emmabrewda.com

The birch tree has always been considered a noble type of mushroom and was held in high esteem by lovers of "quiet hunting". Eating them in any form strengthens the immune system and helps fight kidney disease.

In Russia, pickled mushrooms are especially preferred. If you know how to pickle brown birch trees correctly for the winter, you can always surprise your family members and guests with an exquisite mushroom snack.

Pickled birch barks, harvested for the winter, are ideal for those who are fasting or are vegetarians. And if there is such an amazing appetizer in your canning, it will only indicate that you are a zealous hostess.

Processing boletus before pickling

Before considering the proposed recipes for cooking mushrooms pickled for the winter, you should familiarize yourself with the primary processing.

• The mushrooms are washed in plenty of water, removing the dirt with a kitchen sponge.
• Cut off the tips of the legs and then cut the mushrooms into small pieces. If you are going to marinate only the caps, then the legs are removed, but not thrown away: other dishes are prepared from them.
• Before pickling the boletus, they must be boiled for 25-30 minutes, removing the foam from the surface as often as possible.
• The prepared snack is rolled up only in sterilized jars. Otherwise, conservation will not last long.

A simple recipe for making pickled boletus for the winter

Cooking pickled birches for the winter according to a simple recipe will not take you much time and effort, but the appetizer will turn out to be a real delicacy.

• mushrooms - 3 kg;
• sugar and salt - 2 tbsp each l .;
• water - 1 l;
• 9% vinegar - 200 ml;
• allspice and black pepper - 5 peas each;
• bay leaf - 4 pcs.;
• dill sprigs - 2 pcs.

Boletus mushrooms, pickled for the winter at home, will take their rightful place even on the festive table.

Peel the mushrooms, cut large specimens into equal pieces.

Cover with water and cook over low heat for 30 minutes, skim from time to time.

Select the fruit bodies with a colander, rinse under the tap and add water from the recipe.

Simmer for 15 minutes, add salt and sugar, mix.

Pour pepper, dill sprigs, bay leaf into the mushroom marinade and cook for 10 minutes over medium heat, stirring constantly.

Distribute in sterilized jars, press down with a spoon and fill with marinade to the top.

Boletus boletus marinated in jars with citric acid: a recipe for the winter

This recipe for making pickled birches for the winter is suitable for those who, for whatever reason, do not use vinegar.

Such an appetizer has a delicate and soft taste, a crunchy structure, but its disadvantage is that the workpiece is stored only in the refrigerator. Therefore, the best option in this case would be to use glass jars.

• mushrooms - 2 kg;
• citric acid - ½ tsp;
• water - 800 ml;
• salt - 2 tbsp. l .;
• sugar - 1.5 tbsp. l .;
• garlic cloves - 5 pcs.;
• bay leaf - 3 pcs.;
• black and white pepper - 7 peas each.

How best to pickle boletus birch trees in jars with citric acid for the winter, a step-by-step description will show.

1. After preliminary cleaning, cut the mushrooms into pieces and fill with water.
2. Boil for 25-30 minutes, constantly removing the foam from the surface with a slotted spoon.
3. We transfer the fruit bodies to a colander or sieve and wait until they drain.
4. Prepare the marinade: mix salt and sugar in water, let it boil and add the mushrooms.
5. Cook over low heat for 10 minutes and add pepper, bay leaf, diced garlic.
6. We continue to cook for 15 minutes and add citric acid.
7. Boil the mushrooms with citric acid for 10 minutes and put them in jars.
8. Add marinade to the neck, roll up and leave in the room to cool completely.
9. Store in the refrigerator for no more than 5 months.

We marinate boletus mushrooms for the winter: a recipe with a video

Traditionally, recipes for pickled birch barks for the winter are prepared with vinegar, which will help preserve the harvest for a longer period. And the addition of dill and oregano will make it more aromatic and rich.

• mushrooms - 2 kg;
• 9% vinegar - 120 ml;
• water - 700 ml;
• sugar - 1.5 tbsp. l .;
• salt - 2 s. l .;
• oregano - ¼ tsp;
• dill - 1 umbrella;
• allspice - 5 peas.

Observe the step-by-step recipe in the preparation of pickled birches for the winter, and your appetizer will amaze everyone who tries it with its taste.

1. Boil the pre-prepared birch trees in salted water for 30 minutes.
2. Put in a colander and rinse immediately with cold water.
3. Pour in the water indicated in the recipe, let it boil and add all the spices except vinegar.
4. Boil over medium heat for 15 minutes, put the mushrooms in sterilized jars and press down with a spoon.
5. Pour vinegar into the marinade, let it boil and pour into jars.
6. Put them in a pot of hot water and sterilize for 20 minutes over low heat.
7. Roll up, turn over and cover with an old blanket until it cools completely.
8. Take out to a cool room and store at + 10 ° С for no more than 10 months.

Watch also a video showing how to marinate boletus trees for the winter.

Boletus mushrooms marinated with vinegar essence

Even a novice housewife can cope with this recipe for cooking pickled brown birches for the winter in jars.

Try to bring it to life, and you can treat your friends with delicious mushroom dishes.

• mushrooms - 2 kg;
• salt - 2 kg;
• sugar - 1.5 tbsp. l .;
• water - 800 ml;
• vinegar essence - 2 dess. l .;
• black pepper - 10 peas;
• bay leaf - 4 pcs.;
• dill (grains) - 1 tsp;
• garlic - 5 chopped cloves.

1. We introduce the cooked mushrooms into the already boiling water and cook for 20 minutes, constantly removing the foam.
2. We put it in a colander, let it drain and fill it with water again (from the recipe).
3. Cook for 10 minutes, add spices and herbs, except for acid, let simmer for 20 minutes.
4. Pour in the vinegar essence, boil for 5 minutes and remove the pan from the stove.
5. Let cool for 30 minutes and distribute the mushrooms together with the marinade into the jars.
6. Close with tight nylon lids and cover with a blanket.
7. After cooling, we take it out into a dark cool room and store it for no more than 10-12 months.

Recipe for boletus boletus marinated for the winter with vinegar and cloves

A step-by-step description of the recipe for pickled boletus mushrooms for the winter with the addition of cloves will help you make an excellent snack for any festivities.

• boiled birch trees - 2 kg;
• carnation - 7 buds;
• water - 700 ml;
• vinegar 9% - 100 ml;
• salt - 2 tbsp. l. without top;
• sugar - 1.5 tbsp. l .;
• garlic cloves - 5 pcs.;
• bay leaf - 5 pcs.;
• black pepper - 7-9 peas.

The recipe for how to pickle mushrooms for the winter is best prepared according to the step-by-step description presented below.

1. To prepare the marinade in water, mix sugar and salt, boil for 5 minutes.
2. Add diced garlic, peppercorns, bay leaf, and clove buds.
3. Bring to a boil and simmer for 10 minutes.
4. Pour in mushrooms, boil for 15 minutes and pour in vinegar.
5. Stir, bring to a boil and remove from heat.
6. Allow the mushrooms to cool completely in the marinade and place them in sterilized jars.
7. Bring the marinade to a boil and pour the jars of mushrooms to the very top.
8. Roll up, let cool at room temperature and take to the basement.

Boletus mushrooms marinated with vegetable oil

Pickled boletus mushrooms cooked for the winter in jars with vegetable oil is an amazingly tasty appetizer that can be served with pleasure on a festive table.

• mushrooms - 2 kg;
• vegetable oil;
• water - 800 ml;
• sugar - 1.5 tbsp. l .;
• salt - 2 tbsp. l .;
• allspice - 8 peas;
• vinegar 9% - 120 ml;
• bay leaf - 3 pcs.;
• garlic - 5 cloves.

1. The peeled birch trees are boiled for 25 minutes over low heat.
2. Strain through a colander and rinse with cold water.
3. All spices are combined in water, except for oil and vinegar, brought to a boil and boiled for 15 minutes.
4. Spread the boletus in the marinade, let it boil for 10 minutes, pour in the vinegar and turn off the heat.
5. They are placed in jars, poured with marinade, top up with 3 tbsp. l. hot vegetable oil.
6. Place in a saucepan with hot water and sterilize for 20 minutes over medium heat.
7. They are rolled up with sterilized lids, insulated with a blanket and, after cooling, they are lowered into the basement.

Boletus boletus marinated for the winter without sterilization: a recipe with a photo

The proposed recipe with a photo of pickled birch barks, cooked for the winter without sterilization, will appeal to all connoisseurs of mushroom snacks, without exception.

• mushrooms - 2 kg;
• sugar - 1.5 tbsp. l .;
• salt - 1 tbsp. l .;
• water - 700 ml;
• 9% vinegar - 100 ml;
• mustard seeds - 1 dec. l .;
• bay leaf - 4 pcs.;
• dill - 2 umbrellas.

How to pickle brown birch trees for the winter without sterilization will show a step-by-step description of the recipe.

1. Peeled and washed mushrooms are boiled in boiling water for 25 minutes.
2. The water is drained and poured with new water, allowed to boil and salt, sugar, dill, bay leaf and mustard are introduced.
3. Boil the mushrooms in the marinade for 20 minutes and pour in the vinegar.
4. They continue to cook the birch trees for another 15 minutes and distribute them into sterilized jars.
5. Seal with a spoon and pour boiling marinade to the top.
6. Roll up with sterile lids, turn over and cover with something warm until they cool completely.
7. They are taken out into a dark, cold room and stored for no more than 10 months.

How to pickle boletus boletus with cinnamon for the winter without sterilization

According to the proposed recipe, we will prepare pickled birch trees for the winter without sterilization with the addition of a cinnamon stick, which will make the preparation very unusual. A mushroom appetizer will complement any festive table, as well as diversify the everyday family menu.

• mushrooms - 2 kg;
• water - 700 ml;
• vinegar - 100 ml;
• cinnamon stick;
• salt - 2 tbsp. l. without top;
• sugar - 1.5 tbsp. l .;
• garlic - 5 cloves;
• black pepper - 7 peas;
• bay leaf - 4 pcs.

1. Boil the pre-peeled mushrooms in boiling water for 25 minutes.
2. Put on a sieve to drain well and prepare the marinade.
3. Combine salt, sugar, bay leaf and black peppercorns in water.
4. Boil for 5-7 minutes and add mushrooms to boil for 20 minutes.
5. Add garlic chopped in slices, add cinnamon and boil for another 10 minutes.
6. Remove the cinnamon and bay leaves, slowly pour in the vinegar and continue to cook the mushrooms in the marinade for 10 minutes.
7. Arrange in jars, pour marinade and roll up immediately.
8. Cover with a blanket, leave to cool completely and take to the basement.