Mushrooms boletus are considered one of the best representatives among themselves similar, suitable for various kinds of blanks. Their excellent taste is ideal for marinating for the winter with spices and various flavors.
Let's pickle the mushrooms of the boletus for the winter, and the recipes offered below will be an excellent guide for beginners in this matter.
Marinated podsynoviki for the winter in cans - a simple recipe without sterilization
Ingredients:
- freshly picked pineapples - 2,1 kg;
- purified water - 920 ml;
- granulated sugar - 50 g;
- salt not iodized large - 115 g;
- vinegar (9%) - 135 ml;
- cloves garlic - 10 pcs .;
- pepper fragrant (pea) - 8 pcs .;
- leaves laurel not large - 6-8 pcs .;
- buds of a carnation - 4 pieces;
- vegetable odorless oil - 185 ml.
Preparation
Freshly picked cap boars are reviewed, selecting only quality specimens without wormholes or damage. After the selection of mushrooms thoroughly washed, then add them to a pot of salted water, which only slightly covered the bottom, and cook for fifteen minutes. Next, merge the boletus into a colander and leave it to drain and cool.
Without wasting time, we start to prepare marinade. To do this, the required amount of water, indicated in the recipe, is mixed with salt and granulated sugar and placed on the stove for boiling. We also put laurel leaves, carnation buds, peppercorns in the container, as well as the garlic teeth, cleaned and chopped with plates.
We spread to the spicy liquid the mushrooms cooked to half-preparedness, let them boil again and cook with barely noticeable signs of boiling for twenty minutes. It remains only to decompose the product on dry and sterile glass jars and pour liquid marinade from the pan, adding before it vinegar in it.
After capping the vessels with sterile caps, turn them upside down and put them under the "coat" until completely cooled.
How correctly to pickle mushrooms of boletus in banks for the winter?
Ingredients:
- freshly picked pineapples - 2,1 kg;
- salt not iodized large - 55 g per liter of water;
For marinade:
- purified water - 1 l;
- salt not iodized large - 30 g;
- vinegar (9%) - 175 ml;
- pepper fragrant and black (pea) - 5 and 10 pcs. respectively;
- laurel leaves are not large - 4-6 pcs .;
- buds of carnation - 4 pcs.
Preparation
Podosinoviki we sort out, getting rid of rubbish and substandard individuals, and the past selection samples rush out under running cool water. Now it is necessary to cut the large mushrooms into several parts, and leave the small ones as a whole. In a saucepan pour a liter of water and pour a couple of tablespoons without a slide of a large salt not iodized. We lower into the boiled brine prepared buffets, boil for twenty minutes and immediately drain on a sieve to drain.
While cooking mushrooms, prepare immediately marinade. We pour water into the vessel, pour in salt, we throw peas of fragrant and black pepper, and also we lay laurel leaves and cloves in buds. After boiling let the marinade boil for about fifteen minutes, then let it cool completely and add 9% vinegar.
We fill half-liter cans with mushrooms, fill them with a marinade, cover the vessels with lids and place them in a vessel with water, so that it reaches the banks by the shoulders. After fifteen-minute sterilization, we seal the lids, let the workpiece cool down and send it to the storeroom for storage.
If desired, in each jar, together with mushrooms, you can add a little chopped garlic, which will give a snack piquancy.