How to pickle boletus mushrooms for the winter step by step recipe. How to deliciously salt porcini mushrooms in jars for the winter - a simple recipe with step-by-step instructions

The recipe for the correct preparation of salted boletus boletus!

Many housewives prefer to make preparations for the winter on their own, so that on New Year's holidays, and on weekdays, they can treat loved ones with delicious dishes. Boletus, salted at home, will delight family members and guests with an incredible taste, and they are also useful.

The process is in many ways similar to how to salt white, boletus, mushroom or oil can. Consider several options for salting boletus. In the first case, the mushrooms will need to be boiled, in the second - not. Vinegar is not used in the recipes, because the task is to salt, not pickle.

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Ingredients

Mushrooms 2 kg
Water 2 l
Salt 90 g
Bay leaf 4 pcs.
Black currant leaves 12 pcs.
Fresh dill 100 g

Per serving

Calories: 22 kcal

Proteins: 2.1 G

Fats: 0.8 G

Carbohydrates: 1.2 G

Steps

We clean and cut the mushrooms in medium pieces. Cook for 30 minutes in 2 liters of water salted with two teaspoons of salt, periodically removing the foam.
We discard the mushrooms in a colander so that the glass excess liquid and the mushrooms cool down.
We filter the mushroom broth.
We sterilize 2 liter jars and lids for salting.
We divide the blanks into 4 parts (mushrooms, laurel and currant leaves, dill).
We put the mushrooms in layers in jars, shifting with dill, currant leaves and laurel, pour a tablespoon of salt.
The strained broth in which the mushrooms were cooked is boiled and poured into jars.
Roll up the lids, turn over, cover with a warm blanket and leave until cool. After complete cooling, the jars are removed to a cool place.

Boletus mushrooms prepared in this way are stored for up to 9 months at a temperature not exceeding 18 degrees. You can eat ready-made mushrooms only 45 days after preparation. This salting option is good for winter storage.

Cold method of salting boletus

Cooking time: 40-45 minutes

Servings: 20

Ingredients

brown birch trees - 2 kg;
salt - 100 g;
black currant leaves - 4-6 pcs.;

bay leaf - 6-8 pcs.;
allspice peas - 7-9 pcs.;
horseradish leaves - 3-4 pcs.;
garlic - 12 cloves;
dill umbrellas - 6-8 pcs.

Preparation

We sort out, carefully and thoroughly clean and cut the mushrooms. It is desirable that the size of the pieces does not vary much. In order not to dry them later, you do not need to wash them.
We clean the garlic and cut the cloves into thin slices.
We take the middle tub. If it is not there, then we use an enamel pan, it is perfect for this. At the bottom of the dishes taken, lay out a horseradish sheet, 2-3 currant leaves, 2-3 peppercorns and the same amount of cloves, sprinkle with a tablespoon of salt.
Now we put half of the mushrooms with their caps down, sprinkle with two tablespoons of salt, add some spices and spices.
We put the second layer of mushrooms, sprinkle with the remaining spices and salt.
We cover the mushrooms with a plate or a lid and put the load, pressing the mushrooms like a press. A jar of water is suitable for these purposes. Brick or limestone should never be used, as a chemical combination with the brine will occur.
We leave for 2 days. If after this time not enough juice is released, increase the load.

If you prefer to store the mushrooms in a different container, then after 2 weeks transfer the boletus mushrooms to jars along with seasonings and spices, pouring brine from the container in which the mushrooms were salted. To prevent mold from appearing on top, pour in vegetable oil and close with nylon caps.

Mushrooms should be salted in a cold way for at least 2 months at a temperature of about 16 degrees. The brown birch trees will remain in the refrigerator throughout the winter.

What to do if salted

If suddenly the mushrooms are salted, there is nothing wrong with that. They can be added during cooking to various dishes, but keep in mind that now less salt is required. For traditional serving, simply soak spoiled food in cold water for 2-3 hours, changing the water periodically.

In each method of salting boletus mushrooms, seasonings and spices are used to taste. It is not advisable to add parsley and onions, the mushrooms will sour, lose their exquisite taste and will not look as attractive as in the photo.

Knowing the secrets of cooking and storing boletus mushrooms, everyone will choose an option for themselves and will be able to prepare supplies for the winter for the family. There will always be a delicious and so popular homemade delicacy on the table. One glance at him is already an appetite!

Cold method of salting boletus

Cooking time: 40-45 minutes

Servings: 20

Ingredients

brown birch trees - 2 kg;
salt - 100 g;
black currant leaves - 4-6 pcs.;
bay leaf - 6-8 pcs.;
allspice peas - 7-9 pcs.;
horseradish leaves - 3-4 pcs.;
garlic - 12 cloves;
dill umbrellas - 6-8 pcs.

Preparation

We sort out, carefully and thoroughly clean and cut the mushrooms. It is desirable that the size of the pieces does not vary much. In order not to dry them later, you do not need to wash them.
We clean the garlic and cut the cloves into thin slices.
We take the middle tub. If it is not there, then we use an enamel pan, it is perfect for this. At the bottom of the dishes taken, lay out a horseradish sheet, 2-3 currant leaves, 2-3 peppercorns and the same amount of cloves, sprinkle with a tablespoon of salt.
Now we put half of the mushrooms with their caps down, sprinkle with two tablespoons of salt, add some spices and spices.
We put the second layer of mushrooms, sprinkle with the remaining spices and salt.
We cover the mushrooms with a plate or a lid and put the load, pressing the mushrooms like a press. A jar of water is suitable for these purposes. Brick or limestone should never be used, as a chemical combination with the brine will occur.
We leave for 2 days. If after this time not enough juice is released, increase the load.

Mushrooms should be salted in a cold way for at least 2 months at a temperature of about 16 degrees. The brown birch trees will remain in the refrigerator throughout the winter.

What to do if salted

Mushrooms are nature's gift to gourmets. They are delicious, nutritious, but low in calories. They are rich in protein, mushrooms are even called "forest meat". In addition, this product can be consumed in fasting to diversify the strict table.

Depending on the variety of mushrooms, they can be eaten salted, pickled, fried, boiled. Some mushrooms can even be eaten raw.

Aspen mushrooms are wild mushrooms that are loved by many. They belong to the noble species, because they have a delicate taste and there is relatively little litter on them. Boletus and boletus boletus do not taste bitter, so they do not need to be soaked for a long time.

To prepare for the winter or prepare dishes from fresh mushrooms, you must thoroughly rinse the collected mushrooms, cut them and cook according to your favorite recipe. How to pickle aspen mushrooms for the winter, people have known for a long time. Now they are also harvested according to traditional or new recipes.

Where to collect

Boletus and boletus boletus belong to the same family - boletus. The best mushrooms should be looked for under birches and pines, raking up fallen leaves. Collecting them is easy and fun.

If you pickle mushrooms for the winter, then you need to start processing the crop as soon as possible upon returning home, otherwise you can lose most of the collected wealth.

The best utensils for picking mushrooms are wicker baskets. In such a container, delicate caps will not be damaged during transportation and will last longer.

Mushrooms grow quickly and absorb pollution from the environment, which is why they cannot be collected from roads and railways, as well as in places of radiation pollution.

Cooking options and the benefits of boletus

A lot of different dishes can be prepared from mushrooms. They can be stewed, fried, baked. But I want to prepare these fragrant gifts of the forest for the winter. Boletus and boletus boletus can be harvested in different ways. Can be salted hot or cold, frozen and dried.

In any form, boletus will disappear from the table during the feast only in this way. They can be added to hot dishes and salads, and served with onions and garlic.

Boletus boletus purifies the blood and lowers cholesterol, and boletus boletus is recommended for use in case of kidney disease.

The salting of boletus and boletus is similar, but the cooking time is slightly different. Therefore, if there are many mushrooms available, then it is better to divide them by type and not mix. Then the taste will be more intense.

Preparing for salting is the most important stage

Before salting boletus and boletus boletus in a cold or hot way for the winter, they must be carefully prepared. Salting boletus is a simple process, but the preparatory work requires patience.

First, the mushrooms should be sorted out, wormy, old and other doubtful specimens should be removed. Do not be sorry, because the final result depends on it.

To clear each obobok from adhering leaves and debris, cut off the legs. For best results, you should cut off the legs almost completely in boletus mushrooms, even in young mushrooms. The caps have a more delicate taste than the legs, and if possible, before salting the boletus, separate the caps from the legs and cook them separately.

After mechanical cleaning, each mushroom must be thoroughly rinsed in clean water. It is advisable to change the water several times, remove the upper film from the caps and dark partitions in the lower part. Only after that you can begin to salt boletus and boletus boletus for the winter.

Hot method without vinegar

Hot salting of boletus boletus for the winter is the safest option to preserve mushrooms for a long time.

Products for 1 kg of boletus:

Salt - 2 tablespoons;
Water - 0.5 tbsp.;
Peppercorns;
Bay leaf.

Prepare the mushrooms, cut off the caps. Cut large specimens into 2-4 parts, and leave small ones whole. The consumption of spices is calculated per kilogram of prepared mushrooms.
Prepare the marinade: pour hot water into a saucepan, add salt and the remaining spices. Boil. Put mushrooms in boiling marinade, cover and cook for 25 minutes from the moment of boiling. The time depends on the size of the pieces. The product is ready when all the mushrooms have sunk to the bottom.
Be sure to stir and skim when cooking. If this is not done while the aspen mushrooms are salted, then the finished product will taste bitter, which will nullify all efforts.
In the same way, in a separate bowl, boil the mushroom legs, cut into pieces.
Put the hot boiled mushrooms in a bowl with a slotted spoon and cool. Then packaged in cans, previously sterilized. Pour the marinade over the contents. Tighten the lids and put in the cold.

Salted aspen mushrooms are ready to eat after a couple of months.

Fragrant mushrooms

There are many ways to pickle aspen mushrooms for the winter, but this one will appeal to all mushroom lovers. It's simple, but the result is always amazing.

For the marinade of forest mushrooms, you will need 1 liter of water:

Sugar - 2 tablespoons;
Vinegar 6% - 1 tbsp.;
Carnation - 5-6 buds;
Bay leaf - 2-3 pcs.;
Cinnamon - optional;
Black peppercorns - a dozen;
Garlic - a couple of cloves.

The pre-preparation of the mushrooms is as thorough as in the previous recipe.

Pre-boil the entire volume of stumps for 10 minutes in a small amount of water, in which put a whole peeled onion. Then drain the hot muddy water and discard the onion. This technique improves the quality of salted mushrooms and is an additional processing.
Next, the mushrooms are dipped into a brine prepared from the listed ingredients. But without vinegar and garlic.
Cook in a hot marinade for 30 minutes, then add vinegar and garlic and boil for another 10 minutes.
Arrange in hot, clean jars, pour with marinade and roll up with iron lids.
The mushrooms will be fully ready in two months.

According to this recipe, you can salt boletus and boletus mushrooms, as well as other forest trophies, changing only the cooking time.

Cold way

You can cook boletus mushrooms for the winter not only hot, but also cold. This option allows you to preserve the maximum of useful elements in the mushrooms.

For 5 kg of boletus you will need:

Salt - 250 g;
Peas;
Dried dill;
Bay leaf;
Several cloves of garlic.

The preliminary preparation of the mushrooms will be as thorough as with hot salting methods. Only the best specimens are selected.
Prepared mushrooms can already be salted, but it is better to fill them with salted water for disinfection. Leave on for two days. Change the water every three to four hours, otherwise the mushrooms will turn sour.
Rinse the finished mushrooms.
For salting, you need an enamel pan. First, you need to rinse it with hot water and dry it. Cover the bottom with a layer of salt. Place the mushrooms as tightly as possible, caps down. Alternate layers of salt and mushrooms, not forgetting to add other spices to taste.
When all the mushrooms are laid out, cover them with clean gauze and press down with a load. Leave on for 3 days. During this time, the contents of the pan will be compacted and covered with secreted juice.
Arrange in jars and store in the cold. It is not at all necessary to wait for winter to taste these mushrooms, because they will be ready in a month.

Unlike hot salting, this method preserves the wonderful forest aroma of mushrooms and a maximum of useful substances.

Knowing how to salt boletus and aspen mushrooms for the winter, you can safely go to the forest in search of mushroom places. In winter, it will be so nice to get a jar of mushrooms, carefully picked in the summer and salted hot or cold, and treat family members or visiting guests with their own prepared blanks.

To be able to pamper yourself and your loved ones with good mushroom snacks all year round, you must definitely familiarize yourself with the best recipes for salting boletus boletus. This time we will consider the cold method of salting. Compared to hot, it is more laborious and long-lasting, but it has its undeniable advantages - mushrooms are hard, elastic and crunchy, and, moreover, they can be stored for a long time without losing their properties. Very tasty and healthy! How is boletus salting carried out in a cold way?

Cold pickling of boletus boletus is very popular, because the result is very tasty, aromatic and crunchy mushrooms that ideally retain all their important properties for a long period of time.

In order for the whole process to go well, and the result will pleasantly please you, before salting the mushrooms in a cold way, they need to be properly prepared.

Keep in mind that boletus mushrooms belong to the category of those mushrooms that, when fresh, retain their properties for a very short time, and therefore processing should take place as quickly as possible.

Methods for cleaning boletus mushrooms differ depending on where the mushrooms were collected. In forest mushrooms, it is necessary to remove debris and remnants of blades of grass, and then thoroughly wash and clean the legs. Contamination from the caps can be removed very easily. Boletus, collected at the edges, do not have forest dirt, but leaves and dust, as a rule, are attracted to them, therefore they must be cleaned and washed very carefully.

Many are interested in whether it is necessary to soak boletus before salting them in a cold way. There is no single correct opinion on this score. Some housewives believe that due to the ability to strongly absorb liquid, these mushrooms can lose their taste and texture. Others argue that they must be soaked in order to be tasty or salted.

Before starting cold pickling, it is recommended to soak thoroughly cleaned and washed boletus boletus for no longer than five to six hours. To do this, do not add to clean cold water a large number of salt.

Salting boletus mushrooms is a great way to prepare a snack that is indispensable in winter. It is important to choose the right dishes for these purposes - at home, you can use traditional glass jars, ceramic containers or small wooden barrels. You can give the mushrooms a special taste, aroma, as well as a strong, elastic and crunchy texture by adding oak and black currant leaves, allspice, bay leaves, cloves, fresh or dried dill.

The classic recipe for cold salting

According to the classic recipe for salting boletus boletus in a cold way, peeled and soaked mushrooms must be carefully laid out in layers in a suitable container. At the bottom of the container, you should first lay out herbs and spices in a dense layer - these can be oak leaves, horseradish, cherries, dill, etc. Salt should be poured abundantly between each layer of mushrooms, the height of which should be 5-7 cm. When the jar is completely filled with mushrooms sprinkled with salt, a layer of leaves and spices should also be laid out at the very top - in this case, salted boletus will acquire an amazing and unique taste.

After that, the container with mushrooms should be covered with a plate of a suitable size, and a load should be placed on top, in the role of which any weighty object can act. After 2-3 days, you can gradually add new portions of mushrooms, depending on the release of the brine.

You can enjoy a snack within two to three weeks after preparation. Mushrooms will be especially tasty in combination with vegetable oil and crispy onions.

Salt boletus with black currant leaves in a cold way

We offer another successful recipe for how to salt boletus boletus with a cold method at home. This will require the following ingredients:

1 kg of fresh, dense, medium-sized mushrooms;
several leaves of black currant;
2-3 bay leaves;
3 peas of black allspice;
3 pcs. carnations;
3-4 sprigs of dill;
salt.

Using this recipe, you can quickly pickle mushrooms, which will turn out to be very tasty, aromatic and crunchy.

The initial stage of preparing this snack involves careful sorting and washing of boletus boletus. Soaking is not necessary in this case.

Place black currant leaves on the bottoms of pre-sterilized glass jars. Then very neatly with the caps down - the first layer of mushrooms. Next is a layer of a mixture of salt and spices. So the layers of boletus are alternated with layers of spices and salt until the top of the jar is reached. Now it remains to cover the neck of the container with gauze and put a small weight.

After about a couple of days, the brine should appear. If it does not appear, you need to increase the weight of the cargo and again leave it in this position for another two days. In the event that signs of mold appear, you should carefully remove it from the surface of the mushrooms, and then replace the used piece of gauze. You can taste this treat after 1-2 months.

Cold pickling mushrooms with garlic

If you are looking for the simplest and fastest recipe for a mushroom snack, use our offer and cook salted boletus mushrooms with garlic.

First, prepare the following set of ingredients:

1 kg of fresh boletus boletus;
3 garlic heads;
5 pcs. black currant and cherry leaves;
2 horseradish leaves;
2 inflorescences of dill;
2 bunches of fresh parsley;
salt.

The cooking process is very simple as it does not require pre-soaking.

This mushroom pickling is best done in an enamel container - a can, saucepan or bucket. First, you need to scald it with boiling water and wait until it dries. Then carefully cover its bottom with horseradish leaves. On top of the leaves, lay a layer of mushrooms with the caps down. After that - a layer of chopped heads of garlic and fresh herbs, and then again leaves and mushrooms. Sprinkle plenty of salt over each layer.

Cover the filled pot with an inverted plate on which to place a suitable weight. For two weeks, the container with salted mushrooms should stand in a cold place, after which they can be served.

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.

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 cooking 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.

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

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

Boil peeled and washed boletus in salted water for 30 minutes.
We take out in a colander and rinse with cold water, let it drain.
Chop garlic cloves, onion and horseradish leaves and combine with mushrooms, mix.
Add salt, pepper and chopped dill sprigs, mix again.
We put it in jars, we seal it with our hands and put it under oppression (a plastic bottle filled with water can serve as a load).
After 7 days, remove the oppression and close the jars with nylon lids, shake.
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.

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.
Seal and press down from above with oppression for 10 days.
The brine that has emerged from the mushrooms is drained, and the fruit bodies themselves are washed with cold water.
Fresh brine is prepared: for 1 liter of water, ½ tbsp. l. salt.
Mushrooms are boiled in fresh brine for 5-7 minutes and laid out in sterilized jars.
The brine is again allowed to boil, poured into 1 liter jars to the neck, without adding 1.5 cm to the top.
Add 2.5 tbsp to each jar. l. vinegar and put in a pot of hot water.
Sterilized for 30-40 minutes over low heat, rolled up with lids and insulated with an old blanket.
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 salting 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.

Peel the mushrooms, cut off the tips of the legs and rinse with plenty of water.
Boil in salted water, drain and put mushrooms in jars.
Combine salt, chopped garlic, rosemary and bay leaf in water.
Let it boil for 7 minutes, remove and discard the rosemary sprigs and bay leaf.
Seal the mushrooms in jars with your hands and cover with hot salted brine.
Roll up with sterile lids, allow to cool and take to the basement.
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;

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

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

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

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

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

To do this, the mushrooms are cleaned from dirt with a kitchen sponge, the lower part of the leg is cut off.
Cut into several pieces and spread out in a thin layer.
Put in the freezer for 3-4 hours and turn on the maximum freezing mode.
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?

We clean the mushrooms from forest debris, cut off the tips of the legs and rinse with plenty of water.
Fill with cold water and let it boil, boil for 25-30 minutes in salted water (1 tablespoon of salt is taken for 1 liter of water).
We take out and put on a sieve, rinse under running water and leave to drain well.
Lay out on a kitchen towel so that the birch trees dry out a little, and cut into pieces.
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.
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.

Chop the boiled birch trees into small pieces and put in an enamel saucepan.
Scald the tomatoes with boiling water, peel and chop with a blender or meat grinder.
Peel carrots and onions, wash and chop: onion into cubes, grate carrots on a coarse grater.
Finely chop the cabbage, peel the bell peppers and cut them into noodles, and the hot peppers into cubes.
Combine all vegetables with mushrooms in one container, add oil and simmer over low heat for 60 minutes.

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