How to marinate boletus for the winter - marinating recipe

How to marinate boletus for the winter - marinating recipe

How to marinate boletus for the winter - marinating recipe

In our country, boletus is one of the most common edible mushrooms, which is why it is from them that most of the conservation is done for the winter.

 

Marinated Butter Recipenot very complicated, but you will need to make a lot of effort at the initial stage of the preparation of mushrooms. The main difficulty is to peel the mushrooms well; you can do the rest very easily.

 

Marinated Masta Recipe

 

So, at the initial stage we clean the mushrooms from the skin, as well as, if required, from the legs (in old mushrooms it is hollow and can spoil the taste). Next, thoroughly wash the mushrooms and soak in cold water with the addition of 1 tbsp. a spoonful of salt and lemon juice, for about an hour.

 

After the indicated time has elapsed, we take out, carefully wash them and put them in a saucepan with a new portion of salted water (approximately 1 tablespoon per couple liters of liquid).Now mushrooms must be boiled for 20 minutes from the moment of boiling. In parallel, you can do the preparation of the marinade, for it we need 1 liter of water, a glass of vinegar and two tablespoons of sugar and salt. All this must be mixed and bring to a boil.

 

Now, so that our boars for the winter turn out to be spicy and fragrant, at the bottom of the sterilized cans we lay out one leaf of bay leaf and a couple of peas of allspice. Also, if desired, you can add cloves and other spices to taste. Put mushrooms on top of the spices, fill them with hot marinade, roll up the lids and sterilize for 40 minutes.

 

Recipe pickled butter with mustard

 

This recipe will require less effort, since it is enough for it to simply rinse thoroughly and, if necessary, cut the mushrooms, but it is not necessary to remove the skin from them. Before marinating boletus, they must also be boiled again. Special conditions are not needed here - just pour clean water, bring to a boil and cook for 45 minutes, if you need water, you can top up.

 

In this case, pickling oil will occur directly during cooking.That is, when 45 minutes expire, you need to add 4 bay leaves, 10 black peppercorns and 5 allspice to the pan, a few dill umbrellas, a couple of carnations, a pinch of mustard seeds, as well as a tablespoon of salt, teaspoon sugar and 50 grams of vinegar (the amount ingredients specified per 5-liter saucepan).

 

After adding all the spices, you should reduce the fire to the very minimum, and also constantly stir the mixture and remove the foam from it. After 15 minutes, our pickled pickles are almost ready, it remains only to roll them into pre-sterilized jars.

 

Canned boletus, which was marinated according to the latest recipe, can be stored even at room temperature, which is very convenient for those who do not have a cellar or a place in the refrigerator. At the same time, in both cases, you should get wonderful mushrooms that will decorate any festive table.



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