Marinating boletus mushrooms for the winter in jars is delicious

To prevent this from happening, small-sized young boletus mushrooms (boletus mushrooms) should be selected for canning.

Ingredients for 1 liter of marinade for canning boletus mushrooms:

• boletus (small) – 1 kg;

• cloves, black peppercorns – 2-3 pcs.;

• salt – 2/3 tsp;

• 9% vinegar – to taste;

• vegetable oil.

How to pickle boletus mushrooms in jars for the winter

When choosing mushrooms for pickling, you should remember that specimens with a highly developed fruiting body cannot be pickled. Of course, large mushrooms can be boiled for the winter, fried and made into a mycelium, but such mushrooms are not suitable for pickling. Therefore, I chose small mushrooms, cut off the stem (it can also be pickled if it is not fibrous!), and cut the cap in half.

All the mushrooms were poured with salted water (the salt should be felt) and boiled for about an hour.

After boiling, leave the mushrooms in the pan until completely cooled and only then drain the broth.There is no need to wash the boletus mushrooms, then the mushrooms will remain beautiful, but when cooking in the marinade you will have to remove a little foam.

Place the mushrooms in a saucepan with water, add spices, vinegar, and bring to a boil.

Carefully remove any foam that appears. To do this, you can use a colander spoon with small holes.

When the mushrooms begin to settle to the bottom, they are ready. Can be laid out according to sterilized jars.

The buns come out hot! Pour a little vegetable oil over the mushrooms in the marinade. We make sure that the pieces do not stick out above the marinade and sunflower oil, but are completely covered with them.

We close the pickled boletus mushrooms in jars with nylon lids.

Mushrooms are stored well in a cold place. If you have prepared enough jars, then practically until spring you can enjoy delicious mushrooms.