Winter blanks are a great way to diversify the festive table of the hostess. There are many recipes using white borovikov, but pickling is especially tasty and traditional for the winter holiday table. The main stage of this method is the selection of high-quality fresh products and their proper preparation.
Selection and preparation of white mushrooms
First, boletus mushrooms should not be wormy and strong enough.
Secondly, white mushrooms can be cooked, as only with caps, and legs, as well as whole, if they are small in size.
Thirdly, attention is paid to the place where the products are collected. They are well absorbed in toxic waste, so collecting them near the city and roads is prohibited. If you purchase on the market, then you must be sure of the seller.
Before marinating, you must prepare the white mushrooms. To start rinse in cool water, clean from dirt. Then cut the wormy parts.
Next, we offer you the popular recipes for marinating white mushrooms at home.
A simple cooking option for pickled white boletus
This cooking method is considered the most popular among hostesses. All marinade ingredients are indicated in approximate quantities, as they depend on the individual preferences of the hostess.
Ingredients:
- 1 kg of prepared white borovik;
- 1 l of water;
- 5 tbsp. l 9% acetic essence;
- 75 grams of sea salt;
- 7 grams of sugar;
- 8-10 black peppercorns;
- Lavrushka;
- carnation;
- cinnamon;
- cardamom;
- 15 grams of mustard seed;
- Dill seeds.
In order for the dish to turn out delicious, it is worth giving this recipe at least 60 minutes.
Marinating ceps at home in a simple recipe, step by step:
- Mushrooms should be cut into approximately equal small pieces;
- Then place a container of water on the fire, when boiling pour mushrooms into it. After that, boil the ingredients for about 5 minutes;
- Drain the liquid, pour over the boletus with cold water;
- This is followed by stirring 250 g of salt in water and placing it on the stove. When boiling put bolettes, leave on the stove for 20 minutes. If necessary, remove the foam;
- Then drain the boletus; wash the boletus again;
- We turn to the preparation of the marinade. To do this, add all the spices mentioned in the ingredients to a liter of prepared water and bring the liquid to a boil;
- After 7 minutes, add the white mushrooms and salt;
- Keep on fire for another 7 minutes, add vinegar essence;
- After 2-3 minutes, distribute the contents of the banks and roll.
Marinating ceps: quick recipe
For those who have a little free time, but I want to pamper yourself in the winter with billets, an excellent option would be a quick cooking method, where there is no need to cook several times. This recipe takes about 40 minutes from an experienced housewife.
Ingredients:
- 700 grams of white mushrooms;
- 170 ml of water;
- 70 ml of acetic essence;
- 1 tbsp. l salts;
- black pepper;
- Lavrushka;
- carnation;
- thyme;
- marjoram;
- basil;
- parsley.
Cooking at home in steps:
- Cut white mushrooms;
- Greenery clean, spread on banks;
- In a large saucepan, put the white mushrooms and spices (without greens), put on the fire;
- After boiling, leave for 15 minutes to cook on the stove;
- Slightly cool the mixture to distribute the banks. As soon as the dish is completely cooled, roll up the banks.
Marinating white borovik for the winter
Ingredients:
- 1 kg of boletus;
- 30 grams of 9% vinegar;
- 15 grams of salt;
- 10 grams of sugar;
- black pepper (peas);
- carnation;
- Lavrushka;
- cinnamon;
- 5 grams of citric acid.
Preparation of white mushrooms for the winter:
- Pour water into a container, add white boletus mushrooms, put on the stove. Boil for 30 minutes, remove the foam. Remove from stove, drain water;
- Prepare the marinade. Liter of water is placed on the fire, add all spices indicated in the ingredients, as well as salt, sugar;
- Immerse the mushrooms in the prepared liquid, leave for 20 minutes to cook on the stove, then pour the vinegar essence;
- Distribute the mushrooms and marinade in the tank, roll up.
Marinating white mushrooms with onions
To get a richer taste, in addition to the main product, various vegetables are added to the marinade. To bring a pleasant shade will help the bow.
Ingredients:
- 1 kg of boletus;
- 1 l of water;
- 3 medium onions;
- Lavrushka;
- black pepper (pea);
- 50 grams of salt;
- 150 ml of 9% acetic essence;
- 25 grams of sugar;
- 2 grams of citric acid (1/3 tsp.)
Cooking delicious pickled mushrooms with onions looks like this:
- First, pour water into a separate container, add black pepper, laurel, put on fire;
- After boiling pour boletus mushrooms, keep for 15 minutes on fire;
- Pour into a colander and let cool;
- Peel the onion, chop into half rings, distribute on banks;
- Put white mushrooms on top;
- Next, boil the water and pour in the salt and sugar, cook for 2 minutes;
- Then pour vinegar, add citric acid and wait until boiling;
- Remove from the stove, pour into banks, close tightly.
Marinated with vegetables
Ingredients:
- 1 kg of boletus;
- 500 ml of water;
- 80 ml of 9% acetic essence;
- 1 large carrot or 2 small ones;
- 1 sweet red pepper;
- 50 grams of salt;
- 75 grams of sugar;
- Lavrushka;
- black pepper (peas).
Marinating white mushrooms with vegetables at home in steps:
- Peel the seeds and chop the pepper;
- Grate large carrots;
- Boletus boil for about 10 minutes;
- Pour water into the container, pour the required amount of salt, sugar, seasoning when boiling. After 5 minutes, pour vinegar essence, carrots and peppers into the liquid. Cook for another 4 minutes;
- Add bolettes to the mixture, leave to boil for 15 minutes;
- Arrange in a container and close.
Cooking recipe without vinegar
If you belong to the category of people who are prohibited from using dishes with vinegar, then there is the option of marinade without using it.
Ingredients:
- White mushrooms;
- Lavrushka;
- black pepper (peas);
- 12 grams of citric acid;
- ½ tbsp salts;
- 1 tsp. sugar sand;
- 0.5 liters of water.
Cooking homemade pickled mushrooms without vinegar:
- Boil boletus boiling to drain the liquid;
- Pour water again and cook for about 3 hours on low heat;
- Spread the mushrooms on banks, add peppercorns;
- Cook the marinade. Add water, citric acid, granulated sugar, salt, bay leaf to the container, leave to boil;
- Spread the liquid over the jars, close tightly.
Useful cooking tips
In addition to the recipes reviewed, there are many other equally interesting and tasty ways to cook white boletus mushrooms in marinade. The following additives perfectly diversify your dish: dry white wine, garlic, nutmeg and many other spices. You can also combine them with aspen.
If you are worried about the quality of mushrooms and are afraid of poisoning, then before you put the appetizer on the table, you can process it again. This can be done in the following way:
- Put the boletuses out of the jar, marinade into a container, pour in some water, put to boil;
- Cook for half an hour;
- At the end of cooking add vinegar, salt and oil.
After processing, pickled mushrooms can be served on the table, but it is worth considering that this product can be stored in the refrigerator for no more than 2 days.
To create truly delicious pickled white borovik, it is necessary to take into account, in addition to the main points in storage and preparation, the following:
- Store blanks should be in a cool dark room;
- There is pickled boletus can be after 20-30 days from the moment of preparation;
- Do not roll this dish with metal lids;
- Store any pickled mushrooms should be no more than 12 months;
- After you close the jars, you must turn them over and wrap them in a warm cloth until they cool completely.
Pickled white mushrooms, cooked with their own hands at home, will not leave the household indifferent, will be an excellent addition to fried or boiled potatoes and many other dishes, as well as an excellent alternative to meat.
In the next video - another option for harvesting porcini mushrooms.
