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Aspen mushrooms are considered "noble" mushrooms and are appreciated by lovers of "quiet hunting" for their useful properties. These mushrooms manage to retain their magical aroma and taste, despite the fact that they are fried, salted, stewed or pickled. Boletus mushrooms are especially spicy and tasty in pickled form.

Using the proposed recipes for cooking pickled boletus for the winter, every culinary specialist will cope with canning mushroom snacks without any particular difficulties. However, the main and most difficult task is the primary processing of fruiting bodies. Therefore, before you start cooking pickled boletuses, you need to clean them.

• Mushrooms are cleaned of dirt, twigs, grass and foliage.
• They clean the soil from the hats with a kitchen sponge, cut off the tips of the legs and rinse for several minutes in a large amount of water.
• Large specimens should be cut into small pieces, while small ones are best left intact.

Although there are many recipes for pickling boletus boletus, this article presents the most interesting.

White boletus marinated for the winter: a simple recipe

Each housewife will appreciate the variety of white boletus marinated according to this recipe. Having coped with the pre-processing and sterilization of cans, you can be sure that the appetizer will turn out great.

• 2 kg of mushrooms;
• 1 liter of water;
• 3 tsp vinegar essence;
• 1.5 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 10 garlic cloves;
• 3 bay leaves;
• 4 carnation buds;
• 8 allspice peas.

A simple recipe for pickled boletuses for the winter will not take much of your time.

After cleaning, the mushrooms are dipped in boiling water.

Boil for 10 minutes, carefully removing the foam from the surface.

While the mushrooms lie and drain in a colander, prepare the marinade.

Water is poured into a saucepan, salt and sugar are added, and allowed to boil.

The garlic is chopped into cubes and, together with the spices from the recipe, are sent to the pan, except for the acetic acid.

Boil for 5 minutes over medium heat and lay the boletus.

Allow to boil in the marinade for 20 minutes and remove from the stove.

Pour in acetic acid and put everything hot in sterilized jars.

For longer storage, it is recommended to pour 2 tbsp into each jar. l. calcined vegetable oil.

Roll up the lids, turn over and cover with an old blanket.

Leave for 2-3 days to cool and take out to the basement.

Pickled boletus caps: a recipe for the winter

The recipe for boletus boletus for the winter, namely pickled hats, is an excellent snack option for a festive feast.

• 1.5 kg of hats;
• 4 onions;
• 10 black peppercorns;
• 3 tbsp. l. vinegar 9%;
• 1 tbsp. l. Sahara;
• 1.5 tbsp. l. salt;
• 3 bay leaves.

The caps of boletus mushrooms, marinated according to the proposed cooking recipe, have a very delicate and appetizing texture.

1. We divide the peeled mushrooms into legs and caps.
2. Leave the small caps intact, cut the large ones into pieces.
3. Pour 1.5 liters of water into a saucepan and let it boil.
4. We put the caps in boiling water and add salt.
5. Cook for 20 minutes and add onions, bay leaves and black pepper cut into several slices.
6. Boil for 7-10 minutes, add sugar and pour in vinegar.
7. Let it boil for 10 minutes and put the hats in jars.
8. We distribute bay leaves and onions into each jar, pour hot brine.
9. We roll it up, insulate it and leave it until it is completely cooled.
10. We take it out in a cool room or in the refrigerator.

Boletus marinated for the winter with citric acid

What is the best way to marinate boletus mushrooms with citric acid so that the appetizer turns out to be tender and tasty?

• 2 kg of mushrooms;
• lemon acid;
• 4-6 peas of allspice;
• 5 tsp salt;
• 7 tsp Sahara;
• 1 g ground cinnamon;
• ½ tsp sweet paprika;
• 3 carnation buds;
• 3 tbsp.l. vinegar;
• 4 bay leaves.

The recipe for boletus mushrooms marinated for the winter with citric acid is prepared as follows:

1. Cut the washed boletus into pieces, leaving small specimens intact.
2. Put the mushrooms in boiling salted water, add 2 g of citric acid and boil for 10 minutes.
3. Put the mushrooms in a colander to drain and dry.
4. Cooking the marinade: pour 4 tbsp. water, add salt and 1 g of citric acid, boil for 5 minutes.
5. Add sugar, cinnamon, cloves, bay leaves, allspice and paprika, mix, let it boil.
6. Pour in 3 tbsp. l. vinegar and immediately distribute the mushrooms to the jars.
7. Pour boiling marinade over, roll up and place under the covers.
8. Put cold jars in the refrigerator, and after 10 days you can eat the snack.

Recipe for boletus marinated for the winter without sterilization

Pickled boletuses for the winter can be harvested without sterilization. The recipe is simple to implement, so do not hesitate for a long time, but get down to business.

• 1 kg of main product;
• 1 tbsp. l. Sahara;
• 2 tsp salt;
• 500 ml of water;
• 5 peas of black and white peppers;
• 80 ml vinegar 9%;
• 1 tbsp. l. dill seeds;
• 3 carnation buds;
• 2 bay leaves.

If you want to use the recipe for pickled aspen mushrooms for the winter without sterilization, then it is better to adhere to the step-by-step description.

1. The washed mushrooms are cut into pieces and filled with water.
2. Boil for 20 minutes, recline on a sieve or colander to glass the liquid.
3. While the mushrooms are draining, the marinade is prepared: salt and sugar are diluted in water.
4. All spices are laid: dill seeds, bay leaves, cloves, a mixture of peppers.
5. Vinegar is poured in, everything is boiled for 5 minutes, and boiled aspen mushrooms are introduced.
6. They are boiled in the marinade for 40 minutes and placed in jars.
7. Poured with marinade and closed with tight nylon lids.
8. After cooling down at room temperature, the jars are taken to the cellar.

Boletus boletus marinated without sterilization with mustard seeds

Many housewives also take mustard seeds for the recipe for pickled boletus, harvested without sterilization. This option will not leave any of your guests indifferent.

• 2 kg of mushrooms;
• 1.5 liters of water;
• 7 pcs. allspice and black peppers;
• 2 tsp salt;
• 2 tbsp. l. Sahara;
• ½ tbsp. l. mustard seeds;
• 100 ml vinegar 9%;
• 4 bay leaves;
• 2 dill umbrellas.

It is recommended to close jars with pickled aspen mushrooms, prepared without sterilization, only with tight nylon lids, since metal ones can oxidize.

1. We cut the washed boletus into several parts, if they are large in size.
2. We introduce it into the water, let it boil and boil for 15 minutes, removing the foam from the surface.
3. Pour in salt and sugar, boil for 10 minutes over low heat.
4. Add mustard, dill, bay leaf, a mixture of peppers and peas and boil for 20 minutes.
5. Pour in the vinegar and cook for another 20 minutes over low heat, stirring constantly.
6. Distribute the mushrooms into sterilized jars with a slotted spoon, seal.
7. Filter the marinade through a sieve and let it boil again.
8. We fill the jars to the very top and close them with tight plastic lids.
9. We insulate the top with old warm clothes and leave to cool completely.
10. We take it to the basement or store it in the refrigerator.

Boletus marinated with Provencal herbs

Boletus boletus marinated with Provencal herbs is exactly the option that will intrigue you.

• 2 kg of mushrooms;
• 2.5 tbsp. l. salt;
• 1.5 tbsp. l. Sahara;
• 2 tsp provencal herbs;
• 5 tbsp. l. vinegar 9%;
• 9 cloves of garlic;
• 6 carnation buds;
• 10 black peppercorns;
• 4 bay leaves.

For high-quality preparation of pickled boletus boletus, see the recipe with a photo.

1. Boil the prepared aspen mushrooms for 20 minutes, remembering to remove the foam.
2. Remove the mushrooms in a colander and leave to drain for a few minutes.
3. Prepare the marinade: add salt and sugar to 800 ml of water, stir.
4. Pour in spices, except for garlic and vinegar, boil for 10 minutes.
5. Put chopped cloves of garlic in each jar at the bottom.
6. Spread the mushrooms on top, and in the meantime pour vinegar into the marinade, boil for 5 minutes and strain.
7. Pour it into jars, cover with lids and put in hot water.
8. Sterilize for 30 minutes over low heat, roll up, let cool well and you can eat.

Pickled aspen mushrooms with dill and currant leaves

For this recipe for pickled boletus boletus, cooked in jars for the winter, blackcurrant leaves and dill sprigs will be the best spices. The fact is that these products contain tannins, which make the appetizer firm and crispy.

• 1 kg of boiled mushrooms;
• 300 ml of water;
• 3 tbsp. l. vinegar 9%;
• 1.5 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 3 sprigs of dill;
• 7-10 currant leaves.

Pickled boletus mushrooms are prepared for the winter according to step-by-step instructions.

1. Pour water into an enamel pot, let it boil and add the mushrooms.
2. Pour in all the spices (break the dill sprigs) and simmer for 20 minutes over low heat.
3. Taste the marinade and refine with vinegar, salt or sugar.
4. Arrange the mushrooms in jars, strain the marinade and boil again.
5. Pour into mushrooms, cover and sterilize in hot water for 20 minutes.
6. Roll up, turn over and cover with a blanket to cool down.

How to pickle boletus boletus with mustard for the winter

In this case, the preparation of pickled boletus mushrooms includes dry mustard in the recipe, which will give the dish a special piquancy and pungency.

• 2 kg of boiled mushrooms;
• 1.5 tbsp. l. salt;
• 1 liter of water;
• 1 tbsp. l. Sahara;
• 100 ml vinegar 9%;
• ½ tbsp. l. dry mustard;
• 7 allspice peas;
• ½ part horseradish root.

We offer you to see a photo-recipe for cooking pickled boletus for the winter.

1. Cut the horseradish root into pieces and pour into water, add mustard, allspice.
2. Boil over low heat for 40 minutes, remove from the stove and leave for 10 hours to brew the marinade.
3. Let it boil again, pour in vinegar, add sugar and salt, stir.
4. Boil for 10 minutes, remove from the stove again and let cool.
5. Pour boiled mushrooms with cold marinade and leave in a cool place for 2 days.
6. Arrange the mushrooms in jars, strain the marinade and pour the preparation over them.
7. Close with nylon lids and take out to the basement.

Boletus boletus marinated for the winter with cinnamon

How to pickle aspen mushrooms in jars for the winter, and what is the unusualness of this method? We note right away that this recipe is somewhat similar to pickling cabbage. Fans of unusual snacks will be delighted with the final result.

• 1 kg of boiled mushrooms;
• 1 liter of water;
• 1 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• ½ tsp cinnamon;
• 3 carnation buds;
• 3 bay leaves;
• 7 peas of allspice.

The recipe for boletus mushrooms, pickled for the winter in an unusual way, is divided into stages.

1. Spices and herbs are added to hot water, except for vinegar, boiled for 10 minutes.
2. Allow to cool slightly and lay boiled boletus boletus.
3. Mix well, take out into a cool room for 24 hours for fermentation.
4. The mushrooms are taken out in a saucepan, and the marinade is filtered and brought to a boil.
5. Allow to cool again and pour the mushrooms in a saucepan.
6. Leave for 24 hours, then put the mushrooms in sterilized jars.
7. Vinegar is poured into the marinade, boiled for 15 minutes, mushrooms are poured and covered with lids.
8. After cooling, they are placed in the refrigerator and stored for no more than 3 months.

Boletus mushrooms, pickled for the winter: a step by step recipe

Marinated boletus boletus with butter will always be a "welcome" dish on your table.

• 2 kg of boiled mushrooms;
• 100 ml of vegetable oil;
• 700 ml of water;
• 1.5 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 80 ml vinegar 9%;
• 6 cloves of garlic;
• 3 bay leaves;
• 2 carnation buds.

A step-by-step recipe will help you cook pickled aspen mushrooms for the winter.

1. In an enamel saucepan, combine water with sugar and salt, let it boil for 10 minutes.
2. Add all the spices and herbs, including oil, boil for 5 minutes and put mushrooms in the marinade.
3. Cook for 30 minutes over low heat, taste, and if the marinade is not salty, add salt.
4. Take out the bay leaf and discard, put the mushrooms in jars and pour over the marinade.
5. Close with tight nylon caps and leave in the room to cool.
6. Put it in the refrigerator or take it to the basement.