Salting boletus is simple and delicious. List of ingredients to pickle milk mushrooms in jars for winter

Easy recipes with step by step photos describe in detail how to salt mushrooms for the winter at home. Suitable for cooking are both popular forest varieties - white, boletus, milk mushrooms, mushrooms, mushrooms and volnushki, as well as the usual store options like oyster mushrooms and champignons. Mushrooms salted in a cold or hot way are perfectly stored in sterilized jars and delight in the frosty season with their bright, juicy taste and fragrant aroma.

How to quickly and tasty pickle mushrooms for the winter in jars - a simple recipe with a photo step by step

A simple recipe with step-by-step photos will teach everyone to quickly salt any kind of mushrooms for the winter. No spices are needed to prepare the dish. Just the most common edible salt and at the end you will get an amazingly tasty and rich homemade snack.

The necessary ingredients for pickling delicious mushrooms for the winter

mushrooms - 5 kg
salt - 250 g

Step-by-step instructions on how to quickly salt mushrooms for the winter cold

How to salt boletus mushrooms for the winter in jars - a simple recipe with spices

Salting boletus with spices in jars for the winter according to this simple recipe, it should be remembered that the legs of this variety of mushrooms have a dense, solid structure and a specific taste. Therefore, in order for the seaming not to be bitter, it is better to separate the hats at the stage of preparing the components and make conservation only from them. This approach guarantees the absence of unpleasant flavors in the product.

The necessary ingredients for salting boletus with spices for the winter

boletus - 1 kg
bay leaf - 3 pcs
blackcurrant - 3 leaves
allspice - 3 peas
cloves - 3 buds
dill - 6 sprigs
salt - 50 g
water - 2 l

Step-by-step instructions on how to pickle boletus in jars for the winter

Sort the mushrooms carefully, removing spoiled or wormy specimens. Wash the whole neat boletus well in running water and cut into pieces of arbitrary shape.
Boil lightly salted water in a deep enameled container, dip the processed mushrooms into it and boil until slightly soft. Then remove with a slotted spoon, rinse in running water and drain in a colander to drain excess liquid.
At the same time, prepare the brine. To do this, bring 2 liters of water to a boil over high heat, add spices, add leaves, herbs and boil for 20 minutes. The resulting foam must be removed.
Pack the cooled mushrooms in dry sterilized jars, sprinkle with salt and pour boiling solution over. Leave for 10-15 minutes, then drain the liquid back into the pan and boil for another 15 minutes.
Strain the brine through gauze folded in several layers, pour into jars with mushrooms up to the shoulders, tightly tighten the lids, turn over and cool, wrapping in a warm blanket. Before winter, send for storage in the basement or cellar.

A simple recipe for salting milk mushrooms in jars at home for the winter in a hot way

How to pickle milk mushrooms for the winter in jars, the following simple recipe will tell. Mushrooms prepared in this way will turn out crispy, juicy, rich and will decorate not only the daily diet, but also holiday menu. savory dish harmoniously complements hot meat dishes or act as original snack to strong alcoholic drinks.

Necessary ingredients for winter salting in jars of mushrooms

milk mushrooms - 5 gk
bay leaf - 10 pcs
garlic - 20 cloves
currant leaves - 15 pcs
horseradish root - 50 g
dill - ½ bunch
salt - 15 tbsp
water - 5 l

Step-by-step instructions for a simple recipe for hot pickling for the winter of milk mushrooms in a jar

Wash the mushrooms very well in running water with a soft brush or sponge. Cut out the spoiled places and the base of the leg with a knife.
Put the mushrooms in a deep basin, pour cold water so that it completely covers the mushrooms, cover with a lid or load and leave in this form for 2-3 days. Change water daily.
After the time has elapsed, wash the mushrooms well again and put them on a kitchen sieve so that excess liquid drains.
For brine, dissolve 1/3 of the volume of salt in 5 liters of water and bring to a boil over medium heat. Pour mushrooms into an intensely bubbling liquid and cook for half an hour. Be sure to remove the foam formed on the surface, otherwise the brine will be cloudy and ugly in appearance.
Then remove the mushrooms with a slotted spoon, place in a colander and rinse under strong pressure of cold water.
Pour a little salt on the bottom of a deep enameled container, put the mushrooms with their hats down, laying layers of salt, finely chopped garlic, grated horseradish root, dill, bay and currant leaves.
Cover with a wide plate on top, press down with a load and put away for 2-3 days in a cool, dark place.
Then the milk mushrooms, along with spices and the secreted juice, are packaged in dry sterilized jars, tighten the lids and winter storage send to the grave.

How to cold-salt volnushki mushrooms for the winter - a simple recipe in jars

Volnushki, salted for the winter in jars in a cold way, have a pleasant, elastic texture, perfectly retain juiciness and a fresh, pronounced taste. But in order to safely “survive” until winter, the jars with the product will have to be sterilized. For half a liter, 20 minutes is enough, and a liter will need to be processed for at least half an hour. This will ensure reliable preservation of the dish and will not allow it to turn sour or ferment.

Necessary ingredients for salting in jars of delicious waves

waves - 2 kg
salt - 100 g
water - 1 l
black pepper - 10 peas
mustard seeds - 10 pcs

Step-by-step instructions for salting mushrooms in jars for the winter season of mushrooms

Mushrooms are very good to sort out, putting aside spoiled specimens. Thoroughly wash whole waves without damage, and then soak in enamelware for 3 days.
Then rinse the mushrooms again and clean. Place in a saucepan in layers, sprinkling with salt, peppercorns and mustard seeds. Cover with a wide plate on top, press down with oppression and leave for 6-7 days.
During this time, the mushrooms will secrete required amount juice and salted properly and evenly.
At the expiration of due date pack the mushroom mass in dry, clean jars. Pour cold brine, sterilize for the required amount of time (depending on the size of the container), cork with lids and place in a cold, dark room.
Eat no earlier than 50-60 days later. Only then will the mass be well saturated with salt and finally ripen.

How to salt mushrooms mushrooms in a hot way at home - a step by step recipe

Especially tasty, fragrant and juicy mushrooms are obtained by hot salting. After a short boil, they acquire a pleasant softness, without losing their natural elasticity. The main thing is to strictly observe during the cooking process temperature regime and closely monitor the color of the brine. If it suddenly turns from dark brown to black, it is strictly forbidden to use mushrooms for food.

Necessary ingredients for the correct hot salting of mushrooms

mushrooms - 5 kg
salt - 250 g
clove buds - 10 pcs
mustard seeds - 10 pcs
black currant leaves - 10 pcs
garlic - 1 head
allspice - 10 peas
bay leaf - 8 pcs

Step-by-step instructions for the recipe for salting mushrooms at home in a hot way

Sort the mushrooms very carefully, throwing aside wormy and spoiled specimens. Wash neat, whole mushrooms and soak for 1-2 hours in cold, lightly salted water.
Then drain the liquid, clean the mushrooms, cut the large ones into several pieces, leave the small ones whole.
In the deep enamel saucepan heat water, pour in the processed mushrooms, bring to a boil and, with active seething, boil for 5 minutes, constantly removing the gathering foam.
Remove the mushrooms with a slotted spoon, put in a kitchen sieve and cool to room temperature. Place the cooled mushrooms in a container for salting, laying out the fruits with caps up.
Sprinkle each layer generously with salt, spices and spices, lay with currant and laurel leaves, add mustard seeds and clove buds.
From above, cover the vessel with gauze folded in 2-3 layers, press the mass with oppression and send it to a room with an average temperature of no higher than +7 degrees for a month and a half.
Check the brine regularly and monitor its color. If the liquid retains a brown tint, then the process is proceeding normally. In case of blackening of the liquid, stop salting and do not use mushrooms for food.

Recipe with photo - how to cold salt delicious mushrooms mushrooms at home

Salting mushrooms at home is very simple, especially in a cold way. The composition of the recipe includes a minimum set of spices, providing the workpiece pleasant taste. If you want to saturate dishes with brighter shades, you can add cloves, mustard seeds or any other fragrant seasonings and aromatic spices during the cooking process.

The necessary ingredients for cold pickling mushrooms at home

mushrooms - 2 kg
salt - 100 g
garlic - 6 cloves
onion- 1 head
blackcurrant leaves - 6 pcs
peppercorns - 10 pcs
bay leaf - 4 pcs
dill umbrellas - 4 pcs

Step-by-step instructions for the cold salting method

Sort the mushrooms, lightly peel, rinse and soak for a day in cold water to get rid of any bitterness.
After the required time has passed, drain the liquid, wash the mushrooms well and put them in a colander so that some of the moisture is gone.
Take a deep enameled pan, sprinkle the bottom with salt and lay out the processed mushrooms, layering with a mixture of salt, pepper and chopped garlic. At the same time add bay and currant leaves, dill umbrellas and onions, chopped into thin half rings.
Cover the mushroom mass with a wide plate, press down with oppression and send for 5-7 days in a dark, cool place.
Then drain all the liquid, and package the mushrooms themselves with spices, onions and leaves in small sterilized jars, cork with lids and hide in the refrigerator.

How to salt porcini mushrooms for the winter in jars - a simple recipe for cooking at home

Easy recipe with step by step instructions offers to salt porcini mushrooms for the winter in own juice. There is no need to prepare any brine. Lightly boiled mushrooms, languishing in jars under oppression for two weeks, will release a sufficient amount of liquid, which then will act as a filling.

Necessary ingredients for quick salting of porcini mushrooms for the winter

white mushrooms - 5 kg
salt - 250 g
water - 5 l
vegetable oil - 200 ml
black peppercorns - 20 pcs

Step-by-step instructions for pickling porcini mushrooms in a jar for the winter

Sort the porcini mushrooms, wash thoroughly and cut into large pieces.
Pour water into a deep enameled pan and dissolve salt in it. Mix well so that the salt crystals quickly dissolve into the liquid.
Dip the mushrooms there, put the container on medium heat and boil for 10 minutes.
Then throw the slices of mushrooms into a colander, rinse in running water and leave to drain.
Fold the dried mushrooms very tightly into a jar, sprinkling each layer with a small amount of salt (1 tablespoon per 1 liter container) and black peppercorns.
Boil the plastic lids, fold in half and in half again. Press the mushrooms in the jar with them, and cork the top with another nylon lid with several holes.
For 14 days, send the workpiece to a very cold place for salting and extracting juice.
After two weeks, remove the folded lids from the jars, pour the mushrooms on top sunflower oil and close with polyethylene lids without holes.
Before winter, place in a refrigerator or a very cold, dark cellar.

For cooking delicious dishes mushrooms are quite often used boletus. Their value lies in the fact that they contain a well-balanced protein, phosphoric acid and a sufficient set of vitamins.

The boletus dish has an excellent aroma and pleasant taste. If you want to please yourself and your loved ones with mushroom delicacies all year round then prepare boletus for the winter. It can be done different ways. Read on to learn how to properly store boletus mushrooms for the winter.

Marinated boletus for the winter

When marinated, boletus acquires a special taste. It is extremely important to choose young mushrooms with intact caps.

Pickled boletus mushrooms, the recipe of which is offered below, are already ready meal. They are also used to make salads, appetizers and vegetable pies.

Ingredients:

fresh boletus - 3 kg
vinegar - 3 tbsp. l.
salt - 3 tbsp. l.
black pepper - 10-12 peas
bay leaf - 4 pcs.
sugar - 0.5 tsp

Cooking process:

Mushrooms are thoroughly washed and cleaned. You can pre-soak them for half an hour in salted cool water. If the boletus is small, leave them whole, if large, cut into several pieces.
Fill the mushrooms with enough water and send to the fire. From the moment of boiling, let it boil for about 10 minutes and drain the water.
We place the mushrooms in 2 liters of clean water. After boiling, cook them over low heat for 20 minutes, stirring occasionally and removing the foam.
Add all spices (except vinegar). Cook for about 15 more minutes.
Before turning off, add vinegar.
We put pickled boletus mushrooms in sterilized jars, cork them.
After the jars have cooled, they should be kept in a cool place.

The recipe for pickling boletus mushrooms is quite simple. The main thing is to observe all the proportions of the ingredients.

How to salt boletus: recipe

Salting is one of the most popular mushroom preparation methods. This process is similar to pickling, only with it boletus is harvested for the winter without vinegar (fermentation occurs).

With dry salting, peeled mushrooms are placed in a bowl, covered with salt, covered with a napkin and put oppression. They will be ready not earlier than in a month, or even two.

During cold salting mushrooms are first soaked in water under oppression for 2-3 days, changing the liquid every day. After that, they are washed, put in a prepared dish and sprinkled with salt (if desired, spices are added). They will be ready in 30-50 days.

At hot salting boletus is pre-boiled, then salted.

How to salt boletus mushrooms is the personal choice of every housewife. We will describe everyone's favorite recipe in a hot way.

Ingredients:

fresh boletus - 10 kg
0.5 kg salt
8-10 pcs. bay leaf
black pepper - 20-30 peas

Cooking process:

We clean and wash the mushrooms. Small ones are left whole, large ones are chopped.
In boiling, lightly salted water (5 l), lay the mushrooms. After boiling, cook for 20 minutes, periodically removing the resulting foam and gently mixing.
We remove the mushrooms from the water, let them dry.
In the prepared container (barrel or pan), the mushrooms are laid in layers with caps up. Sprinkle each layer with salt and spices. We cover everything with a napkin and impose a load. Instead of a container, mushrooms can be placed in pre-sterilized jars and rolled up.

Delicious salty boletus will be ready to eat in 1 month.

Caviar from boletus for the winter

One of the fine preparations of boletus for the winter is caviar. It is prepared from dried, boiled, salted and pickled mushrooms, but preference is still given to fresh ones.

For cooking you will need:

fresh mushrooms - 1 kg
onion - 200 g
sunflower oil for frying - 1 tbsp. l.
salt and spices - to taste

Cooking process:

We clean the boletus, wash and cook for at least half an hour.
We take them out of the water, wait for them to cool down, and pass them through a fine grate in a meat grinder.
Peel the onion, chop and fry in oil.
We send the mushroom mass to the onion, salt and add spices. Simmer covered for 10 minutes.
We put them in banks and roll them up.

If desired, finely chopped, fried carrots or a few finely chopped, fried tomatoes can be added to the mushroom mass before stewing.

To keep caviar long enough, it is advisable to sterilize it in jars for 1 hour. Store ready, cooled caviar from boletus should be in a cool place.

Drying and freezing boletus for the winter

In addition to the above methods, boletus for the winter can be dried or frozen.

Before freezing boletus for the winter in fresh, they must be carefully washed, cut if necessary. Then dry them thoroughly and send them to the freezer in food bags. Mushrooms frozen at a temperature of minus 18 ° C are stored for up to a year. You can also freeze already boiled or fried, but then they need to be used within 3-6 months.

Boletus boletus for the winter can be dried in the oven, microwave, electric dryer or on fresh air. Before such a preparation, the mushrooms are not washed, but only cleaned and, if desired, cut.

When air-drying, which takes about a week, the mushrooms are placed on wooden grates, thick sheets of paper or pieces of cloth. Small ones can be dried by weight by stringing them on a strong thread. The weather should be dry and sunny, mushrooms should be hidden indoors at night.

When drying in the oven, the temperature in it should be 50-70 ° C. The door must be kept open. The duration of the process is 6-7 hours.

In the microwave, the mushrooms are dried in several passes for 20 minutes each at a power of 150-180 watts. Between visits, they must be removed and aired in the microwave for 5-7 minutes.

In an electric dryer, mushrooms are harvested from 2 to 6 hours, depending on the parameters of the device and according to its instructions.

Which way to choose to prepare boletus for the winter is up to you. The main thing is to do it with the soul, observing the right technology cooking.

Pickled mushrooms retain most of their useful properties. You can even use them in fasting, and for vegetarians they are simply irreplaceable. If guests suddenly rushed into the house in winter, then a jar of pickled boletus in the refrigerator becomes a good help for any housewife. They can be served as an independent snack, or added to some salad “on hastily". Let us consider in more detail the classic recipe for pickling these mushrooms.

boletus- 3 kg

Salt- 2 tbsp. l (without slide)

Sugar- 3 tbsp. l (without slide)

Garlic- 6 cloves

Allspice peas- 10 peas

Bay leaf- 5 pieces

Lemon acid- 0.2 gr

Vinegar 70%- 3 tsp

How to pickle boletus

1 . Sort out the boletus mushrooms (we don’t take worms in the workpiece), rinse, clean from forest litter, cut off part of the leg with the remnants of the earth. It is better to select mushrooms with a hard, elastic hat, not overripe.

2 . It is better to peel off the top layer from the mushroom stem. So the boletus will look prettier after pickling, and all the remnants of forest litter will probably be removed so that the jars do not explode. But if there is no desire, then you can not clean it)

3 . Separate the caps from the legs or cut into 4 parts if the mushrooms are large. Small mushrooms are best left whole or cut across so that both the stem and the hat are visible.

4 . AT large saucepan pour 2 liters of cold water, add a pinch of citric acid. This is done so that the mushrooms do not change color. Bring the water to a boil. Pour the mushrooms into the pot. As the boletus boils, they will decrease significantly in volume. Therefore, if all the mushrooms did not immediately enter the pan, you can add them a couple of minutes after cooking.

5 . Be sure to remove the foam while boiling the broth. Optionally, you can add a peeled onion. This will enhance the flavor. Stir so the mushrooms don't stick to the bottom of the pot. Boil 10 minutes.

9 . Throw it in a colander.

10 . We put again clean water in a saucepan on fire. Based on 3 kg of mushrooms - 1.5 liters of water. Add garlic, sweet peas, bay leaf, salt, sugar. Pour in 3 teaspoons of 70% vinegar. We mix.

12 . We put mushrooms. After the water boils, cook the boletus for 10 minutes. And take out the bay leaf. We continue to cook for another 10 minutes.

13 . We lay out hot mushrooms in clean sterilized jars.

14 . Pour the marinade up to the neck. We twist the jars. We leave at room temperature until completely cool. Then we remove the boletus in the underground or refrigerator.

Delicious pickled boletus is ready

Enjoy your meal!

Mushrooms have been collected by people since ancient times. "Silent hunting" is very popular now. Thousands of people go to the forest in autumn to return with baskets full of fragrant, forest mushrooms. Surprisingly, in most other European countries, these gifts of the forest are not so popular. If mushrooms are eaten there, then only certain types of mushrooms or truffles. But this, of course, is not about them, but about our native mushrooms. More precisely - about boletus.

It is these mushrooms, along with boletus mushrooms, that are especially popular with lovers of "quiet hunting". They are very useful, and besides, they are incredibly tasty. You can cook boletus in a variety of ways. And if the mushroom picker is lucky, and he scored a lot of these mushrooms, then they will not be lost either. After all, boletus can be prepared for the winter. For example, pickle.

This method of harvesting boletus is very popular. You can pickle boletus in different ways. It’s worth starting with the most popular method - hot pickling.

Hot marinated boletus

This is the easiest and most common way to harvest boletus for the winter. Mushrooms prepared according to this recipe are tasty and well preserved. It is worth warning that due to heat treatment, boletus loses a number of its useful properties. But if this does not bother, then you need to prepare:

boletus - 1 kg;
onion - 1 medium head;
carrots - 1 medium root crop;
water - 0.5 l for marinade and a certain amount for cooking;
acetic acid - 1.5 teaspoons or 0.5 tablespoons;
allspice - 12 peas;
lavrushka - 2-3 leaves;
salt - to taste.

The process of pickling boletus begins, of course, with their processing. Rinse the mushrooms thoroughly and pat dry with paper towels so that they do not gain excess moisture. Small boletus can be pickled whole, and large cut into several pieces, depending on the size.

Boil not a large number of water, add a little salt, put chopped mushrooms there and cook for about half an hour.

In parallel, you need to prepare the marinade. To do this, pour 2 cups of water into another pan and put it on a boil. Peel and cut onions and carrots. Onions are cut into half rings (or a quarter of a ring), carrots into small circles or their halves. Put chopped vegetables in boiling water and cook for about 20 minutes, then add to the marinade preparation acetic acid and close the pot with a lid.

Using a slotted spoon, transfer the mushrooms to a saucepan with marinade and cook with the lid closed for about 15 minutes. The fire should be the smallest. Send ready-made boletus to sterilized jars, pour marinade and close with lids. After that, they can immediately be sent to storage.

Pickled boletus without sterilization

This method of pickling boletus will appeal to those housewives who do not want to bother with sterilization. It is difficult to say whether it is better or worse than the previous one. The main thing is that taste qualities mushrooms remain very high level. For this version of the workpiece you will need:

boletus - 1 kg;
allspice - 12 peas;
lavrushka - 2-3 leaves;
cloves - 2-3 pcs.;
table vinegar - 200-250 ml;
salt and sugar - 1 and 2 tablespoons, respectively;
water - 1 l.

Rinse the mushrooms, peel, separate the caps from the legs, put in a bowl, pour cold water and leave for 30 minutes. Boil water in a saucepan, put the mushrooms there and cook over medium heat for about half an hour, removing the resulting foam from time to time.

For the marinade, you need to dissolve salt and sugar in water, and then add vinegar there and mix everything thoroughly. Put boiled boletus mushrooms on the bottom of the pan, add spices, pour marinade and boil over low heat for another 30 minutes.

The boletus is ready for use. They can be served at the table immediately after they have cooled, or put in jars, pour marinade and, after closing the lids, send to a cool place.

Marinated boletus without vinegar

Although this recipe is considered to be vinegar-free, in reality it is not so at all. Just instead table vinegar it uses vinegar essence. So, for those who do not accept vinegar as a preservative, this option will not work. Methods for pickling boletus with other preservatives will be discussed below. In the meantime, you have to prepare:

boletus - 1 kg;
onion - 1 head of medium size;
garlic - 3-5 cloves;
allspice - 10 peas;
lavrushka - 2-3 leaves;
cloves - 5 pcs.;
cinnamon - 1/2 stick or 1/4 teaspoon ground spice;
vinegar essence - 1 tablespoon;
salt and sugar - 2 tablespoons each;
water - 1 l.

It all starts again with the preparation of mushrooms. They must be cleaned, cut if necessary, placed in a saucepan and filled with water, boiled over medium heat. In parallel, you can do the sterilization of cans.

When the boletus boils, you need to put a whole peeled onion to them. Mushrooms should be cooked until cooked, periodically removing the foam. Then they should be folded into a colander and allowed to flow around completely.

Now it's time for the marinade. Put sugar, salt, cloves, cinnamon, pepper and parsley in a saucepan with water. Bring the mixture to a boil, put the mushrooms in it and cook over medium heat for 10 minutes.

AT last turn thinly sliced garlic and vinegar essence are added to the marinade. After that, the saucepan should be allowed to boil for another 5 minutes, after which the mushrooms can be laid out in jars and poured with marinade.

Banks roll up, turn over, wrap with a blanket and leave to cool completely.

Marinated boletus with citric acid

Pickled boletus is excellent. However, not everyone wants to eat foods with vinegar. It's really not very useful. But no one forbids marinating mushrooms without vinegar, using, for example, citric acid. For this you will need:

boletus - 1 kg;
allspice - 5 peas;
lavrushka - 2 leaves;
ground cinnamon - 1/2 teaspoon;
citric acid - 1 teaspoon;
salt and sugar - 1.5 teaspoons each;
water - 1 l.

Preparing mushrooms for such pickling is practically no different from other recipes. Boletus must be cleaned, washed, cut (if necessary) and boiled in lightly salted water until they sink to the bottom of the saucepan. The main thing is not to forget to remove the resulting foam. Throw the mushrooms prepared in this way into a colander and let the whole broth drain.

The process of preparing the marinade is also quite similar to the previous options. Pour all spices, salt, sugar into water and bring to a boil. After that, pour the boletus into the brine and cook over medium heat for about 15 minutes. After this time, remove the container from the heat, add citric acid and mix thoroughly. Everything, the mushrooms are ready for packaging in jars.

It is necessary to lay boletus in pre-sterilized jars, pour hot marinade and roll up with sterilized lids. As soon as the jars are completely cool, they can be put away for storage.

Marinated boletus legs

A number of housewives prefer to use different parts of mushrooms for different dishes. Take all the same boletus. Their hats are the perfect base for mushroom broth. Yes and in fried they are incredibly good. By the way, it is for this purpose that they are usually frozen. But the legs are good in salted and pickled form. Among gourmets, they are especially appreciated for their pleasant taste and "crunchiness". It is not difficult to prepare such a delicacy at home. For this you need:

boletus (legs) - 1 kg;
black peppercorns - 5-7 peas;
lavrushka - 5 leaves;
vinegar - 50 ml;
salt - 1 tablespoon;
sugar - 100 g;
water - 1 l.

Rinse the mushrooms, peel and separate the legs from the caps. Hats can be frozen or set aside to cook something later. And all further work will be carried out exclusively with the legs.

To begin with, they must be poured with cold water, salted and boiled for half an hour. By the way, if they are large enough, then they should be cut into several parts. Throw the boiled legs in a colander, rinse thoroughly under running cold water and transfer to a clean saucepan.

In this case, you don’t have to specially mess around with the marinade. It is enough to dissolve salt and sugar in water, and then add spices there. Pour the mushrooms with the prepared brine and boil everything together for about 10 minutes. Then add vinegar to the pan and cook the mushrooms for another 2-3 minutes.

Ready legs of boletus can be immediately laid out in jars and poured with marinade. Although you can serve them to the table as soon as they cool down.

Pickled boletus caps

You can pickle and only hats of boletus. Mushrooms harvested in this way will be good both as an addition to a regular dinner, and as a great snack for festive table. For this preservation, you need to prepare the following ingredients:

boletus (caps) - 1 kg;
allspice - 6 peas;
vinegar (5%) - 250 ml;
lavrushka - 1 leaf;
ground cinnamon - 1/4 teaspoon;
citric acid - 1/2 teaspoon;
salt - 1 tablespoon;
sugar - 2 teaspoons (without a slide);
water - 1 l.

First you need to clean the mushrooms and separate the caps from the legs. The latter can be marinated in a different way, and all further work can be done only with hats.

Now you need to boil water, add salt and vinegar to it, after which the resulting solution is filtered through cheesecloth three times. After that, the marinade must be put on fire again, brought to a boil and put the boletus caps there. They should cook for at least 10 minutes over medium heat. Ready hats should sink to the bottom of the pan. During the cooking process, foam will form, which must be removed.

When the mushrooms are ready, remove the saucepan from the heat and add all the remaining ingredients. After that, the hats can be laid out in jars, poured with boiling marinade and closed with lids.

Cold pickled boletus

All previous methods of marinating boletus required boiling mushrooms before putting them in jars. Mushrooms are very tasty. However, part useful substances, which they contain, are destroyed by this method of processing. But there are also ways to harvest "raw" boletus. For this you will need products such as:

boletus - 1 kg;
salt - 2-3 tablespoons;
allspice;
lavrushka;
garlic;
horseradish;
cherry and currant leaves.

As always, boletus must first be washed and cleaned. For such a pickle, you should take only strong and small mushrooms. Prepared boletus must be folded into a large saucepan and soaked in cold water for about 6 hours.

Marinate mushrooms in a cold way in a fairly large bowl with a wide neck. It is necessary to lay boletus in dense layers in it, alternating layers with salt and other spices.

The laid mushrooms should be covered with gauze, a wooden circle should be laid on top, suitable in diameter to the selected dish and pressed down with a fairly heavy load. After that, the container with mushrooms must be removed in a cool place.

The cold pickling process takes about 2 months. However, this does not mean that you need to forget about boletus for 60 days. They need to be followed. First of all, you should check if mold has appeared on the circle or gauze. If this happens, then the circle must be washed, and the gauze should be replaced with a new one. It is also necessary to monitor the mushrooms themselves: if some of them begin to deteriorate, then they must immediately be removed from the container.

After a couple of months, you can take a sample from cold-pickled boletus, and then serve it to the table.

Secrets of marinating boletus

Mushrooms are a tasty and healthy product. However, they do not like being treated carelessly. A little something is wrong, and instead of a wonderful snack, it may not be clear what is on the table. In addition, many edible mushrooms also have poisonous relatives that strive to be like their useful counterparts. Hence the main advice:

before cooking, all mushrooms must be carefully sorted out and, without regret, unfamiliar or disliked specimens should be thrown into the trash.

Only after this procedure, you can proceed to further manipulations. Well, in general, in order for pickled boletus to turn out to be as tasty as possible experienced housewives advise:

fresh mushrooms are perishable products, incl. they must be processed immediately, as soon as they appeared in the house;
freeing the mushrooms from large debris, they should be placed for 15 minutes in warm water. After that, it will be easier to clean them from fine dirt;
pickling boletus whole is not worth it. Hats and legs of mushrooms have different densities, incl. it is better to pack them in separate jars. Of course, we are talking about large specimens. Small mushrooms will be good in whole form;
you can not harvest wormy boletus or mushrooms with signs of rot. This can lead to poisoning. If the mushroom is partially damaged, then these areas can be cut off, and the “healthy” ones can be sent to the harvest;
most recipes for marinating boletus involve their preliminary heat treatment. When cooking mushrooms, you need to regularly remove the foam. If it is clean and the broth is clear, then the mushrooms were prepared correctly;
The readiness of mushrooms is easy to check visually. Birch trees flooded with water float on the surface. When the mushrooms are cooked, they will sink to the bottom of the pan;
it is better to lay out pickled boletus in sterilized jars, so they are stored much better;
pickled boletus must be stored in a cool place where the temperature does not rise above 8 ° C.

Like these ones simple tips and recipes will help preserve all the prey brought from the "quiet hunt". It remains only to wait for winter, open one of the jars and enjoy a wonderful snack.

Useful properties of boletus and contraindications

And finally, a few words about the benefits and contraindications to the use of boletus.

This mushroom is one of the most common mushrooms growing in our country. You can collect it almost all summer, starting from the end of May and almost until November.

Boletus mushrooms are very tasty and incredibly healthy. It’s worth starting with the fact that it contains almost the same set and amount of vitamins as beef: A, PP, C, the entire group of vitamins B, D, E. The composition of boletus boletus is surprisingly balanced. They contain proteins such as tyrazine, glutamine, leucine, arginine, etc. Of the trace elements in boletus in in large numbers there are potassium, sodium, calcium, manganese, zinc, magnesium, iron, cobalt, fluorine and many others.

Among other things, boletus are dietary product. In 100 g fresh mushrooms contains only 31 calories. Moreover, boletus has the ability to speed up metabolism, cleanse the intestines and destroy fat cells. So they are very useful for people who are watching their weight.

The positive effect of boletus extends to other body systems. This mushroom is a great antioxidant. And it also improves the condition of the skin and all mucous membranes.

In short, boletus is practically a forest panacea. However, these mushrooms also have negative sides.

First, they should not be given to children under 12 years of age. Secondly, the consumption of boletus is not desirable for people suffering from diseases of the kidneys, liver and gastrointestinal tract. Allergy sufferers should also be careful with mushrooms.

And of course, all people should not eat boletus, which grow in areas with poor ecology. Such is the property of all mushrooms. They perfectly accumulate inside themselves all the harmful substances from the environment.

Video recipe "Marinated boletus for the winter"

Boletus mushrooms prepared in this way are stored for up to 9 months at a temperature not exceeding 18 degrees. You can eat ready-made mushrooms only 45 days after cooking. This pickling option is good for storage for the winter.

Cold method of salting boletus

Cooking time: 40-45 minutes

Servings: 20

Ingredients

boletus - 2 kg;
salt - 100 g;
black currant leaves - 4-6 pieces;
bay leaf - 6-8 pieces;
allspice peas - 7-9 pcs.;
horseradish leaves - 3-4 pieces;
garlic - 12 cloves;
dill umbrellas - 6-8 pcs.

Cooking

We sort, carefully and carefully clean and cut the mushrooms. It is desirable that the size of the pieces does not differ much. In order not to dry later, they do not need to be washed.
Peel the garlic and cut the cloves into thin slices.
We take the middle tub. If it is not there, then we use an enamel pan, it is perfect for this. At the bottom of the dish taken, lay out a sheet of horseradish, 2-3 leaves of currant, 2-3 peas of pepper and the same amount of cloves, sprinkle with a tablespoon of salt.
Now we put half of the mushrooms with hats down, sprinkle with two tablespoons of salt, add some spices and spices.
Lay the second layer of mushrooms, sprinkle with the remaining spices and salt.
We cover the mushrooms with a plate or lid and put the load, pressing the mushrooms like a press. For these purposes, a jar of water is suitable. In no case should brick or limestone be used, as a chemical combination with brine will occur.
We leave for 2 days. If after this time not enough juice has been allocated, we increase the load.

If you prefer to store the mushrooms in another container, then after 2 weeks transfer the boletus mushrooms to jars along with seasonings and spices, pouring brine from the container in which the mushrooms were salted. To prevent mold from appearing on top, pour vegetable oil and close nylon lids.

Mushrooms should be salted in a cold way for at least 2 months at a temperature of about 16 degrees. In the refrigerator, boletus will remain throughout the winter.

What to do if oversalted

If suddenly the mushrooms turned out to be oversalted, there is nothing wrong with that. They can be added while cooking various dishes, but keep in mind that now less salt is required. For traditional serving just soak the spoiled product in cold water for 2-3 hours, periodically changing the water.

In each method of salting boletus, seasonings and spices are used to taste. It is not advisable to add parsley and onions, the mushrooms will turn sour, lose refined taste and will not look as attractive as in the photo.

Knowing the secrets of cooking and storing boletus, everyone will choose an option for themselves and will be able to prepare supplies for the winter for the family. There will always be delicious and so popular on the table homemade delicacy. One look at it is already appetizing!

With the onset of autumn, each housewife decides what preparations she will make from mushrooms. This article will discuss how to harvest boletus for the winter.

For these fruiting bodies, the most common harvesting methods are pickling, salting, drying, frying and freezing. Simple and detailed recipes cooking boletus for storage for the winter will help all novice cooks prepare delicious snacks from mushrooms and delight their loved ones with them.

How to properly prepare boletus for the winter in order to store the corresponding blanks for as long as possible? the best way is canning mushrooms and rolling them into jars. It is in this dish that the snack can be stored until the next blanks in any cool place: a cellar, a balcony or a dark pantry.

Before proceeding with the consideration of recipes for the preparation of boletus mushrooms for the winter, it should be noted that the forest harvest must undergo primary processing.

Boletus should be cleaned with a kitchen sponge from dirt, cut off the lower part of the leg.
Rinse in plenty of water, but do not keep it in it for a long time so that the mushrooms do not absorb a lot of liquid.
Throw in a colander, and only then proceed to boiling and further processes associated with canning for the winter.

Preservation of boletus with garlic for the winter

In the recipe for preparing boletus for the winter by pickling, experienced housewives recommend taking only hats, and frying the legs or making soup from them.

mushrooms - 2 kg;
water - 1 l;
salt - 50 g;
sugar - 30 g;
vinegar 9% - 60 ml;
garlic - 10 cloves;
cinnamon - ¼ tsp;
bay leaf - 4 pcs.

The conservation of boletus for the winter takes place according to the following description:

Peeled and washed mushrooms are cut into several parts.

Water is poured into the pan and after boiling, boletus is introduced into it.

Boil for 25-30 minutes, constantly removing the foam.

Drain in a colander, let it drain for 10 minutes and prepare the marinade.

All spices are combined in water, including vinegar with chopped garlic, and boiled for 5 minutes.

Lay the mushrooms in the marinade and cook for 20 minutes over low heat.

The workpiece is distributed in sterilized jars and poured with marinade.

They roll up the lids, cover with a blanket and after 3 days they take them out to the basement.

Recipe for marinating boletus for the winter in jars

The recipe for harvesting boletus mushrooms for the winter with the addition of vegetable oil will not take much time, but in the end it will turn out appetizing snack. In fruiting bodies, you can add a small amount of Korean seasoning, which, in combination with oil, will give the dish a special oriental touch.

mushrooms - 2 kg;
vegetable oil;
Korean seasoning - 1 tbsp. l.;
salt - 1 tbsp. l.;
sugar - 1.5 tbsp. l.;
vinegar - 100 ml;
garlic - 5 cloves;
bay leaf - 3 pcs.;
black and white pepper - 5 peas each.

Mushrooms after pre-cleaning, enter into boiling water and cook over medium heat for 30 minutes, regularly removing the foam from the surface.
Put in a colander and leave for 15 minutes to drain.
Combine mushrooms in a large enameled bowl, add salt and sugar, mix.
Add chopped garlic, peppercorns, bay leaf, Korean seasoning and vinegar.
Mix again with your hands and leave for 20 minutes, stirring the mushroom mixture from time to time.
Arrange the mushrooms, along with the juice they let in, into sterilized jars.
Cover with metal lids and put to sterilize in a pot of water.
Sterilization should be carried out for 60 minutes on low heat.
Pour 3-4 tbsp into each container. l. hot vegetable oil.
Boletus mushrooms prepared for the winter, roll up in jars and insulate.
Take out to the basement after complete cooling and store for 10 months.

How to make marinated boletus with cloves for the winter

How should boletus mushrooms be prepared for the winter with the addition of cloves using the pickling process? Note that this spice always gives the mushrooms a special aroma and taste that all your guests will like. Try to make a blank once, and it will become your calling card.

mushrooms - 3 kg;
carnation - 7-10 buds;
water - 1 l;
salt - 2.5 tbsp. l.;
sugar - 3 tbsp. l. topless;
vinegar 9% - 150 ml;
garlic - 5 cloves;
black pepper - 10 peas;
horseradish leaves.

We offer to see step by step recipe pickling boletus for the winter with a photo.

mushrooms after pre-training boil in water for 25-30 minutes, removing the foam from the surface.
We spread it on a sieve, and while the mushrooms drain, we prepare the marinade.
Put salt, sugar, chopped horseradish leaves, cloves and black pepper into the water.
Boil for 10 minutes, add mushrooms and cook for another 10 minutes.
We introduce vinegar and cook the mushrooms in the marinade for 20 minutes over low heat.
We take out the fruiting bodies with a slotted spoon and put them in jars, sprinkling with slices of garlic.
We filter the marinade, let it boil again and fill the jars to the neck.
We roll up with sterile lids, turn over, cover with an old blanket.
After the jars have completely cooled, we take them out to a cool room.

How to salt boletus mushrooms for the winter in jars

You can salt boletus for the winter in various ways. It must be said that in this case the taste of mushrooms will be significantly different from pickled ones. However, the salting option will not be inferior to pickling, and besides, it will retain all the nutrients in the snack.

mushrooms - 2 kg;
salt - 3 tbsp. l.;
garlic - 10 cloves;
onion - 1 pc.;
dill - 3 sprigs;
peppercorns - 12 pcs.;
horseradish leaves.

Salt boletus for the winter according to the recipe below.

Boil the peeled and washed boletus in salted water for 30 minutes.
Take out in a colander and rinse with cold water, let drain.
Grind garlic cloves, onion and horseradish leaves and combine with mushrooms, mix.
Add salt, pepper and chopped dill sprigs, mix again.
We lay it out in jars, seal it with our hands and put it under oppression (it can serve as a load plastic bottle filled with water).
After 7 days, remove the oppression and close the jars with nylon lids, shake.
Take out to a cool place, and after 20 days you can serve it to the table to enjoy mouth-watering mushrooms.

Recipe for salted boletus with mustard

In this recipe salted boletus better use cold way, i.e. mushrooms do not need to be boiled first.

mushrooms - 3 kg;
salt - 150 g;
mustard seeds - 1 tbsp. l.;
garlic - 10 cloves;
vinegar 9%;
bay leaf - 5 pcs.;
dill - 3 umbrellas.

Salt boletus for the winter should be in jars, adhering to the step-by-step description.

Peeled and washed mushrooms are laid in layers, sprinkled with salt, as well as all the spices and spices indicated in the recipe, except for vinegar.
Seal and press down from above with oppression for 10 days.
The brine that stands out from the mushrooms is drained, and the fruiting bodies themselves are washed with cold water.
Fresh brine is prepared: ½ tbsp is taken for 1 liter of water. l. salt.
Mushrooms are boiled in fresh brine for 5-7 minutes and laid out in sterilized jars.
The brine is again allowed to boil, poured into jars with a capacity of 1 liter to the neck, without adding 1.5 cm to the top.
Add 2.5 tbsp to each jar. l. vinegar and put in a pot of hot water.
Sterilized for 30-40 minutes over low heat, rolled up with lids and insulated with an old blanket.
After cooling, they are taken out to the cellar and stored for no more than 10 months.

Salt boletus for the winter: a recipe for salting mushrooms with dill and chili

The recipe for salting boletus, prepared for the winter with dill seeds and chili peppers, will be able to diversify your family's diet that is poor in vitamins in the cold season, and will also decorate the festive table.

mushrooms - 3 kg;
salt - 200 g;
dill (seeds) - 1 tbsp. l.;
chili pepper - ½ pod.

The recipe for salting boletus with chili peppers and dill is prepared in stages as follows:

Rinse mushrooms after pre-cleaning in plenty of water and cut into pieces.
Combine fruiting bodies in an enamel saucepan, sprinkle with salt, dill seeds and chopped chili pepper.
Stir, cover with a plate, which is smaller than the diameter of the pan, and press down with oppression for 4 days.
Arrange the mushrooms in jars, seal and close with nylon lids.
Put on shelves in the refrigerator and store no more than 5 months. Mushrooms will be ready for consumption in 30 days.

Recipe for pickling boletus for the winter with rosemary

Rosemary goes well with mushrooms, so we offer a recipe for salting boletus mushrooms with this spice.

Spicy and mouth-watering fruiting bodies will delight everyone on the festive and everyday table.

mushrooms - 3 kg;
salt - 150 g;
water - 1 l;
rosemary - 3 sprigs;
bay leaf - 2 pcs.;
garlic - 5 cloves.

It is necessary to salt boletus mushrooms for the winter, adhering to simple rules.

Peel the mushrooms, cut off the tips of the legs and rinse in plenty of water.
Boil in salted water, drain and arrange the mushrooms in jars.
In water, combine salt, chopped garlic, rosemary and bay leaf.
Let it boil for 7 minutes, remove and discard the rosemary sprigs and bay leaf.
Seal the mushrooms with your hands in jars and pour hot salted brine over them.
Roll up with sterile lids, let cool and take out to the basement.
The first sample can be taken only after 30 days, when the mushrooms are well salted.

How to prepare fried boletus for the winter

How else can you cook boletus for the winter as a snack? Mushrooms fried with onions will turn out very tasty. In the cold season, such an appetizer will become a real hit, seducing your guests with its aroma and taste.

mushrooms - 2 kg;
onions - 4 pcs.;
salt - to taste;
vinegar - 4 tbsp. l.;
vegetable oil - 200 ml;

The recipe for boletus mushrooms for the winter, fried with onions, is prepared in stages.

After primary processing mushrooms are boiled in salted water for 20 minutes and, thrown into a colander, washed.
Allow to drain and cool, and then cut small cubes.
Fry over medium heat with the addition of 100 ml of vegetable oil until golden brown.
Onions are peeled, cut into half rings and fried in the second part of vegetable oil until soft.
Mushrooms are combined with onions, salted to taste, sprinkled with ground pepper, mixed and simmered over low heat for 15 minutes.
Mushrooms and onions are rammed into sterilized jars, poured under the very top with oil and poured in 3 tsp each. vinegar in each jar.
They are rolled up with sterile metal lids, allowed to cool in the room and taken out to the basement.

Harvesting boletus for the winter with tomato paste

This blank, made from boletus for the winter, will appeal to all lovers mushroom dishes. It is prepared with vegetables and tomato paste - products that are in any kitchen. This appetizer can be an independent dish, and a side dish for meat or potatoes.

mushrooms - 3 kg;
vegetable oil - 400 ml;
tomato paste - 200 ml;
water - 200 ml;
salt - to taste;
onions and carrots - 5 pcs.;
ground black pepper - 1 tsp.

The recipe for harvesting boletus for the winter is made in banks, which long term preserves the snack, preventing it from spoiling.

After cleaning, the mushrooms are washed, cut into pieces and boiled in salted water for 30 minutes, constantly removing the foam from the surface.
Throw on a sieve, washed and left to drain.
On hot pan pour part of the vegetable oil, lay out the drained boletus and fry until golden brown.
Onions and carrots are peeled, washed and chopped: onions - in half rings, carrots - in small cubes.
Fry vegetables in the second part of vegetable oil until golden brown and combine with mushrooms.
Stew over low heat for 20 minutes, then salt to taste, pour ground pepper, stir
Introduced into mushrooms diluted with water tomato paste, mix and simmer over low heat for 40 minutes, stirring constantly from burning.
Distribute the entire mass in sterilized jars, cover with lids and put in a pot of hot water.
Sterilize in boiling water for 30 minutes and immediately roll up the lids.
Warm with an old blanket and leave for 2 days to cool.
They take it out to a cool place: a cellar or basement, you can also put it in the refrigerator.

Mushroom caviar from boletus for the winter

How to cook boletus mushrooms in the form of caviar for the winter? This preparation option is considered very popular, as it is used as a filling for pizzas, pies, tartlets and pancakes.

It can be used as a "spread" on a piece of bread and thus make yourself a small snack before lunch or dinner.

boiled mushrooms - 3 kg;
onions - 8-10 pcs.;
vegetable oil;
salt - to taste;
paprika - 1 tsp;
bay leaf - 2 pcs.;
a mixture of ground peppers - 1 tsp.

Caviar, prepared from boletus for the winter, has the following step-by-step recipe:

Mushrooms grind with a meat grinder or blender.
Put in a hot frying pan, pour in the oil and fry for 20 minutes over low heat, stirring constantly with a wooden spatula.
Peel the onion, wash, cut into small cubes and add to the mushrooms.
Fry for 15 minutes over medium heat, stirring constantly.
Salt to taste, add a mixture of peppers and paprika, stir well.
Cover the pan with a lid and simmer over low heat for 15 minutes.
Remove the lid, add the bay leaf and continue to simmer for another 15 minutes.
Arrange caviar in sterilized jars with a capacity of 0.5 l, removing bay leaves, and close with tight nylon lids.
After complete cooling, take the jars with caviar to the basement. Store the blank for no more than 6 months at a temperature not higher than +10°C.

Recipe for boletus caviar with vegetables for the winter

The proposed recipe for preparing caviar from boletus boletus for the winter will “take root” in your notebook for a long time. mushroom caviar with the addition of vegetables will be an excellent independent dish and addition to your diet.

boiled mushrooms - 3 kg;
carrots and onions - 600 g each;
vegetable oil - 300 ml;
salt and ground pepper - to taste.

The preparation of boletus mushrooms for the winter in the form of caviar is described in stages.

Grind boiled mushrooms and peeled onions through a meat grinder 2 times.
Grate the peeled carrots on a fine grater and add to the mushrooms with onions.
Put everything in a deep saucepan, pour in the oil, salt and pepper to taste.
Turn on the fire to a minimum and simmer the caviar for 2 hours, stirring regularly so as not to burn.
Spread caviar in sterilized hot jars and immediately roll up with metal lids.
Leave in the room, uncovered, until completely cooled.
Put on shelves in the refrigerator or take out to the basement.

How to freeze boletus for the winter

Some novice cooks ask if it is possible to freeze boletus for the winter and how to do it right? It is worth saying that these mushrooms are frozen in any form: fresh, boiled and fried. This article will focus on freezing the first two methods.

How to prepare boletus for the winter by freezing them fresh?

To do this, clean the mushrooms with a kitchen sponge from dirt, cut off the lower part of the leg.
Cut into several pieces and spread on spacing in a thin layer.
Put in the freezer for 3-4 hours and turn on the maximum freezing mode.
They take it out, put it in plastic bags and put it back in the freezer, but already with the usual temperature regime.

How to freeze boletus for the winter if they were previously boiled?

We clean the mushrooms from forest debris, cut off the tips of the legs and wash them in plenty of water.
Fill with cold water and let it boil, boil for 25-30 minutes in salted water (1 tablespoon of salt is taken for 1 liter of water).
We take out and spread on a sieve, rinse under running water and leave to drain well.
We lay out on kitchen towel so that the boletus dries out a little, and cut into pieces.
Distribute in food grade plastic containers or plastic bags: we close the containers with lids, and we release all the air from the bags and tie them up.
Lay in rows in freezer and store until the mushrooms are needed.

Defrost only in batches on the bottom shelf of the refrigerator. It is worth noting that mushrooms do not like re-freezing, since when they are thawed appearance and the quality deteriorates.

Solyanka from boletus for the winter

Although there are many recipes for making hodgepodge, you can stop at the option with tomatoes and bell peppers. It is practical and economical for the family budget. Such preparation of boletus mushrooms for the winter will be a great addition to your daily menu.

boiled mushrooms - 2.5 kg;
cabbage - 1 kg;
tomatoes - 1 kg;
sweet bell pepper- 500 g;
hot pepper - 1 pc.;
onions and carrots - 500 g each;
vegetable oil - 1 tbsp.;
salt - 3-4 tbsp. l.;
vinegar 9% - 200 ml;
black peppercorns - 20 pcs.;
bay leaf - 5 pcs.

A hodgepodge of boletus for the winter can also be made with the addition of hot pepper, which will add more piquancy and spiciness to the appetizer.

Grind the boiled boletus into small pieces and put in an enamel pan.
Scald the tomatoes with boiling water, peel and chop with a blender or meat grinder.
Peel, wash and chop the carrots and onions: dice the onion, grate the carrots on a coarse grater.
Finely chop the cabbage Bell pepper remove seeds and cut into noodles, and bitter pepper into cubes.
Combine all vegetables with mushrooms in one container, pour in oil and simmer over low heat for 60 minutes.