Pickled boletus - harvest for the winter

Pickled boletus are extremely delicious and aromatic, no matter how the cooking method is chosen. Welded mushrooms can be poured with marinade or boil the boletus in it. Thanks to the information provided in this article, each landlady can decide for himself how to pickle the boletus.

Feature of mushrooms

Podosinoviki have an interesting feature, which must be taken into account when processing - mushrooms change color at the moment of cutting into individual pieces. If you want the color to remain as saturated and special, you should pre-soak the product in cool water with a little salt and vinegar.

Podisynoviki pickled, recipe

Ingredients:

• A kilogram of fresh mushrooms.
• Four medium onions.
• 500 ml of boiled water.
• Two or three laurel leaves.
• Vinegar - 6 tbsp. Spoons.
• Sugar is the floor of a tea spoon.
• Salt - 2 tbsp. Spoons.
• Peppers are peas (fragrant and black).

Preparation

Before proceeding to the process, one important point should be taken into account: the legs of the boletus, unlike the hats, have a more dense consistency, so they need to be cut into pieces, or the time for preliminary heat treatment should be slightly increased.

1. So, to begin with, you should immediately deal with the boar buddies - rinse, remove leaves, land and other forest debris and immediately soak in salted vinegar water for just ten minutes.
2. Cut the hats into slices, cut the legs into slices. If the mushrooms are small, you can leave them whole.
3. Place the boletus in a saucepan, pour it with water, sprinkle a little and boil after boiling on low heat for 8-10 minutes, then enter the onions and spices, seasoned with semirings, cook for five minutes.
4. Pour into the marinade with mushrooms vinegar, keep a couple of minutes, then turn off the fire.
5. In pre-prepared sterilized jars, place mushrooms with a noise or a special spoon, fill them with a marinade.
6. For storage in the refrigerator, you can close the cans with conventional plastic covers, for a long-term storage it will be necessary to roll up the capacity.

That's all, pickled boletus are ready, nothing difficult in their preparation, as you can see, no. The most, probably, labor-consuming is cleaning of mushrooms, but also such process borrows not so much time.

Podisynoviki pickled - recipe for winter

The main difference between this recipe and the previous one is that the marinade is cooked separately from the mushrooms themselves.

Ingredients:

• Kilogram of the boletus.
• Peas of black pepper.
• Peas of sweet pepper.
• Bay leaf.
• 30 milliliters of vinegar.
• Salt - two tablespoons.
• Citric acid is two pinch.

Cooking Instructions

In order to prepare pickled boletus for the winter, it is necessary to choose only young and strong during the cleaning of the mushrooms.

1. Go through the boletus, cut off the legs, leaving no more than two cm near the cap. Rinse the mushrooms with water, soak for 10 minutes in salted water.
2. Now boil the mushrooms in water with the addition of a small amount of salt until they are completely cooked. This will take about 15-20 minutes. To understand that the boletus are ready, you can by the fact that the mushrooms begin to settle on the bottom of the pan.
3. In a separate container, weld the marinade - in two liters of water, put all the necessary ingredients listed in the recipe, after boiling, cook for 5 minutes.
4. Finished mushrooms put in jars, pour marinade, roll them with lids. Turn the jars upside down until completely cooled. Thus, you will check the tightness and you will be assured of the preservation of the preservation.
5. Keep conservation in storage in a cool place (up to +5 degrees).

Recommendations

1. Before you start marinating, take yourselves with particular seriousness to cleaning the mushrooms. This will affect the final result - the purer the apiaries, the more tasty will be the preservation. Also this will serve as a guarantee that the bacteria in the jar with the mushrooms will not start.
2. So that you get delicious pickled boletus, choose only strong, whole mushrooms. Of the rest, you can cook mushroom eggs, or, chopping them, freeze them for the winter, then add to soups or sauces.
3. Mushrooms are best washed more than once, and several.
4. Determine the readiness of the product by the way it begins to settle on the bottom of the container.
5. It is not necessary to prepare old and young boletus together, it is better to divide them even at the initial stage - during the sorting.
6. To mushrooms well prommarinovalsya, wait for at least three weeks.
7. If improperly stored, the top mushrooms can become moldy, if suddenly this happens, do not rush to throw them away, just throw them in a colander, rinse and pour a new, freshly brewed marinade.

Enjoy your appetite, let the delightful pickled boletus pleases you and your family all year round with your unsurpassed taste!