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Marinated Pine Boletes
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Marinated Pine Boletes

60 min4 serv.21 февр. 2026 г.

Description

Be sure to prepare red-cap boletus mushrooms in advance—they will always save you in winter. Red-cap boletus should be cooked right after picking, as they spoil with worms fairly quickly and become soft. Small, firm mushrooms are best for marinating, but with large ones you only need to trim off the stems and cut the caps into pieces. The mushrooms are excellent as a holiday appetizer or simply for lunch with hot potatoes.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare all the necessary ingredients for making marinated birch boletes. Sort through the mushrooms, trim off stems that are too long, discard wormy ones, and clean off debris. Rinse under cold water or wash thoroughly to remove dirt and sand.

  2. 2

    Step 2

    Step 2

    Leave small mushrooms whole; for large mushrooms, cut off the caps and slice them into medium-sized pieces. Stems are best used in other dishes, but you can also slice them crosswise into pieces. Place the mushrooms in a pot, cover with water, and salt generously until the water tastes quite salty. Set the pot over medium heat and bring to a boil. Reduce the heat and simmer for 30 minutes, then drain in a colander, rinse with cold water, and let drain completely.

  3. 3

    Step 3

    Step 3

    While the water is draining from the mushrooms, prepare the brine. Put the salt, sugar, pepper, bay leaf, and garlic in a saucepan. Add water. Bring everything to a boil and cook for 2 minutes.

  4. 4

    Step 4

    Step 4

    Place the prepared orange-cap boletes and simmer over low heat for 15 minutes after the water comes to a boil.

  5. 5

    Step 5

    Step 5

    Pour in the vinegar and cook for another 5 minutes.

  6. 6

    Step 6

    Step 6

    While the mushrooms are cooking, prepare the jars and lids. Wash the jars and lids thoroughly with baking soda and rinse. Sterilize the jars using any convenient method; boil the lids for 5 minutes. Pack the mushrooms into the jars up to the jar shoulders along with the brine—it should cover the mushrooms. Seal the jars tightly with the lids and turn them upside down. Wrap the jars and leave until completely cool, then store in a cool place.

  7. 7

    Step 7

    Step 7

    Marinated orange birch boletes will be ready in a week.