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Mushroom RecipesMushrooms for winter

Pickled Brown Birch Bolete Mushrooms for the Winter

Appetizing, piquant, fragrant, and most delicious! Pickled Brown Birch Bolete mushrooms prepared according to this recipe are very easy and quick to make. The marinade is simple but aromatic, with a minimal amount of spices. These mushrooms are perfect not only as an addition to a side dish, but they can even be served at a festive table!

Pickled
Total time
1 h
Servings
16

Ingredients

Servings16

This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.

  • Brown Birch Bolete mushrooms1 kg
  • Garlic2 cloves
  • Bay leaf1 pcs
  • Allspice4 pcs
  • Cloves3 pcs
  • Vinegar100 ml
    9%
  • Sugar2 tbsp
  • Salt2 tbsp
    non-iodized
  • Water1 l
    for the marinade; water for boiling the mushrooms will be needed separately

Nutrition

per 100 g

Calories
16 kcal
Protein
1 g
Carbohydrates
2 g

Instructions

  1. Prepare the ingredients. The mushrooms should be freshly picked, firm, and springy. Use 9% vinegar. If your vinegar has a different concentration, calculate the amount needed as a substitute using the calculator next to the ingredient.

    Шаг 1.

  2. Clean the mushrooms, removing any mycelium and dirt. If you come across wormy mushrooms, simply soak them in water for 1-2 hours. The worms will crawl out on their own. After that, rinse the mushrooms. Cut the mushrooms into medium-sized pieces.

    Шаг 2.

  3. Place the mushrooms in a pot, cover with clean water so they float freely in it, and salt lightly.

    Шаг 3.

  4. Place over low heat, bring to a boil, and cook for 15 minutes, constantly skimming off the foam with a slotted spoon or spoon.

    Шаг 4.

  5. Remove the pot from the heat, drain the mushrooms in a colander, and rinse under cool running water.

    Шаг 5.

  6. Pour the water for the marinade (1 l) into a separate saucepan. Add the spices: allspice, cloves, and bay leaf. Add the salt and sugar. Pour in the vinegar. Bring the marinade to a boil.

    Шаг 6.

  7. Carefully add the rinsed mushrooms to the boiling marinade and cook over low heat for 15 minutes, stirring. Separate the garlic into cloves, peel them, rinse under cold running water, and pat dry with a paper towel.

    Шаг 7.

  8. Add the chopped garlic to the marinade with the mushrooms. Cook the mushrooms for another 5 minutes and remove from the heat.

    Шаг 8.

  9. Wash the jars and lids with baking soda and sterilize them using any convenient method. Then dry the jars and lids thoroughly with a clean towel.

    Шаг 9.

  10. Fill the sterile jars with hot mushrooms; if necessary, top up with boiling marinade — it should completely cover the mushrooms.

    Шаг 10.

  11. Seal tightly with screw lids or use a canning key. Turn the jars upside down, wrap them in a warm blanket, and leave to cool slowly at room temperature for at least overnight.

    Шаг 11.

  12. Remove the pickled Brown Birch Bolete mushrooms from the jar, drain the excess marinade, and serve as a cold appetizer.

    Шаг 12.

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