Winter boletus pickled mushrooms recipes

The pereberezovik has always been considered a noble species of mushrooms and was held in high esteem by lovers of the “silent hunt”. Eating them in any form strengthens the immune system and helps fight kidney diseases.

In Russia, pickled mushrooms are given special preference. If you know how to pickle winter mushrooms correctly for the winter, you can always surprise your family members and guests with an exquisite mushroom snack.

Pickled winter birch trees prepared for the winter are ideal for those who fast or are vegetarian. And if your conservation has such an amazing snack, it will only indicate that you are a zealous hostess.

Processing boletus before pickling

Before considering the proposed recipes for the preparation of winter boletus, pickled mushrooms, you should familiarize yourself with the primary processing.

• Mushrooms are washed in a large amount of water, removing dirt with a kitchen sponge.
• Cut the ends of the legs, and then cut the mushrooms into small pieces. If you are going to pickle only hats, then the legs are removed, but not thrown away: other dishes are prepared from them.
• Before pickling boletus, they must be boiled for 25-30 minutes, removing foam from the surface as often as possible.
• Cooked appetizer roll only in sterilized jars. Otherwise, conservation will not stand idle for a long time.

A simple recipe for pickling winter boletus for winter

Cooking pickled boletus for the winter according to a simple recipe will not take you much time and effort, but the snack will turn out to be a real delicacy.

• mushrooms - 3 kg;
• sugar and salt - 2 tbsp. l .;
• water - 1 l;
• 9% vinegar - 200 ml;
• allspice and black - 5 peas each;
• bay leaf - 4 pcs.;
• sprigs of dill - 2 pcs.

Boletus mushrooms, pickled for the winter at home, will take their rightful place even on the festive table.

Hazelnuts marinated in jars of citric acid: a winter recipe

This recipe for pickled winter birch mushrooms for the winter is suitable for those who, for whatever reason, do not use vinegar.

Such an appetizer has a delicate and mild flavor, a crispy structure, but its minus is that the workpiece is stored only in the refrigerator. Therefore, the best option in this case is the use of glass jars.

• mushrooms - 2 kg;
• citric acid - ½ tsp;
• water - 800 ml;
• salt - 2 tbsp. l .;
• sugar - 1.5 tbsp. l .;
• garlic cloves - 5 pcs.;
• bay leaf - 3 pcs.;
• black and white peppers - 7 peas each.

How best to pickle winter boletus in jars with citric acid for the winter, a step-by-step description will show.

1. After preliminary cleaning, cut the mushrooms into pieces and fill with water.
2. We boil for 25-30 minutes, constantly removing foam from the surface with a slotted spoon.
3. We shift the fruiting bodies in a colander or on a sieve and wait until they drain.
4. We prepare the marinade: in water we mix salt and sugar, let it boil and pour the mushrooms.
5. Cook over low heat for 10 minutes and add pepper, bay leaf, chopped garlic into cubes.
6. Continue to cook for 15 minutes and pour in citric acid.
7. Boil the mushrooms with citric acid for 10 minutes and put them in jars.
8. Add the marinade to the neck, roll it up and leave it in the room to cool completely.
9. Keep in the refrigerator for no more than 5 months.

We pickle boletus for the winter: recipe with video

Traditionally, recipes for pickled winter boletus are prepared with vinegar, which will help to preserve the harvest for a longer period. And the addition of dill and oregano will make it more fragrant and rich.

• mushrooms - 2 kg;
• 9% vinegar - 120 ml;
• water - 700 ml;
• sugar - 1.5 tbsp. l .;
• salt - 2 s. l .;
• oregano - ¼ tsp;
• dill - 1 umbrella;
• allspice - 5 peas.

Follow the step-by-step recipe in cooking pickled winter boletus, and your snack will impress everyone who tastes it with its taste.

1. Boil pre-prepared boletus in salted water for 30 minutes.
2. Put in a colander and rinse immediately with cold water.
3. Pour in the water specified in the recipe, let it boil and add all the spices except vinegar.
4. Boil over medium heat for 15 minutes, put the mushrooms in sterilized jars and crush with a spoon.
5. Pour vinegar into the marinade, let it boil and pour into jars.
6. Put them in a pot with hot water and sterilize for 20 minutes over low heat.
7. Roll up, turn over and cover with an old blanket until it cools completely.
8. Take out in a cool room and store at a temperature of + 10 ° C for no more than 10 months.

Watch also a video showing how to pickle winter mushrooms for winter.

Boletus marinated with vinegar essence

Even a novice housewife will be able to cope with this recipe for cooking pickled brownberries for the winter in banks.

Try to bring it to life, and you can treat your friends with delicious mushroom dishes.

• mushrooms - 2 kg;
• salt - 2 kg;
• sugar - 1.5 tbsp. l .;
• water - 800 ml;
• vinegar essence - 2 dess. l .;
• black pepper - 10 peas;
• bay leaf - 4 pcs.;
• dill (grains) - 1 tsp;
• garlic - 5 minced slices.

1. The cooked mushrooms are introduced into already boiling water and cook for 20 minutes, constantly removing foam.
2. We put it in a colander, let it drain and again fill it with water (from the recipe).
3. Cook for 10 minutes, pour spices and spices, except acid, let simmer for 20 minutes.
4. Pour vinegar essence, boil for 5 minutes and remove the pan from the stove.
5. Allow 30 minutes to cool and distribute the mushrooms with the marinade in jars.
6. Close tight nylon covers and cover with a blanket.
7. After cooling, we take out to a dark, cool room and store no more than 10-12 months.

Recipe for winter boletus pickled with vinegar and cloves

A step-by-step description of the recipe for pickled winter boletus mushrooms with the addition of cloves will help you make an excellent snack for any festivities.

• boiled boletus - 2 kg;
• cloves - 7 buds;
• water - 700 ml;
• vinegar 9% - 100 ml;
• salt - 2 tbsp. l without top;
• sugar - 1.5 tbsp. l .;
• garlic cloves - 5 pcs.;
• bay leaf - 5 pcs.;
• black pepper - 7-9 peas.

The recipe for pickling winter boletus mushrooms is best prepared according to the step-by-step description below.

1. To prepare the marinade in water, mix sugar and salt, boil for 5 minutes.
2. Introduce diced garlic, peppercorns, bay leaf, and clove buds.
3. Bring to a boil and cook for 10 minutes over low heat.
4. Add mushrooms, boil for 15 minutes and pour vinegar.
5. Stir, bring to a boil and remove from stove.
6. Allow the mushrooms to cool completely in the marinade and put them in sterilized jars.
7. Bring the marinade to a boil and pour the jars of mushrooms to the top.
8. Roll up, allow to cool at room temperature and take to the basement.

Boletus marinated with vegetable oil

Pickled mushrooms, boletus, cooked for the winter in jars of vegetable oil - a deliciously delicious appetizer that can be served with pleasure on the festive table.

• mushrooms - 2 kg;
• vegetable oil;
• water - 800 ml;
• sugar - 1.5 tbsp. l .;
• salt - 2 tbsp. l .;
• allspice - 8 peas;
• vinegar 9% - 120 ml;
• bay leaf - 3 pcs.;
• garlic - 5 cloves.

1. The peeled boletus boil for 25 minutes over low heat.
2. Filter through a colander and rinse with cold water.
3. All spices, except oil and vinegar, are combined in water, brought to a boil and boiled for 15 minutes.
4. Spread the boletus in the marinade, let it boil for 10 minutes, pour in the vinegar and turn off the heat.
5. Stacked in jars, filled with marinade, top up with 3 tbsp. l hot vegetable oil.
6. Put in a pan with hot water and sterilized for 20 minutes over medium heat.
7. Roll up with sterilized covers, insulate with a blanket and after cooling down into the basement.

Winter boletus pickled without sterilization: recipe with photo

The proposed recipe with photos of pickled boletus, prepared for the winter without sterilization, will appeal to all lovers of mushroom snacks, without exception.

• mushrooms - 2 kg;
• sugar - 1.5 tbsp. l .;
• salt - 1 tbsp. l .;
• water - 700 ml;
• 9% vinegar - 100 ml;
• mustard seeds - 1 dess. l .;
• bay leaf - 4 pcs.;
• dill - 2 umbrellas.

How to pickle boletus for the winter without sterilization, a step-by-step description of the recipe will show.

1. The peeled and washed mushrooms are boiled in boiling water for 25 minutes.
2. Water is drained and poured new, let it boil and inject salt, sugar, dill, bay leaf and mustard.
3. Boil mushrooms in a marinade for 20 minutes and pour vinegar.
4. Continue cooking boletus for another 15 minutes and dispense in sterilized jars.
5. Seal with a spoon and pour boiling marinade to the top.
6. Roll up with sterile lids, turn over and cover with something warm until completely cooled.
7. Take out in a dark cold room and store no more than 10 months.

How to pickle winter birch bark with cinnamon without sterilization

According to the proposed recipe, we will prepare pickled winter boletus for the winter without sterilization with the addition of cinnamon sticks, which will make the preparation very unusual. Mushroom appetizer will complement any festive table, as well as diversify the daily family menu.

• mushrooms - 2 kg;
• water - 700 ml;
• vinegar - 100 ml;
• cinnamon stick;
• salt - 2 tbsp. l without top;
• sugar - 1.5 tbsp. l .;
• garlic - 5 cloves;
• black pepper - 7 peas;
• bay leaf - 4 pcs.

1. Boil pre-cleaned mushrooms in boiling water for 25 minutes.
2. Put on a sieve to drain well and cook the marinade.
3. In water, combine salt, sugar, bay leaf and peppercorns.
4. Boil for 5-7 minutes and add mushrooms to boil for 20 minutes.
5. Add sliced ​​garlic, put cinnamon and boil for another 10 minutes.
6. Remove the cinnamon and bay leaf, slowly pour the vinegar and continue cooking the mushrooms in the marinade for 10 minutes.
7. Arrange in jars, pour the marinade and immediately roll up.
8. Cover with a blanket, leave to cool completely and take to the basement.

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