From the end of August and almost until mid-autumn, the peak of the appearance of mushrooms in the forests lasts. Such specimens as boletus and boletus can be pickled for the winter. How to do it right, read below.
Selection and preparation of ingredients
First of all, all the fruits should be washed under running water or generally soaked for 1-2 hours to make it easier to separate the dirt. Then you need to remove the skin from the hats, scrape the legs with a knife to remove the top layer. After that, larger mushrooms need to be chopped, and small ones left whole.
Important! For pickling, it is better to take young mushrooms of small and medium sizes. They will marinate faster and also retain their shape, due to the fact that their flesh is denser than that of old large specimens.
Methods for pickling boletus and boletus
Before you start pickling mushrooms, you should prepare work surfaces and the container in which they will be stored. It is better to use glass jars with a volume of 0.5 liters. They should first be washed with soda, and then steamed over a water bath.
In the same way you need to do with the lids for rolling up the containers. Work surfaces must also be washed, wiped with a dry cloth and freed from excess dishes, so that nothing would interfere with the cooking process.
Boletus
When pickling, you should use ordinary table salt, not iodized. Otherwise, the products will begin to ferment.
3 cans of 0.5 l 2.5 hours
dried raincoats
3 handfuls
black peppercorns
9-15 pcs.
Nutritional value per 100 g:
- Pour 3 liters of water into the pan, add salt (3 tbsp.), Boil.
- Slice the mushrooms and add them to boiling water. Cook for about 30 minutes. Then drain the liquid.
- Pour mushrooms with 3 liters of pure water, add salt again (3 tbsp.). 30 minutes later cooking, put in a pan 3 handfuls of dried raincoats. Boil for about 10 minutes.
- Place in each jar: 3 grains of cloves, 3-5 seeds of black pepper, 3 peas of allspice. Arrange the boiled mushrooms in banks, pour the broth. Pour 1 tsp. Into each jar. vinegar.
- Close the lids of the container, place it in a pot of boiling water for sterilization for 1 hour. There should be enough fluid to completely cover the cans.
- After turning off the stove, wait for the liquid to cool in the pan, remove the cans and put them downside down under the rug. After 2 days, turn the container into a normal position and rearrange in a cool room.
Boletus
3 cans of 0.5 l1 hour
black pepper peas
10 pieces.
Nutritional value per 100 g:
Pour a liter of water into the pan and chop the mushrooms into it. The size of the pieces in length should not exceed 2 cm, in width - 1 cm. Turn on the stove.
As soon as the foam begins to appear on the surface of the liquid, add a pinch of citric acid. After boiling water, cook mushrooms for 10 minutes, stirring occasionally.
After the specified time, drain the mushroom broth, discard the products in a colander, and rinse under running water.
Place the boiled, washed mushrooms in a pan with a thick bottom. Pour them with a liter of clean water.
] Put the mushrooms on the fire, cook after boiling for 20 minutes. Then reduce the heat, add all the spices and vinegar, mix.
Remove products from the fire, put in half-liter cans. Spread garlic sliced in circles on top of the mushrooms - an average of 1-1.5 cloves comes out per jar.
Fill the container with marinade so that the entire mass is completely covered with it.
Close with nylon covers, leave to cool completely.
Put products in the cellar or refrigerator.
Pour a liter of water into the pan and chop the mushrooms into it. The size of the pieces in length should not exceed 2 cm, in width - 1 cm. Turn on the stove.
As soon as the foam begins to appear on the surface of the liquid, add a pinch of citric acid. After boiling water, cook mushrooms for 10 minutes, stirring occasionally.
After the specified time, drain the mushroom broth, discard the products in a colander, and rinse under running water.
Place the boiled, washed mushrooms in a pan with a thick bottom. Pour them with a liter of clean water.
] Put the mushrooms on the fire, cook after boiling for 20 minutes. Then reduce the heat, add all the spices and vinegar, mix.
Remove products from the fire, put in half-liter cans. Spread garlic sliced in circles on top of the mushrooms - an average of 1-1.5 cloves comes out per jar.
Fill the container with marinade so that the entire mass is completely covered with it.
Close with nylon covers, leave to cool completely.
Put products in the cellar or refrigerator.Video recipe
Brown boletus Video recipe: Brown boletus
Did you know? The fungus mushroom entered the Guinness Book of Records, due to the speed of development of the fruiting body. With every minute he adds in a volume of 1 cm, though by 3 days the fetus dies.
Pickling boletus and boletus is not a troublesome thing. Even a beginner in culinary art will cope with it. Canned mushrooms are excellent, both for self-consumption and for combining with boiled potatoes, for use in various marinades, soups, and other dishes.
