How to salt and pickle aspen mushrooms, recipes for the winter in jars

Aspen mushrooms are not uncommon for Russian forests, and mushroom pickers, after harvesting, often think about ways to process them. The use of canning recipes and making marinades allow the product to be stored for a long time, always having a tasty snack on hand. To eliminate the risk of mushroom spoilage due to improper preparation, it is recommended to find out how you can pickle aspen mushrooms for the winter.

Feature and benefits of mushrooms

The name is associated with the place of growth and the peculiarities of the appearance of the mushrooms. The surface of the cap has a characteristic reddish color, reminiscent of the color of autumn foliage. It is for this feature that the boletus is often called "redheads".

100 grams of the product contains 22 kilocalories. Aspen mushrooms have, in comparison with other types of mushrooms, the greatest ability to absorb various types of heavy metals and radionuclides. The composition contains a large amount of vitamins and minerals, a lot of potassium, phosphorus and iron.

Boletus is the richest source of amino acids, and its nutritional value has been compared to meat. Most of these elements are contained in the caps of young boletus boletuses. The inclusion of boletus in the diet improves a person's condition with the following problems:

• anemia;
• inflammatory processes;
• wounds, the need for early tissue regeneration;
• rehabilitation period after infectious diseases.

The use of mushrooms in childhood is not recommended due to the difficulties with digestion and assimilation of the product.

Preparation of the main ingredient

Today there are a fairly large number of recipes with boletus. They are dried, boiled and fried. To preserve for a long period, aspen mushrooms are pickled and canned, while they do not lose their natural color and structure.

An important condition for obtaining tasty blanks is the correct choice and preparation of raw materials. A feature of the boletus is that they deteriorate rather quickly, so they need to be processed in the first 2 days. Before using as raw materials for blanks, mushrooms must be thoroughly washed.

Their cap is covered with a thin film that must be removed. Pre-soaking for 1 hour can facilitate the process - this method will also allow you to thoroughly and quickly remove foreign debris.Some people prefer to wash the surface of the caps with a regular sponge, since prolonged soaking leads to the fact that the spongy structure strongly absorbs moisture.

Features of boletus harvesting

Today, there are several options for preparing preparations from aspen mushrooms for the winter. For cooking, it is possible to use various types of containers, the choice of which depends on the volume of raw materials and the shape of the product. Most recipes involve boiling, and today the following methods are most commonly used:

• long - boletus boletus are boiled in salted water for 20 minutes;
• double - the cooking process is divided into 2 stages: on the first day they are boiled for 15 minutes, and the process is repeated on the second day.

The boiled product can be eaten immediately. Cold methods of preparing preparations from aspen mushrooms are used less often, but such mushrooms are not inferior to canned ones in terms of taste criteria.

In the bank

Cooking in a jar is convenient with a small size of boletus and a small amount of raw materials. Aspen mushrooms are placed in jars and poured with marinade. There are recipes that involve the sterilization of containers with a product and without such a procedure.

It is important to check the liquid level before closing - the boletus must be completely in the brine. The tightness of the workpiece is of no small importance - if the caps are screwed in poorly, air will flow inside, which will lead to damage to the product.

In a saucepan

Using the pan version allows you to quickly cook large quantities of pieces. The bottom line is to boil aspen mushrooms, add the main ingredients and then lay them out in banks. After the roofs are closed, the containers are turned over and put under a warm blanket. In the place of permanent storage, the workpieces are placed only after complete cooling.

In a bucket under pressure

This method involves a cold method of preparing blanks. The mushrooms are laid out in layers and sprinkled with salt. The oppression is placed on top and the bucket is removed for storage for several weeks. In the process, the juice is released, the boletus are soaked in marinade and acquire a special taste.

It is important, when salting under pressure, to ensure that the brine completely covers the mushrooms, otherwise mold may appear and the onset of putrefactive processes. To increase weight, cans of water are often used in addition.

Popular recipes for cooking mushrooms

Today there are many recipes for making preparations with boletus boletus. For everyone, any of them can become “ideal”, therefore, to choose the most delicious, it is recommended to try several options at once.

In a classic marinade in jars

Pickled mushrooms in jars are convenient, since the small volume allows you to use the product after opening the lid in a short time. The classic recipe involves the use of salt in the amount of 45 grams for every 1 kilogram of raw materials. The recipe requires:

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• aspen mushrooms - 3 kilograms;
• salt - 140 grams;
• garlic - 4 cloves;
• bay leaves - 3 pieces;
• cloves - 3 pieces;
• pepper - 10 peas;
• citric acid - ¼ teaspoon.

Boletus boletuses are boiled for 20 minutes, after which seasonings and salt are added, mix well. Mushrooms are laid out in sterilized jars, they are poured with the juice remaining from cooking. The top is closed with lids, and after 15 days the product is ready for use.

In a cold way

Using the cold canning method allows you to maximize the beneficial properties of mushrooms. Some people point out that this recipe provides the product with a natural forest aroma and flavor. Since the recipe does not imply boiling, it is required to take a responsible approach to the process of washing and processing raw materials. The recipe requires:

• boletus boletus - 4 kilograms;
• salt - 200 grams;
• currant leaves;
• bay leaf - 4 pieces;
• cloves - 6 pieces;
• fresh dill.

Instead of currant, it is permissible to use oak or cherry leaves. Leaves, 50 grams of salt, chopped dill are spread on the bottom. The mushrooms are sequentially laid out in layers, sprinkled with seasonings and salt. The top is covered with leaves and the product is placed under pressure. The container is removed to a cool room and the condition is checked after 6 days. The mass should give juice, and the mushrooms, under the weight of pressure, should sag. If the liquid is released slightly, then add a salty water solution to the desired level. The boletus will be ready in 40 days.

Hot way

The hot method involves boiling the raw material for 20 minutes. For blanks, medium-sized boletuses are chosen, large trunks and caps are cut into pieces. It should be noted that the initial volume of raw materials changes significantly as a result of the boiling down of mushrooms. The process requires:

• aspen mushrooms - 3 kilograms;
• salt - 150 grams;
• pepper - 20 pieces;
• bay leaf - 4 pieces;
• water - 200 milliliters;
• garlic - 5 cloves;
• currant leaves.

Mushrooms are boiled in water with the addition of citric acid, which allows them to retain their natural color. In the process, the resulting foam is removed from the surface, after 20 minutes the flame is turned off. Aspen mushrooms are placed in a colander and wait for excess moisture to drain.

Currant leaves are placed on the bottom of a sterilized jar. A layer of aspen mushrooms is sequentially laid out - 5 centimeters, after which they put bay leaves, cloves and 40 grams of salt. The process is repeated until the container is filled. Water is added, currant leaves are laid on top and oppression is placed on top. After 15 days, the mushroom will be ready to eat.

With garlic

The garlic in this recipe gives the mushrooms a spicy taste, and the seasonings add a special flavor. The option involves the use of the following ingredients:

• boletus boletus - 4 kilograms;
• salt - 150 grams;
• garlic - 1 head;
• greens - 100 grams;
• pepper - 25 pieces.

Mushrooms are boiled in salted water for 45 minutes, put in a colander to drain excess liquid. The mixture is placed in clean containers, adding herbs, garlic and pepper evenly. Banks are closed with capron lids and placed in a cold place for 25 days.

With cloves

The clove marinade enhances the flavor and aroma of forest mushrooms. For cooking you will need:

• boletus - 2.5 kilograms;
• salt - 3 tablespoons;
• cloves - 8 pieces;
• lavrushka - 5 pieces;
• pepper - 10 peas.

Step-by-step action plan:

• raw materials are thoroughly cleaned by washing under running water;
• carry out the separation of the caps from the legs, chop the mushroom mass with a knife;
• 2 liters of water are poured into a saucepan, salt is added and put on a flame;
• at the time of the brine boiling, boletus and spices are added, boiled for 25 minutes;
• mushrooms are laid out in jars and poured with marinade.

Rolled up banks can be opened after 30 days. Keep the storage space cool; do not allow sunlight to enter it.

With rosemary

Rosemary, or tarragon, has a bright, memorable aroma, so salting with such a plant acquires notes of fragrant herbs and an unusual fresh taste. You need to add seasoning at the very end of cooking, its excess can spoil the taste of the workpieces and give them bitterness.

The recipe will require:

• aspen mushrooms - 500 grams;
• butter - 50 grams;
• rosemary - 2 pieces;
• salt - tastes;
• lemon - ½ piece.

Mushrooms are cut in large pieces and placed in a pan with heated oil. When a sufficient degree of roasting is reached, add salt and seasonings to the mixture, squeeze the lemon juice and stir, and then leave it under the lid for a couple of minutes. The finished dish should be juicy, and the mushrooms should be soft.

With dill and chili

Boletus boletus can be pickled with chili and dill, possibly adding cinnamon and coriander. To do this, they take the classic recipe for canning boletus as a basis and add aromatic seasonings.You shouldn't go overboard with additional ingredients, as they have a strong taste and aroma and are able to outbid the natural taste of mushrooms.

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Seasonings are added when boiling mushrooms, at the end of the process. Dill is laid out on the bottom of the jar or layers of mushroom mixture are sprinkled with herbs. Not only plant leaves can be used, but also umbrellas, after they are fully ripe.

With mustard

The recipe involves a combination of hot and cold methods of working with mushrooms. The recipe requires:

• boletus mushrooms - 3 kilograms;
• salt - 130 grams;
• mustard beans - 1 tablespoon;
• garlic cloves - 10 pieces;
• vinegar 9% - 2.5 tablespoons;
• lavrushka - 5 pieces;
• dill in umbrellas - 3 pieces.

Salt mushrooms it is necessary using the cold method. The mushrooms are laid out in layers, sprinkled with salt and spices every 5 centimeters. Mustard can be ground or used in grains. From above, the mass is pressed down with oppression and sent to a cold place for 1.5 weeks.

Having sustained the required time, the brine is drained, and the mushrooms are washed under running water. Prepare fresh brine from a liter of water and 1.5 tablespoons of table salt. Boletus boils are boiled in it for 8 minutes and transferred to jars. The boiling brine is poured into a container to the level of the neck, at least 2 centimeters should remain on top. Pour in vinegar and send the jar for sterilization for 30 minutes, then roll it up.

With tomato paste

Salted mushrooms in combination with tomato paste acquire an unusual taste. Such a delicacy is used as an independent dish, reheated, as an appetizer, it is an excellent addition to various side dishes.

First, a brine is prepared with the calculation of 20 grams of salt per 1 liter of water. At the time of boiling, mushrooms are dipped into it and boiled for 20 minutes.

The recipe proportions are as follows:

• boletus mushrooms - 1 kilogram;
• salt - 20 grams;
• pasta - 200 grams;
• water - 200 grams;
• lavrushka - 4 leaves;
• sunflower oil - 50 grams;
• vinegar 5% - 2 tablespoons.

The boiled mushrooms are placed in a colander and the liquid is allowed to drain. Put the mass in a well-heated pan and add tomato paste, bay leaf, pour in water. It is possible to use a tomato in the amount of 1 kilogram, in this case the diced tomatoes are stewed separately. At the end of the stewing, add salt and vinegar.

Mushrooms are laid out in well-sterilized jars, 1/2 neck should remain to the top. The workpiece is sterilized in water for 30 minutes and rolled up.

No sterilization recipe

The recipe assumes long-term cooking of mushrooms, which in the future, in combination with vinegar, ensures long-term storage. For cooking you will need:

• boletus mushrooms - 2 kilograms;
• vinegar 9% - 150 milliliters;
• sugar 2 tablespoons;
• salt - 1 tablespoon;
• spices in the form of allspice and black pepper, bay leaf.

A brine is prepared from salt, sugar and spices, then mushrooms are carefully dipped into boiling water. Cook the mass for 40 minutes, periodically removing the foam from the surface. Next, aspen mushrooms are laid out in carefully sterilized jars, boiling marinade, vinegar are added and rolled up with lids.

How to determine the readiness of mushrooms

The readiness of the mushrooms is the guarantor of the safe use of the dish and the absence of negative reactions from the body. When cooking a product, it is quite easy to determine such a moment.

Firstly, for cooking, it is necessary to maintain a minimum time, which for boletus should be at least 20 minutes. Secondly, readiness can be determined by the appearance and consistency of the solution.

At the beginning of the process, a gradual turbidity of the liquid is observed; during boiling, foam is actively formed on the surface, which must be removed. As soon as it is ready, the marinade begins to brighten, and when it is ready, the mushrooms stop floating up.A well-cooked product can be consumed immediately after preparation.

When frying, the degree of doneness is determined based on the time and appearance of the product. The average time depends on the volume of the mass; to ensure good browning, do not put a lot of mushrooms in the pan. In most cases, a heat treatment for 40 minutes is sufficient.

At the moment of readiness, the boletus radically change their natural color and become dark, while cooking is accompanied by a rich mushroom aroma.

The most difficult thing is to determine the readiness of salted mushrooms. The time depends on the volume of the container and the amount of salt and vinegar in the recipe. The greater the amount of such ingredients, the less short will be the period from the start of work with the workpiece to the moment the product can be consumed. On average, it is 2 to 4 weeks. Ready-made mushrooms acquire the flavor of the marinade, their structure changes and becomes soft.