Each hostess will find for herself an interesting option for cooking boletus. Family, colleagues, guests will be delighted, as these preparations are not inferior to ceps. Below are 6 simple and more complex recipes for pickled boletus boletus for the winter.
Selection and preparation of the necessary ingredients
Mushrooms should be selected young (not overripe), strong, whole (not wrinkled), without signs of worminess. At the next stage, brush off the ground / sand, remove leaves, all kinds of garbage, insects. Then cut off the tips of the legs and roots (hemp), sort by size small and large aspen. Rinse the mushrooms prepared for cooking immediately with clean water and allow to dry.
Use soft water for flushing.
Recipes pickling boletus for the winter
The necessary moments of pickling boletus, which does not hurt to know:
- You can cook in two ways: boiling in the marinade and pouring the marinade;
- pickling is recommended on the day of collection;
- when washing, take out carefully so as not to wrinkle;
- must be pre-processed quickly, as they may lose flavor;
- spices, spices are best added to taste, not adhering to the standard formulation;
- salt is taken soft, clean, white;
- from old mushrooms the marinade will turn out not high-quality, but the boletus themselves are vague;
- leave small mushrooms intact, and cut large ones into pieces;
- considered ready when sediment ceases and the marinade becomes transparent;
- do not boil boletus with vinegar for a long time, as white plaque from the water will appear;
- be sure to stir, so the upper and lower layers will boil evenly.
For all culinary recipes below: the container must be sterilized, after seaming the cans, turn over and wrap until completely cooled.
Simple recipe
2 cans of 0.5 l each 30 minutes
black peppercorns
4 peas
Nutritional value per 100 g:
- Remove debris, cut roots on the leg, rinse in several waters. Wait until dry.
- Put in a suitable container for 20 minutes. Gently stir with a wooden spoon so as not to burn to the bottom, remove the foam.
- Add salt and spices at the end of cooking. To interfere. Let it boil.
- Hot pack in glass jars. Pour juice and roll up.
With vinegar without sterilization
2 cans of 0.5 l1 hour
black peppercorns
10 peas
Nutritional value per 100 g:
- Rinse with running water, wait until it drains.
- Transfer to a convenient container, pour water on the boil, simmer for 15 minutes. over low heat. Stir periodically (carefully, without damaging the structure of the mushrooms), remove the foam as it appears.
- Take off. Pour into a colander. Rinse thoroughly. Water should drain.
- Put boiling water, salt. Add sugar and spices to boiling water. Let it boil for 5 minutes.
- Dip the mushrooms there, pour the vinegar. 20 minutes. cooking, be sure to remove the foam and stirring with a slotted spoon / wooden spoon.
- Wash the dill, peel the garlic, and put the cans on the bottom.
- Lay out the boletus tightly. Pour with marinade (be sure to remove the bay leaf from it), roll up.
Did you know? In the prewar years, mushrooms were closed in wooden barrels. The requirement was a pickle in tubs of at least 15%, but not more than 18%.
With dill and currant leaves
2 cans of 0.5 l each 30 minutes
black currant leaves
7-10 pcs.
Nutritional value per 100 g:
- Pre-treat, wash in several waters.
- Send to a boiling pot, after drying the mushrooms. Fall asleep there: salt, sugar, vinegar, clean leaves of currant, washed branches of dill. As it boils, leave for 20 minutes. (slow fire). In order not to burn, mix, remove the foam with a spoon.
- Arrange hot boletus in jars.
- Strain the marinade, let it boil.
- Fill in. Cover the banks with lids, sterilize for 20 minutes, and then roll up.
Did you know? To reduce the darkening, boletus is soaked for 30 minutes. in a weak 0.5% citric acid solution.
Pickled hats
3 cans of 0.5 l1 hour 30 minutes
boletus hats
1,5 kg
black peppercorns
10 peas
Nutritional value per 100 g:
- Sort, wash well.
- Separate the caps, if large - cut into approximately equal parts.
- Boil water in an enameled container, add salt. Put mushroom caps. After the boil begins, it will take another 20 minutes. Remove foam with a slotted spoon / spoon.
- Then add onion slices, spices. Boil for 7-10 minutes.
- Pour sugar, pour vinegar. Leave for another 10 minutes.
- Fill the jars with a slotted spoon with mushrooms, onions, bay leaves. Pour marinade and roll up.
Important! Undercooked boletus become acidic, and overcooked ones become flabby, losing value.
With mustard seeds
4 cans of 0.5 l3 days
Nutritional value per 100 g:
- Peel the horseradish root, wash, chop finely.
- Pour water into a container, add horseradish, mustard powder, allspice. Cook for 40 minutes. over low heat.
- Let it brew for 10 hours.
- Pre-prepare the boletus, cook, rinse.
- Boil the marinade, with the addition of sugar, salt, acetic acid. Let it boil for 10 minutes, leave to cool.
- Dress with cold marinade mushrooms. Take out for 2 days.
- Pack mushrooms on a container.
- Strain the marinade, pour them.
- Close cans with nylon caps. Transfer to a cool room without moisture. Make sure that the mushrooms are always covered with marinade.
Important! During sterilization, the jars should not touch the walls, as they are cracked. Banks with a volume of 0.5 l warm up for 12-15 minutes.
With citric acid
2 cans of 0.5 l3 hours 30 minutes
citric acid
1.5 tsp
black peppercorns
10 peas
Nutritional value per 100 g:
- Rinse, dry.
- Put boletus in the cookware, pour in water, simmer for up to 3 hours. In the process, change the water. Remove foam as it appears.
- Boil water with spices, lemon, sugar and salt.
- Discard in a colander and rinse the mushrooms with water.
- Pour into the marinade and cook for another 15 minutes.
- Transfer mushrooms into jars, pour in marinade and close.
Features of storage of blanks
Storage conditions: lack of sunlight, temperature less than 8 degrees. The shelf life of pickled mushrooms is up to a year.
Did you know? Boletus is similar to boletus: the same shape of the hat, the same height and thickness of the legs.
These recipes are both tasty and healthy. Mushrooms will replenish the body with vitamins, minerals and fiber.
Boletus is classified as a valuable species of mushrooms, due to its composition:
| Squirrels | about 4% |
| Cellulose | about 2% |
| Carbohydrates | about 1.5% |
| Minerals | about 1.5% |
| Fats | about 1% |
They contain vitamins A, B, B1, C, PP, a large amount of iron, phosphorus, potassium. But do not use in very large quantities for diseases of the liver and kidneys.
Pickled mushrooms are good on their own, but will be great with meat, potatoes, and salads. The time spent on cooking will pay off in the winter.
