Pickled Birch Boletus Mushrooms for Winter

Cooking method

1. Step 1:

   

   How do you pickle birch boletus for the winter? Gather your ingredients. The main one, of course, is the mushrooms — they should be freshly picked, firm, and springy. It's worth checking them for worms, but in my view even a wormy one is no disaster: soak such mushrooms in salted water and the worms will leave. Use 9% vinegar, or replace the listed amount of ordinary table vinegar with one spoonful of essence.

2. Step 2:

   

   Clean the mushrooms, removing any clinging mycelium and dirt. Cut them into medium pieces.

3. Step 3:

   

   Put the mushrooms in a pot, cover with enough fresh water that they float freely, and add a little salt.

4. Step 4:

   

   Set over low heat, bring to a boil, and cook for 15 minutes, skimming off the foam as it forms.

5. Step 5:

   

   Take the mushrooms off the heat, drain them in a colander, and rinse under running water.

6. Step 6:

   

   Make the marinade in a separate pot. Pour in 1 liter of water.

7. Step 7:

   

   Add the spices: allspice, cloves, and bay leaf.

8. Step 8:

   

   Add 2 tablespoons each of salt and sugar.

9. Step 9:

   

   Pour in the vinegar.

10. Step 10:

    

    Bring the marinade to a boil.

11. Step 11:

    

    Add the rinsed mushrooms to the boiling marinade and cook over low heat for 15 minutes.

12. Step 12:

    

    Add the minced garlic — I pressed the cloves, but you can grate them or finely chop them with a sharp knife. Cook the mushrooms for another 5 minutes, then take them off the heat.

13. Step 13:

    

    Sterilize the jars however you like. I pour a little water into them and microwave for 5-7 minutes. Boiling the lids is enough. More on sterilizing jars at the bottom of the recipe.

14. Step 14:

    

    Fill the jars with mushrooms, topping up with brine if needed.

15. Step 15:

    

    Seal them tightly with lids or a canning sealer. Turn the jars upside down, wrap them in something warm, and leave them to cool. No sterilizing needed here — this keeps beautifully at room temperature, no refrigerator required.

16. Step 16:

    

    Your tasty, fragrant mushrooms are ready. They'll be good to eat in 25-30 days. Enjoy!