Pickled boletus - a step-by-step recipe with photos on how to pickle boletus for the winter.
Butterflies are one of the most common mushrooms in our forests. It’s a pleasure to collect them and cook them if you know how to do it correctly. Marinated boletus according to this recipe turns out tasty, beautiful, and tender. There is only one not very pleasant moment - removing the sticky skin from the mushroom caps. I always do this “dirty” business wearing thin rubber gloves to protect my hands.
The main thing we need to prepare this preparation is young, fresh, clean boletus.
Marinade for mushrooms is prepared from:
— spring water 1 l;
— non-iodized salt 5 tsp;
- sugar 5 tbsp;
- vinegar 15 tbsp;
- citric acid 10 g.
- a small piece of cinnamon stick, a few cloves, allspice peas.
We simply marinate boletus for the winter.
Sort out the mushrooms and clean them. Wash in warm water (you can add a spoonful of salt to the water). Boil for 35-45 minutes in salted water.
Place the prepared butter into the boiling marinade and boil.
Place the mushrooms with the marinade into jars and cover with lids.
Many cookbooks recommend sealing the jars immediately. I, as usual, complicate everything, play it safe and, therefore, always sterilize the jars in a pan of hot water, placing the jars on a special wire rack. The procedure takes about 20 minutes. And only after that I roll them up. I cool it by turning it over onto the lids as in the photo.
I also have a habit of signing my preparations by gluing hand-made labels with beautiful pictures and information about the preparation to the jars.
Appetizing, tasty pickled butter are appropriate on both everyday and any holiday table. Serving them is simple: you just need to drain the marinade, pour oil over the mushrooms and garnish with onion rings. Of all the cold appetizers, pickled boletus is always the first to go - tested from personal experience.
Categories
- In its own juice (39)
- Mushrooms for the winter (58)
- Freezing (137)
- How to store (154)
Pickling (228)
- Meat for future use (138)
- On a note (20)
- Beverages (213)
- Miscellaneous (136)
- Fish for future use (80)
- Salads (151)
- Sweet preparations (634)
- Pickling-fermentation (166)
- Sauces (59)
- Drying (141)
