Pickled boletus for the winter

This is why the marinade is always transparent and every mushroom in the jar is visible. Marinated boletus mushrooms are very tasty and store well. My step-by-step recipe with photos will help everyone who wants to make such a mushroom preparation for the winter.

Ingredients for pickling boletus per 1 liter of marinade:

• mushrooms – 1 kg;
• cloves, black peppercorns – 3 pcs;
• salt – 1/2 tsp. for marinade;
• table vinegar – 1/3 tsp;
• bay leaf – 1 pc.
• vegetable oil for filling jars.

How to pickle boletus for the winter

When there are a lot of mushrooms, you should choose only small mushrooms with an undeveloped fruiting body for preservation. I specifically select mushrooms like those in the photo for marinade.

The stems of large mushrooms are used extremely rarely in marinade. If you nevertheless decide to pickle large mushrooms, then you should cut off the cap and, based on the condition of the stem (how it is cut, fibrous or not), we will already decide whether it can be used for preservation.

We chop the mushrooms coarsely, but do not cut the small caps at all. Cut the legs into thin slices.Pour water into the pan, add mushrooms, add salt so that the water tastes salty.

Boil the mushrooms for about an hour and leave overnight. Drain the mushroom broth through a colander and thoroughly rinse the mushrooms so that they are clean.

Place the mushrooms in a saucepan and fill completely with water. Add spices. Bring to a boil. As soon as the mushrooms begin to settle, they are ready.

Add vinegar, boil for several minutes while stirring and place in sterilized jars. The marinade will be transparent!

Place the pickled boletuses in jars, pour vegetable oil on top of the mushrooms - create a layer to prevent air from reaching the mushrooms.

Cover hot jars with plastic or screw-on lids. Remember not to roll up the cans!

Pickled boletuses are stored all winter in the refrigerator or vegetable pit.