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Winemaking
Bay boletes are among the more popular gifts of the forest. They are used in the kitchen in many ways. One of them is pickling. Pickle bay boletes in jars and enjoy them on any occasion when you sit at the table with family and friends. A tasty pickled mushroom, preferably one you’ve foraged yourself, will be a warmly welcomed addition to many dishes, not only meat-based—especially those served cold.
You can also use the recipe below for other mushrooms.
Preparation
Bring the brine ingredients to a boil together with the spices. Wash the mushrooms thoroughly, cut the larger ones, and drop them into boiling water. Cook for 10 minutes, then drain. Fill clean, sterilized jars with the mushrooms, then pour in the hot brine. Be careful not to burn yourself. It’s worth placing a canning/jar weight on top of the mushrooms so the entire contents of the jar stay below the surface of the brine. Screw the lids on and pasteurize for about 10–20 minutes. Jars taken out of the water can be set upside down. Once cooled, set them upright on the pantry shelf and, ideally, wait at least a few weeks before opening.
Enjoy! ...because homemade is better!
