Birch Boletes for Winter
Description
This is a classic recipe for preparing birch boletes for winter. For canning birch boletes, it is best to choose small mushrooms—they are easier to pack into jars, and the chance that they will spoil is much lower. Large birch boletes should be cut up, for example by separating the caps from the stems. Store the finished preserves in a cool place. Good luck. Serve at the table or keep in the pantry.
Instructions
- 1
Step 1
First, wash and clean the birch boletes, removing any forest debris.
- 2
Step 2
Prepare the brine. In a saucepan, mix warm water with salt and citric acid, and bring the brine to a boil.
- 3
Step 3
In the prepared brine, boil the mushrooms for 5–10 minutes, skimming off the foam. Add the spices: pepper, bay leaf, and cloves. When the mushrooms start to settle to the bottom, they are almost done. A couple of minutes before they are done, add the vinegar.
- 4
Step 4
Arrange the prepared birch boletes in sterilized jars and cover with brine. Then seal with lids and turn the jars upside down until completely cool.
- 5
Step 5
The jars are sealed. Store for winter.