Pickled boletus

To pickle the boletus, you should always take only young mushrooms. Old mushrooms are not so delicious, and theirThe tubular layer does not look very appetizing in the jar. Older mushrooms should be fried, frozen for the winter or dried. But young mushrooms and ask to be marinated.

Remember that pickled pineapple separately from other similar mushrooms. So, if you found in the forest and podberezoviki,then it is better to process them separately. It is also desirable that you close the legs in the cans separately from the hats. This is due to the different density of fungus pulp.

Pickled boletus: recipe 1

We offer you a recipe for pickling boletus in the brine, which stands out when cooking mushrooms. To pickle the boletus by this recipe, for 1 kg of fresh and cleaned mushrooms take:

• 12 peas of black pepper


• 5 peas of sweet pepper


• 20 g of salt


• 2 bay leaves


• 60-70 ml of vinegar (30%)


• 1-2 tbsp. water


• 1/2 tsp. Sahara


• bow

Peel the mushrooms from twigs and earth. Quickly rinse the mushrooms in cold water so that not too much liquid is absorbed into the hats. Small mushrooms can be left whole, but larger ones should be cut.

In the pot, pour water, fold mushrooms into it,salt. On slow heat, heat the mushrooms, from time to time stirring them, so as not to burn. During warming up, the mushrooms will give off the juice in which the boletus should be boiled for 5-10 minutes. Then add chopped onions and spices. Boil the mushrooms for another few minutes. At the end of the cooking, add the vinegar. Put the mushrooms in sterilized jars, add brine. In addition, sterilize the jars with mushrooms. Half-liter cans are sterilized for 25 minutes, liter-40 minutes. You can roll up the sterilized banks.

Pickled boletus: recipe 2

Here is another recipe for pickled boletus, this time we cook them in brine. For marinating 1 kg of mushrooms for this recipe, take:

• 2 tbsp. l. salt


• 30 ml of vinegar


• Bay leaf


• 0.5 g citric acid


• sweet pepper


• black peppercorns

Peeled and washed mushrooms in a saucepan andfill them with water. Bring water with mushrooms to a boil. Boil the mushrooms on low heat, constantly removing the foam with a noise. With foam all the possible dirt will go away, which has not been washed off from the mushrooms. So cook the mushrooms until the water becomes clear. Add citric acid, vinegar and all spices. Cook the mushrooms a little more, so that they completely sink to the bottom. Then remove the mushrooms from the pot and put them into sterilized jars. Pour the mushrooms into the brine in which they were brewed. In addition, sterilize jars of mushrooms, then roll them under the lids.

Pickled boletus: recipe 3

A variant is also possible when you pour boiled mushrooms into cans with prepared brine. Try to pickle the boletus too according to this recipe, for which you will need:

• 1 liter of water


• 1 tbsp. l. salt


• 5-6 laurel leaves


• 10-12 peas of black pepper


• 5-6 buds of a carnation


• 200 ml of vinegar (8%)

The recipe is interesting because mushrooms are not cooked inmarinated, but only poured into them. Peeled and washed boletus boils are boiled in water with the addition of salt (50 g per 1 liter). With boiled boiled water, drain the water.

While mushrooms are cooked, take a marinade. Water with spices boil on low heat for 25 minutes. Then remove the marinade from the fire and cool it a little, then add the vinegar.

In the sterilized jars, place the mushrooms and fill them with the prepared marinade. In addition, the banks are sterilized, then they can be rolled up.

Prepare marinade with a stock and taking into account the fact that 100-150 ml of marinade leaves for 1 half-liter jar.