How to pickle boletus mushrooms for the winter using the hot method

Typically, boletus mushrooms have a very impressive size. They look great in the photo, but for salting or pickling, this beauty must be sacrificed.

Wash the mushrooms and cut them into several pieces. Pay special attention to the stem of the mushroom. It is tasty, but quite tough, and you need to cut it a little smaller than the caps. Some housewives prefer to prepare hats and legs separately, but this is an unnecessary aesthetics.

To pickle 1 kg of boletus mushrooms you need:

• bay leaf – 2-3 pcs.;
• peppercorns – 5-10 pcs.;
• cloves – 3-5 buds;
• salt – 100 g (total amount).

You need to be careful with spices. Too much bay leaf will give the mushrooms a bitter taste, and the cloves will overwhelm the flavor.

Boil water in a saucepan and add a little salt. Take a tablespoon of salt from the 100 grams that you prepared for pickling. Immediately add spices to the pan.

Place the mushrooms in boiling water and skim off the foam after boiling. Let the mushrooms boil for 10 minutes, after which you need to drain the water and drain the boletus mushrooms in a colander.

Prepare the jars for pickling: scald them from the inside with boiling water, and do the same with the plastic lids.

There is no need to cool the mushrooms, and as soon as the jars are ready and you can take the mushrooms with your hands, place the boletus mushrooms in the jars, sprinkling them with the remaining salt. Do not add mushrooms to the very top of the jar, but only “up to the shoulders.”

There is no need to pour brine over the mushrooms; this is the so-called “hot dry salting”. Close the jars with plastic lids and put them in a cool, dark place.

After about two weeks, you can take a test to see how the recipe for salted boletus mushrooms suits you, and if the mushroom season is not over yet, pickle a couple more jars.

Watch the video on how to salt boletus mushrooms for the winter: