Pickled boletus mushrooms

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to pickle boletus mushrooms for the winter? Prepare your ingredients. The main thing is, of course, mushrooms. They should be freshly picked, strong and elastic. Of course, it’s worth checking the mushrooms to see if they are wormy or not, but in my opinion, even if you find a wormy specimen, it’s okay: soak such mushrooms in salt water and the worms will leave the mushroom. Use 9% vinegar, but the indicated amount of ordinary table vinegar can be replaced one spoon of essence.

2. STEP 2

   

   Clean the mushrooms, remove the mycelium, if any, and dirt. Cut the mushrooms into medium-sized pieces.

3. STEP 3

   

   Place the mushrooms in a saucepan, fill with clean water so that they float freely in it, and add a little salt.

4. STEP 4

   

   Place over low heat, bring to a boil and cook for 15 minutes, constantly skimming off the foam.

5. STEP 5

   

   Remove the mushrooms from the heat, drain in a colander and rinse under running water.

6. STEP 6

   

   Make the marinade in a separate saucepan. Pour in 1 liter of water.

7. STEP 7

   

   Add spices: allspice, cloves and bay leaf.

8. STEP 8

   

   Add 2 tablespoons each of salt and sugar.

9. STEP 9

   

   Pour in vinegar.

10. STEP 10

    

    Bring the marinade to a boil.

11. STEP 11

    

    Add the washed mushrooms to the boiling marinade and cook over low heat for 15 minutes.

12. STEP 12

    

    Add chopped garlic. I put the cloves through a press, but you can grate the garlic or simply chop it with a sharp knife. Boil the mushrooms for another 5 minutes and remove from heat.

13. STEP 13

    

    Sterilize the jars in any convenient way. I pour some water into the jars and put them in the microwave for 5-7 minutes. Just boil the lids. Read more about ways to sterilize jars at the bottom of the recipe.

14. STEP 14

    

    Fill the jars with mushrooms and add brine on top if necessary.

15. STEP 15

    

    Cover tightly with lids or roll using a machine. Turn the jars upside down, wrap them in something warm and leave to cool. Sterilization is not required in this case. This preparation is perfectly stored in normal room conditions, without a refrigerator.

16. STEP 16

    

    Delicious, aromatic mushrooms are ready. They can be consumed after 25-30 days. Bon appetit!

Comments on the recipe

Alya Zhemchuzhinka

12.11.2023

4.8

This year we had a boletus harvest. I decided to marinate some of them and did not deviate from the recipe. I liked the taste and smell of the marinade 100 percent! I'm sure the mushrooms turned out great! I'll take the first test in a couple of weeks. Thank you very much for the recipe!

Andrey

12.11.2023

4.7

Thank you very much for the recipe!!!

Victoria

12.11.2023

4.5

Thank you very much for the recipe! The proportions of spices indicated in the recipe create a wonderful taste and aroma of the finished mushrooms. The only thing I would like to recommend is to leave the liquid in which the mushrooms were cooked for the marinade. In my opinion it will be more flavorful.