If you are lucky enough to collect in the forest a whole mountain of beautiful and mouth-watering boils, then it's time to start harvesting mushrooms for future use. We offer simple recipes for the preparation of the most successful preparations of the boletus for the winter, and also tell you how to freeze the mushrooms in the freezer.
How to freeze the boletus for the winter?
The simplest and most affordable way to prepare buffaloes for winter is frost. Of course, the idea will be realized only if there is free space in the freezer. Mushrooms intended for further processing are sorted, examining them from all sides and getting rid of the spoiled ones. If the boletus are clean and do not contain land and forest debris, it is better not to contact them with water and do not wash. It is better to simply wipe off the dirt with a clean and dry cloth, then fold the mushrooms into a bag for freezing and send to the camera.
How to salt the boletus for the winter in cans - the prescription for harvesting
Ingredients:
- freshly picked fresh boletus - 2.2 kg;
- purified water - 1.9 l;
- salt not iodized large - 115 g;
- leaves of black currant - 5 pcs .;
- dill (umbrellas or greens) - to taste;
- black pepper (pea) - 8-10 pcs .;
- leaves laurel not large - 3-5 pcs .;
- buds of a carnation - 5-7 pieces.
Preparation
For salting, we select only high-quality boletus without wormholes and rotten places, wash them, separate legs and hats and cut them into small pieces of medium size. In a suitable vessel with a volume of about four liters, we pour some water, give it a boil and pour out the prepared mushroom mass. After boiling the contents of the container, we reduce the heat and cook the mushrooms for thirty minutes, always taking off the foam during the boiling process.
After twenty minutes of heat treatment, we throw the leaves of currant, fennel, black pepper peas, carnation buds and bay leaves to the boletus, and also sprinkle salt.
As soon as the boletus will sink to the bottom and the brine in which they are cooked becomes transparent to the appearance, we remove the container from the plate, we spread the mushrooms according to the previously prepared sterile jars, pour the brine from the boiling so that it covers the contents of the vessels for a couple of centimeters, then cover the containers with covers and after cooling we move to a cool place for ripening and storage. Mushrooms will be ready for use no earlier than one and a half months from the day they are salted.
How to pickle the boletus for the winter?
Ingredients:
- freshly picked fresh boletus - 2.2 kg;
- purified water - 980 ml;
- granulated sugar - 55 g;
- salt not iodized cooked - 120 g;
- vinegar (9%) - 140 ml;
- garlic cloves - 7-9 pieces;
- pepper in peas fragrant - 7 pcs .;
- laurel leaves are medium in size - 7 pcs .;
- cloves in buds - 5 pcs .;
- sunflower, odorless oil - 190 ml.
Preparation
Just like in the case of frost and pickle, the pickpockets for marinating must be selected of the highest quality. We get rid of the mushroom mass from doubtful individuals, and the past selection samples are rinsed, getting rid of contamination, large cut and stacked in a pan, which we pour a little cleaned slightly salted water. After boiling the contents of the container, cook it for fifteen minutes, then pour it onto a sieve and leave it to drain and cool.
At this moment we are going to prepare the liquid for pickling. In the amount of water prescribed in the recipe, we add salt, not iodized and granulated sugar, we throw leaves of laurel, cloves in buds, pea peas and peeled and chopped chives.
After boiling the marinade, we put some mildly cooled mushrooms into it and let them boil. After the boletus are cooked in the marinade for twenty minutes, we pack them in advance prepared dry and sterilized vessels. In the marinade, left in a saucepan, pour vinegar on a recipe and pour spicy liquid on cans with mushrooms, so that it completely covers the contents. We seal the workpieces with sterile caps, turn it over for a self-sterilization under a warm blanket and wait until it's completely cool.