefully wipe away the particles of earth remaining on the mushrooms with a napkin, and in places where the dirt has ingrained itself very deeply, we cut off a thin layer with a knife. It is not recommended to wash boletus mushrooms, as they have a rather loose spongy structure and absorb water, acquiring a watery taste. We cut the prepared mushrooms into convenient pieces, the babies can be left as they are - they create a pleasing picture in the jar and marinate perfectly whole. We wash the bay leaf, rosemary and peppercorns - they may contain residues from industrial harvesting processes. Peel the garlic and cut the cloves into slices.

Place a pan on the stove, put mushrooms in it and fill it with a liter of cold water. Set the heat to medium and bring the mushrooms to a boil. Cook for two minutes and skim off any foam that appears. Turn off the stove and place the mushrooms in a colander until the water has completely drained and cooled.

At the bottom of each of three half-liter clean sterile jars, previously washed with soda and rinsed in running water, we place: one bay leaf, five black peppercorns, five wild mustard peas, two cloves of garlic, a generous pinch of rosemary and coriander. Place cooled mushrooms on top.

Prepare the marinade in a clean saucepan. To do this, pour 500 ml of cold water into a saucepan, add three allspice peas, five black peppercorns and five pink peppercorns. Add three teaspoons of salt and stir. Pour in three tablespoons of regular 9% vinegar. Bring to a boil, stir to completely dissolve the salt. Cook for no more than five minutes over low heat so that the vinegar does not evaporate too much.

Pour the hot marinade over the tightly packed boletus mushrooms; if you come across any spices, leave them in the jars. The filling should completely cover the mushrooms.

We roll up the jars with lids boiled for two minutes for long-term storage. Wrap it well in a woolen blanket, turn it over onto the lid, and leave it until it cools completely. You can store cooked pickled boletus mushrooms for a year in a cool basement or on the bottom shelf of the refrigerator. The mushrooms will be ready in 24 hours, but it is advisable to keep them in the marinade for a week, to ensure that the entire boletus, especially the large ones, are soaked as completely as possible.