The forest, understood.

Mushroom RecipesMushrooms for winter

Pickled Orange Boletes

An excellent mushroom preserve – a great addition to the winter menu! Pickled orange boletes can be served as an appetizer even at a festive table; the mushrooms turn out firm, aromatic and very tasty. The jars can be sterilised not only in the oven but also in the usual way in a pot. This amount yields four half-litre jars of pickled orange boletes.

Pickled
Total time
1 d 2 h
Servings
10

Ingredients

Servings10

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

  • Orange boletes1 kg
  • Water1 l
  • Sugar40 g
  • Salt20 g
  • White wine vinegar120 ml
    6%
  • Bay leaf2 pcs
  • Peppercorns5 pcs
  • Cloves3 pcs

Nutrition

per 100 g

Calories
24 kcal
Protein
2 g
Carbohydrates
3 g

Instructions

  1. Clean the orange boletes, removing any twigs and forest debris, peel the top layer from the stems and separate the stems from the caps. Then cut the mushrooms, wash thoroughly and boil for 30 minutes from the moment they come to a boil, skimming off any foam that forms.

  2. Drain the mushrooms in a colander, strain the broth and measure out 1 litre. Add the salt, sugar, peppercorns, cloves and bay leaf to the broth and bring the marinade to a boil.

  3. Return the mushrooms to the boiling marinade, pour in the vinegar, bring to a boil and place into pre-sterilised jars. Additionally sterilise the jars in the oven at 100 °C for 20 minutes (this applies to half-litre jars).

  4. Screw the lids onto the jars, cover with a blanket and leave for a day until completely cooled, then transfer to a permanent storage place in a cellar or basement.

  5. Enjoy your mushrooms!

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