Pickled boletus mushrooms: simple step by step recipes

Brown birch trees are considered “noble” mushrooms and are located on the same row with boletus. By their nutritional properties, these fruiting bodies are very useful for people who suffer from diabetes or kidney disease.

It is worth saying that boletus are well suited to any culinary processing: frying, pickling, salting, stewing, drying and freezing. Of course, pickling mushrooms is the best option. Knowing how to properly pickle birch mushrooms at home, you will surprise your guests and loved ones, because a nutritious and fragrant snack will always be at hand.

How to prepare boletus for pickling?

To make pickled boletus, they need to be properly prepared for this process.

• Sand and other impurities are removed from the mushrooms with a kitchen sponge, a knife cuts rotten areas that were not noticed in the forest.
• Cut off the tip of the legs, fill with water and rinse with hands, leaving the mushrooms in the water for no more than 10-15 minutes.
• Large specimens are cut into identical parts and begin to boil, which is necessary for these mushrooms. All processes must be carried out quickly enough, since these fruiting bodies have one feature - they darken when in contact with air.

The proposed recipes for preparing pickled boletus will surprise not only you with their exquisite taste.

Invited guests will definitely notice how wonderful you are and your delicious housewives for the winter. Having familiarized yourself with the tips and tricks that show how to properly pickle boletus, you will create incredible culinary masterpieces.

The classic recipe for pickled boletus

Pickled mushrooms, pickled according to a simple classic version, are a real delicacy that can be used not only as a snack, but also as a side dish for meat or potatoes, as well as an additional ingredient for salads and sauces.

• The main product is 2 kg;
• Water - 1 L;
• Sugar - 1.5 tbsp. l .;
• Salt - 2 tbsp. l .;
• Vinegar 9% - 150 ml;
• Bay leaf - 4 pcs.;
• Black pepper - 12 peas;
• Dill - 2 umbrellas.

A simple recipe for pickled boletus is made according to step by step instructions.

How to Pickle Cinnamon Brownberries in Jars

This recipe for pickled brownberries will appeal to those who like original appetizers with aromatic spices.The workpiece will be incredibly appetizing due to the addition of garlic and cinnamon to the marinade. In addition, it can be stored in an ordinary pantry.

• Brown boletus - 2 kg;
• Water - 1 L;
• Garlic Slices - 8 pcs.;
• Cinnamon - 1 stick;
• Black and allspice - 4 peas each;
• Salt and sugar - 2.5 tbsp each. l .;
• Vinegar 9% - 150-170 ml;
• Bay leaf - 4 pcs.

How to pickle boletus in banks on your own so that you can store them in a city apartment?

1. Pre-cleaned and washed boletus cut into large pieces.
2. Pour water into an enameled pan and cook for 30 minutes, constantly removing dirty foam.
3. We take out in a colander, rinse in water and again fill it with water, but from the recipe.
4. Let it boil and boil for 10 minutes, introduce all the spices indicated in the recipe, except for vinegar.
5. Boil for 10 minutes and pour in the vinegar, cook for 5-7 minutes and turn off the heat.
6. Let the mushrooms cool down to 30-40 ° C and distribute them into jars, pour the marinade to the top.
7. We put it in the pantry room and store the workpiece for no more than 4-5 months.

Hazelnuts pickled with citric acid

If a person cannot eat foods with vinegar, then for pickled boletus mushrooms you can try a recipe with citric acid. The appetizer will have a soft and delicate taste, but you need to store it only in the refrigerator.

• Brown boletus - 2 kg;
• Water - 1 L;
• Citric acid - ½ tsp;
• Sugar - 2.5 tbsp. l .;
• Salt - 2 tbsp. l .;
• Bay leaf - 4 pcs.;
• Allspice - 5-7 peas;
• Garlic - 4 cloves.

A recipe showing how to pickle birch mushrooms should be prepared in stages.

1. After cleaning, the mushrooms are washed, cut into identical pieces and poured with water.
2. Boil for 30 minutes, removing foam from the surface.
3. They shift the mushrooms into a colander and wait for the water to drain, and in the meantime prepare the marinade.
4. Salt and sugar are poured into the water, allowed to boil and cook for 5 minutes.
5. All spices are introduced (garlic is chopped into cubes) and boiled for 3 minutes.
6. Boiled mushrooms fall asleep, simmer for 15 minutes.
7. Pour citric acid, mix, let the mushrooms boil for 10 minutes.
8. Immediately lay the boletus in sterilized jars, squeeze with a spoon and pour the marinade.
9. Close with sterile lids, wait until the jars are completely cooled at room temperature.
10. Cleaned on shelves in the refrigerator and stored for no more than 5 months.

Recipe for pickled boletus with vegetable oil

How should you pickle mushrooms with vegetable oil to finally get a deliciously tasty dish that can be put on the festive table without hesitation?

• Brown boletus - 2 kg;
• Water - 800 ml;
• Boiled vegetable oil;
• Salt - 1.5 tbsp. l .;
• Sugar - 1 tbsp. l .;
• Vinegar 9% - 170 ml;
• Allspice and black pepper - 7 peas each;
• Carnation - 2 buds;
• Garlic - 3 cloves;
• Bay leaf - 4 pcs.

The recipe for pickled boletus, presented with a photo and a step-by-step description, is prepared as follows:

1. Peel the mushrooms, rinse, remove part of the leg and cut into several pieces.
2. Boil water and introduce mushrooms, cook for 20-25 minutes.
3. Strain the birch trees through a colander and rinse with water.
4. In the water, combine all the spices and spices (cut the garlic into cubes), except for oil and vinegar, bring to a boil and boil for 10 minutes.
5. Put mushrooms in the marinade, simmer everything together over low heat for 20 minutes.
6. Pour vinegar, mix, let it boil and immediately turn off the heat.
7. Put the mushrooms in jars, pour the marinade, and top up with 3 tbsp. l boiled vegetable oil.
8. Roll up, wrap with a blanket until it cools completely and then take it to the basement.

Boletus marinated with vinegar essence

The recipe for pickled brownberries with the presented photo description will help even a novice housewife to cope with conservation for the winter.

• Boiled mushrooms - 1.5 kg;
• Water - 800 ml;
• Salt and sugar - 1.5 tbsp each. l .;
• Acetic essence - 1.5 dess. l .;
• Black and white pepper - 5 peas each;
• Mustard seeds - ¼ tsp;
• Bay leaf - 3 pcs.

1. Boiled boletus boiled in advance is introduced into the boiling water indicated in the recipe and boiled for 5 minutes.
2. Pour all spices and spices, except for acetic acid.
3. Simmer for 20 minutes and pour the essence.
4. Boil for 10 min, distribute in jars and close with tight nylon caps.
5. Cover with a blanket, leave to cool completely and take out to a cool place.

How to pickle boletus with cloves at home

• Boiled mushrooms - 1 kg;
• Water - 600 ml;
• Carnation - 7 buds;
• Vinegar 9% - 70 ml;
• Salt and sugar - 50 g each;
• Bay leaf - 3 pcs.;
• Garlic - 4 cloves.

A step-by-step recipe for cooking pickled brownberries will clearly show how to properly prepare a snack.

1. A marinade is being prepared: salt and sugar, chopped garlic, bay leaf and clove are mixed in hot water.
2. Bring to a boil and boil for 10 minutes.
3. Mushrooms are introduced into the marinade and cooked for 15 minutes.
4. Vinegar flows in and the pan is removed from the heat.
5. Mushrooms are left in the marinade until completely cooled.
6. They are laid out with a slotted spoon in jars, and the marinade is brought to a boil and poured into mushrooms.
7. Capacities with appetizer are rolled up with lids, cooled and taken out to the basement.

The recipe for pickling boletus with vegetables

A recipe that shows how to pickle boletus mushrooms with vegetables will help you make a great snack serving as a winter salad.

• Boiled mushrooms - 1 kg;
• Carrots and onions - 2 pcs.;
• Water - 2 tbsp .;
• Salt - 1.5 tbsp. l .;
• Sugar - 1 tbsp. l .;
• Vinegar - 170 ml;
• Allspice - 10 peas.

1. In the water mix all the spices and spices, except vinegar, let it boil.
2. Peel onions and carrots, chop and put into the marinade, boil until soft carrots.
3. Pour in vinegar, mix well and cover the pan with a lid.
4. Put the mushrooms in the marinade for vegetables and cook for 15 minutes.
5. Arrange everything in sterilized banks, seal, flip and insulate with an old plaid.
6. Allow to cool completely and refrigerate.