How to marinate boomes for the winter in banks. Marinated boravets - Recipes are step-by-step with photos

Podberezovki belong to the highest class of useful mushrooms, with high taste and how can not be suitable for the marination process. Canning mushrooms for the winter is one of the most convenient and safest ways to maintain a mushroom product for a long time. How to properly pick up the boletus for the winter at home and step-by-step recipes - in this selection of material.

Brewer, features of the mushroom

• The name of these mushrooms itself suggests, where they should look for lovers of "mushroom hunting": under the birch or near these trees. This is due to the biological peculiarities of the boomes, forming mikuriza on the roots of Berez.
• In everyday life, you can also meet the name of the boletus, as "Obabki", by the name of the genus of this group of fungi.
• Another name of the boletus - "black mushroom" is associated with a change in the color of the fruit body of the mushroom during thermal processing. At the same time, the taste features a non-sustainable appearance of the fungus absolutely does not affect.
• A distinctive feature of the mushrooms of stabberovakov is a bright brown hat. In nature, there are several varieties of subbrazovkov, but for the preparation of dishes and marinations, as a rule, the type of stabber ordinary is used.

• It is important when collecting mushrooms to distinguish edible noble stabber from false (bile) boomes (in the photo below). The last mushrooms are distinguished by an extraordinary bitterness, and even a small piece of the bile mushroom hopelessly spoil all the workpiece.

• Podberezoviki - a useful and delicious product, is the leader among the mushrooms on the protein content. Naturally, the mushrooms will only be that are assembled in environmentally friendly areas, away from industrial zones or roads.
• The only disadvantage of Obabs is a loose fruit body containing a large amount of water. Because of this, mycorrhis mushrooms are poorly stored, quickly worm and make broth, in which it is boiled, muddy.
• Recognized with noble mushrooms, boomes have a number of useful properties: strengthen immunity, help with kidney diseases and diabetes mellitus. Dishes from subbracers are also shown to people with diseases of the nervous system.

How to marinate booties

In order to correctly put the boletins, it is important to know the main features of their primary processing and further marinion.

• The preparatory stage comprises thorough cleaning and washing fungi. Fresh birch mushrooms are washed several times under running water using a brush (kitchen sponge) removing grime. Allowed for better purification, mushrooms soaked in warm water, but no more than 15 minutes, or swollen mushrooms lose their flavor and become unfit for marinating.

• Brushing and washing off the dirt from the mushrooms, they begin to sorting and pruning. Choose the good, young and undamaged boletus. Too old and worm-eaten specimens discarded. During sorting and cut off the lower part of the leg or damaged areas on the body of the fungus.

• Marinated mushrooms boletus can be in whole or in parts, using for this purpose only mushroom caps. Feet is not discarded and used for cooking other dishes. Too large cap must be cut in pieces, though still better marinating selected small scale specimens of fungi.

• All pretreatment boletuses should be done quickly, given the perishable properties of mushrooms and rapid darkening sections.
• Before marinate boletus, they should be boiled in salted water. During cooking, you need to constantly remove the foam formed. Once the mushrooms sink to the bottom - they are ready for the next process step cooking, marinating.

• For canning pickled boletuses the winter, cans with lids are sterilized necessarily.
• Often, given the loose structure boletuses, before cooking cut mahram fungus, preventing it from swelling and, as a consequence, unwanted clouding broth.

Boletus pickle for the winter recipes

There are plenty of recipes, how to marinate boletus in the winter at home. Someone who likes to go for the gusto, someone "sour", someone like boletus with a variety of spices and seasonings, and someone used to the classic recipe of marinated mushrooms. In any case, marinated boletus - one of the most delicious mushroom delicacies that are appropriate even on a festive table.

Consider the steps the most popular and delicious recipes.

Recipe 1: A simple recipe for pickled boletuses

• Boletus pickled mushrooms for this recipe quickly and easily, without a lot of effort and time.
• Appetizer of pickled boletuses this recipe turns out very tasty and fragrant. The dish is a favorite not only on weekdays, it would be appropriate even on a festive table.

Products:

• 3 kg of fungi;
• 2 tbsp. salt;
• 2 tbsp. Sahara;
• 1 liter water;
• 200 ml of table vinegar (9%);
• 5 black pepper peas;
• 5 peas of fragrant pepper;
• 4 things. laurel sheet;
• Two fresh dill twigs.

Cooking:

• Wash, clean the mushrooms, chopped large instances into pieces.
• Prepared mushrooms fall asleep in boiling water and boil on slow heat for about 30 minutes. During cooking, constantly remove the foam.

• Mushrooms put in a colander and rinse under running water.

• Boiled boomes pour water (by recipe), pour salt and sugar, bring to a boil and cook for 15 minutes on slow heat.
• Add all spices to marinade, vinegar and cook mushrooms in marinade on slow fire for another 10 minutes.
• Boiled mushrooms decompose into sterile banks (slightly sealing with a spoon), pour marinade and roll. Banks flip and wrap up.

Recipe 2: marinated boomes with lemon acid

• In this recipe for marinated subbrazovov, the vinegar is not included, instead of it uses citric acid.
• Marinated boomes are obtained with a gentle, soft taste and crispy structure.
• The only drawback of the fungal billet on this recipe is a short shelf life and only in the refrigerator.

Products:

• 2 kg of mushrooms;
• 2 tbsp. salt;
• 1.5 tbsp. Sahara;
• 800 ml of water;
• 0.5 ppm citric acid;
• 7 black pepper peas;
• 7 peas of white pepper;
• 3-4 pcs. laurel sheet;
• 5 garlic cloves.

Cooking:

• Wash, clean the mushrooms, chopped large instances into pieces.
• Prepared mushrooms fall asleep in boiling water and boil on slow heat about 25-30 minutes. During cooking, constantly remove the foam.
• Put the mushrooms in the colander and give them a thorough track.
• Prepare marinade: Add salt and sugar to water (by recipe) to boil and pour mushrooms.

• Cooking booties on slow heat for about 10 minutes.
• Add to marinade Pepper, crushed garlic, bay leaf and cook mushrooms in marinade on slow fire for another 15 minutes.
• Pour into the marinade with mushrooms citric acid and pecking still 10 minutes.
• Boiled mushrooms decompose into sterile jars (slightly sealing with a spoon), pour marinade and close the lids.
• Store in glass jars in the refrigerator no longer than 5 months.

Recipe 3: Marinated boomes for the winter with oregano and dill

• This recipe for making marinated subbrazovkov 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 marinated boomes in winter, without fear that they will ruin.
• Spices Oregano and Dill are saturated with a mushroom snack with a spicy aroma, making the taste of stabber than saturated and bright.

Products:

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

Cooking:

• Wash, clean the mushrooms, chopped large instances into pieces.
• Prepared mushrooms fill in boiling salted water and simmer for about 25-30 minutes. During cooking, constantly remove the foam.

• Mushrooms put in a colander and rinse under running water.
• Pour boletus water (prescription), boil, add all the ingredients except the vinegar.
• Boil mushrooms marinated for 15 minutes and put into sterile jars (lightly compacting the spoon).
• The marinade add the vinegar and bring to a boil and pour over the jars with mushroom top.
• Sterilize the cans 20 minutes at low heat (to boiling water). To this end generally use a large pan with water, brought to a boil.
• Banks roll with mushrooms, turn and wrap.
• Store in a cool place not more than 10 months.

Recipe 4: birch mushrooms pickled with vinegar essence

• Vinegar essence allows you to store pickled mushrooms for about a year.
• This recipe for marinated boletuses simple and affordable.

Products:

• 2 kg of mushrooms;
• 2 tbsp. salt;
• 1.5 tbsp. Sahara;
• 700-800 ml of water;
• 2 dessert spoons vinegar;
• 10 peas black pepper;
• 4 things. laurel sheet;
• 5 garlic cloves;
• 1 umbrella fresh dill (1 teaspoon or grains).

Cooking:

• Wash, clean the mushrooms, chopped large instances into pieces.
• Prepared mushrooms fall asleep in boiling water and simmer for about 20 minutes. During cooking, constantly remove the foam.
• Mushrooms put in colander and let drain.

• Boiled birch mushrooms add water (prescription), bring to the boil and cook for 10 minutes.
• Add the marinade salt, sugar, spices (except essential oils). Boil the mushrooms in marinade over low heat for another 20 minutes.
• The mushrooms with vinegar essence infuse marinade and boil for another 5 minutes.
• Boiled fungi decompose into sterile jars (lightly compacting spoon) pour marinade and roll.
• Banks flip and wrap.
• Store in a cool place not more than 10-12 months.

Recipe 5: boletus pickled for winter with cloves

Mushrooms, canned for the winter, for this recipe are obtained tasty and rich, with a persistent spicy clove scent.

Products:

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

Cooking:

• Wash, clean the mushrooms, chopped large instances into pieces.
• Prepare the marinade. For this purpose, water (prescription) Add salt, sugar and boil the mixture was 5 minutes (until dissolution).
• The marinade add the crushed garlic, pepper, bay leaf, cloves. Marinade again brought to boiling and boil for 10 minutes on low heat.

• The flavored marinade pour the prepared mushrooms and simmer for about 15 minutes. During cooking, constantly remove the foam.
• After this time, in a marinade with mushrooms add vinegar, stir and bring to a boil and remove from heat.

• Give the mushrooms to cool in the marinade, after which they decompose them along sterile banks (slightly sealing with a spoon).
• Marinade to bring to a boil and pour the mushrooms to the top.
• Banks roll, flip and wrap. Store in a cool room.

Recipe 6: Marinated Podbrazoviki with vegetable oil

Mushrooms prepared on this recipe are extremely delicious and fragrant. Mushroom snack with oil, fastened with onion or sour cream, is fully ready for use.

Products:

• 2 kg of mushrooms;
• 2 tbsp. salt;
• 1.5 tbsp. Sahara;
• 700-800 ml of water;
• 120 ml of vinegar (9%);
• vegetable oil;
• 7-8 pepper peppers;
• 3 pcs. laurel sheet;

Cooking:

• Wash, clean the mushrooms, chopped large instances into pieces.
• Prepared mushrooms fall asleep in boiling water and boil on slow heat for about 25 minutes. During cooking, constantly remove the foam.
• Mushrooms put in a colander and rinse under running water.
• Prepare marinade. To do this, add salt, sugar, pepper, crushed garlic, bay leaf, to boil and peel a mixture for 15 minutes.
• In flavored marinade, pour prepared mushrooms and boil on slow heat for about 10 minutes.
• After this time, in a marinade with mushrooms add vinegar, stir and bring to a boil and remove from heat.
• Podbrazoviki decompose according to sterile banks (slightly sealing a spoon), pour marinade and add to each jar on top of 3 tsp. Raw vegetable oil.
• Banks put in hot water and sterilize 20 minutes on medium heat.
• Sterilized banks roll, flip and wrap. Store in a cool room.

Recipe 7: Marinated boomes for the winter without sterilization

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

Products:

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

Cooking:

• Wash, clean the mushrooms, chopped large instances into pieces.
• Prepared mushrooms fall asleep in boiling water and boil on slow heat for about 25 minutes. During cooking, constantly remove the foam.
• Mushrooms put in a colander and pour water again (prescription).
• As soon as the water boils, salt, sugar, mustard, laurel leaf and dill are introduced into the marinade.
• Marinade again bring to a boil and slaughter mushrooms for 20 minutes on slow fire.
• In the marinade add vinegar, mix, bring to a boil and slaughter for another 15 minutes.
• Scroll downbrazovuki on sterile banks (slightly sealing a spoon) and pour the mushrooms to the top marinade.
• Banks roll, flip and wrap. Store in a cool room no more than 10 months.

Recipe 8: marinated boomes for the winter with cinnamon

Marinated cinnamon boomes do not require sterilization and possess an unusual taste.

Such a mushroom blank diversified not only the usual menu, but it will be worthy of a festive table.

Products:

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

Cooking:

• Wash, clean the mushrooms, chopped large instances into pieces.
• Prepared mushrooms fall asleep in boiling water and boil on slow heat for about 25 minutes. During cooking, constantly remove the foam.
• Mushrooms put in a colander and give water to drain.
• Prepare marinade: in a boiling (prescription) water is introduced salt, sugar, bay leaf and pepper.
• Marinade again bring to a boil and pour mushrooms, boil them on slow heat for about 20 minutes.
• In the marinade with mushrooms, add chopped garlic and cinnamon wand, mix, bring to a boil and slaughter for another 10 minutes.
• Remove cinnamon and bay leaf from the marinade, add vinegar and cook mushrooms for another 10 minutes.
• Scroll downbrazovuki on sterile banks (slightly sealing a spoon) and pour the mushrooms to the top marinade.
• Banks roll out, flip, wrap. Store in a cool room.

Recipe 9: Marinated Podbrazoviki Cold

• The cold way of marination of boravesovikov is considered more time-consuming and long, but mushrooms are obtained very tasty and helpful.
• This method is known long ago, because the mushrooms solired in the old days. The process is akin to sauming than the classical marination process. In this case, no acid is applied, the natural process of fermentation occurs with the formation of a natural preservative - lactic acid.

Products:

• 1 kg of mushrooms;
• 50 g salts;
• 3 cloves of garlic;
• 3 pcs. laurel sheet;
• 5 pieces. black pepper peas;
• khrena root, currant leaves and cherry.

Cooking:

• Wash mushrooms, chopped large instances to pieces. It is better to take strong and small mushrooms (then they don't need to cut) without damage and worms.
• Well-washed stabber poured with cold water and soaked around 6 hours.
• After soaking mushrooms, the mushrooms are laid in a container for pickling, speaking each layer of salt and prepared spices.
• Putting mushrooms, they are covered with marley on top (you can also use cotton fabric) and pressed the oppression. To do this, usually use a wooden circle and pure stone.
• Under the dwarf, stabberry will begin to highlight juice. At this stage, the container with mushrooms is cleaned into a cool place. The brine must completely cover the fungi. If there is little liquid released - you can increase the cargo.
• On the stone and fabric should not form mold. If it appeared - you need to change the gauze, thoroughly wash the wooden circle and stone. If the mold "touched" mushrooms - they should be thrown away.
• Murines or quasse mushrooms in such a way about 1.5-2 months.

Recipe 10: Marinated boomes with onions and carrots

Marinated boomes with onions and carrots are prepared by the traditional, hot way.

Products:

• 1 kg of mushrooms;
• 2 tsp salts;
• 500 ml of water;
• 3 tbsp.l. acetic acid (30%);
• 3 pcs. laurel sheet;
• 1 bulb;
• 1 carrot;
• 10 pieces. Black pepper peas.

Cooking:

• Wash, clean the mushrooms, chopped large instances into pieces.
• Prepared mushrooms fall asleep in boiling water and boil on slow heat for about 30 minutes. During cooking, constantly remove the foam.
• Mushrooms put in a colander and give water to drain.
• Prepare marinade: in a boiling (prescription) water is introduced salt, spices and vegetables, coperate the mixture on slow heat for about 10 minutes. 2 minutes before the end of the marinade, acetic acid is poured.
• In the marinade, pour mushrooms, boil them on slow heat for about 15 minutes.
• Decayraterate boletus for sterile banks (not sealing) and pour the mushrooms to the top marinade.
• Banks roll out, flip, wrap. Store in a cool room.

Recipe for pickled legs of brewer

• The legs of the boletins have a tougher and dense structure, so legs and caps often marinate separately.
• The leg marinated on this recipe is obtained by crispy and appetizing. A snack can be eaten immediately after cooking, as soon as the feet of mushrooms are completely cooled.

Products:

• 1 kg of mushrooms;
• 25 g salts;
• 10 g of sugar;
• 50 g of table vinegar (9%);
• 5 pieces. laurel sheet;
• 5 pieces. Black pepper peas.

Cooking:

• Wash, clean the mushrooms, separate the legs from the hats. Large legs cut into pieces.

• Prepared mushrooms fall asleep into boiling salted water and boil on slow heat for about 30 minutes. During cooking, constantly remove the foam.
• Put the feet of mushrooms in the colander and rinse under running water.
• Prepare marinade: Salt and spices are introduced into boiling water.
• In the marinade, pour mushroom legs, cook them on slow heat for about 10 minutes. 2-3 minutes before the end of pour vinegar.
• Eliminate the legs of the boletins for sterile banks and pour them to the top marinade.
• Banks roll out, flip, wrap. Store in a cool room.

Marinated boomes: Tips and preparation recommendations

• Marinated boomes are served to the table, like any other mushrooms: with onions, sour cream or sunflower oil. In addition, mushroom mushrooms are added to different dishes: salads, pies, pancakes, etc. Excellent addition to pickled stabberry will be fresh greens: onions, kinza, dill.
• According to the recipes described above, it is possible to prepare not only in-career, but also other forest mushrooms. Many hostess practices even mix different mushrooms and marine mushroom assorted.

• Choosing one or another recipe for the preparation of mushrooms, you can independently vary the amount and addition of the spices for the marinade.
• In the process of marination, mushrooms cannot be used iodized salt. For these purposes, it is better to use the usual stone salt, without impurities.
• The legs and caps of the boletins differ in density, so they are better to marine separately. The legs are tougher and fibrous, require about 20-30 minutes of cooking, and the hats are a softer piece of fungus, need 10-15 minutes of heat treatment. If mushrooms marinate whole, cooking time is calculated on the legs, as the most rigid and solid part of the mushroom.

• Marinated mushrooms are suitable for consumption 2-3 weeks after marination. By this time, the stabber will finally be contacted and absorbed the entire bouquet of spices and seasonings.
• Podberezoviki can also be knocked out or freeze for the winter. For freezing, mushrooms after boiling are folded on a colander, cool and frozen in any container. Store frozen stabber should not be more than six months. You can dry the boletins in the oven or electric power plant at low temperatures.

Thus, elite mushrooms, brewer, can be easily chosen for the winter one of the above recipes. For fans 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 little there are people indifferent to such a fragrant and delicious mushroom snack.

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