White boletus marinated for the winter: a simple recipe
Pickled boletus is an excellent winter dish that goes well with potatoes, cereals and any other side dishes. A properly selected marinade will guarantee a delicious and appetizing dish.
Products:
- mushrooms - 850-950 g;
- purified water - 700-800 ml;
- table vinegar 9% - 4 tbsp. l;
- garlic cloves - 5-7 pcs;
- salt and sugar - 2 tbsp. l;
- bay leaves - 4-6 pcs;
- allspice-peas and cloves - 4-6 pcs.
This pickling recipe is light and simple. Mushrooms need to be washed, peeled and dipped in a saucepan with hot water, boiled for 15-20 minutes, regularly removing the foam from the liquid.
To prepare the marinade, mix purified water with spices and sugar, salt, add chopped garlic teeth and boil. Next, you need to pour acetic acid into the liquid and simmer another 2-4 minutes.
Pour mushroom raw materials into a sterilized container, pour with marinade and seal with tin lids. The containers should be covered with a warm blanket and left for 12 hours.
If you plan to store a mushroom snack for a long time, add to the container 30-50 ml each heated sunflower or olive oil. This will ensure maximum storage time.
FAQ
In order to avoid unforeseen situations during the cooking process, see the answers to frequently asked questions. This will help you avoid mistakes.
Can mushrooms be marinated with lemon juice?
Well no
How to store sterilized boletus
In the process of storing aspen mushrooms, observe the following rules:
- Temperature conditions. The optimal indicator is from 4 to 9 degrees Celsius.
- The room should be free from humid and musty air.
- It is impossible that direct sunlight falls on the mushroom blank.
- It is unacceptable that there are moldy or other fungal infections in the storage area.
Which spices are best for the marinade
The following spices are suitable for the marinade:
- Bay leaf;
- nutmeg;
- ground garlic;
- onion;
- a mixture of peppers and peas;
- ground cinnamon;
- inflorescences of carnations.
What to do if you add a lot of vinegar
A proportional increase in other ingredients: water and spices will help get rid of the specific smell and taste of vinegar. If this does not help, then you will have to digest the marinade.
How long can you eat pickled boletus
The pickled boletus will be fully cooked 1.5 after closing.
Pickled boletus hats: a recipe for the winter
You can marinate not only all the boletus as a whole, but also the mushroom caps themselves. The result is a delicious dish with a savory, spicy flavor.
Products:
- mushroom caps - 1.9 kg;
- purified water - 7 tbsp;
- onions - 6 pcs;
- 9% table vinegar - 90-100 ml;
- salt and granulated sugar - 50 g each;
- black pepper - 12 pcs;
- bay leaves - 4-7 pcs.
The mushrooms need to be prepared - rinsed, peeled and separated from the caps. Pour the liquid into a saucepan, wait for a boil, add salted hats and cook 18 minutes, add chopped onions, bay leaves, granulated sugar and acetic acid, stir 13-18 minutes.
Mushroom caps can be transferred to sterilized containers by adding onion rings and bay leaves. Pour the ingredients with hot sauce, cork with tin lids.
Answers to common questions
When cooking mushrooms, housewives have additional questions:
You can mix mushrooms that are similar in structure and belong to the same group. For example, all spongy ones are combined with each other: white, boletus, boletus. Although there are mushroom pickers who mix any mushrooms, and vice versa - they must cook everything separately. This is a matter of taste. Also, mushrooms differ in density, which means they may have different readiness times.
Mushrooms with vinegar in the recipe can be stored under metal lids for up to a year if prepared according to all the rules that exclude the development of bacteria, including dangerous botulism. The rest should be kept in a cool place at a temperature of 5-8 degrees. After opening the jar, it is imperative to check the contents visually, and if in doubt, do not use.
Mushrooms darken from oxidation when boiled. To slow down this process, you can add acid, citric or acetic acid to the water. Some cooks boil them whole, and after each stage they clean the leg, then the mushroom is light in its finished form, very similar to white.
Usually the cooking process takes up to an hour. And in pickled form, mushrooms should stand for 10 days to a month, closed, in order to completely marinate and nourish with spices.
Mushrooms are a fairly popular product on our tables. Mushroom picking is called "quiet hunting", and this process itself is very interesting, and thanks to the recipes, it will be crowned with a delicious meal.
Boletus marinated for the winter with citric acid
To easily prepare juicy and appetizing boletus boletus marinated for the winter, cooking recipes recommend using citric acid. Thanks to this, the mushrooms acquire an exquisite, spicy taste.
Products:
- mushrooms - 3.5 kg;
- citric acid - at your discretion;
- granulated sugar - 10-13 Art. l;
- vinegar 9% — 110-130 ml;
- water - 1.4 l;
- carnation - 6-7 buds;
- allspice-peas - 10-14 pcs;
- salt - 4-6 st. l;
- bay leaves - 8-10 pcs;
- ground paprika - 1 tsp;
- cinnamon sticks - at your discretion.
Mushrooms need to be washed, small ones should be left intact, large ones should be cut into slices. Pour into a saucepan with boiling water, add lemon acid and cook for a quarter of an hour.
While they are cooking, you can prepare a marinade - pour water into a saucepan for it, add a mixture of acid, salt, sugar and spices, place on a slow flame, boil and roast 6-8 minutes.
Pour vinegar into a saucepan, mix gently and immediately sprinkle over a sterilized container.
Cold way of preserving mushrooms
This original recipe for boletus marinating is somewhat similar to the method of pickling vegetables. The taste of the mushrooms is appropriate - a cross between pickled and salted in a barrel. Although lovers of unusual pickles for the winter should like it.
In order not to risk it, you can prepare a test portion by taking 1 kg of boletus. According to this recipe, for a change, it is recommended to pickle more boletus or chanterelles.
Boil the mushrooms as usual. But after boiling, they are not taken out of the broth, but left for three days for "fermentation".
The broth is filtered after three days, a little sugar, salt, vinegar are diluted in it.
The broth is brought to a boil over a fire. Allow to cool completely and pour the boletus marinade again.
Withstand for two days. The brine is boiled again.
Mushrooms are laid out in liter jars, a warm marinade is poured up to the neck.
The finished product is closed with nylon caps. Store only in the cold.
At home, marinade for "fermented" aspen mushrooms can be prepared with the addition of spices.For a liter of water, take 15 g of sugar, 35 g of salt, ground cinnamon, sweet peas, bay leaves, cloves.
According to the proportions of spices in this version of marinating boletus boletuses, they use as much as it seems correct. The marinade is boiled for half an hour. Pour vinegar at the end - 200 ml per liter of water. Cool, pour mushrooms. Then the process is repeated as described above.
Recipe for boletus marinated for the winter without sterilization
Boletus boletus marinated for the winter, recipes for which are very diverse, can be harvested without sterilization. This will save a lot of time, and the taste of the mushrooms will remain original and piquant.
Products:
- aspen - 600 g;
- filtered water - 250 ml;
- granulated sugar - 30 g;
- salt - 10 g;
- table vinegar 9% - 2 tbsp. l;
- bay leaves - at your discretion;
- cloves and peppers - ½ tsp each;
- dill seeds - 1 tsp
Peeled and washed mushrooms should be boiled in water at least 18-25 minutes. To prepare the marinade, salt must be mixed with granulated sugar, pour over with water, add pepper and other spices, acetic acid and stir 6-8 minutes, until boiling.
Pour mushrooms into a fragrant marinade, boil 35-45 minutes, then put on glass containers, cork with lids.
Terms and conditions of storage
When the jars with pickled boletus and boletus boletus have cooled, they are placed in a dark, cool place with a temperature of no higher than + 8 ° C. A cellar or refrigerator is best suited for these purposes.
The shelf life of pickled pieces can vary depending on the preparation method and the ingredients used. On average, they can be stored for about 8-10 months.
Advice! Blanks for the winter, which include vinegar, generally last a little longer than those where it is not used. This is explained by the fact that vinegar is a good natural preservative.
Boletus marinated with Provencal herbs
Fragrant Provencal herbs give the mushrooms a more interesting, piquant taste.
Products:
- mushrooms - 1.2 kg;
- water - 400 ml;
- Provencal herbs - 1.5 tsp;
- vinegar - 70-90 ml;
- granulated sugar - 30 g;
- salt - 40-50 g;
- cloves of garlic - 4-5 pcs;
- cloves, black and white peppercorns - 7-9 pcs;
- bay leaves - 3-5 pcs.
To prepare the sauce, pour a mixture of sugar and salt, all spices into water, place on low heat and boil 13-16 minutes, then pour in acetic acid and simmer 4-6 minutes. Rinse and boil mushrooms 10 minutes.
Pour chopped garlic cloves, mushrooms and marinade into the bottom of each container. Cover the bottom of a wide saucepan with boiling water with a towel, place sealed jars and sterilize 25-35 minutes, leave to cool.
Answers to common questions
When cooking mushrooms, housewives have additional questions:
You can mix mushrooms that are similar in structure and belong to the same group. For example, all spongy ones are combined with each other: white, boletus, boletus. Although there are mushroom pickers who mix any mushrooms, and vice versa - they must cook everything separately. This is a matter of taste. Also, mushrooms differ in density, which means they may have different readiness times.
Mushrooms with vinegar in the recipe can be stored under metal lids for up to a year if prepared according to all the rules that exclude the development of bacteria, including dangerous botulism. The rest should be kept in a cool place at a temperature of 5-8 degrees. After opening the jar, it is imperative to check the contents visually, and if in doubt, do not use.
Mushrooms darken from oxidation when boiled. To slow down this process, you can add acid, citric or acetic acid to the water. Some cooks boil them whole, and after each stage they clean the leg, then the mushroom is light in its finished form, very similar to white.
Usually the cooking process takes up to an hour. And in pickled form, mushrooms should stand for 10 days to a month, closed, in order to completely marinate and nourish with spices.
Mushrooms are a fairly popular product on our tables. Mushroom picking is called "quiet hunting", and this process itself is very interesting, and thanks to the recipes, it will be crowned with a delicious meal.
The most common and any in our country are tubular (spongy) mushrooms. Representatives of spongy - boletus and boletus, are mushrooms that can be pickled in both simple and unusual ways. Many chefs and housewives have developed various marinades that not only emphasize the taste of the fruit, but also make it richer.
Pickled aspen mushrooms with dill and currant leaves
Fresh greens and currant leaves make mushrooms juicy and crispy, and their taste is brighter and more intense.
Products:
- boiled mushrooms - 1.8 kg;
- dill - a bunch;
- currant leaves - 18-20 pcs;
- vinegar - 6-8 st. l;
- water - 550-600 ml;
- salt and sugar - 70-90 g.
Pour mushrooms into a large saucepan with boiling liquid, add spices and cook 13-18 minutes. Then add salt, sugar and vinegar, boil more 7 minutes. The marinade should be drained from the saucepan, the mushrooms should be put in glass jars and filled with the drained liquid. Sterilize 25-30 minutes.
