When the "silent hunt" is over, the question arises of what to do with the gifts of nature. Mushrooms can be cooked, fried, dried, salted and pickled. Sauces are also made from them and used as an additional ingredient in various gas stations. Boletus is one of the most common types of mushrooms. From it you can cook a lot of culinary masterpieces. A pickle for the winter is better pickled boletus . The recipes are simple.
Fragrant mushrooms
In winter, this dish will decorate any table. How to pickle boletus? What is needed for this? We take 5 kilograms of mushrooms, 200 grams of salt (coarse), a quarter cup of vinegar, 750 milliliters of water, a pinch of citric acid, bay leaf, cloves and cinnamon. We begin, as usual, with the preparation of the ingredients. Mushrooms are carefully sorted, cleaned and washed. We take only the best copies. We put a pot of water on the fire and put all the spices in it. Then put the mushrooms in it. Cook until the brown boletus settles to the bottom. At the very end, add the vinegar. Now remove the pan from the heat. Before pickling boletus, you must prepare the jars. They are thoroughly washed and sterilized. Next, lay the mushrooms in jars and pour the marinade. After that, we cover the containers with lids and set to sterilize. At the end of this process, close the lids more tightly. Banks turn over and cool. Now they can be sent to a cooler place.
Minimum ingredients
Before pickling boletus, you must choose the right recipe. It all depends on the availability of spices. Take the most common ingredients that are in any kitchen. For one kilogram of mushrooms you will need 50 grams of salt, half a small spoonful of citric acid, 30 milliliters of table vinegar, a few leaves of laurel and grains of allspice. We process mushrooms very well. Be sure to cut off the legs by 2 centimeters, because there are always the remains of the earth and roots. Wash the boletus with water and put it in a pan. It is better to cook the legs and hats separately. Pour water into the container and add a little salt. We make the fire not very strong and do not forget to remove the foam. Gradually, the broth will become transparent. At this point, add all the spices and spices, citric acid and vinegar. When the mushrooms settle to the bottom, this means their readiness. We spread the pickled boletus in jars and sterilize. Then we close the lids more tightly. Here's how to pickle boletus.
You can cook it like that
Some prefer to boil the mushrooms first, and cook the marinade separately. To do this, boil 10 kilograms of peeled boletus in boiling water for about 5 minutes. Then we throw them in a colander. Now let's cook marinade. We take 2 liters of water, 30 milliliters of vinegar essence (70%), about 20 grains of allspice, 10 bay leaves and 200 grams of salt. Pour the mushrooms with the prepared marinade and cook for about 10 minutes. Next, we shift the boletus into cans and tightly close the lids. Here is a mushroom boletus. You know how to cook it, and you can serve a delicious appetizer to the table.