Step-by-step recipes for making pickled boletus mushrooms for the winter at home

Summer and fall are favorite times of year for mushroom pickers. During these periods, you can devote yourself entirely to forest walks, and on a warm evening, you can treat yourself to a fragrant dish made from your harvest. But in winter, you can also indulge in delicious preserves made from various mushrooms. Pickled birch boletes offer a unique flavor and nutritional benefits.

The benefits of mushrooms

There are a number of positive effects that boletus mushrooms have on the body. They are:

• reduce cholesterol levels in the body and prevent the formation of fatty plaques;
• normalize heart function;
• accelerate metabolic processes;
• strengthen the immune system, increase resistance to viral and infectious diseases;
• improve the functioning of the gastrointestinal tract;
• removes hated waste and toxins from the body;
• strengthen the nervous system.

In addition, mushrooms are a very tasty and nutritious product, so after eating a dish made from them, a person will feel full.

Preparing birch boletus for pickling

Making a pickle is a complex and demanding process, fraught with many nuances. The first stage of preparation is preparing the boletus mushrooms for pickling, a process that consists of several key steps:

1. Removing external contaminants. Sand and leaves must be removed from each mushroom brought from the forest.
2. Next, you need to inspect the integrity of each boletus. Any rotten areas must be carefully trimmed off.
3. Each stem tip should be thoroughly washed by hand. Then, soak it in cold water for no more than 15 minutes.
4. The most important step is boiling. To do this, divide all the large mushrooms into equal portions and place them in the bottom of a deep saucepan. Cover the pan with water. Cook over high heat until softened. This will take approximately 35 minutes.
5. As soon as the water boils, you need to add salt and sugar to the liquid, and then mix everything thoroughly.
6. After boiling, all the boletus mushrooms need to be placed in a colander and wait until the water drains.

Important: It is recommended to complete all preparation steps as quickly as possible; prolonged exposure to air will cause the mushrooms to darken.

Marinade recipes

There are several ways to prepare marinades. It's worth highlighting a few of the most popular.

Classical

The easiest and fastest way to make a marinade is the classic one. It requires a minimal set of ingredients, namely:

• water - 1 liter;
• granulated sugar - 80 grams;
• salt - 40 grams;
• table vinegar - 100 ml;
• allspice - to taste;
• carnation - 5 small buds;
• bay leaf - 2 pcs.

Preparing a classic mushroom marinade is quite simple; even someone who has never made preserves can handle this simple task. To do this, you'll need:

1. pour water into a saucepan, place on high heat and bring to a boil;
2. Once the water boils, you need to add salt and sugar to it and wait until it boils again;
3. Now turn off the heat, add spices and vinegar to the liquid;
4. The pan must be covered with a lid and the marinade must be left to sit for 20-30 minutes.

The hot brine is ready; now it needs to be carefully poured into the jars containing the cooked mushrooms. This marinade requires minimal time and ingredients, and the resulting flavor will be unrivaled.

Marinade with cloves

Housewives have been making preserves for decades. Consequently, the taste of even the most delicious and mouth-watering pickled boletus mushrooms can become quite boring. That's why many housewives strive to diversify their recipes and add new ingredients. For example, a brine with cloves has a wonderful flavor. And the aroma can be quite addictive!

To prepare this aromatic brine you will need:

• water - 1 liter;
• salt - 1.5 tablespoons;
• granulated sugar - 2 tablespoons;
• bay leaf - 3 medium-sized leaves;
• table vinegar (9%) - 40 milliliters;
• allspice - 3-4 peas;
• ground black pepper - 2 peas;
• cloves - 3 pieces.

The process for making a clove marinade is slightly different from a classic brine. It consists of several basic steps:

1. Pour water into a large saucepan. Add sugar, spices, and salt.
2. Next, place the liquid over high heat and bring it to a boil. This may take 20-25 minutes.
3. The brine is almost ready, now you should cover it with a lid and let it sit for 10-15 minutes.

Now the marinade is ready. This aromatic liquid can be poured into jars.

With citric acid

More and more modern housewives prefer marinated boletus mushrooms in brine with citric acid.

Firstly, they have a pleasant and delicate taste. Secondly, they are extremely healthy and safe, as they do not contain acetic acid.

To prepare the brine you will need the following ingredients:

• water - 1 liter;
• citric acid - 20 grams (2 packets of finished product);
• ground black pepper - 1 teaspoon;
• allspice - 3-5 peas;
• salt - 1 tablespoon;
• granulated sugar - 1 tablespoon.

As it turns out, making the marinade requires a minimal set of ingredients. But that's not all it has to offer. Furthermore, the preparation process is incredibly simple, taking only 10 to 20 minutes.

To create a tasty and healthy brine for mushrooms, you will need:

1. Pour water into a saucepan. Place it over high heat, cover, and bring to a boil.
2. Only after the liquid boils can you add salt, sugar, and spices. Then, wait until the water boils again.
3. Once this happens, citric acid needs to be added.
4. Depending on the cooking method, you will either need to add the mushrooms to the marinade and then cook them, or cover the pan tightly with a lid and let it steep, and then carefully pour it into jars with the cooked mushrooms.

In either case, the marinade preparation time is minimal. And the flavor is sure to become a favorite dish on the family table.

With vinegar essence

Vinegar is a staple in every modern home. It's an essential ingredient for any preserves, especially mushrooms. How do you make a marinade for boletus mushrooms with vinegar essence? It's quite simple!

To do this you will need a minimum set of products, namely:

• water - 1 liter;
• table vinegar (9%) - 125 milliliters;
• cloves - 3 pieces;
• sugar - 1.5 tablespoons;
• salt (rock salt recommended) - 1.5 tablespoons.

The method for preparing this marinade is no different from the classic recipe. To do this, boil water in a saucepan, then add vinegar, granulated sugar, salt, and spices.

A step-by-step recipe for making marinated porcini mushrooms

As it turns out, there are various ways to pickle boletus mushrooms, or as many housewives call them, "obabki," at home.

Regardless of how the brine will be used for the future preparation, the step-by-step instructions for making a preparation from boletus mushrooms are as follows:

1. The very first and most essential step is preparation. This requires sorting the clean mushrooms from the rotten ones, then removing any impurities and washing them thoroughly.
2. Large mushrooms should be cut into several pieces, small boletuses can be marinated whole.
3. All peeled and washed boletus mushrooms should be soaked in cold water for at least 1.5 hours.
4. Mushrooms need to be boiled twice. First, boil them for 10 minutes. Then, change the liquid and boil them again for 20 minutes. You can boil the mushrooms separately or with the onion, which should also be finely chopped beforehand.
5. The obabki are now completely ready for pickling. Now, while the marinade is preparing, place them in a colander to allow all the liquid to drain completely.
6. The marinade must be prepared using any of the above methods.
7. The final stage of preparing pickled boletus mushrooms is combining the brine with the mushrooms, distributing the mixture into jars and sealing them tightly with lids.

Making your own pickled mushrooms is quite simple. It doesn't require any special culinary skills, so any housewife can handle it. A distinctive feature of pickled mushrooms is that they don't swell or explode. Therefore, you can delight your family and guests with this delicious, rich dish all year round.

Preserving mushrooms for the winter in jars

There are two methods for preparing brine: cold and hot. The method used doesn't affect the taste, but the process of creating the brine itself will differ slightly:

• the hot method involves boiling mushrooms in prepared brine;
• The cold method involves preparing the mushrooms and marinade separately and then combining them in a jar.

There are also some variations of preparing salted mushrooms, for example, with garlic or tomato paste.

Cold method

Cold-pickled boletus mushrooms are quite simple. The process consists of several basic steps:

1. Preparing mushrooms for pickling: sorting, cleaning, cutting, soaking.
2. Boiling mushrooms with or without onions.
3. Preparing the marinade.
4. Place boletus mushrooms on the bottom of the jar.
5. Fill the jars with separately prepared marinade.

At the end of cooking, you need to tightly secure the container with a lid to store the preparation for the winter.

Hot

The hot method of preparation differs slightly from the cold method. To do this, you need:

• prepare mushrooms for pickling: sort them, clean, cut and soak;
• make a marinade;
• First, boil the mushrooms in water for about 10 minutes;
• then put them in a colander and drain the water;
• After this, the boletus mushrooms need to be transferred to the marinade and continue to boil them for 20 minutes.

The mixture is ready. While hot, transfer it to jars and seal them tightly with lids.

With garlic

Pickling mushrooms — a familiar process. It's commonly believed that no one can be surprised by such a dish. But this is far from true. Simply adding one ingredient to the basic recipe will completely transform its flavor—for example, the most common culinary spice, garlic.

The main difference from the classic recipe is the addition of 1 onion and 1 garlic. Before cooking, these vegetables need to be peeled and finely chopped. After adding the spices, add them to the marinade. Next, simmer over high heat for 10 minutes, then prepare the mixture as usual.

With tomato paste

Another "secret ingredient" that can add variety to the familiar marinated obabok recipe is tomato paste. Firstly, it will impart a completely new flavor to the dish. Secondly, it will add nutritional value.

To prepare it you will need:

• water - 200 milliliters;
• tomato paste - 200 milliliters;
• vegetable oil - 400 milliliters;
• onions - 5 medium-sized heads;
• carrots - 5 medium-sized pieces;
• ground black pepper - 1 teaspoon;
• salt - to your own taste preference.

Important: For this preparation, only classic tomato paste, without any spicy additives, is suitable.

To salt mushrooms this way, you will need:

1. clean and wash the mushrooms;
2. place them on the bottom of a saucepan, cover with water, place on medium heat and cook for 30 minutes;
3. rinse them thoroughly and place them in a colander, leave them in this container until the liquid has completely disappeared;
4. fry the boletus mushrooms in vegetable oil;
5. fry the onion, cut into half rings, and the carrots, cut into cubes, in vegetable oil;
6. combine browned mushrooms and vegetables;
7. transfer the contents into a saucepan, fill with water, add spices and salt;
8. Boil mushrooms with vegetables for 20 minutes over low heat;
9. add tomato paste and continue to cook for another 40 minutes;
10. Distribute the resulting mixture into hot jars and seal them tightly with lids.

Pickling prepared in this way does not require pre-soaking the boletus mushrooms in cold water.

How to properly store blanks

The maximum shelf life of the product is 1 year. The optimal storage temperature for pickled boletus mushrooms is 8°C (46°F). Exposing them to direct sunlight is not recommended, so it's best to store the jars in a basement or cellar. Properly stored, the pickled boletus will delight your loved ones with its pleasant, rich flavor throughout the cold season.