How to preserve (marinate/pickle) Suillus mushrooms (Weeping Bolete, Slippery Jack, etc.)
The most important thing during the marinating process is to keep everything as clean as possible and as disinfected as possible. Otherwise marinated and sealed mushrooms won’t store in glass jars for long time as some bacterias will start the fermentation. To avoid this you need to take care of the mushroom cleaning, equipment cleaning and the conditions of glass jars sealing.
During mushroom cleaning and sorting,I separate mushrooms to those I will use for cooking and those which I will preserve. I take the most firm, hard, undamaged and young mushrooms for marinating. Actually, this marinating recipe below can be applied to King Boletes (Boletus edulis) as well. Other Boletes won’t suit for marinating because they become too soft (even young and firm mushrooms) during cooking.
Before you start the process clean all necessary equipment (2 pots, 3 table spoons, 1 fork, 1 metal grid, 2 glass jars and their covers, 1 ladle) very carefully with washing detergent and soda in hot water and place it on the clean kitchen towel.
I usually sort and clean mushrooms at the same time. The dirt from Suillus mushroom caps should be removed as well as from pored surface under the cap. The stem should be peeled. The partial veil can be removed or left (depending on its condition). The bottowm part of stem should be cut. After that the mushrooms should be washed. Be careful not to wash them before cleaning! They will become so slippery that you will hardly be able to keep them in your hands From my own experience, Slippery Jacks tend to just jump out of hands and then you need to chase them around the kitchen floor :)
While you cut them, make sure to remove any snails, slugs and worms. Below you can see about 500 gr of prepared for marinating Weeping Boletes and Slippery Jacks.
To start the marinating you would need to have two pots – one big for mushrooms and one smaller for steaming the glass jars (I’ll explain that later). In the big pot place bay leaves and sea salt (about 2 table spoons) and add about 1.2 l of cold filtered or hot boiled water. Bring it to boil on a nigh heat and when it boils add all prepared mushrooms at once.
Cook the mushrooms on a high heat for 15 minutes. At the same time bring water to boil in the second pot. Once the water starts to boil put the glass jar covers in the pot and place the metal grid on it instead of lid. Now place the glass jars on the grid and leave them there for 15-20 minutes while steam from the boiling water helps to sterilize them.
Before pouring the cooked mushrooms with the marinade, remove the hot jars from steam and keep them upside down on the clean kitchen towel to prevent loosing the heat too quickly. Using a clean fork (which is advisable to keep in the same boiling water for couple of minutes) remove the jar covers and place them on the kitchen towel as shown.
Now, we have to season the marinade. Take the clean (first) table spoon and take some water from the pot to taste whether there is enough salt. If not, add salt according to your taste.
Now, take another clean (second) table spoon and add about 1/2 table spoon of sugar and about 1.5 table spoons of vinegar (I’ve used apple vinegar). With another clean (third one!) table spoon (the same spoon cannot be used as you have already put it in your mouth and some bacterias can be on it) take some part of liquid from the pot and taste it. The taste should be lightly sweet-sour. I prefer more sour than sweet but it’s up to you. You may adjust it according to your tastes (with the second spoon which you used earlier).
Once the marinade taste is adjusted leave it to cook for 10 minutes on the high heat. Usually the jars are removed from steam and the pot with mushrooms in the marinade from the heat at the same time because the idea is that the hot cooked mushrooms should be placed in the hot sterilized glass jars.
1 minute before removing the pot with mushrooms from the heat add in the pot cut pieces of dill twigs (4-5 cm in length), garlic and pieces (4-5 cm in length) of green onion. Horseradish root pieces can also be added.
In order to place the mushrooms into the jar you will need to use 1 ladle which should also be kept in the boiling water for couple of minutes to sterilize.
Once the cooked mushrooms and marinade is placed in glass jars they should be sealed tightly. Use another clean kitchen towel to keep hot glass jar and use the clean fork to put the cover on the jar. With a help of same clean kitchen towel seal the jar. Once the jars are sealed put them upside down on another kitchen towel (not necessarily clean) on the floor as shown below. It allows cool the jars slowly and no air pressure is collected under the jar covers.
After few minutes check is no liquid is going out of jars but do not turn the jars. Only if the liquid is coming out turn the jars and seal them tightly again.
It will take bout 8-10 hours to cool those jars. Once the jars of room temperature you may turn them around and place in the storage (basement or fridge). Mushrooms prepared in this way with all necessary sterilization and clean conditions will store well for a long time.
Once you open the jar, keep it in the fridge but no longer than 1-2 days. Otherwise it will develop mold and you will have to throw all mushrooms away.