Pickled aspen mushrooms with vinegar for the winter

Video: Pickled aspen mushrooms with vinegar for the winter

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

Pickled aspen mushrooms for the winter are prepared according to a simple recipe, but the appetizer turns out to be very tasty, especially with vinegar. These mushrooms go well with porridge, potatoes and any other side dish. Only in this case, the main thing is to choose the right marinade, it is he who is the guarantee that the dish will turn out to be tasty and appetizing.

Pickled aspen mushrooms - a simple recipe

Boletus boletuses have dense flesh and a bright appearance. Such mushrooms are appreciated for their nutritional value and taste, so even the simplest recipe for pickled aspen mushrooms with vinegar will allow you to prepare a very tasty snack for the winter.

Ingredients:

aspen mushrooms;
5-6 cloves of garlic (optional)

For the marinade (for 1 liter of water):

2 tbsp. l. salt (with a slide);
2, 5 Art. l. sugar (with a slide);
50 ml vinegar (9%);
bay leaves;
black and allspice pepper;
Carnation.

Preparation:

We clean the boletus from forest debris, peel the skin from the legs as thin as possible. Cut large mushrooms into arbitrary pieces, leave small ones whole.
We send the prepared fruits to a saucepan with boiling water.

As soon as the boletus boils, be sure to remove the foam, because it contains small debris that remains on the mushrooms.
Cook boletus for 5-10 minutes. As soon as most of the mushrooms sink to the bottom, put them on a sieve.
Now we are preparing the simplest marinade. To do this, boil water, pour salt, granulated sugar and all the spices into it.

We also pour vinegar into the marinade, which can be added at the end of cooking, but this way the mushrooms will not darken. Stir the composition well, put aspen mushrooms in it and put on fire.
When the mushrooms in the marinade have boiled, cook for 20-30 minutes, 5 minutes before cooking, if desired, put the garlic, chopping it into thin circles.

We pre-sterilize the jars and fill them with mushrooms, fill them with marinade and roll them up

Some people ask the question: why sugar in a mushroom marinade? If you do not use it, then there is no point in adding vinegar, because it will no longer be a marinade. The combination of salty and sour does not give the same taste of pickled mushrooms.

Pickled boletus - the most delicious recipe

Unlike other mushrooms, aspen mushrooms perfectly tolerate all culinary manipulations. They are strong, so they do not boil over, and the marinade remains transparent. We offer you to try the most delicious recipe for the winter of pickled boletus boletus with vinegar.

Ingredients (per 650 ml jar):

500 g of boletus;
horseradish leaf;
2 sprigs of dill;
10 black peppercorns;
2 allspice peas;
2 carnation buds;
red chilli pepper.

Interesting! Pickled garlic for the winter without sterilization

For the marinade:

500 ml of water;
1 tbsp. l. salt;
0.5 tsp vinegar essence (70%).

Preparation:

In the boletus, we remove the cut site and clean it - it is not worth washing them, otherwise they will be saturated with excess moisture. Small mushrooms can be left intact, large ones can be cut into smaller pieces.
Pour the prepared mushrooms into a saucepan, pour clean water into them and put on fire.

Bring the contents of the pan to a boil, be sure to remove the foam. As soon as the mushrooms boil, add a little salt, cook for 25-30 minutes, during this time the boletus will soften, decrease in size and be completely ready.
We put the finished mushrooms on a sieve and leave for a while to drain the liquid from them.

For the brine, put a saucepan with water on the fire, add peppercorns with cloves and a slice of red pepper. We are waiting for boiling, then add salt. Let it boil again to dissolve the salt, boil for 3 minutes and remove from heat.
Pour dill sprigs and a horseradish leaf with hot water and leave for 3-4 minutes.

At the bottom of a clean, sterile jar, put a sprig of dill and a piece of horseradish. We fill the container with mushrooms, fill it with boiling marinade, pour in along with all the spices.
Put the remaining greens on top. We release air bubbles from the jar, for this we simply lower the spoon along the edge of the jar and push the mushrooms a little. This is to ensure that the cans do not explode during storage.

Now we pour in the vinegar essence, add brine to the very edge and send the mushrooms for 45 minutes for sterilization, then we roll up the lid

You need to store the mushroom blank in a darkened room, the optimal temperature is from 4 to 9 degrees Celsius.

Pickled aspen mushrooms with juniper

For the winter, you can prepare pickled aspen mushrooms with vinegar and juniper berries. The proposed step-by-step recipe with a photo is very interesting, the juniper gives the appetizer a sophisticated aroma resembling pine needles, it is ideally combined with forest mushrooms.

Interesting! How to cook horseradish for the winter at home

Ingredients:

350 g boletus;
400 ml of water;
15 g sugar;
salt to taste;
bay leaf to taste;
black peppercorns;
allspice peas;
Carnation;
juniper berries;
30 ml vinegar.

Preparation:

To begin with, put two small saucepans of water on the fire, one for the mushrooms, the other for the marinade.
While the water is heating up, clean the boletus and cut into arbitrary pieces.

We send bay leaves, peas of two types of pepper, salt, sugar, cloves and juniper berries to the boiling water for the marinade.
In another saucepan, in which the water has already boiled, put the mushrooms and cook them from the moment of boiling for 7-10 minutes.

After the boletus, we put it on a sieve and put it in a saucepan with boiling marinade, leave it to boil for literally 2 minutes

Now pour vinegar to the mushrooms, mix and transfer to a clean jar, pour marinade along with spices and berries.
We sterilize the mushrooms for 15 minutes, roll up the jar with a lid.

Boletus should be processed immediately after they were brought from the forest or from the market. Young and strong mushrooms are best suited for pickling.

Pickled boletus with garlic

Marinated boletus boletus with garlic and vinegar is another simple, but very tasty recipe for mushroom preparation for the winter. They are obtained as fresh, they can be stored until spring, served as an appetizer, added to soup, salad, or simply with boiled potatoes.

Ingredients:

1.5 kg of boletus;
dill umbrellas.

For the marinade (for 1 liter of water):

3 tbsp. l. salt;
1 tbsp. l. Sahara;
3 cloves of garlic;
5 peppercorns;
2-3 bay leaves;
2-3 st. l. vinegar (9%).

Preparation:

We clean the collected mushrooms. We cut the large caps, as well as the legs, into parts, leave the small ones intact

We wash the mushrooms well, put them in a saucepan, add salt, fill with water and cook until tender - 20-25 minutes. During cooking, collect all the scale that collects at the top.
About 5-10 minutes before cooking, put the dill umbrellas tied in a bunch. As soon as the mushrooms settle to the bottom, it means that they are ready, put them in a colander, let them drain well.

For the marinade, pour water into the pan, add salt, sugar and peppercorns, put bay leaves.
As soon as the marinade boils, we lay the mushrooms together with the garlic (the cloves were cut into small pieces in advance).

We boil the boletus boletus in the marinade for 5 minutes, then add vinegar, wait a minute and fill sterilized jars with mushrooms, tighten the lids

You cannot fill the cans to the very top, you need oxygen to remain. Without access, bacteria develop - the causative agents of the dangerous disease botulism.

Pickled boletus - instant recipe

You don't have to wait for winter to enjoy a delicious mushroom snack, because there is an amazing recipe for instant pickled boletus boletus. These mushrooms will especially appeal to those who like to cook without vinegar. Everything here is simple, fast, but it turns out very tasty.

Ingredients:

1 kg of boletus;
400 ml of water;
1 tbsp. l. Sahara;
1 tbsp. l. salt;
3 g citric acid;
2 bay leaves;
10 black peppercorns;
allspice if desired;
cloves optional;
2 cloves of garlic;
1 tsp mustard beans.

Preparation:

First, we make a marinade. We send salt, sugar and citric acid to a saucepan with clean water. Next, put bay leaves, black peppercorns, allspice and cloves into the water, and also chop peeled garlic cloves in small pieces and add mustard seeds.
Stir the contents of the pan and send it to the fire. At this time, we clean the aspen mushrooms and immediately transfer them to a bowl of water, since these mushrooms darken very quickly in the air.
When the marinade has boiled, put the main ingredient in it. Do not think that the marinade is not enough, mushrooms also give juice. Cover the pan with a lid and cook for 25 minutes.
Then we put the mushrooms in clean jars, fill with marinade along with spices, tighten the lids, cool and put in a cool place. After 2-3 hours, the pickled boletus can be served.

It is not necessary to wash the mushrooms, it is enough to peel them. After absorbing excess moisture, they lose most of their taste.

Marinated boletus boletus for the winter with vinegar is the best snack for an everyday and festive table. Mushrooms are seasoned with oil, served with herbs, onions and garlic. Many housewives use it as a filling for pies and for preparing various salads. Choose the recipe you like, they are all very simple, affordable and interesting.