Boletuses for the winter - 6 harvesting recipes

Ksyusha Garastyuk • 07/24/2019

Boletus is a very valuable mushroom, which can be identified by its reddish cap and dense stem. Mushroom pickers adore this mushroom for its unique properties, and cooks like it for its nutritional value - in this it is not inferior even to meat. Compacted flesh, a strong stem and a catchy appearance - all this makes mushrooms one of the most desired products. And preserving boletus mushrooms for the winter is very simple - prepare a marinade or salt the mushrooms.

It is very simple to process boletuses - they are washed under running water, and all the dirt is removed from the stem with a knife.

Mushrooms are not bitter at all, so there is no need to soak them. Boil them and immediately place them in jars.

Pickled boletus for the winter

These mushrooms are a source of fiber and protein and are low in calories. Marinated mushrooms will not only decorate your table and go well with any side dish, but also preserve your figure.

Ingredients:

0.5 kg. boletus;
2 tbsp. vinegar 9%;
1 tbsp. Sahara;
1 tbsp. salt;
several peas of aromatic pepper;
2 cloves;
2 bay leaves.

Manufacturing:

Prepare the mushrooms. Boil for 20 minutes. Cool and put into jars.
Pour half a liter of water into the pan. Add all spices, sugar and salt. Cook until boiling. After this, pour in the vinegar. Cook for another 2 minutes.
Pour the marinade into jars. Roll up the lids.

Salted boletus

You can pickle boletus mushrooms for the winter - mushrooms are perfectly suitable for this type of preparation. To make them crispy, add cherry or currant leaves.

Ingredients:

2 kg. boletus;
4 garlic cloves;
150 gr. salt;
dill and parsley;
5-6 cherry leaves.

Manufacturing:

Wash, peel and dry the mushrooms.
Place cherry leaves and chopped garlic cloves on the bottom of the container in which you are going to salt the mushrooms.
Finely chop the greens.
Place mushrooms on the leaves, sprinkle with salt, and place a layer of herbs. Repeat layers a couple of times.
Press down with a weight and leave for a week.
After the expiration date, place in jars and close with nylon lids.

Salted boletuses for the winter in jars

This salting method is considered the most common. Just put the boiled mushrooms in jars, sprinkle with salt and enjoy this excellent delicacy all winter.

Ingredients:

2 kg. boletus;
100 gr. salt;
6 garlic cloves;
dill and parsley;
2 bay leaves.

Manufacturing:

Wash the aspen mushrooms and clean the legs.
Boil the mushrooms for half an hour.
Place in jars, add salt and finely chopped herbs.
Close the lids. Store the preparation in the refrigerator.

Fried boletus for the winter

You can fry the mushrooms, and later simply add them to any dish - soups, rolls, or serve as a side dish. You can add your favorite spices to the preparation - rosemary, coriander, paprika.

Ingredients:

1 kg. boletus;
2 tbsp. salt;
half a lemon;
vegetable oil.

Manufacturing:

Wash the mushrooms and clean the legs. Fry in a frying pan. This must be done with the addition of water and vegetable oil. In total, the mushrooms take 40 minutes to cook. When they begin to crack, this means that the boletuses are ready.
Salt the mushrooms during the process.
Place the boletus into jars. Squeeze out the lemon juice.
Pack the mushrooms tightly into the jar. Pour vegetable oil on top - it should form a film on the surface.
Close with a nylon lid.

Boletus in spicy marinade

If you like colorful smells, then you will like marinated mushrooms with cinnamon. This spice fixes the color of the mushrooms and makes them rich in flavor.

Ingredients:

2 kg. boletus;
2 tbsp. salt;
2 tbsp. Sahara;
1 tsp cinnamon;
1/2 tsp. citric acid;
3 tbsp. vinegar 9%;
3 cloves;
5 peas of aromatic pepper;
3 bay leaves.

Manufacturing:

Prepare and boil the mushrooms. Skim off the foam constantly. After 30 minutes, remove the mushrooms from the stove. Let them cool, put them in jars.
Pour 500 ml of water into the pan. Add spices, salt and sugar. Bring to a boil.
After boiling, add citric acid and vinegar. Cook for a few more minutes.
Pour the marinade into jars. Roll up the lids.

Crispy pickled boletus

Mustard seeds will add piquancy to the preparation and make the mushrooms crispier. There is nothing better than pickled mushrooms combined with boiled potatoes!

Ingredients:

2 kg. boletus;
3 tbsp. vinegar 9%;
6 peas of aromatic pepper;
1 tbsp. salt;
2 tbsp. Sahara;
2 tsp mustard seeds;
a bunch of dill;
3 bay leaves.

Manufacturing:

Wash the mushrooms and clean the stems.
Boil the boletus. After half an hour, remove the mushrooms from the stove. Let them cool and dry and place them in jars.
Add finely chopped dill to the jars.
Dissolve salt and sugar in 500 ml of water. Add spices. Let it boil.
After boiling, add vinegar. Let the brine cook for a few more minutes and pour it into jars.
Roll up the lids.

Boletuses are useful for high blood sugar levels (the internal environment of the human and animal body) , they improve kidney function and are a good source of protein. Preparations made from these mushrooms will decorate any table - both formal and everyday.

Pickled boletus

Boletuses for the winter in jars

Fried boletuses are simply stored in jars until winter. The recipe is very simple, so even novice conservators will be able to preserve delicious mushrooms for the winter. Be sure to try to prepare a couple of jars of mushrooms for winter, so that later you can enjoy the tender preparation.

Boletus marinated with onions

Appetizing boletuses can be marinated with onions. Onions give mushrooms a special taste and smell. Preparing mushrooms according to this recipe is not very difficult, so even novice cooks will be able to prepare a couple of jars of pickled boletus for the winter.

Marinated boletus without sterilization

Everyone understands that boletuses are unique mushrooms. It has a beneficial effect on the human immune and digestive systems, so it is important for anyone to add this mushroom to their diet. Start with pickled boletuses without sterilization. It's fast, simple and very useful.

Pickled boletus and boletus

Housewives adore aspen and boletus mushrooms for their unsurpassed juiciness and wonderful aroma in ready-made dishes. Pickled boletus and boletus mushrooms will become a true highlight of your table. Guests and family members simply won’t be able to tear themselves away from them!

How to salt boletus mushrooms for the winter using the hot method

The hot preparation method involves preliminary boiling of the mushrooms. Pickled boletuses will be a delicious appetizer at any banquet and can be used in making soups.

Marinated boletus with 9% vinegar

The most delicious of all harvesting methods are marinated boletus. For their pickling, 9 vinegar is most often used, in other words 9%. It imparts a savory sourness to boletuses and facilitates their reliable and long-term storage, even in an apartment. It is important to carefully clean these mushrooms before preserving.

How to pickle boletus for the winter

Pickled boletuses can be prepared for the winter; the appetizer will complement your table all year round. The dish can be served on its own or used for making salads.

Marinated boletus with oil for the winter

Boletuses have fairly dense flesh and therefore tolerate heat treatment well - pieces of mushrooms retain their shape and do not become overcooked. In a jar of pickled boletus, the marinade does not become cloudy, and the mushrooms are clearly visible. We suggest marinating boletus mushrooms with the addition of oil. It noticeably softens the taste of the preparation and makes the mushrooms more tender. You can use any refined vegetable oil - in this case the smell of the oil will be neutral.

Marinated boletus under steel lids for the winter

Pickled boletus is a very wonderful and tasty snack. To marinate these fragrant mushrooms, you don’t need a lot of work, and the result can bring a lot of pleasure. We offer a traditional recipe for pickled boletus with a balanced taste. The method involves hermetically sealing with steel lids. To protect the seaming from spoilage, we usually add vinegar. The acidic environment kills unsafe bacteria and preserves the product for a long time.

Pickled boletus for the winter with vinegar

Boletuses are perfect for pickling. They are dense, durable, crispy and retain their texture one hundred percent when marinated. Naturally, in order for mushroom preservation to look aesthetically pleasing, it is better to select young, small-sized fruiting bodies for harvesting. But, even if the trophies of a quiet hunt have already grown slightly to a young age, just cut them into small pieces when preparing - it will still be tasty.

Boletus marinated by hot method

Boletuses are strong, dense, beautiful mushrooms that are a pleasure to collect. They are easy to clean and fun to cook. You can pickle them for the winter in various ways. This recipe will focus on the hot method. A detailed description of the actions and step-by-step photos will help you not to make mistakes and create everything correctly, so that in the winter you can enjoy the delicious result of your own culinary labors.

Pickled boletus with vinegar in a liter jar

To make it easier to measure out the necessary ingredients, we offer this recipe for pickled aspen boletuses based on a liter jar. It is convenient to prepare mushrooms in this container and also store them after opening. Such a quantity of delicious boletus will not stagnate in the refrigerator for a long time. If there are a lot of raw materials available, then we increase the amount of ingredients for the marinade in accordance with the volume of mushrooms.

Marinated boletus with citric acid

Mushroom lovers and connoisseurs usually marinate the caps and legs of boletus mushrooms separately. The fact is that the density and texture of these parts are different, and therefore the taste is different. It is believed that to preserve the beauty of the taste and to be able to appreciate these magic mushrooms, the caps and stems should be marinated and served separately. In fact, nothing terrible will happen if you marinate everything together. As experience indicates, this is a matter of taste and household habit.

Boletuses marinated for the winter

The harvesting season is coming to an end, but autumn is warm, and there are still aspen boletuses in the forest. I have already prepared snow-white mushrooms in two types - dried and pickled, and now I’ll tell you how to pickle boletus mushrooms for the winter in jars. It must be said that pickling boletus is no different from pickling other mushrooms. Most often, after a trip to the forest, we do not separate our catch, but cook all the mushrooms together. But if you decide to marinate the redheads separately, then why not?

Our work can be roughly divided into 3 parts - processing of boletus, cooking mushrooms and specifically pickling. The marinade given in this recipe can be adjusted to your own taste. After adding all the ingredients, simply taste and add sugar, salt and vinegar to your own taste.

Ingredients

Boiled boletus – 500-600 g

Water – 200-250 ml

Sugar – 1 tbsp. (with a slide)

Dark peppercorns – 6-8 pcs.

Allspice – 4-6 pcs.

Bay leaf – 2 pcs.

25 kcal
1 hour 30 minutes
1 hour 30 minutes

Photo of the finished dish

Video recipe: Boletus marinated for the winter

Step-by-step recipe with photos and videos

To make pickled boletus for the winter, we will prepare the ingredients according to the list. It’s hard to say how many new mushrooms we will need, because we will discard the wormy parts of the mushroom. It often happens that out of a huge amount of prey, after sorting through, very little remains. At the moment it’s already autumn, the nights are cool, and I actually don’t have any wormy mushrooms.

The primary processing of boletus is very simple: we will need to clean the mushrooms. We remove strips of skin from the legs, and just check the caps for worms. We immediately cut the peeled boletuses into pieces and put them in water.

Wash the mushrooms in cool water and change the water a couple of times.

Place the pan with water on the fire and start cooking. When the water boils, remove the foam and salt the mushrooms. Cook the boletus over medium heat for about half an hour from the start of boiling.

Place the cooked boletuses in a colander. Rinse with cool water again.

Let's start marinating. For the marinade we will need the following ingredients: water, sugar, salt, vinegar and spices.

Pour 200-250 ml of cool water into an enamel pan (depending on how many mushrooms we have). We also put our boiled boletuses there. I ended up with about half a kilogram of boiled mushrooms.

Add sugar, salt and vinegar.

Next, add 4-5 pieces of aromatic pepper and a couple of bay leaves to the mushrooms. I don’t count the dark peppers, I add how many come out (approximately 6-8 pieces). But I literally measure out cloves - no more than 2 pieces.

I put the pan on the stove, bring it to a boil and simmer for 3-5 minutes. I taste the marinade, and if necessary, I make it as sharp as possible by adding vinegar, or I add sugar and salt to my own taste.

I place the hot boletuses along with the liquid into sterile containers. However, not all of the marinade (liquid) can be used.

Cover with a boiled lid (do not screw it on). Now we need to sterilize the boletus in a water bath. I pour water into a deep saucepan, place a rack for jars on the bottom, and heat the water until warm. I put the jars with mushrooms and sterilize them from the start of boiling water for 10 minutes. We sterilize liter jars for about 15 minutes.

We take out the jars and screw the lids on completely. Turn it over. Pickled boletuses are ready for the winter. Eating them with potatoes in the winter is a pleasure! I hope that my recipe will be useful for you.

Pickled boletus - a proven step-by-step recipe for making

The harvesting season is coming to an end. We have already prepared various mushrooms, and now we will look at how to create pickled boletus mushrooms. In common parlance they are called redheads because their caps are reddish in color. These are quite lovely, durable, boron mushrooms that are a pleasure to pick and easy to clean.

Red mushrooms are in no way inferior to snow-white mushrooms in terms of boletus and their taste. Collecting a whole basket of them is happiness! Later, it is necessary to properly prepare it in order to preserve it for the winter without spoiling such a valuable product.

One can talk and argue for a long time about how to cook boletus in a tastier, more exciting way. Is it better to pickle them or marinate them, fry them beforehand or boil them in brine? There is only one answer - redheads prepared for the winter using any method turn out to be very tasty and are eaten immediately.

How to pickle boletus:

hot method with sterilization - boiled mushrooms are poured with marinade with vinegar, sterilized in jars and rolled up for the winter;
using the hot method without sterilization - boil immediately in the marinade and seal in jars for the winter, store in the refrigerator or cellar;
cool - boiled, cooled mushrooms are poured with cooled marinade; instead of vinegar, citric acid is often used;
based on oil marinade - boiled mushrooms are poured with oil marinade and put in the refrigerator to marinate for a day;
unusual - in Korean, for barbecue and others.

Now we cook using the hot method with sterilization to make sure that the mushrooms will last until the next harvest. Naturally, it is better to store them in a cold place, but even if you keep them at room temperature all winter, they will not spoil. This is precisely the advantage of the sterilization manufacturing method.

Ingredients

Our recipe

Now we are preparing the marinade using 0.5 liters of water; if you marinate 2 containers at once, then, as usual, calculate for 1 liter.

Video recipe

Other recipes

With mustard and horseradish

If you add mustard and horseradish to a jar when pickling boletus, you will get a special pungent taste. Mustard will not allow harmful bacteria to multiply, horseradish will add pungency. The overall taste will be excellent. Let's take out such a jar from the shelf with preparations for the holiday - and we are guaranteed compliments from guests.

Frisky method

Using the quick method, redheads are prepared with vinegar, without sterilization. Boil them in their juice, in other words, do not drain the first water, but brew the marinade directly in it, adding vinegar, salt, sugar and all the spices. The mushrooms will turn out great, but they won’t last long. It’s great to add dill, horseradish, garlic, pepper to such mushrooms, or add nothing, it’s still very tasty. We will store them in the refrigerator and eat them quickly.

In a spicy oil marinade

Benefits for the body

Boletuses are very useful mushrooms, they:

strengthen the nervous system, restore metabolism due to the presence of a huge amount of vitamin (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) PP, vitamins B, E, C;
have a zero glycemic index and are therefore indicated even for people suffering from diabetes;
have the miraculous property of removing toxins (Ancient Greek toxin (toxikos) - poisonous - poison of biological origin) from the body;
contain nicotinic acid (niacin) - an essential element involved in all life activities;
contain macro- and microelements, unsaturated acids, mono- and disaccharides.

The very tasty redheads are also rich in fiber. They are low in calories because they are low in fat and carbohydrates, but are quite nutritious due to their high protein content. Often, boletus mushrooms replace meat for those who are fasting or sick, vegans and vegetarians.

We value boletuses for their amazing taste and healing properties, but we need to remember that every mushroom has a poisonous counterpart, and be very careful when collecting forest beauties in the fall.

Useful tips

After the water boils and foam appears on the surface, it must be removed, because forest debris - needles, leaves - will float up with it. If you do not remove the foam, the marinade will turn out cloudy.
Buy a tablespoon with holes in the store; you will need it to remove the foam when cooking mushrooms. It's completely cheap and very comfortable.
Boletuses can not only be pickled, but also salted.
If it is important for you that the marinade comes out light and transparent, add a pinch of citric acid to the jar.
If you want to give the mushrooms a unique taste, add 6-8 juniper berries to the marinade.
During Lent, pickled boletuses can be used to make a delicious filling for pies with rice, onions, eggs, or create good snacks with various ingredients.
It is best to store jars of pickled boletus in a cool place at a temperature no higher than 8 degrees. The mushrooms will be one hundred percent ready in 30 days.
Boletuses tolerate heat treatment well. Their fruiting body does not fall apart when cooked, as is sometimes the case with agaric mushrooms.
Mushrooms in a jar can be poured with hot vegetable oil on top. This will protect the mushrooms from spoilage and make the marinade softer and richer.
Redheads wash well with the latest dishwashing sponge.
Boletuses must be prepared very quickly after harvesting. If they sit for a little while, they begin to darken.
Mushrooms are considered cooked when they settle to the bottom of the pan.
It is quite common to marinate the beautiful reddish and orange caps of boletuses separately from the legs, supposedly this way it turns out softer. But I marinate everything together, cutting both the caps and legs into medium pieces. It turns out very tasty!

Conclusion

So, we literally know that pickled mushrooms prepared according to our recipe will become your most desired dish on the festive table, so prepare a lot of them to treat your guests.

Also make salted, dried mushrooms and be sure to freeze them so that you are fully equipped to make savory dishes in the winter. You will also find recipes for these dishes on the pages of our magazine.

We have collected a huge number of pickled mushroom recipes for you. Be sure to write in the comments what dishes you cook with them? Share unique recipes for making redheads. Let's exchange experiences.