How to marin the boletus for the winter in banks. Pickled sub -storage - recipes step by step with a photo

Supervisors belong to the highest class of useful mushrooms, with high taste qualities and are the best suited for the pickling process. Conservation of mushrooms for the winter is one of the most convenient and safe ways to save a mushroom product for a long time. How to marin the sub -wraps for the winter at home and step -by -step recipes in this selection of material.

Supply, mushroom features

• The name of these mushrooms tells you where to look for them to lovers of "mushroom hunting": under birch or near these trees. This is explained by the biological features of the sub -stones that form mycorrhous on the roots of birches.
• In everyday life, you can also find such a name of the sub -stones as “Obabyk”, according to the name of the genus of this group of mushrooms.
• Another name of the princes is “black mushroom”, associated with a change in the color of the fruit body of the fungus during heat treatment. At the same time, the unpresentable appearance of the mushroom does not affect the taste of the taste.
• A distinctive feature of the mushrooms of the boletus is a bright brown hat. In nature, several varieties of princes are found, but for the preparation of dishes and pickling, they use, as a rule, the type of priest -sized.

• It is important when collecting mushrooms to distinguish edible noble sub -sales boards from false (biliary) princes (in the photo below). The last mushrooms are unusual bitterness, and even a small piece of gall mushroom will hopelessly ruin the entire workpiece.

• Supply - a healthy and delicious product, is a leader among mushrooms in the content of protein. Naturally, only those that are collected in environmentally friendly areas, far from industrial areas or roads, will be useful to mushrooms.
• The only disadvantage of the baskets is a loose fruit body containing a large amount of water. Because of this, mycorrhous mushrooms are poorly stored, rapidly, they are worn and make the broth in which they cook, muddy.
• Recognized by noble mushrooms, princes have a number of useful properties: strengthen immunity, help with diseases of the kidneys and diabetes. Supply dishes are also shown to people with diseases of the nervous system.

How to marin the boletus

In order to correctly preserve the sub -sales, it is important to know the main features of their primary processing and further pickling.

• The preparatory stage includes thorough cleaning and washing of mushrooms. Fresh boletus are washed several times under running water, using a brush (kitchen sponge), removing the stuck dirt. It is allowed for better cleansing, soaked mushrooms in warm water, but no more than 15 minutes, otherwise swollen mushrooms will lose their taste and will become unsuitable for pickling.

• Having cleaned and washed mushrooms from pollution, they begin to sort them and pruning. Good, young and intact subshoviks are selected. Too old and worm copies are thrown away. During sorting, the lower part of the leg or damaged areas on the mushroom body is also cut.

• You can pickle the mushrooms of the boletus, both for the entire and in parts, using only hats of mushrooms for these purposes. At the same time, the legs are not thrown away, but used to prepare other dishes. Too large hats need to be cut into pieces, although it is better to select small mushrooms for pickling for pickling.

• All preliminary processing of the sub -wires should be carried out quickly, given the perishable properties of mushrooms and the rapid darkening of the sections.
• Before marining the boletus, they should be boiled in salted water. During cooking, you need to constantly remove the forming foam. As soon as the mushrooms drop to the bottom, they are ready for the next technological stage of cooking, pickling.

• For canning pickled sub -sales, for the winter, cans with lids are necessarily sterilized.
• Often, taking into account the loose structure of the princes, the mushroom is cut off before cooking, preventing its swelling and, as a result, an undesirable cloudy of the broth.

We pick up the boletus for the winter, recipes

There are a lot of recipes for pickling sub -stitching for the winter at home. Someone loves more, someone “with sourness”, someone likes sub-stalks with a variety of spices or seasonings, and someone is used to the classic recipe for pickled mushrooms. In any case, pickled boletus is one of the delicious mushroom delicacies that are appropriate even on the festive table.

Consider step by step the most popular and delicious recipes.

Recipe 1: A simple recipe

• To pickle the mushrooms of the sub -storage mushrooms according to this recipe quickly and simply, without large labor and time.
• A snack from pickled boletus for this recipe is very tasty and fragrant. The dish will become loved not only on weekdays, it will be appropriate even on the festive table.

Products:

• 3 kg of mushrooms;
• 2 tbsp. salts;
• 2 tbsp. Sahara;
• 1 liter of water;
• 200 ml of table vinegar (9%);
• 5 peas of black pepper;
• 5 peas of fragrant pepper;
• 4 pcs. bay leaf;
• 2 branches of fresh dill.

Preparation:

• Wash, clean mushrooms, cut large specimens into pieces.
• Pour prepared mushrooms in boiling water and cook over low heat for about 30 minutes. During cooking, constantly remove the foam.

• Put the mushrooms in a colander and rinse under running water.

• Pour the boiled lifers with water (according to the recipe), add salt and sugar, bring to a boil and cook for 15 minutes on low heat.
• Add all spices to the marinade, vinegar and cook mushrooms in the marinade over low heat for another 10 minutes.
• Dolve boiled mushrooms in sterile jars (slightly compacting with a spoon), pour the marinade and roll up. Turn and wrap the banks.

Recipe 2: pickled bungers with citric acid

• This recipe for pickled boletus does not include vinegar; instead, citric acid is used.
• Pickled sub -stones are obtained with a delicate, soft taste and crispy structure.
• The only drawback of the mushroom blank for this recipe is a short shelf life and only in the refrigerator.

Products:

• 2 kg of mushrooms;
• 2 tbsp. salts;
• 1.5 tbsp. Sahara;
• 800 ml of water;
• 0.5 tsp citric acid;
• 7 peas of black pepper;
• 7 peas of white pepper;
• 3-4 pcs. bay leaf;
• 5 cloves of garlic.

Preparation:

• Wash, clean mushrooms, cut large specimens into pieces.
• Pour prepared mushrooms in boiling water and cook over low heat for about 25-30 minutes. During cooking, constantly remove the foam.
• Put the mushrooms in a colander and let them carefully drain.
• Prepare the marinade: add salt and sugar to the water (according to the recipe), bring to a boil and pour mushrooms.

• Cook the boletes over low heat for about 10 minutes.
• Add pepper to the marinade, chopped garlic, bay leaf and cook mushrooms in the marinade over low heat for another 15 minutes.
• Pour citric acid into marinade with mushrooms and boil for another 10 minutes.
• Dolve boiled mushrooms in sterile jars (slightly compacting with a spoon), pour the marinade and close with lids.
• Store in glass jars in the refrigerator for no longer than 5 months.

Recipe 3: Pickled Buildings for the Winter with Oregano and Dill

• This recipe for preparing pickled boletus involves the use of table vinegar as a preservative, which makes it possible for a longer storage period.
• In addition, the process of sterilization of finished products allows you to store pickled sub -storage in the winter, not fearing that they will deteriorate.
• Spections of Oregano and Dill saturate the mushroom appetizer with a spicy aroma, making the taste of the boletus more saturated and bright.

Products:

• 2 kg of mushrooms;
• 2 tbsp. salts;
• 1.5 tbsp. Sahara;
• 700-800 ml of water;
• 120 ml of table vinegar (9%);
• 5 peas of fragrant pepper;
• 0.5 tsp oregano;
• 1 umbrella dill.

Preparation:

• Wash, clean mushrooms, cut large specimens into pieces.
• Pour prepared mushrooms in boiling salted water and cook over low heat for about 25-30 minutes. During cooking, constantly remove the foam.

• Put the mushrooms in a colander and rinse under running water.
• Pour the bribe -makers with water (according to the recipe), bring to a boil, add all the indicated ingredients, except vinegar.
• Boil the mushrooms in the marinade for 15 minutes and put into sterile jars (slightly compacting with a spoon).
• Add vinegar to the marinade, bring to a boil and pour cans with mushrooms to the top.
• Sterilize banks for 20 minutes over low heat (so that water boils). To do this, usually use a large pot of water brought to a boil.
• Roll, turn and wrap jars with mushrooms.
• Store in a cool place for no more than 10 months.

Recipe 4: Pickled Supply with Acetic Essence

• The vinegar essence allows you to store pickled mushrooms for about a year.
• This recipe for pickled boletus, simple and affordable.

Products:

• 2 kg of mushrooms;
• 2 tbsp. salts;
• 1.5 tbsp. Sahara;
• 700-800 ml of water;
• 2 dessert spoons of vinegar essence;
• 10 peas of black pepper;
• 4 pcs. bay leaf;
• 5 cloves of garlic;
• 1 umbrella of fresh dill (or 1 tsp grain).

Preparation:

• Wash, clean mushrooms, cut large specimens into pieces.
• Pour prepared mushrooms in boiling water and cook over low heat for about 20 minutes. During cooking, constantly remove the foam.
• Put the mushrooms in a colander and let it drain.

• Pour the boiled liners with water (according to the recipe), bring to a boil and cook for 10 minutes.
• Add salt, sugar, spices to the marinade (except for essence). Cook mushrooms in the marinade over low heat for another 20 minutes.
• Pour vinegar essence into mushrooms with marinade and boil for another 5 minutes.
• Dolve boiled mushrooms in sterile jars (slightly compacting with a spoon), pour the marinade and roll up.
• Turn and wrap the banks.
• Store in a cool room for no more than 10-12 months.

Recipe 5: pickled bunkering for the winter with cloves

Mushrooms canned for the winter are tasty and saturated, with a persistent spicy clove aroma.

Products:

• 2 kg of mushrooms;
• 2 tbsp. salt (without a top);
• 1.5 tbsp. Sahara;
• 700-800 ml of water;
• 100 ml of table vinegar (9%);
• 7 pcs. cloves;
• 5 cloves of garlic;
• 7-8 peas of black pepper;
• 4-5 pcs. bay leaf.

Preparation:

• Wash, clean mushrooms, cut large specimens into pieces.
• Prepare the marinade. To do this, add salt, sugar to the water (according to the recipe) and boil the mixture for 5 minutes (until dissolved).
• Add chopped garlic, pepper, bay leaf, clove to the marinade. Bring the marinade again to a boil and boil for 10 minutes over low heat.

• Pour prepared mushrooms into a flavored marinade and cook over low heat for about 15 minutes. During cooking, constantly remove the foam.
• After the specified time, add vinegar to the marinade with mushrooms, mix, bring to a boil and remove from heat.

• Let the mushrooms cool in the marinade, then lay them out in sterile jars (slightly compacting with a spoon).
• Bring the marinade to a boil and pour mushrooms to the top.
• Banks roll up, turn over and wrap it up. Store in a cool room.

Recipe 6: pickled brown vegetables with vegetable oil

Mushrooms prepared according to this recipe are stunningly tasty and fragrant. Mushroom appetizer with butter, seasoned with onions or sour cream, is completely ready for use.

Products:

• 2 kg of mushrooms;
• 2 tbsp. salts;
• 1.5 tbsp. Sahara;
• 700-800 ml of water;
• 120 ml of table vinegar (9%);
• vegetable oil;
• 7-8 peas of fragrant pepper;
• 3 pcs. bay leaf;

Preparation:

• Wash, clean mushrooms, cut large specimens into pieces.
• Pour prepared mushrooms in boiling water and cook over low heat for about 25 minutes. During cooking, constantly remove the foam.
• Put the mushrooms in a colander and rinse under running water.
• Prepare the marinade. To do this, add salt, sugar, pepper, chopped garlic, bay leaf to the water (according to the recipe), bring to a boil and boil the mixture for 15 minutes.
• Pour prepared mushrooms into a flavored marinade and cook over low heat for about 10 minutes.
• After the specified time, add vinegar to the marinade with mushrooms, mix, bring to a boil and remove from heat.
• Lay out the bonds in sterile jars (slightly sealing with a spoon), pour marinade and add 3 tbsp to each jar on top of 3 tbsp. hot vegetable oil.
• Banks put in hot water and sterilize 20 minutes over medium heat.
• Sterminal banks to roll up, turn and wrap it up. Store in a cool room.

Recipe 7: pickled sub -wraps for the winter without sterilization

Mushrooms pickled according to this recipe are stored in a cool place for up to 10 months. The preparation process is simplified by the lack of sterilization of cans of mushrooms.

Products:

• 2 kg of mushrooms;
• 1 tbsp. salts;
• 1.5 tbsp. Sahara;
• 700 ml of water;
• 100 ml of table vinegar (9%);
• 1 D.L. mustard grains;
• 4-5 pcs. bay leaf;
• 2 umbrella dill.

Preparation:

• Wash, clean mushrooms, cut large specimens into pieces.
• Pour prepared mushrooms in boiling water and cook over low heat for about 25 minutes. During cooking, constantly remove the foam.
• Put the mushrooms in a colander and pour water again (according to the recipe).
• As soon as the water boils, salt, sugar, mustard, bay leaf and dill are introduced into the marinade.
• Bring the marinade again to a boil and boil the mushrooms for 20 minutes over low heat.
• Add vinegar to the marinade, mix, bring to a boil and boil for another 15 minutes.
• Lay out the sub -sterils in sterile jars (slightly sealing with a spoon) and pour the mushrooms to the top with the marinade.
• Banks roll up, turn over and wrap it up. Store in a cool room for no more than 10 months.

Recipe 8: pickled brown cinnamon

Pickled brown cinnamons do not require sterilization and have an unusual taste.

Such a mushroom blank will diversify not only a regular menu, but will also be worthy of a festive table.

Products:

• 2 kg of mushrooms;
• 2 tbsp. salts;
• 1.5 tbsp. Sahara;
• 700 ml of water;
• 100 ml of table vinegar (9%);
• 1 stick of cinnamon;
• 5 cloves of garlic;
• 4-5 pcs. bay leaf;
• 7 pcs. Black pepper with peas.

Preparation:

• Wash, clean mushrooms, cut large specimens into pieces.
• Pour prepared mushrooms in boiling water and cook over low heat for about 25 minutes. During cooking, constantly remove the foam.
• Put the mushrooms in a colander and let the water drain.
• Prepare the marinade: salt, sugar, bay leaf and pepper are introduced into boiling (according to the recipe) water.
• Bring the marinade again to a boil and pour mushrooms, cook them over low heat for about 20 minutes.
• Add chopped garlic and cinnamon with mushrooms with mushrooms, mix, bring to a boil and boil for another 10 minutes.
• Remove cinnamon and bay leaf from the marinade, add vinegar and cook mushrooms for another 10 minutes.
• Lay out the sub -sterils in sterile jars (slightly sealing with a spoon) and pour the mushrooms to the top with the marinade.
• Banks roll up, turn over, wrap it up. Store in a cool room.

Recipe 9: pickled sub -cutters cold

• The cold way to pickle the boletus is considered more time -consuming and long, but the mushrooms are very tasty and healthy.
• This method has long been known, because in the old days, mushrooms were salted only. The process is akin to pickling than the classical process of pickling. In this case, no acid is used, the natural process of fermentation with the formation of a natural preservative - lactic acid occurs.

Products:

• 1 kg of mushrooms;
• 50 g of salt;
• 3 cloves of garlic;
• 3 pcs. bay leaf;
• 5 pcs. black pepper with peas;
• fuck root, currant leaves and cherries.

Preparation:

• Wash the mushrooms, cut large specimens into pieces. It is better to take strong and small mushrooms (then you do not need to cut them) without damage and worms.
• Well -washed boletus is poured with cold water and soaked for about 6 hours.
• After soaking, the mushrooms are laid in layers in a pickling container, pouring each layer with salt and prepared spices.
• Having laid the mushrooms, they are covered with gauze on top (you can also use cotton tissue) and crushed with a oppression. For this, a wooden circle and clean stone are usually used.
• Under the oppression, the boletus will begin to secrete juice. At this stage, the container with mushrooms is removed in a cool place. The brine should completely cover the mushrooms. If the released fluid is not enough, you can increase the load.
• Mold should not form on stone and fabric. If it appeared, it is necessary to change the gauze, thoroughly wash the wooden circle and stone. If the mold “touched” the mushrooms, they should be thrown away.
• Mushrooms in this way are marked or fermented for about 1.5-2 months.

Recipe 10: pickled boletus with onions and carrots

Pickled sub -bunks with onions and carrots are prepared in a traditional, ardent way.

Products:

• 1 kg of mushrooms;
• 2 tsp salts;
• 500 ml of water;
• 3 tbsp. acetic acid (30%);
• 3 pcs. bay leaf;
• 1 onion;
• 1 carrots;
• 10 pcs. Black pepper with peas.

Preparation:

• Wash, clean mushrooms, cut large specimens into pieces.
• Pour prepared mushrooms in boiling water and cook over low heat for about 30 minutes. During cooking, constantly remove the foam.
• Put the mushrooms in a colander and let the water drain.
• Prepare the marinade: salt, spices and vegetables are introduced into boiling (according to the recipe) water, boil the mixture over low heat for about 10 minutes. 2 minutes before the end, acetic acid is poured into the marinade.
• Pour mushrooms into the marinade, cook them over low heat for about 15 minutes.
• Lay out the sub -sterils in sterile jars (not compacting) and pour mushrooms to the top with the marinade.
• Banks roll up, turn over, wrap it up. Store in a cool room.

Recipe for pickled legs

• The legs of the boletus have a more stringent and dense structure, so the legs and hats often pickle separately.
• The legs pickled according to this recipe are crispy and appetizing. The appetizer can be eaten immediately after cooking, as soon as the legs of the mushrooms are completely cooled.

Products:

• 1 kg of mushrooms;
• 25 g of salt;
• 10 g of sugar;
• 50 g of table vinegar (9 %);
• 5 pcs. bay leaf;
• 5 pcs. Black pepper with peas.

Preparation:

• Wash, clean the mushrooms, separate the legs from the hats. Cut large legs into pieces.

• Pour prepared mushrooms in boiling salted water and cook over low heat for about 30 minutes. During cooking, constantly remove the foam.
• Put the legs of the mushrooms in a colander and rinse under running water.
• Prepare the marinade: salt and spices are introduced into boiling water.
• Pour mushroom legs into the marinade, cook them over low heat for about 10 minutes. 2-3 minutes before the end, pour in vinegar.
• Lay out the legs of the boletus in sterile banks and pour them to the top with the marinade.
• Banks roll up, turn over, wrap it up. Store in a cool room.

  Pickled sub -storage: tips and recommendations of preparation

• Pickled sub -salesmen are served to the table, like any other mushrooms: with onions, sour cream or sunflower oil. In addition, mushrooms are added to different dishes: salads, pies, pancakes, etc. An excellent addition to pickled princes will be fresh herbs: onions, cilantro, dill.
• According to the recipes described above, you can prepare not only the sub -sales, but also other forest mushrooms. Many mistresses even practice mixing different mushrooms and pickling mushroom assorted.

• When choosing a particular recipe for the preparation of mushrooms, you can independently vary the quantity and add spices for the marinade.
• In the process of pickling mushrooms, iodized salt cannot be used. For these purposes, it is better to use ordinary stone salt, without impurities.
• The legs and hats of the boletus differ in density, so it is better to pickle them separately. The legs are more rigid and fibrous, require about 20-30 minutes of cooking, and hats-a softer part of the mushroom, need 10-15 minutes of heat treatment. If the mushrooms are marked whole, the cooking time is calculated on the legs, as the hardest and most solid part of the mushroom.

• Pickled mushrooms are suitable for use 2-3 weeks after pickling. By this time, the boletus will finally sour and absorb the whole bouquet of spices and seasonings.
• Supplies can also be dried or frozen for the winter. For freezing, mushrooms after boiling are thrown back into a colander, cooled and frozen in any container. Keep frozen sub -stones for no more than six months. You can dry the boletus in the oven or electric dryer at low temperature.

Thus, elite mushrooms, princes, can easily be marked for the winter according to one of the above recipes. For lovers of experiment and diversity in food, you should try several options for recipes using different spices and seasonings.

In any case, on the table, pickled mushrooms will look appetizing and attractive. Perhaps there are few people who are indifferent to such a fragrant and delicious mushroom snack.

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