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With the onset of autumn, each housewife makes decisions about what kind of blanks she will make from mushrooms. This article will focus on how to harvest boletus trees for the winter.

For these fruiting bodies, the most common harvesting methods are pickling, salting, drying, frying and freezing. Simple and detailed recipes for preparing brown birch trees for storage for the winter will help all novice cooks prepare delicious mushroom snacks and delight their loved ones with them.

How to properly prepare brown birch trees for the winter in order to store the corresponding blanks as long as possible? The best way is to preserve the mushrooms and roll them into jars. It is in this dish that the snack can be stored until the following blanks in any cool place: cellar, balcony or dark pantry.

Processing boletus before cooking

Before proceeding with the consideration of recipes regarding the preparation of boletus mushrooms for the winter, it should be borne in mind that the forest harvest must undergo primary processing.

• Brown birch trees should be cleaned from dirt with a kitchen sponge, cut off the lower part of the leg.
• Rinse with plenty of water, but do not keep in it for a long time so that the mushrooms do not absorb a lot of liquid.
• Throw in a colander, and only then proceed to boiling and further processes associated with canning for the winter.

Preservation of birch trees with garlic for the winter

Experienced housewives recommend taking only hats in the recipe for preparing brown birches for the winter by marinating, and frying the legs or making soup from them.

• mushrooms - 2 kg;
• water - 1 l;
• salt - 50 g;
• sugar - 30 g;
• vinegar 9% - 60 ml;
• garlic - 10 cloves;
• cinnamon - ¼ tsp;
• bay leaf - 4 pcs.

Preservation of birch trees for the winter is carried out according to the following description:

Peeled and washed mushrooms are cut into several pieces.

Water is poured into a saucepan and, after boiling, brown birch trees are introduced into it.

Boil for 25-30 minutes, constantly removing the foam.

Throw in a colander, let it drain for 10 minutes and prepare the marinade.

All spices are combined in water, including vinegar with chopped garlic, and boiled for 5 minutes.

Place the mushrooms in the marinade and cook for 20 minutes over low heat.

Distribute the workpiece into sterilized jars and fill it with marinade.

Roll up lids, cover with a blanket and after 3 days take out to the basement.

Recipe for pickling boletus boletus for the winter in jars

The recipe for harvesting boletus mushrooms for the winter with the addition of vegetable oil will not take much time, but in the end you will get an appetizing snack. A small amount of Korean seasoning can be added to the fruit bodies, which, in combination with the oil, will give the dish a special oriental flavor.

• mushrooms - 2 kg;
• vegetable oil;
• Korean seasoning - 1 tbsp l .;
• salt - 1 tbsp. l .;
• sugar - 1.5 tbsp. l .;
• vinegar - 100 ml;
• garlic - 5 cloves;
• bay leaf - 3 pcs.;
• black and white pepper - 5 peas each.

1. After preliminary cleaning, add the mushrooms to boiling water and cook over medium heat for 30 minutes, regularly removing the foam from the surface.
2. Put in a colander and leave for 15 minutes to drain.
3. Combine mushrooms in a large enamel bowl, add salt and sugar, stir.
4. Add chopped garlic, peppercorns, bay leaves, Korean seasoning, and vinegar.
5. Stir again with your hands and leave for 20 minutes, stirring the mushroom mixture from time to time.
6. Put the mushrooms together with the juice they put into sterilized jars.
7. Cover with metal lids and place in a pot of water to sterilize.
8. Sterilization should be carried out for 60 minutes over low heat.
9. Pour 3-4 tbsp into each container. l. hot vegetable oil.
10. Boletus mushrooms, cooked for the winter, roll up in jars and insulate.
11. Remove to basement after cooling completely and store for 10 months.

How to make pickled boletus with cloves for the winter

How should boletus mushrooms be cooked for the winter with the addition of cloves using the pickling process? Note that this spice always gives mushrooms a special aroma and taste that will please all your guests. Try to make a blank once, and it will become your business card.

• mushrooms - 3 kg;
• carnation - 7-10 buds;
• water - 1 l;
• salt - 2.5 tbsp. l .;
• sugar - 3 tbsp. l. without top;
• vinegar 9% - 150 ml;
• garlic - 5 cloves;
• black pepper - 10 peas;
• horseradish leaves.

We offer you to look at a step-by-step recipe for marinating boletus birch trees for the winter with a photo.

1. After preliminary preparation, boil the mushrooms in water for 25-30 minutes, removing the foam from the surface.
2. We put it on a sieve, and while the mushrooms are flowing down, prepare the marinade.
3. Put salt, sugar, chopped horseradish leaves, cloves and black pepper into the water.
4. Boil for 10 minutes, add mushrooms and cook for another 10 minutes.
5. We introduce vinegar and cook the mushrooms in the marinade for 20 minutes over low heat.
6. We take out the fruit bodies with a slotted spoon and put them in jars, sprinkling with slices of garlic.
7. We filter the marinade, let it boil again and fill the jars up to the neck.
8. Roll up with sterile lids, turn over, cover with an old blanket.
9. After the cans are completely cool, we take them out to a cool room.

How to salt boletus mushrooms for the winter in jars

There are various ways to salt brown birch trees for the winter. I must say that in this case the taste of mushrooms will differ significantly from pickled ones. However, the pickling option will not be inferior to pickling, and in addition, it will retain all the nutrients in the snack.

• mushrooms - 2 kg;
• salt - 3 tbsp. l .;
• garlic - 10 cloves;
• onion - 1 pc.;
• dill - 3 branches;
• peppercorns - 12 pcs.;
• horseradish leaves.

Salt the birch trees for the winter according to the recipe below.

1. Boil peeled and washed boletus in salted water for 30 minutes.
2. We take out in a colander and rinse with cold water, let it drain.
3. Chop garlic cloves, onion and horseradish leaves and combine with mushrooms, mix.
4. Add salt, pepper and chopped dill sprigs, mix again.
5. We put it in jars, seal it with our hands and put it under oppression (a plastic bottle filled with water can serve as a load).
6. After 7 days, remove the oppression and close the jars with nylon lids, shake.
7. Take out to a cool place, and after 20 days you can serve to the table to enjoy mouth-watering mushrooms.

Recipe for making salted boletus boletus with mustard

In this recipe for cooking salted brown mushrooms, it is better to use the cold method, i.e. mushrooms do not need to be boiled beforehand.

• mushrooms - 3 kg;
• salt - 150 g;
• mustard seeds - 1 tbsp. l .;
• garlic - 10 cloves;
• vinegar 9%;
• bay leaf - 5 pcs.;
• dill - 3 umbrellas.

Salt the brown birch trees for the winter should be in banks, adhering to the step-by-step description.

1. Peeled and washed mushrooms are laid in layers, sprinkled with salt, as well as all the spices and herbs indicated in the recipe, except for vinegar.
2. Seal and press down from above with oppression for 10 days.
3. The brine that has emerged from the mushrooms is drained, and the fruit bodies themselves are washed with cold water.
4. Fresh brine is prepared: for 1 liter of water, ½ tbsp is taken. l. salt.
5. Mushrooms are boiled in fresh brine for 5-7 minutes and laid out in sterilized jars.
6. The brine is again allowed to boil, poured into 1 liter jars to the neck, without adding 1.5 cm to the top.
7. Add 2.5 tbsp to each jar. l. vinegar and put in a pot of hot water.
8. Sterilized for 30-40 minutes over low heat, rolled up with lids and insulated with an old blanket.
9. After cooling, they are taken out to the cellar and stored for no more than 10 months.

Salt boletus mushrooms for the winter: a recipe for pickling mushrooms with dill and chili

The recipe for salting boletus birch, harvested for the winter with dill seeds and chili, will be able to diversify the diet of your family, poor in vitamins, in the cold season, and will also decorate the festive table.

• mushrooms - 3 kg;
• salt - 200 g;
• dill (seeds) - 1 tbsp. l .;
• chili pepper - ½ pod.

The recipe for salting boletus with chili and dill is prepared in stages as follows:

• After preliminary cleaning, rinse the mushrooms with plenty of water and cut into pieces.
• In an enamel saucepan, combine the fruit bodies, sprinkle with salt, dill seeds and chopped chili.
• Stir, cover with a plate that is smaller than the diameter of the pan, and press down with oppression for 4 days.
• Arrange the mushrooms in jars, seal and close with nylon lids.
• Place on shelves in the refrigerator and store for no more than 5 months. The mushrooms will be ready to eat in 30 days.

Recipe for salting boletus mushrooms for the winter with rosemary

Rosemary goes well with mushrooms, so we offer a recipe for pickling boletus mushrooms with this spice.

Spicy and appetizing fruit bodies will delight everyone at the festive and everyday table.

• mushrooms - 3 kg;
• salt - 150 g;
• water - 1 l;
• rosemary - 3 sprigs;
• bay leaf - 2 pcs.;
• garlic - 5 cloves.

You need to salt mushrooms for the winter, adhering to simple rules.

1. Peel the mushrooms, cut off the tips of the legs and rinse with plenty of water.
2. Boil in salted water, drain and put mushrooms in jars.
3. Combine salt, chopped garlic, rosemary and bay leaf in water.
4. Let it boil for 7 minutes, remove and discard the rosemary sprigs and bay leaf.
5. Seal the mushrooms in jars with your hands and cover with hot salted brine.
6. Roll up with sterile lids, allow to cool and take to the basement.
7. The first sample can be taken only after 30 days, when the mushrooms are well salted.

How to prepare fried boletus mushrooms for the winter

How else can you cook boletus mushrooms for the winter as a snack? Mushrooms fried with onions will turn out to be very tasty. In the cold season, such an appetizer will become a real "hit", seducing your guests with its aroma and taste.

• mushrooms - 2 kg;
• onions - 4 pcs.;
• salt to taste;
• vinegar - 4 tbsp. l .;
• vegetable oil - 200 ml;
• ground black pepper - 1 tsp.

The recipe for cooking boletus mushrooms for the winter, fried with onions, is prepared in stages.

1. After the initial processing, the mushrooms are boiled in salted water for 20 minutes and, thrown back in a colander, washed.
2. Allow to drain and cool, and then cut into small cubes.
3. Fry over medium heat with the addition of 100 ml of vegetable oil until golden brown.
4. Peel the onion, cut into half rings and fry in the second part of vegetable oil until soft.
5. Combine mushrooms with onions, add salt to taste, sprinkle with ground pepper, stir and simmer over low heat for 15 minutes.
6. Mushrooms and onions are tamped into sterilized jars, pour oil under the very top and pour in 3 tsp. vinegar in each jar.
7. They are rolled up with sterile metal lids, allowed to cool in the room and taken out to the basement.

Harvesting boletus mushrooms for the winter with tomato paste

This blank, made from birch trees for the winter, will appeal to all lovers of mushroom dishes. It is prepared with vegetables and tomato paste - products that can be found in any kitchen. This appetizer can be either an independent dish or a side dish for meat or potatoes.

• mushrooms - 3 kg;
• vegetable oil - 400 ml;
• tomato paste - 200 ml;
• water - 200 ml;
• salt to taste;
• onions and carrots - 5 pcs.;
• ground black pepper - 1 tsp.

The recipe for harvesting brown birch trees for the winter is made in cans, which preserves the snack for a long time, preventing it from deteriorating.

1. After cleaning, the mushrooms are washed, cut into pieces and boiled in salted water for 30 minutes, constantly removing the foam from the surface.
2. Thrown back on a sieve, washed and left to drain.
3. Part of the vegetable oil is poured into a hot frying pan, the dried birch trees are laid out and fried until golden brown.
4. Onions and carrots are peeled, washed and chopped: onions - in half rings, carrots - in small cubes.
5. Fry vegetables in the second part of vegetable oil until golden brown and combine with mushrooms.
6. Stew over low heat for 20 minutes, then salt to taste, add ground pepper, stir
7. Add tomato paste diluted with water to the mushrooms, stir and simmer over low heat for 40 minutes, stirring constantly to prevent burning.
8. Distribute the whole mass into sterilized jars, cover with lids and put in a saucepan with hot water.
9. Sterilized in boiling water for 30 minutes and immediately rolled up with lids.
10. Insulate with an old blanket and leave for 2 days to cool down.
11. Take out to a cool place: cellar or basement, you can also put it in the refrigerator.

Mushroom boletus caviar for the winter

How to cook boletus mushrooms in the form of caviar for the winter? This preparation option is considered very popular, as it is used as a filling for pizzas, pies, tartlets and pancakes.

It can be used as a "spread" on a piece of bread and thus make yourself a small snack before lunch or dinner.

• boiled mushrooms - 3 kg;
• onions - 8-10 pcs.;
• vegetable oil;
• salt to taste;
• paprika - 1 tsp;
• bay leaf - 2 pcs.;
• a mixture of ground peppers - 1 tsp.

Caviar, prepared from boletus for the winter, has the following step-by-step recipe:

1. Grind the mushrooms with a meat grinder or blender.
2. Put in a hot frying pan, add oil and fry for 20 minutes over low heat, stirring constantly with a wooden spatula.
3. Peel the onion, wash, cut into small cubes and add to the mushrooms.
4. Fry for 15 minutes over medium heat, stirring continuously.
5. Season with salt to taste, add a mixture of peppers and paprika, stir well.
6. Cover the pan with a lid and simmer over low heat for 15 minutes.
7. Remove the lid, add the bay leaf and continue simmering for another 15 minutes.
8. Put the caviar in sterilized jars with a capacity of 0.5 liters, taking out the bay leaves, and close with tight nylon lids.
9. After complete cooling, take the jars of caviar to the basement. Store the workpiece for no more than 6 months at a temperature not exceeding + 10 ° C.

Recipe for boletus caviar with vegetables for the winter

The proposed recipe for making caviar from brown birch trees for the winter will "take root" in your notebook for a long time. Mushroom caviar with the addition of vegetables will be an excellent independent dish and addition to your diet.

• boiled mushrooms - 3 kg;
• carrots and onions - 600 g each;
• vegetable oil - 300 ml;
• salt and ground pepper to taste.

Cooking boletus mushrooms for the winter in the form of caviar is described in stages.

1. Grind boiled mushrooms and peeled onions through a meat grinder 2 times.
2. Grate the peeled carrots and add to the mushrooms and onions.
3. Put everything in a deep saucepan, add oil, salt and pepper to taste.
4. Turn on the fire to a minimum and simmer the caviar for 2 hours, stirring regularly so that it does not burn.
5. Put caviar in sterilized hot jars and immediately roll up with metal lids.
6. Leave in the room, uncovered, until completely cooled.
7. Put on shelves in the refrigerator or take out to the basement.

How to properly freeze boletus mushrooms for the winter

Some novice culinary experts ask whether it is possible to freeze brown birch trees for the winter and how to do it correctly? It should be said that these mushrooms are frozen in any form: fresh, boiled and fried. This article will talk about freezing in the first two ways.

How to prepare brown birch trees for the winter by freezing them fresh?

1. To do this, the mushrooms are cleaned from dirt with a kitchen sponge, the lower part of the leg is cut off.
2. Cut into several parts and spread out in a thin layer.
3. Put in the freezer for 3-4 hours and turn on the maximum freezing mode.
4. They take it out, put it in plastic bags and put it back in the freezer, but with the usual temperature regime.

How to properly freeze brown birch trees for the winter, if they were previously boiled?

1. We clean the mushrooms from forest debris, cut off the tips of the legs and rinse with plenty of water.
2. Fill with cold water and let it boil, boil for 25-30 minutes in salted water (1 tbsp is taken for 1 liter of water.salt).
3. We take it out and put it on a sieve, rinse it under running water and leave it to drain well.
4. Lay out on a kitchen towel so that the birch trees dry out a little, and cut into pieces.
5. We distribute them in food plastic containers or plastic bags: we close the containers with lids, and release all the air from the bags and tie them.
6. Lay in rows in the freezer and store until the mushrooms are needed.

Defrost only in batches on the bottom shelf of the refrigerator. It should be noted that mushrooms do not like re-freezing, since when defrosting, their appearance and quality deteriorate.

Boletus solyanka for the winter

Although there are many recipes for making hodgepodge, you can stop at the option with tomatoes and bell peppers. It is practical and economical for the family budget. Such harvesting of boletus mushrooms for the winter will be an excellent addition to your daily menu.

• boiled mushrooms - 2.5 kg;
• cabbage - 1 kg;
• tomatoes - 1 kg;
• sweet bell pepper - 500 g;
• bitter pepper - 1 pc.;
• onions and carrots - 500 g each;
• vegetable oil - 1 tbsp.;
• salt - 3-4 tbsp. l .;
• vinegar 9% - 200 ml;
• black peppercorns - 20 pcs.;
• bay leaf - 5 pcs.

Solyanka from birch trees for the winter can also be made with the addition of bitter pepper, which will add more piquancy and pungency to the appetizer.

1. Chop the boiled birch trees into small pieces and put in an enamel saucepan.
2. Scald the tomatoes with boiling water, peel and chop with a blender or meat grinder.
3. Peel carrots and onions, wash and chop: onion into cubes, grate carrots on a coarse grater.
4. Finely chop the cabbage, peel the bell peppers and cut them into noodles, and the hot peppers into cubes.
5. Combine all vegetables with mushrooms in one container, add oil and simmer over low heat for 60 minutes.
6. Add salt, peppercorns, bay leaf and vinegar, mix.
7. Continue simmering for another 20 minutes, stirring constantly with a wooden spatula.
8. Arrange in hot sterilized jars, roll up the lids and wrap warmly.
9. Leave it under a warm blanket until it cools completely and only then take it out to a cool place.