Top 10 recipes for marinated boletus mushrooms in jars for the winter

There are many recipes for pickling boletus mushrooms that will appeal to any taste. The preparation method is easy even for inexperienced cooks, as this mushroom doesn't require any complicated preparation.

Useful properties of mushrooms

Thanks to their constituent components, boletus mushrooms can be extremely beneficial for the human body. Due to their high amino acid content, mushrooms can serve as an excellent substitute for meat products. This factor is especially important for those watching their weight, vegetarians, and those fasting.

Eating boletus mushrooms will help improve digestion, enhance brain function, and alleviate fatigue. Thanks to their vitamin B2 content, mushrooms have a positive effect on vision. Chitin, a component of the mushroom, promotes the removal of toxins from the body.

Preparing mushrooms for marinating

The boletus is a mushroom that doesn't require particularly careful preparation before consumption. However, it's still worth following basic preparation techniques:

1. It is best to pick mushrooms away from highways and industrial plants.
2. For pickling, it's best to choose whole, fresh mushrooms. Boletus mushrooms should be cooked the same day they're picked. They shouldn't be stored raw.
3. The vast majority of recipes for this product involve heat treatment. It's important not to overcook the boletus mushrooms, as they will lose their valuable components and flavor. When the mushrooms begin to settle to the bottom, turn off the heat.
4. When preserving, you cannot put several types of mushrooms in one jar.

Methods of preparation for winter

There are many methods for preserving this product for the winter. Based on individual taste preferences, home cooks can choose the most suitable recipe.

A quick recipe with cloves

This recipe requires a pre-prepared marinade consisting of 2 liters of water, 150 grams of salt, and 2 cups of 5% vinegar. Bring the mixture to a boil over low heat.

Two kilograms of moss mushrooms, sorted to remove dirt, should be rinsed several times under running tap water and chopped. Next, the mushroom mixture should be placed in the marinade and simmered on the stovetop at low heat until it settles to the bottom.

At this stage, add 20 grams of sugar, 4 grams of citric acid, 8 allspice berries, 6 cloves, 2 grams of cinnamon, and 4 bay leaves to the pan containing the future preserves. Heat the mixture over a low heat until it boils.

Classic marinade

This pickling recipe will always be useful. Pour 1 kilogram of prepared mushrooms (sorted and washed) into boiling water and place in a large cooking pot.

For the marinade, add 1 tablespoon of salt, a bay leaf, and 4 cloves to the mushrooms. Pour 1 liter of water over the marinade, bring to a boil, and simmer for 40 minutes. Skim off any foam periodically during the process. Before the end of cooking (5 minutes), add 1 tablespoon of 9% vinegar.

A simple way to pickle boletus mushrooms

Before cooking, sort 2 kilograms of boletus mushrooms, rinse, scrape off any plaque with a knife, and chop. Prepare a solution of 1 liter of boiled water and a quarter teaspoon of citric acid, then add the main ingredient. Simmer the mixture for at least a third of an hour after boiling, skimming off any foam that forms.

Ten minutes before the mushrooms are done cooking, prepare the brine. Make a solution of one liter of water, two tablespoons of salt, and one tablespoon of sugar. Add three bay leaves and four cloves of garlic, halved. Bring the mixture to a boil.

Strain the boletus mushrooms and place them in the brine. Simmer the mixture for another 15 minutes on medium heat. Next, pour in 120 milliliters of 9% vinegar, stir, and turn off the heat.

Pickling with star anise

This recipe calls for the spice star anise. It imparts a slightly bittersweet flavor to the dish that many gourmets will surely appreciate.

A kilogram of the main component will need to be sorted by size. Larger specimens should be cut into 2-3 pieces.

There is no need to chop the mushrooms too finely, as larger pieces will be juicier and marinate better.

Combine in a saucepan:

• ½ cup vinegar;
• 5 allspice peas;
• 3 cloves;
• 2 bay leaves;
• and 2 star anise.

Place the mushrooms in the mixture, cover with water, and simmer for 15 minutes. The marinade and mushrooms should be translucent. If they aren't, there may be a mistake in the cooking method.

Spicy with mustard

Lovers of spicy dishes will undoubtedly appreciate this recipe. Large mushrooms will need to be cut into pieces. Transfer 1 kilogram of the prepared product to a cooking pot filled with salted water and simmer for 40 minutes after boiling. Then, drain the mushrooms using a sieve.

For the marinade, prepare a solution of 1 liter of water and spices. Bring the water to a boil and dissolve 1 teaspoon of sugar, 1 tablespoon of salt, 5 black peppercorns, 1 teaspoon of mustard seeds, and 3 bay leaves.

At the final stage, combine the solution with the mushrooms and simmer on the stovetop at low heat for a third of an hour. Before sealing the jar, add at least a tablespoon of 9% vinegar.

Without sterilization

Preserving boletus mushrooms for the winter without sterilization is very simple. To do this, select young, unrotted, and worm-free mushrooms and rinse them thoroughly in plenty of warm water to remove any dirt. Next, thoroughly dry them, preferably storing them separately.

A sign of a good mushroom is its white cut, which acquires a slightly lilac tint upon contact with the atmosphere.

You can freeze mushrooms without sterilization. Chop them with a knife (into pieces or slices) and let them dry before freezing. This will allow them to thaw faster and retain their shape.

Pack the mushrooms only in quantities that will be used in a single cooking session, as subsequent freezing is contraindicated. Place the mushrooms in plastic bags as tightly as possible. After packing, be sure to remove any air, seal the bag, and place it in the freezer.

These simple steps will help you enjoy your favorite mushrooms all winter long.

Salted in jars

There are two methods of salting boletus mushrooms for the winter: hot and cold.

Hot method

Bring 3 liters of water to a boil, dissolve 3 tablespoons of salt, add 3 bay leaves, 9 cloves, and 9 allspice berries. Boil 3 kilograms of mushroom caps in this solution until tender (that is, until they sink to the bottom). Then drain them into a sieve and rinse thoroughly under running water. After the liquid has drained, begin placing the mushrooms in jars, caps facing the bottom.

Each layer of mushrooms will need to be sprinkled with salt and oak and cherry leaves, as well as dill umbels. Use a ratio of 1 tablespoon of salt per 0.5 kilograms of mushrooms. For the leaves, one leaf of each type will be enough for a 3-liter jar. Finally, cover the jar with cheesecloth folded several times and place a weight on top. The product will be ready in 14 days.

Cold method

This recipe also requires only the mushroom caps. Place them in boiling water at a ratio of 1 kilogram of cap to 1 liter of water. Cook for a third of an hour. Then, dry the mushrooms using a sieve.

While the liquid is draining, you can prepare the jars. Add a tablespoon of salt to the bottom, then line them with horseradish leaves, cherry leaves, currant leaves, and a sprig of dill. Next, begin stacking the boletus mushrooms cap-side down in the jars. Sprinkle each layer of mushrooms with 1 tablespoon of salt and layer with the desired greenery. Cover the jars with a clean cloth and place them under a heavy weight. The product will be ready in 40 days.

Rules for storing canned food in winter

Place the marinated boletus mushrooms in clean, sterilized jars. Sealing for the winter should be done with metal lids only – this will ensure the preserves last for a long time.

The preparations should be stored only in cool, dark places, such as a basement or refrigerator.