Source: Tatiana Bukhtoyarova, AdobeStockIf you love mushroom foraging and making homemade preserves for winter, then this collection of recipes is for you! Blewits are mushrooms with a distinctive aroma and firm texture. We'll tell you how to pickle them and what to do to best preserve their flavor!
1. Pickled Blewits with Vinegar for Winter
Source: AdobeStockA classic marinade for mushroom preserves that never disappoints.
You will need: 500 g blewits, 500 ml water, 25 ml vinegar, 0.5 tbsp sugar, 0.5 tbsp salt, 1 bay leaf, 2 clove buds, 3 black peppercorns, 3 allspice berries.
Preparation: Rinse and roughly chop the mushrooms. Cover them with clean cold water, bring to a boil, and cook for 10-15 minutes. Then drain the liquid, cover the mushrooms again with clean water, bring to a boil again, and cook for another 10-15 minutes.
Separately, boil 500 ml of water with all the spices, salt, and sugar. Add the cooked blewits to the resulting marinade, pour in the vinegar, and cook everything together for another 5 minutes. Seal in a sterilized jar for winter.
2. Pickled Blewits with Garlic for Winter
Source: AdobeStockYou can also use other leaves or spices that you prefer in canning.
You will need: 1 kg blewits, 1 head of garlic, 800 ml water, 50-60 ml vinegar, 80 g sugar, 50 g salt, 1 tsp black peppercorns, 6 allspice berries, 2-3 bay leaves, 2-3 cherry leaves, 2-3 currant leaves, 2 oak leaves.
Preparation: Clean, sort, and cover the mushrooms with clean water. Lightly salt, bring to a boil, and cook for 20-25 minutes over medium heat. Then drain the blewits in a colander and let them drip dry, then return them to the pot.
Pour in 800 ml of clean water, add all the spices and leaves, bring to a boil, and cook for 10 minutes over low heat. Add the garlic cloves and vinegar, cook for another 10-15 minutes, and seal the blewits in sterilized jars.
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3. Pickled Blewits without Sugar for Winter
Source: AdobeStockHere's another marinade recipe for those who avoid sugar.
You will need: 1 kg blewits, 2 tbsp vinegar, 1 tbsp salt, 6 bay leaves, 6 clove buds, 6 allspice berries.
Preparation: Thoroughly rinse, sort, and roughly chop the blewits. Cover them with water, so it covers the mushrooms by 1-2 cm, add salt and spices. Cook for 10-15 minutes, pour in the vinegar, and cook for another 10 minutes. Seal the preserve in sterilized jars.
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4. Pickled Blewits with Sterilization for Winter
Source: AdobeStockA slightly different cooking technique – for more variety.
You will need: 1 kg blewits, 700 ml water, 3 tbsp vinegar, 1 tbsp salt, 1.5 tbsp sugar, 3-4 bay leaves, 1 tsp black peppercorns.
Preparation: Sort, clean, chop, and cook the mushrooms for about 30 minutes over low heat. Then drain them in a colander and arrange them in prepared jars with black peppercorns and bay leaves. Separately, boil water with salt and sugar, pour in the vinegar, and pour this marinade over the blewits. Sterilize the preserves for another 15 minutes in boiling water and seal for winter.
5. Pickled Blewits with Citric Acid for Winter
Source: AdobeStockIf you don't have vinegar on hand, here's a good solution!
You will need: 1 kg blewits, 500-700 ml water, 0.5 tbsp salt, 0.5 tsp citric acid, 2 clove buds, 1 bay leaf, 3 black peppercorns, 2 allspice berries, coriander, cinnamon.
Preparation: Sort, clean, chop, and cover the mushrooms with clean water. Bring them to a boil and cook for about 30 minutes over low heat, then drain in a colander. Separately, boil a marinade from 500-700 ml of water, salt, and all spices, cook it for 5-7 minutes, and then add the blewits. Add the citric acid and cook everything together for another 5-7 minutes over low heat, then seal in sterilized jars.
6. Pickled Blewits with Apple Cider Vinegar for Winter
Source: AdobeStockIf desired, add a few cloves of garlic to the jars.
You will need: 1 kg blewits, 800 ml water, 100 ml apple cider vinegar, 1 tbsp salt, 1 tbsp sugar, 2 bay leaves, 1 tsp mustard seeds.
Preparation: Rinse and cover the blewits with clean water, cook them for half an hour over low heat, and drain in a colander. Separately, boil a marinade from 800 ml of water, apple cider vinegar, salt, sugar, and spices, then cook for 6-7 minutes. Arrange the mushrooms in sterilized jars, pour the hot marinade over them, and seal for winter.