Boletuses for the winter - 6 recipes for pickling and pickling

Useful tips

1) It is better to choose young mushrooms for pickling that contain the maximum amount of amino acids in their caps. In adult fruits, the benefit decreases over time, and they become similar in composition to honey mushrooms and milk mushrooms.

2) In order for pickled boletuses to have an aesthetic appearance for the winter, both in a jar and on a plate, it is worth cutting the mushrooms into equal parts.

3) You should not collect wormy and spoiled mushrooms growing near factories, roads, garbage dumps and railways. Obabka, like any other mushrooms, absorbs dirt like “sponges”. Such fruits will not bring any benefits, but they can even harm the body!

4) If the boletuses are heavily soiled after collection, you should soak them in water for several hours, and then proceed to cleaning and thoroughly washing them under running water.

5) Before preparing the marinade, the mushrooms should be boiled once, draining the water and rinsing the fruits with boiled water.

Boletus with 9% vinegar in a liter jar

In a liter container it is not only convenient to close mushrooms, but also convenient to store. Thanks to the small volume, you can find a place for the container in almost any place.

Required products:

porcini mushrooms – 800 g;
a small leaf of horseradish;
dill sprigs – 4 pcs;
allspice and black peppercorns – 6 pcs each;
hot pepper - to taste and desire;
clove buds – 3 pcs;
water - half a liter;
salt – 1 tbsp. l.;
vinegar 9% – 3 tbsp. l.

Step-by-step instruction:

Rinse the fruits, peel off the top layer of skin from the mushroom stems. Cut large specimens into several pieces.
Place everything in a saucepan and fill with water. Add salt at the rate of 0.5 tbsp. l. for 1 liter of water. This is no longer necessary, as the mushrooms will be salted in the marinade.
After boiling, simmer for 1/3 hour. If twigs or petals that were missed during cleaning appear on the surface, remove them. Then drain all the liquid from the boletus.
Meanwhile, rinse and sterilize the marinating containers.
Boil the brine in a separate pan. To do this, boil the amount of water specified in the recipe, dissolve the salt crystals there, and add the spicy ingredients. After boiling, turn off the heat and pour in vinegar in a thin stream, stir.
Cut the green ingredients into several pieces, like the hot pepper. Pour boiling water over it. Then distribute into jars.
Place hot mushrooms there, do not compact them on top. Pour in brine and seal. The mushroom preparation is ready, bon appetit.

Author's note

Agapov Vladislav

While cooking the fruit, constantly skim off the foam that forms on top. Otherwise, it will settle and the brine will turn out cloudy.

Calorie content of one serving per 100 g is 28 Kcal.

Remove the skin from the legs until a white base appears.

Pickled white boletus marinated for the winter, recipe with photo

If our readers are lucky enough to pick up white boletuses in the forest, it’s time to learn how to cook them. Even a novice housewife who decides to make a small preparation for the New Year holidays and just dinners in the winter can cope with this simple cooking method.

For preparation you will need:

4 kg of white boletus, heat-treated for 1-2 days after collection in the forest;
2 liters of drinking water;
70-90 ml of concentrated vinegar essence;
3 table. l. heaped salt;
2.5 table. l. granulated sugar;
18-26 garlic cloves, peeled;
1/2 pack of bay leaf;
6-9 sprigs of cloves;
1 tsp. l. black peppercorns.

Step-by-step preparation with detailed description:

1) Carry out a thorough heat treatment as described in the “helpful tips” section above. 2) Set the boiled mushrooms aside while you start preparing the marinade. 3) Take a deep saucepan, pour water into it, add all the seasonings and spices. 4) Place over medium heat and bring the liquid to a boil. 5) Reduce heat. Chop the garlic into small pieces into the water, add the mushrooms and add vinegar. 6) Boil the marinade for 25-30 minutes. 7) Remove the pan from the water and use a slotted spoon to place into sterilized jars. To prevent the lids from exploding, pour boiling water over the slotted spoon. Fill each jar with marinade and close the lids. 9) Place the jars in the corner of the room or kitchen so that the preservation is out of the way. Cover the workpiece with a warm cloth and wait until it cools down. 10) Place the finished jars on pantry shelves or put them in the basement.

Delicious marinated milk mushrooms

Milk mushrooms are one of the best mushrooms for pickling. However, even when marinated, they turn out very tasty.

Ingredients:

1 kg of milk mushrooms;
10 pieces. carnations;
2 tbsp. spoons of vinegar (9%);
3 cloves of garlic;
3-4 bay leaves;
2 tbsp. spoons of sugar;
10-12 black peppercorns;
4-5 cherry leaves;
4 tbsp. spoons of salt.

Additional Information! The milk mushrooms must be soaked in cold salted water for at least a day, changing the water 2-3 times. This will take extra time, but it will get rid of the bitterness of the milky juice. With this method of preparation, the milk mushrooms will remain crispy.

To save time, you need to keep the milk mushrooms in salted water for several hours, and then boil them 2-3 times for 10-15 minutes, changing the water each time. In this case, the milk mushrooms will no longer turn out crispy.

Preparation:

Soak the milk mushrooms in cold, lightly salted water (usually add 10g of salt per liter) for a day, changing the water 2-3 times.
Rinse the mushrooms, cover them with cold water, bring to a boil and cook for 30-35 minutes.
Drain the water and cover the mushrooms again with cold water. Add bay leaves, cloves, black pepper, cherry leaves, sugar and salt.
After boiling, reduce the heat to low and cook the milk mushrooms for another 15-20 minutes. 5 minutes before the end of cooking, add vinegar and thinly sliced garlic.
Roll up the jars with pickled milk mushrooms, turn them upside down and leave until completely cool. Store the workpiece in a cool place.

Pickled boletus caps, how to properly pickle for the winter?

The recipe for pickled obabok caps is considered to be the most delicious and healthy dish today. The tender pulp combined with crispy onions and aromatic black pepper will appeal not only to household members, but also to guests who come to visit for the hostess’ signature dishes.

Ingredients:

3 kg of heat-treated caps (you can use 200-300 g more);
6 large onions;
1 tsp. black peppercorns;
150 ml table 9% vinegar;
2-3 table. l. Sahara;
3 table. l. salt without a slide;
a few bay leaves to taste.

To make the preparation tender and very appetizing, just follow the recipe, which consists of 8 simple steps:

1) Carry out heat treatment, remembering to boil the mushrooms once, draining the water and rinsing the boletus under running water. 2) Pour into the water an amount of water equal to the weight of the mushrooms. For 3 kg you need 3 liters of clean drinking water, purified through a filter. 3) Place the boletus on the bottom of the pan, add spices and seasonings, add the onion cut into rings, and cook for 10-15 minutes over medium heat. As soon as the water boils, reduce the temperature and add vinegar. 4) Leave on low heat for a few minutes, then remove the marinade from the stove and pour into clean, steamed, sterilized jars. It is best if they are processed over steam rather than in the oven. 5) Roll up the workpiece with lids and leave to cool for several days. 6) Store the pickled obabki in a convenient place.

Our recipe

Today we prepare the marinade using 0.5 liters of water; if you marinate 2 jars at once, then, as usual, calculate for 1 liter.

3 hours

Carefully clean the dry mushrooms. There is no need to wash them first, they clean better this way.

Cut into medium pieces and put on fire in a saucepan with water.

We prepare the container. We sterilize jars in any available way: steamed, in the microwave, in the oven, in a convection oven.

Cook the mushrooms in salted water for 20-25 minutes. Drain the water, draining the mushrooms in a colander.

Prepare the marinade. In the water we put: salt, black and allspice peas, cloves, hot capsicum. After the salt has dissolved and the liquid has boiled, time it for 3 minutes - and our filling is ready!

Place dill and horseradish leaf scalded with boiling water at the bottom of the jar. Fill the jar with mushrooms, pour in the marinade, and again place the dill and horseradish leaf on top. Add vinegar. Add marinade to the very top, cover with a lid and set to sterilize for 15 minutes. Place a cloth on the bottom of the pan to prevent the jar from cracking.

We take the jar out of the pan with special tongs and screw on the tin lid. Then you need to turn the jar over and leave it until it cools completely, covering it with a warm towel. Our wonderful redheads are ready.

How to pickle boletus with citric acid for the winter? Recipe + photo

Pickled mushrooms have always been valued by culinary experts. So the recipe for boletus with the addition of citric acid was no exception to the rule. The cooking method is simple, but very tasty, with a bright, intoxicating aroma.

Products for cooking:

1 kg of processed mushrooms, boiled in the first water and washed under running water;
citric acid to taste (can be replaced with lemon juice);
3-4 white peppercorns;
2 tsp. l. salt without a slide;
3 tsp. l. granulated sugar;
a pinch of cinnamon;
a pinch of sweet paprika;
several sprigs of cloves;
2-4 table. l. table vinegar 9%;
a few bay leaves.

This step-by-step preparation is no different from the previous ones. The technology remains identical to the first two recipes. Only the volume of mushrooms, the quantity and weight of added ingredients change. Another advantage of the blank is storage. In addition to the pantry, basement and cellar, you can store pickled boletus in jars for the winter in the refrigerator and balcony, if it is not insulated and the outside temperature ranges from 0 to 5 degrees Celsius. In sub-zero temperatures, jars can crack, and in hot temperatures they can deteriorate.

Why add vinegar to boletus mushrooms without sterilization?

Vinegar is added to pickled mushrooms for the following reasons:

As a preservative. Products without sterilization are susceptible to damage during storage. The acidic environment created by vinegar destroys pathogenic bacteria and prevents their reproduction. Due to this, the blanks are stored for a long time.
Makes fruits elastic and crispy. Thanks to him, they do not spread out, but retain their shape.
Stabilizes the taste, adds sour notes.
It has a positive effect on human health: it normalizes the process of digestion, gastrointestinal tract and other vital organs and systems.
Promotes the absorption of dietary fiber.

Author's note

Agapov Vladislav

Vinegar will only have a positive effect if it is produced naturally and not synthetically.

Vinegar is used to pickle almost all mushrooms. If you don’t like boletuses, try milk mushrooms marinated for the winter in jars with vinegar. This preparation is perfectly stored, which is ideal for preparations for special events.

To learn how to choose a high-quality acid suitable for preparing pickled preparations, watch the following video:

Boletus marinated for the winter without sterilization in jars

For lazy housewives who save time on preparations, there is a secret recipe that allows you to pour marinade with mushrooms into jars without sterilization.

Products:

2 kg of the main ingredient, heat-treated;
2 table. l. salt and 4 sugars;
1 liter of water (you can make the workpiece more liquid by adding 2 liters);
1/2 tsp. l. black or white peppercorns;
160 ml wine vinegar 9%;
several table. l. dill (to taste);
several sprigs of cloves (can be replaced with basil);
several bay leaves (to taste);

This recipe is almost identical to the previous ones. The only difference is the time it takes to cook the mushrooms. According to the recipe, they should be cooked for one hour over low heat.

If the weight of the collected mushrooms exceeds that indicated in the recipe, it is worth recalculating the number of added ingredients. For example, if you take 2 tablespoons of salt for 2 kg of mushrooms, one will be needed for 1 kg. Calculating, we get a one-to-one calculation.

Methods for pickling boletus

Boletuses are especially often cooked in marinade, which is why there are many different recipes. How long you need to cook boletus depends on the recipe.

For the winter with cooking

For the winter recipe you need to cook the brine. Add to half a liter of water:

1 tbsp. l salt and sugar;
1 laurel leaf;
5 black peppercorns;
2 carnation flowers.

Mushroom cooking process
Let everything boil for 5 minutes. Next, dip the boiled boletus (1 kg raw) into the liquid, adding half a glass of vinegar and cook for 15 minutes.

Place a dill flower and a chopped clove of garlic in a sterile jar, top with aspen mushrooms with marinade, and on top – another dill umbrella. Cover with a plastic lid and once cooled, place in a cool place.

With citric acid

This option will allow you to enjoy the very delicate taste of boletus. After cleaning, 1 kg of raw material should be boiled with the addition of 2 g of citric acid. Next, prepare the marinade:

Boil 500 ml of water along with 3 teaspoons of salt and 1 g of lemon;
after boiling, add 4 tsp sugar, 1 g ground cinnamon, 2 pcs. cloves and bay leaves, 3 allspice peas, a quarter teaspoon of paprika;
Pickled boletus
after 1 minute, pour in 1.5 tbsp. l vinegar;
You can immediately pour the marinade into jars with boletus mushrooms, screw them up, cool and refrigerate for 10 days, after which they can be consumed.

Without sterilization

Boletuses prepared according to this recipe can be kept in the basement for a long time. Brine: boil 500 ml of water along with 80 ml of table vinegar, 1 tbsp. l granulated sugar and 2 tsp salt, 5 white and 5 black peppercorns, 1 tbsp. l dill seeds, 3 pcs. cloves, 2 pcs. laurel leaf. Boil for 5 minutes and add mushrooms, simmer for another 40 minutes. Then place in jars, topping up the marinade to the end, and close with plastic lids.

Marinated boletus with mustard seeds without sterilization

To prepare savory mushrooms without sterilization, you need to prepare the following ingredients:

6 kg of heat-treated husks;
5 liters of water (better if it is filtered);
1 tsp. l. ground black pepper;
a small pinch of white pepper in the shape of a pea;
2 table. l. salt;
6 table. l. granulated sugar (you can replace some with natural honey);
several table. l. mustard;
250 ml table vinegar;
several bay leaves and dill umbrellas.

Step-by-step preparation:

1) boil sugar and salt in clean water for 7 minutes. This will dissolve small particles. 2) add all other ingredients to the water and cook for 35 minutes. 3) place mushrooms on the bottom of the jars and fill them with marinade. 4) tighten the caps with a key. 5) To prevent the lids from exploding, store the jars in the refrigerator or cellar.

Chanterelles marinated with onions

Chanterelles have long gained particular popularity: they are very easy to collect and clean. They are not wormy and are difficult to confuse with their inedible counterparts. Chanterelles are most often fried with potatoes. But to prolong the pleasure, they can be pickled in jars for the winter.

To prepare 1 liter of marinade you will need the following ingredients:

2 teaspoons sugar;
2 teaspoons salt;
100 ml table vinegar (9%);
1 onion;
2 cloves of garlic;
15 ml vegetable oil;
2 – 3 pcs. carnations;
2 bay leaves;
10 pieces. black peppercorns;
greens to taste.

Preparation:

Clean the chanterelles and rinse them. Cut large caps into 2-3 pieces.
Add 1 teaspoon of salt and mushrooms to 1 liter of water.
Bring to a boil and simmer for 15 - 20 minutes over medium heat.
Drain and immediately rinse the chanterelles in cold water to keep them crispy.
Place cooled chanterelles and fresh herbs into sterilized jars.
In a small saucepan, mix 100 ml vinegar and 100 ml water and bring to a boil.
Cut the onion into thin half rings and the garlic into slices.
Add spices, onions, garlic, sugar and vegetable oil to vinegar water.
Stir, bring to a boil and let simmer for 10 -15 minutes.
Pour the hot marinade over the chanterelles and seal the jars with lids.

How to marinate? Marinated boletus with tomato paste

For the winter, you can make a very tasty preparation, which includes not only tender mushrooms with aromatic herbs and spices, but also a marinade prepared on the basis of tomato paste.

Ingredients for cooking:

3 kg of peeled and boiled mushrooms, washed under boiled water and lightly dried in a colander;
2 full tablespoons of salt;
600 g of tomato paste (it is better if it is not store-bought, but homemade);
600 ml of clean water;
13-16 bay leaves;
150 ml sunflower oil;
a few tablespoons of apple cider vinegar, acidity 4-5%.

1) Place mushrooms in a cauldron, add tomato paste, seasonings and spices, pour in water. 2) 5 minutes before the end of cooking, add the vinegar and oil remaining after greasing the cauldron with oil. 3) Upon completion, place the blanks in sterilized jars, sterilize in hot water and roll up the lids.

How to marinate boletus with vinegar under iron lids

1. Heat the brine and pour it over the contents of the container, but not yet to the very neck, but leaving about 1-1.5 cm to it. Take a tablespoon and lower it along the edge of the jar to the very bottom. The air bubbles hiding inside will immediately rise to the top. Great, we need to get rid of them. Literally from everyone.

Air is undoubtedly good, but not in the case of canning.

Therefore, we lightly turn the filled container and lower the spoon next to it, then again and again. And so on until all the bubbles come out.

2. Pour the essence into a teaspoon. For a half-liter jar you will need 1/3 of a spoon, and for a 650-gram jar, half a spoon. It's okay if you add a couple of drops more or less. The proposed recipe does not imply making the product very acidic, so you won’t notice an extra couple of drops in the finished product.

Dip the spoon with the essence directly into the brine so that the vinegar immediately disperses deeper. And cover with a lid. You can immediately add brine under the neck, but then the jar will become very hot and it will be difficult to transfer it to the pan for sterilization.

3. Pour a little warm or slightly hot water into a large deep saucepan and line the bottom with a rag. Install banks. Add brine and cover with lids. From this moment on, it will no longer be possible to open them.

4. Add water so that it reaches the hanger of the glass container and bring it to a boil. It will take different times to sterilize jars of different sizes.

0.5 liter – 30 minutes
0.65 liter – 45 minutes
1 liter – 1 hour

This is from the moment it boils. Do not open lids during this process. No air should get into the jars.

5. After the time has passed, remove the jars one at a time, using tongs to do this so as not to move the lid. And twist them using a special seaming machine.

Jars of pickled boletus

6. Place the twisted container on the lid and wrap it in a warm blanket. Leave for a day, or even more, to cool completely.

After which you can put them in a dark place away from heating devices. The workpiece can be perfectly stored in the apartment under the bed or in the pantry. In this case, a refrigerator is not needed.

If you notice that the cap is leaking, it means it is not screwed on properly. Open the jar, put it in the refrigerator and eat it in two days. There is no need to close it again.

If after a week or two the lid is swollen (air could get in), then such a workpiece should be thrown away.

As a rule, if you have a good seaming machine and you did everything correctly, then such emergency situations will not arise. The mushrooms have undergone sufficient heat treatment and are ready for long-term storage.

They need to be given the opportunity to marinate for a month, then they can be eaten. They are very tasty served with boiled potatoes, used as a snack and as an ingredient in salads.

Marinated boletus with oak, cherry and currant leaves

To prepare crispy pickled boletuses, you can add finely chopped horseradish to the marinade or use a simpler and more interesting recipe. True, to repeat it, you will have to collect 10-15 leaves of each fruit tree. The leaves should be green, fresh and not dry.

Recipe:

1) Place the prepared mushrooms, peeled and boiled in advance, into a deep saucepan. Fill them with water. 2) Add spices, leaves, herbs and other seasonings to the water. Place on the stove and bring to a boil. 3) As soon as the water boils, pour vinegar into it and remove from heat. 4) Pour the marinade with mushrooms into sterilized jars and close with screw-on lids.

Salted boletus

You can pickle boletus mushrooms for the winter - mushrooms are ideal for this type of preparation. To make them crispy, add cherry or currant leaves.

Ingredients:

2 kg. boletus;
4 garlic cloves;
150 gr. salt;
dill and parsley;
5-6 cherry leaves.

Preparation:

Wash the mushrooms, peel and dry.
Place cherry leaves and chopped garlic cloves on the bottom of the container in which you are going to salt the mushrooms.
Finely chop the greens.
Place mushrooms on the leaves, sprinkle with salt, and place a layer of herbs. Repeat layers several times.
Press down with a weight and leave for a week.
After the expiration date, place in jars and close with nylon lids.

Marinated boletus mushrooms with cinnamon and cloves

Pickling boletus in jars is not as difficult as it seems at first. Especially if the marinade recipe includes the addition of cloves and cinnamon.

The preparation method is reminiscent of fermenting cabbage.

To prepare the dish you need to take:

2 kg of pre-boiled paprika;
1.5 liters of water;
2 table. l. Sahara;
4 table. l. salt without top;
two pinches of cinnamon;
several buds of cloves (less is better than more);
a few bay leaves;
14 white peppercorns.

Step-by-step preparation:

1) Prepare the marinade in a saucepan with mushrooms, adding vinegar at the end of cooking. To do this, add all the ingredients described above to the water. 2) Remove the pan from the stove and place in a cool place for a day. 3) After the time has passed, remove the mushrooms and put them in a sterile container. 4) Strain the marinade through cheesecloth and boil again. 5) Allow the marinade to cool completely to room temperature. 6) Place the mushrooms in jars and fill with marinade. 7) Close the preservation with nylon lids and place in the refrigerator. After a week, mushrooms can be consumed.

Important!
The shelf life of such a product is not long - only 3 months.

What other ingredients can I add? List:

rosemary;
chilli;
natural honey;
carrot;
other edible mushrooms (ceps, oyster mushrooms, honey mushrooms, buttocks);
horseradish;
wasabi;
soy sauce.

Classic recipe for pickled boletus

Composition (for 2.5 l):

boletus - 2 kg;
water – 1 l;
salt – 30 g;
sugar – 20 g;
vinegar essence (70 percent) – 15 ml;
garlic – 10 cloves;
bay leaf – 3 pcs.;
cloves – 4 pcs.;
allspice – 8 pcs.;
refined vegetable oil - 40 ml per jar (regardless of its volume).

Cooking method:

Sort through the mushrooms, clean them of debris, and wash them in plenty of water. Cut the boletus into medium-sized pieces.
Fill the mushrooms with water until it completely covers them. Bring the liquid to a boil. Boil the boletus for 15 minutes, skimming off any foam that appears on the surface.
Drain the mushrooms in a colander, let them cool slightly and dry.
Boil the prescribed amount of water. Pour salt and sugar into it. Wait until the crystals dissolve completely.
Add sliced garlic and other spices. Boil the brine for 5 minutes.
Pour vinegar essence into the brine and stir.
Place boletus in the marinade. Cook them for 15-20 minutes after the marinade comes back to a boil.
Wash and sterilize small jars with soda, and boil the lids that go with them.
Place the mushrooms in jars, pour them with the marinade in which they were boiled, not reaching the edges a little.
Pour 2 tablespoons of vegetable oil into each jar.
Roll up the jars and cover them with a blanket. Cooling in a steam bath, canned food undergoes additional sterilization, which increases its resistance to unfavorable storage conditions.

After a day, jars of pickled mushrooms can be moved to a place of permanent storage. Any cool room will do.

Pickled boletus in jars in the photo:

Marinated boletus with sterilization

Products that have undergone a sterilization process during pickling are preserved in a usable form for a longer time.

You can prepare boletus with sterilization according to any recipe given above. Only in this case, the jars, after they are filled with fruits and brine, undergo repeated heat treatment. To do this, place the containers in a boiling pan and fill it with water (up to the ribs of the jar). Put it on fire. Boil for 10-15 minutes. Then take out the cans and close the lids tightly. After cooling, you can store it.

You will find another simple but tasty recipe for pickled aspen boletuses with sterilization in the following video:

If you don’t have time for heat treatment, we present a recipe for pickled aspen boletuses for the winter with vinegar without sterilization. Adding acid will help preserve the workpiece and prevent the jar from swelling. Take note!

FAQ

In order to avoid unexpected situations during the cooking process, read the answers to frequently asked questions. This will help you avoid mistakes.

Is it possible to pickle mushrooms with lemon juice?

Not really

How to store sterilized boletuses

When storing boletus mushrooms, observe the following rules:

Temperature conditions. The optimal indicator is from 4 to 9 degrees Celsius.
There should be no damp or musty air in the room.
The mushroom preparation should not be exposed to direct sunlight.
It is unacceptable for mold or other fungal lesions to be present in the storage area.

What spices are best for marinade?

The following spices are suitable for the marinade:

Bay leaf;
nutmeg;
ground garlic;
onion;
a mixture of peppercorns;
ground cinnamon;
carnation inflorescences.

What to do if you added a lot of vinegar

A proportional increase in other ingredients: water and spices will help get rid of the specific smell and taste of vinegar. If this does not help, you will have to digest the marinade.

How soon can you eat pickled boletus?

Pickled boletus will be completely ready 1.5 minutes after closing.

Marinating without sterilization

Another option for preparing and storing mushrooms is pickling boletus mushrooms for the winter without sterilization. They turn out tasty, crispy and therefore very, very appetizing. Now we’ll tell you how to marinate them correctly in this way.

We will need:

boletus - 1 kg;
black pepper in peas – 6 pcs.;
allspice in peas – 5 pcs.;
salt – 1.5 teaspoons;
sugar – 1 tbsp. spoon;
bay leaf – 3 pcs.;
cloves – 2-3 pcs.;
dried dill;
vinegar (9%) – 90 ml.

Cooking process:

We remove debris from the mushrooms: leaves, grass and sand, and then wash them several times. Cut into small pieces.
Pour in plenty of hot water and wait for it to boil. Cook for 20-25 minutes, then drain excess liquid using a colander.
Making a marinade for boletus mushrooms. We boil water, where we put spices, as well as salt and sugar. Carefully pour in the vinegar. We also put mushrooms here.
Cook everything together for about 40 minutes.
Place the mushrooms in sterile jars and fill with marinade. We wait until the jars cool down. And we put them in the refrigerator or cellar. We got excellent pickled boletuses without sterilization. They will be an excellent preparation for the winter.

So we prepared very tasty pickled mushrooms without sterilization.