How to pickle cap boletus for the winter in jars

Boletuses are considered “noble” mushrooms and are appreciated by lovers of the “silent hunt” for their beneficial properties. These mushrooms manage to maintain their magical aroma and taste, despite the fact that they are fried, salted, stewed or pickled. Especially piquant and tasty boletus are obtained in a pickled form.

Using the proposed recipes for preparing pickled boletus for the winter, each culinary specialist will cope with the preservation of mushroom snacks without any special difficulties. However, the primary and most difficult task remains the primary processing of fruiting bodies. Therefore, before proceeding with the preparation of pickled boletus, they need to be cleaned.

• Mushrooms cleanse dirt, twigs, grass and foliage.
• With hats, they clean the ground with a kitchen sponge, cut off the ends of the legs and rinse for several minutes in plenty of water.
• Large specimens should be cut into small pieces, and small ones are best left intact.

Although there are many recipes for pickling boletus, this article presents the most interesting.

White boletus pickled for the winter: a simple recipe

A variety of white boletus, pickled according to this recipe, will be appreciated by each hostess. Having coped with the preliminary processing and sterilization of the cans, there is no doubt that the snack will turn out great.

• 2 kg of mushrooms;
• 1 liter of water;
• 3 tsp vinegar essence;
• 1.5 tbsp. l salts;
• 1 tbsp. l Sahara;
• 10 garlic cloves;
• 3 bay leaves;
• 4 buds of cloves;
• 8 peas of allspice.

A simple recipe for pickled boletus for the winter will not take much of your time.

Pickled cap boletus hats: a recipe for the winter

The recipe for boletus boletus for the winter, namely pickled hats is an excellent snack option for a festive feast.

• 1.5 kg of hats;
• 4 onions;
• 10 peas of black pepper;
• 3 tbsp. l vinegar 9%;
• 1 tbsp. l Sahara;
• 1.5 tbsp. l salts;
• 3 bay leaves.

The mushroom caps of the boletus, pickled according to the proposed recipe for cooking, have a very delicate and appetizing texture.

1. The peeled mushrooms are divided into legs and hats.
2. We leave small hats intact, and cut large hats into pieces.
3. Pour 1.5 liters of water into the pan and let it boil.
4. We put the hats in boiling water and pour salt.
5. Cook for 20 minutes and add onion, cut into several segments, onion, bay leaf and black pepper.
6. Boil for 7-10 minutes, add sugar and pour vinegar.
7. Let’s boil for 10 minutes and put the hats in jars.
8. We distribute bay leaves and onions in each jar, pour hot brine.
9. We roll up, we warm and we leave so until complete cooling.
10. We take it out in a cool room or in the refrigerator.

Winter boletus pickled with citric acid

What is the best way to pickle boletus mushrooms with citric acid to make the appetizer tender and tasty?

• 2 kg of mushrooms;
• lemon acid;
• 4-6 peas of allspice;
• 5 tsp salts;
• 7 tsp Sahara;
• 1 g of ground cinnamon;
• ½ tsp sweet paprika;
• 3 buds of cloves;
• 3 tbsp. l vinegar
• 4 bay leaves.

The recipe for boletus mushrooms, pickled for the winter with citric acid, is prepared as follows:

1. Cut the washed boletus into pieces, leaving small specimens whole.
2. Put the mushrooms in boiling salted water, add 2 g of citric acid and boil for 10 minutes.
3. Put the mushrooms in a colander to drain and dry.
4. Preparing the marinade: pour 4 tbsp into the pan water, add salt and 1 g of citric acid, boil for 5 minutes.
5. Introduce sugar, cinnamon, cloves, bay leaf, allspice and paprika, mix, let it boil.
6. Pour 3 tbsp. l vinegar and immediately distribute the mushrooms in jars.
7. Pour boiling marinade, roll up and put under the covers.
8. Put cold cans in the refrigerator, and after 10 days you can eat the snack.

The recipe for boletus pickled for the winter without sterilization

Pickled boletus for the winter can be harvested without sterilization. The recipe is simple to implement, so do not hesitate for a long time, but get down to business.

• 1 kg of the main product;
• 1 tbsp. l Sahara;
• 2 tsp salts;
• 500 ml of water;
• 5 peas of black and white peppers;
• 80 ml of vinegar 9%;
• 1 tbsp. l dill seeds;
• 3 buds of cloves;
• 2 bay leaves.

If you want to use the recipe for pickled boletus without sterilization for the winter, it is best to follow a step-by-step description.

1. Washed mushrooms are cut into pieces and filled with water.
2. Cook for 20 minutes, recline on a sieve or colander so that the glass is liquid.
3. While the mushrooms drain, a marinade is prepared: salt and sugar are diluted in water.
4. All spices are laid: dill seeds, bay leaf, cloves, a mixture of peppers.
5. Vinegar is poured, everything is boiled for 5 minutes, and boiled boletus is introduced.
6. Boil in the marinade for 40 minutes and put into cans.
7. They are filled with marinade and closed with tight nylon caps.
8. After cooling at room temperature, the cans are taken out to the cellar.

Pickled without sterilization mustard seeds with mustard seeds

Many housewives also take mustard seeds for a recipe for pickled boletus, harvested without sterilization. This option of treats cannot leave any of your guests indifferent.

• 2 kg of mushrooms;
• 1.5 liters of water;
• 7 pcs. allspice and black peppers;
• 2 tsp salts;
• 2 tbsp. l Sahara;
• ½ tbsp. l mustard seeds;
• 100 ml of vinegar 9%;
• 4 bay leaves;
• 2 dill umbrellas.

Jars with pickled boletus made without sterilization are recommended to be closed only with tight nylon caps, as metal can oxidize.

1. We washed the washed boletus into several parts, if they are large in size.
2. Enter into water, let it boil and boil for 15 minutes, removing foam from the surface.
3. Pour salt and sugar, boil for 10 minutes over low heat.
4. We introduce mustard, dill, bay leaf, a mixture of peppers and peas and boil for 20 minutes.
5. Pour vinegar and cook for another 20 minutes over low heat, stirring constantly.
6. With a slotted spoon, we distribute the mushrooms into sterilized jars, seal.
7. Filter the marinade through a sieve and let it boil again.
8. We fill the jars to the very top and close them with tight plastic lids.
9. We insulate on top with old warm things and leave to cool completely.
10. We take it out to the basement or leave it in the refrigerator for storage.

Boletus pickled with provence herbs

Boletus pickled with Provence herbs is exactly the option that will intrigue you.

• 2 kg of mushrooms;
• 2.5 tbsp. l salts;
• 1.5 tbsp. l Sahara;
• 2 tsp Provence herbs;
• 5 tbsp. l vinegar 9%;
• 9 cloves of garlic;
• 6 clove buds;
• 10 peas of black pepper;
• 4 bay leaves.

For high-quality preparation of pickled boletus, see the recipe with a photo.

1. Boil the prepared boletus for 20 minutes, not forgetting to remove the foam.
2. Remove the mushrooms in a colander and leave to drain for a few minutes.
3. Prepare the marinade: add salt and sugar to 800 ml of water, stir.
4. Add spices, except for garlic and vinegar, boil for 10 minutes.
5. Put chopped garlic cloves into the bottom of each jar.
6. Spread mushrooms on top, and in the meantime pour vinegar into the marinade, boil for 5 minutes and strain.
7. Pour it into jars, cover with lids and put in hot water.
8. Sterilize for 30 minutes over low heat, roll up, allow to cool well and can be eaten.

Pickled boletus with dill and currant leaves

For this recipe for pickled boletus, prepared for the winter in jars, the best spices will be blackcurrant leaves and dill sprigs. The fact is that these products contain tannins that make the appetizer supple and crispy.

• 1 kg of boiled mushrooms;
• 300 ml of water;
• 3 tbsp. l vinegar 9%;
• 1.5 tbsp. l Sahara;
• 1 tbsp. l salts;
• 3 branches of dill;
• 7-10 currant leaves.

Pickled boletus mushrooms are prepared for the winter according to step-by-step instructions.

1. Pour water into an enameled pan, let it boil and add mushrooms.
2. Add all the spices (dill branches to break) and boil for 20 minutes over low heat.
3. Try the marinade and bring it to your taste by adding vinegar, salt or sugar.
4. Put the mushrooms in jars, strain the marinade and boil again.
5. Pour into mushrooms, cover with lids and sterilize in hot water for 20 minutes.
6. Roll up, turn over and cover with a blanket to cool.

How to pickle boletus with mustard for the winter

In this case, the preparation of pickled boletus mushrooms includes dry mustard in the recipe, which will give the dish special piquancy and pungency.

• 2 kg of boiled mushrooms;
• 1.5 tbsp. l salts;
• 1 liter of water;
• 1 tbsp. l Sahara;
• 100 ml of vinegar 9%;
• ½ tbsp. l dry mustard;
• 7 peas of allspice;
• ½ part of horseradish root.

We offer you to see a photo recipe for pickling boletus boletus for the winter.

1. Cut horseradish root into slices and pour into water, add mustard, allspice.
2. Boil over a quiet fire for 40 minutes, remove from the stove and leave for 10 hours to infuse the marinade.
3. Again, let it boil, pour in the vinegar, add sugar and salt, stir.
4. Boil for 10 minutes, remove from the stove again and allow to cool.
5. Pour boiled boletus on a cold marinade and leave for 2 days in a cool place.
6. Arrange the mushrooms in jars, and strain the marinade and fill them with the workpiece.
7. Close with nylon covers and take to the basement.

Winter marinated brown cinnamon boletus

How to pickle winter boletus in jars, and what is the unusualness of this method? We note immediately that this recipe is somewhat similar to pickling cabbage. Fans of unusual snacks will be delighted with the final result.

• 1 kg of boiled mushrooms;
• 1 liter of water;
• 1 tbsp. l Sahara;
• 2 tbsp. l salts;
• ½ tsp cinnamon
• 3 buds of cloves;
• 3 bay leaves;
• 7 peas of allspice.

The recipe for boletus mushrooms, pickled for the winter in an unusual way, is divided into stages.

1. Spices and spices are added to hot water, except vinegar, boil for 10 minutes.
2. Allow to cool slightly and lay the boiled boletus.
3. Mix well, take out in a cool room for 24 hours for pickling.
4. Mushrooms are taken out in a pan, and the marinade is filtered and brought to a boil.
5. Again, allow to cool and pour the mushrooms in the pan.
6. Leave for 24 hours, after which the mushrooms are laid out in sterilized jars.
7. Vinegar is poured into the marinade, boiled for 15 minutes, the mushrooms are poured and covered with lids.
8. After cooling, put in the refrigerator and store no more than 3 months.

Boletus mushrooms, pickled for the winter: a step by step recipe

Pickled boletus with butter will always be a “welcome” dish on your table.

• 2 kg of boiled mushrooms;
• 100 ml of vegetable oil;
• 700 ml of water;
• 1.5 tbsp. l salts;
• 1 tbsp. l Sahara;
• 80 ml of vinegar 9%;
• 6 cloves of garlic;
• 3 bay leaves;
• 2 buds of cloves.

A step-by-step recipe will help to prepare pickled boletus for the winter.

1. In an enameled pan, combine water with sugar and salt, let it boil for 10 minutes.
2. Add all spices and spices, including butter, boil for 5 minutes and put mushrooms in the marinade.
3. Boil for 30 minutes over low heat, try, and if the marinade is not salted, add salt.
4. Take out the bay leaf and discard, put the mushrooms in jars and pour the marinade.
5. Close tight nylon covers and leave in the room to cool.
6. Put in the refrigerator or take out to the basement.