Pickled aspen mushrooms turn out to be unusually tasty and fragrant, no matter what cooking method you choose. Cooked mushrooms can be poured with marinade or boiled boletus in it. Thanks to the information provided in this article, each housewife can decide for herself how to pickle boletus.
Feature of mushrooms
Boletus boletus has an interesting trait that you should definitely consider when processing - mushrooms change color when cut into separate pieces. If you want the color to remain as rich and special, you should first soak the product in cool water with a little salt and vinegar.
Pickled boletus, recipe
Ingredients:
- A kilogram of fresh mushrooms.
- Four medium onions.
- 500 ml of boiled water.
- Two or three bay leaves.
- Vinegar - 6 tbsp. spoons.
- Sugar - half a teaspoon.
- Salt - 2 tbsp. spoons.
- Peppercorns (allspice and black).
Cooking
Before starting the process, it is worth considering one important point: the legs of the aspen, unlike the hats, have a denser consistency, so they need to be cut into pieces, or it will be necessary to slightly increase the preliminary heat treatment time.
- So, for starters, you should do the boletus directly - rinse, remove leaves, earth and other forest debris and immediately soak in salted vinegar water for just ten minutes.
- Hats cut into pieces, cut the legs into slices. If the mushrooms are small, you can leave them whole.
- Put the boletus in a saucepan, fill with water, add a little salt and cook after boiling over low heat for 8-10 minutes, then enter the onion and spices cut into half rings and cook for five minutes.
- Pour vinegar into the marinade with mushrooms, hold for a couple more minutes, then turn off the heat.
- In pre-prepared sterilized jars, lay out mushrooms with a slotted spoon or a special spoon, pour them with marinade.
- For storage in the refrigerator, you can close the cans with ordinary plastic lids, for long-term storage, you will need to roll up the containers.
That's all, the pickled boletus is ready, there’s nothing complicated in their preparation, as you see. Probably the most time-consuming is cleaning the mushrooms, but such a process does not take too much time.
Pickled boletus - winter recipe
The main difference between this recipe and the previous one is that the marinade is cooked separately from the mushrooms themselves.
Ingredients:
- A kilogram of boletus.
- Peas of black pepper.
- Peas of allspice.
- Bay leaf.
- 30 milliliters of vinegar.
- Salt - two tablespoons.
- Citric acid - two pinches.
Cooking Instructions
In order to cook pickled boletus for the winter, it is necessary to choose only young and strong during the cleaning of mushrooms.
- Sort out the boletus, cut the legs, leaving no more than two cm near the hat. Rinse the mushrooms with water, soak for 10 minutes in salted water.
- Now boil the mushrooms in water with the addition of a small amount of salt until they are fully cooked. It takes about 15-20 minutes. You can understand that the boletus is ready by the fact that the mushrooms begin to settle on the bottom of the pan.
- Boil the marinade in a separate container - put in two liters of water all the necessary components that are listed in the recipe, after boiling, cook for 5 minutes.
- Put the prepared mushrooms in jars, fill with marinade, roll up the lids. Turn the jars upside down to cool completely. Thus, you will check the tightness and be sure of the preservation.
- Take storage in a cool place (up to +5 degrees).
Recommendations
- Before marinating, take the mushroom peeling very seriously. This will affect the final result - the cleaner the boletus will be, the tastier the conservation will be. It will also guarantee that bacteria will not start in the mushroom jar.
- To make you delicious pickled boletus, choose only strong, whole mushrooms. From the rest it will be possible to cook mushroom caviar, or, chopped, freeze them for the winter, then add to soups or sauces.
- It is better to wash the mushrooms not once, but several.
- You can determine the readiness of the product by the way it begins to settle to the bottom of the tank.
- You should not cook old and young boletus together, it is better to separate them even at the initial stage - when sorting through.
- So that the mushrooms are well marinated, you should wait at least three weeks.
- If stored improperly, the upper mushrooms may become moldy, if this suddenly happened, do not rush to throw them out, just rinse them in a colander, rinse and pour in a new, freshly brewed marinade.
Bon appetit, let the delicious pickled boletus mushrooms delight you and your family all year round with its unsurpassed taste!