How to cook pickled boletus mushrooms; the best recipe for the winter

How to cook pickled boletus mushrooms - the surest recipe for the winter

Hello, dear readers of the magazine! Having returned from the “quiet forest hunt”, we will make pickled boletus mushrooms; now we have a basket full of them. At the same time, we’ll figure out how to prepare an excellent, savory marinade with and without vinegar.

Ingredients

Video recipe

Other recipes

Without vinegar

Delicious mushrooms with soft caps and elastic legs can be marinated without vinegar. Obabki in a salty and sour marinade turn out to be very tasty and are not at all inferior to snow-white ones. The legs will remain elastic and the caps soft. This is quite tasty! Make it without vinegar, I hope you enjoy it.

With vegetable oil

I really like the option with oil, because the marinade becomes greasy and acquires a jelly thickness. It is generally accepted that pickled mushrooms with vegetable oil do not last long, but if you sterilize them and add enough vinegar, they will keep perfectly all winter.

With carrots and onions

Cooking boletus mushrooms with carrots and onions is no more difficult than usual. Simply add onions cut into half rings and carrots shredded on a large grater to the bubbling marinade. The carrots can be cut larger or, if they are small, put in completely. Mushrooms will look great with vegetables and will turn out very tasty.

With garlic and cinnamon

Add chopped garlic and a cinnamon stick to the finished marinade. This manufacturing option does not require sterilization. Garlic will give pungency, and cinnamon will give spice. After boiling the cabbage in the marinade for 10 minutes, you need to take out the cinnamon stick and throw it away. If you put bay leaves in the marinade, then also remove the leaves after cooking, they have already given off their own smell, and if they are left for long-term storage, the marinade will become bitter over time. Mushrooms with garlic and cinnamon will turn out unusual, fragrant and very tasty. Be sure to prepare this version of boletus mushrooms - I’m sure you’ll like it.

Everything is quite simple. We marinate as usual, but put 2-3 sprigs of dill with umbrellas on the bottom of the jar. The same branches must be used to cover the mushrooms on top. Be sure to blanch the dill, otherwise the seeds won’t stand. Boletus mushrooms with dill will acquire a spicy taste, the marinade will not darken and will receive a catchy smell of freshness. If you love dill, be sure to make this version.

Benefits and harm to the body

The value of boletus is expressed as follows:

excellent balance protein, which is filled with arginine, leucine, glutamine and tyrosine;
low calorie content - excellent for balanced daily nutrition;
a rich set of microelements and vitamins;
helps cleanse the body of toxins thanks to its own spongy structure;
helps regulate blood sugar levels (internal environment of the human and animal body) .

Pickled boletus mushrooms are so tasty that from time to time people, relaxing, eat countless quantities of them, but it is necessary to keep in mind that such a beneficial mushroom also has negative properties that can cause damage to the body:

be careful, boletus may be personally intolerable;
boletus mushrooms are excellent at absorbing toxins (Ancient Greek toxin (toxikos) - poisonous - poison of biological origin) from the environment;
overeating mushrooms can cause an allergic reaction.

Once again, I would like to remind you that if you consume products evenly and ensure that they are prepared correctly, then there will be no harm, only usefulness remains.

Useful tips

When peeling boletus mushrooms, you don’t need to remove the skin from the cap, but whether or not to peel off the unusual striped “clothing” from the legs is up to anyone to decide for themselves, so it’s not critical, in other words, you can throw it away, or you can peel it off to make it more attractive.
Use the newest dish sponge to better wash mushrooms from forest debris.
Be sure to sterilize the jars. You can create this by steam, in the microwave, in the oven or in a convection oven.
If there are a lot of mushrooms, I advise you to pickle only the caps and dry the stems.
To make the mushrooms even tastier, when serving, season them with vegetable oil and add onions or green onions.
When cooking boletus mushrooms, be sure to skim off the foam. Mushrooms are considered boiled when they settle, in other words, they sink to the bottom of the pan.
The marinade ingredients are given for 1 liter of water, if you need more, just increase the proportions.
The density of caps and legs of boletus mushrooms is different, so I advise you to marinate them separately. Naturally, if you have small specimens, then marinate completely, and you will get a mushroom delicacy.
Mushrooms are perishable products, so they must be processed, pickled or salted on the day of collection. Marinated mushrooms, in my opinion, are better than salted ones, they stand well in the winter, they are tastier, softer and serve as a good addition to other dishes.
It is not allowed to pickle mushrooms with a wormhole or signs of rottenness. Such mushrooms must be thrown away without regret!
If you marinate obabki for the winter and want to preserve them longer, do not put vegetable oil in the marinade; you can always add it right when serving. But if you are going to eat mushrooms in the near future, be sure to add vegetable oil to the marinade, it will add fat to the appetizer and add softness.
You can literally marinate a mushroom mix in the same way, although I would not combine the mushrooms with russula, chanterelles, champignons and milk mushrooms. They will be good with boletus and boletus.

Conclusion

We figured out how to pickle boletus mushrooms, they are also called obabki. Making beautiful, strong mushrooms did not require much time and effort from us, but it turned out to be a good appetizer. In the snowy winter, we will enjoy eating mushrooms with potatoes, or on holiday we will snack on vodka with them.

Did you like our all-purpose pickling recipe? Write in the comments what you think about it.

Pickled boletus mushrooms

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!

Pickled boletus with dill

Boletus mushrooms marinated with dill will have a pleasant and delicate lightly salted taste, and they can be stored for several months. This recipe can also be used to marinate a large collection of mushrooms.

Pickled boletus mushrooms without sterilization

We offer you a universally suitable and time-tested recipe for pickling boletus mushrooms. The mushrooms will be crispy, with a delicate taste and smell. We cook without sterilization. Boletus mushrooms pickled according to this recipe can be stored for a long time without losing their taste. They can be served as an appetizer, as a side dish and added to salads and soups. For canning, choose young and strong mushrooms.

Pickled boletus with vinegar

Boletus mushrooms marinated according to a traditional recipe is the most common option for preparing mushrooms, which produces savory and moderately salty mushrooms. Prepared mushrooms can be used as a cool snack, a side dish for meat and potatoes, and for making salads and sauces.

Marinated boletus mushrooms with onions

In our countless family, everyone is a huge fan of pickled mushrooms. Now I will share one of my favorite and quickest recipes with you. Marinated boletus mushrooms with onions turn out to be quite fragrant with a balanced taste. This appetizer will decorate any home party and delight your guests.

Pickled boletus for the winter

If you really love wild mushrooms, then use this delicious recipe. Pickled boletus mushrooms are a beautiful winter appetizer that is perfect for any hot dish as a tasty addition.

Marinated boletus with garlic

Mushroom preparations are always desired on any table. Try to prepare marinated boletus mushrooms with garlic according to the traditional recipe. This easy-to-make snack will keep you entertained all year round.

Marinated boletus mushrooms with butter

Fragrant boletus marinated in marinade with the addition of oil turns out even more rich and appetizing. The appetizer will make a good tandem with almost all homemade dishes.

Marinated boletus with citric acid

For those who do not like adding vinegar to preparations, there is a recipe with the addition of citric acid. Boletus mushrooms will retain their own natural smell and unique taste properties. The warm appetizer goes perfectly with almost all side dishes.

Pickled boletus mushrooms with vinegar in a liter jar

Fragrant pickled boletus mushrooms can be quickly and easily prepared for the winter. A crispy snack will complement your home table. Mushrooms can be served as an independent dish or added to salads.

How to pickle boletus mushrooms in jars for the winter

During the mushroom season, lovers usually prepare many valuable jars with the fruits of the “quiet hunt” for the winter. It is very interesting and pleasant to later taste crispy mushrooms, carefully prepared with your own hands. And such an appetizer is in place on the daily menu, and fits perfectly on a festive table. This recipe can be said to be traditional: just enough salt and spices, no specific spicy notes, the sourness is weakly expressed. A good option that everyone will like.

Pickled boletus mushrooms for the winter

Ingredients

Table vinegar – 1 tbsp.

Bay leaf – 4 pcs.

Allspice – 6 pcs.

Cinnamon - on the tip of a knife

Mustard seeds – 0.5 tsp.

31 kcal
50 min.
30 min.
1 hour 20 minutes

Photo of the finished dish

Step-by-step recipe with photos

Prepare boletus and spices according to the list.

Clean the mushrooms from debris and sand, wash them thoroughly under running water. The legs of boletus mushrooms are usually quite long, so in some places I cut off half or 2/3 of the length of the legs and send them for freezing. For marinating, I take only the upper part adjacent to the cap. If there are not a lot of mushrooms, then the legs can also be pickled; they are also tasty and elastic, you just need to boil them a little longer than the caps.

Place the cooked mushrooms in a saucepan, add water, add a tablespoon of salt (not included in the marinade), and bring to a boil. Skim off the foam and boil the mushrooms for 20-25 minutes.

Drain the boletus mushrooms in a colander and rinse under running cool water.

Prepare the marinade. Add salt and sugar to the pan.

Place a piece of cinnamon stick or ground on the tip of a knife.

Pour the spice mixture with water and bring to a boil. Pour in vinegar.

Place the boiled mushrooms in the marinade and boil them for 15-20 minutes.

Cool the mushrooms and place them in clean, dry containers.

You can try it right away; the boletus mushrooms will marinate 100% in 2-3 weeks. Boletus mushrooms marinated according to this recipe can be stored for a long time in the refrigerator. They are stored unsurpassed throughout the year.

Pickled boletus mushrooms for the winter

Boletus mushrooms are one of the most valuable mushrooms. They are recommended for those who follow a diabetic diet. They are useful for the prevention of kidney disease, and also for strengthening the nervous system. These mushrooms are irreplaceable during Lent; vegetarians adore them. If you know how to pickle boletus mushrooms for the winter, your guests will not be taken by surprise - a unique snack will always be at hand.

Preparatory preparation of mushrooms

In order to pickle boletus mushrooms, you first need to prepare them for this.

The collected mushrooms must be thoroughly washed in running water, removing any dirt with a brush. If the dirt is very stuck, you can soak them in warm water for a short time before washing. Specifically for a short period of time, maximum 15 minutes, otherwise they will swell and deteriorate.
After cleaning, the boletus mushrooms need to be sorted out and the lower parts of the legs cut off. If you plan to marinate only the caps, cut off the stems completely, but do not throw them away - you can use them to create another appetizer.
Overgrown and wormy mushrooms will have to be thrown away and all warped areas will have to be cut off. Large specimens are cut into several parts. This operation, like the previous ones, should be done quickly: upon contact with air, boletus mushrooms darken.
Before marinating, boletus mushrooms are boiled. In this case, the foam that forms on the surface should be removed as often as possible. Only after the mushrooms have sunk to the bottom can you move on to the next step.
Pickled boletus mushrooms are placed not just in unstained jars, but in sterilized jars, otherwise they will not last until winter.

Whatever recipe you decide to pickle boletus mushrooms with, you need to know that you will be able to eat them only after a month.

Pickled boletus mushrooms - traditional recipe

Compound:

boletus - 1 kg;
water (for marinade) – 1 l;
rock salt – 40 g;
granulated sugar – 40 g;
table vinegar (9 percent) – 125 ml;
cloves – 3 pcs.;
bay leaf – 2 pcs.;
allspice (peas) – 10 pcs.

Place well-cleaned, sorted and chopped mushrooms into a pan of water and cook for 20–25 minutes until they all sink down. Skim off foam throughout cooking.
Place the boletus mushrooms in a colander to drain the water. The broth can be poured out from under them.
After washing the boletus mushrooms, fill them with a liter of clean, bubbling water, bring to a boil and cook for 10 minutes.
Pour salt and sugar into the water where the mushrooms are, and pour in the vinegar. Cook over low heat for another quarter of an hour.
After sterilizing the jars, put mushrooms in them. Place boletus mushrooms in hot jars.
Fill the boletus mushrooms with the marinade in which they were boiled up to the very neck of the jar.
Having rolled up the jars with tin lids, turn them over and cover them with a padded jacket or an old down jacket - they should cool slowly, in a warm place.

Boletus mushrooms marinated with garlic and cinnamon

Compound:

boletus - 1 kg;
water for marinade – 1 l;
dark pepper (peas) – 10 pcs.;
vinegar essence (70 percent) – 15 ml;
bay leaf – 3 sh.;
cloves – 5 pcs.;
cinnamon – ? part of a stick;
garlic – 3 cloves:
salt – 40 g;
sugar – 40 g;
onion – 1 pc.

Sterilize the jars and prepare the lids for them.
Peel, wash the mushrooms, cut them, put them in a saucepan.
Boil the boletus mushrooms until tender, along with a clean but intact onion, remembering to remove the foam. Throw them in a colander, wash them under running water, take out the onion - it is no longer needed. Mushroom decoction will also not be needed.
Pour a liter of water into a saucepan, add cinnamon, cloves, pepper, laurel leaves, add sugar and salt. Bring to a boil.
Place boiled mushrooms in the bubbling marinade and cook for 10 minutes.
Peel the garlic and cut into thin slices, add to the mushrooms and cook for another 5 minutes.
Pour in the essence and, after boiling for another 5 minutes, turn off.
Place the boletus mushrooms in the jars, lightly pressing them down with a spoon.
Bring the remaining marinade to a boil and pour the bubbling mixture over the mushrooms.
Roll up the jars and turn them over. Wrap it up in something warm and let it cool completely.

If you marinate boletus mushrooms according to this recipe, they turn out very fragrant. The combination of garlic and cinnamon gives the snack a unique but harmonious taste. It will be even tastier if you pour it with sunflower oil when serving.

Boletus mushrooms, marinated without vinegar

Compound:

boletus mushrooms – 2 kg;
water for marinade – 2 l;
water for boiling mushrooms – 2 l;
sugar – 20 g;
citric acid – 4 g;
ground cinnamon – 4 g;
bay leaf – 2 pcs.;
salt – 20 g;
allspice (peas) – 10 pcs.

Sort through the mushrooms, removing the unusable ones and cutting off the warped areas. Rinse thoroughly in running water.
Cut into approximately similar pieces, the size of a small boletus or even half of it.
Pour 2 liters of water, add a tablespoon of salt, and put on fire.
When boiling, start skimming off any floating foam. Cook until all the boletus pieces sink to the bottom of the pan.
Place the mushrooms in a colander, but do not rinse them - just wait until the water drains from them.
Sterilize the jars and prepare nylon lids for them - iron ones are not necessary, because boletus mushrooms, if pickled for the winter without vinegar, should be stored at a temperature no higher than 8 degrees, in other words, in the refrigerator.
From 2 l. water, a tablespoon of sugar, cinnamon, bay leaves and aromatic pepper, cook a spicy marinade.
Place boletus mushrooms in the marinade and after it boils, cook them in it for 15 minutes.
Add citric acid and after a few minutes begin to place the mushrooms in the prepared jars.
After compacting the boletus mushrooms with a spoon, pour the bubbling marinade over them.
Close the jars and let them cool at room temperature. Put it in the refrigerator or in a cool basement for the winter, if you have one.

Mushrooms marinated with citric acid have a delicate taste and spicy smell. The only drawback of this snack for us is the need to store it in a cool place. But it still won’t stay in the refrigerator for a long time.