How best to cook pickled boletus: a recipe without sterilization and different process technologies

Canned mushrooms are a real masterpiece.It is considered pickled boletus. A recipe without sterilization is one of the options that allows you to prepare your favorite dish without extra time. How does this method differ from the rest and how is it best to carry out such a procedure? To deal with these issues, you need to consider some of the most interesting options.

The original recipe with mustard and horseradish

With the onset of the mushroom season at the housewivesthere is a lot of work. It would be desirable not only now to enjoy the fragrant gifts of the forest, but also to save at least until next summer. Especially popular always pickled boletus. The recipe without sterilization makes it possible to stock them quickly and in large quantities. There are so original options that it is sometimes difficult to even imagine the taste of a future canned product. For example, you can try a recipe in which to make a marinade for one liter of water you need to take: 3 cloves of garlic, 100 milliliters of vinegar 9%, 2 bay leaves, 45 grams of salt, 3 sticks of cloves, 30 grams of sugar, horseradish, 5 whole grains and the same amount of black pepper, dill umbrella and a tablespoon of mustard seeds.

Literally in a matter of minutes, you can cook delicious marinated butter. The recipe without sterilization is implemented in three stages:

1. First, fresh mushrooms should be washed, and thenput them in a deep clean pan, add water and boil for five minutes from the moment of boiling. Then the products need to fold in a colander and leave for a while, to let completely drain the water.
2. Pour water into a clean pan, and then add to it all the ingredients provided by the recipe. Capacity put on fire.
3. After boiling, throw the mushrooms and cook the products together for 20 minutes.

Still hot they need to be poured into banks, corked, and then boldly stored in a cool place.

Unusual addition

If you wish, you can cook not quite ordinarypickled boletus. The recipe without sterilization allows you to add a variety of ingredients to the main product. The composition will be quite interesting if it contains 1 gram of mushrooms: 120 grams of salt, a liter of water, 2 bay leaves, 60 grams of sugar, 2 cloves, 50-55 grams of vinegar, 2 onions and a couple of peas ordinary black pepper.

In this case, the technology will be somewhat different:

1. Washed and peeled mushrooms cut arbitrarily into pieces, after separating their caps from the legs.
2. Onions carefully chop in the form of rings.
3. Cut boiled butter into a pot of boiling water and boil for about 10-11 minutes. Then they will need to be rinsed under cold water.
4. In a saucepan with water, dissolve the salt, then add the mushrooms and boil them until all the pieces settle to the bottom.
5. Skimmer get ready boilers and shift them into sterilized jars, alternating layers with onions.
6. In the remaining decoction, add all the ingredients and cook the marinade.
7. Pour the mushrooms with hot pickle and roll the cans tightly with metal lids.

To cool the jar for several days, keep it upside down, carefully covering it with a warm blanket.

Billets for future use

Люди консервируют разные грибы.But the most delicious specimens, according to most, are just pickled boletus. A recipe without sterilization for the winter can contain those ingredients that later come in handy for the preparation of salads. After all, as you know, this particular dish is prepared mainly from canned mushrooms. For the hostess to work in this case, you will definitely need: for 2 kilograms of fresh mushrooms ½ liter of water, 4 cloves of garlic, 30 grams of granulated sugar and twice as much salt, 5-6 black peas, 3 cloves of buds, a half tablespoons of vinegar 9% and a set of favorite seasonings.

All actions are performed in a specific sequence:

1. First you need to sort out fresh mushrooms, separating themfrom debris, and then carefully remove a thin film from the cap and clean the foot. After this boil, rinse under running water. Refined products can be sent for further processing.
2. Prepared mushrooms put in a large pot,pour cold water and cook for 15 minutes, adding a little salt and vinegar (or citric acid). As soon as they one after another begin to sink to the bottom, the process can be considered complete. Now they can be drained and a little dry.
3. Butter spread on sterilized jars with slices of chopped garlic.
4. Cook the marinade. To do this, it is necessary to dissolve the salt with sugar in water and, adding pepper with cloves, boil for 4 minutes.
5. Pour the hot solution into the jars so that the mushrooms are completely covered with it, and then, covered with capron lids, send them to the refrigerator for storage.

In this state, until the next fall marinated bolettes can stand. The recipe without sterilization for the winter gives the hostess the opportunity at any time to make them their favorite salads.

"Green marinade"

Each person has his own concept of conservation.Different tastes sometimes allow you to create new interesting recipes. So how can you still make pickled bolettes without sterilization? The principle of operation, as a rule, remains the same. Changes only the composition of the marinade. To make the mushrooms more fragrant, add more greens to the broth. To do this, you can use the following composition: per kilogram of fresh butter 1 onion, 30 grams of rock salt, 3 tablespoons of vinegar, 6 bay leaves, a little ground black pepper, ½ bunch of fresh dill, a teaspoon of dried celery and 6 grains of allspice.

Canning is carried out in the usual way:

1. First, all the mushrooms need to sort, clean, wash and dry.
2. Then they need to boil twice.The first time after 15 minutes, the water must be drained. The second time, the butter will be boiled in the marinade itself. To do this, you need to add all the ingredients to the water (without vinegar) and simmer for 45 minutes (dill and ground pepper fall asleep 5 minutes before the end of cooking).
3. Maslits gently shift into prepared jars, and then, the bay marinade, roll up.

Such pickled marinated without sterilization will be a real holiday on cold winter days, reminding of warm times and summer.

Without pre-boiling

There are lots of options when mushrooms roll up withoutpre-boiling. It turns out the same delicious pickled butter. The recipe without sterilization with a photo will help to clearly trace all the steps in steps. First you need to prepare all the necessary components: for every kilogram of fresh mushrooms, a third of a glass of water, 8 grams of cinnamon, 150 grams of vinegar, 30 grams of edible salt, cloves, 12 grams of sugar, bay leaf and 5 peas of allspice.

Then you need:

1. In a saucepan, boil water with salt and vinegar. This will be part of the marinade.
2. Add the mushrooms and bring to the boil again. Then you have to wait until the decoction becomes as transparent as possible, and the boilers will surely begin to sink to the bottom.
3. Just 5 minutes before full readiness to enter into the composition all the remaining ingredients.
4. Now you just need to put the mushrooms in clean jars and cover them preferably with plastic covers.

In a cold place, such canned food will stand quietly all winter. But this option can only be used for good and proven mushrooms.