1. Use small to medium size fresh, firm & meaty boletes.
2. Cut enough boletes into one to two inch chunks to loosely fill the jars.
3. In large pot bring to boil 1½ quarts of 5% white vinegar mixed with 1½ quarts of water to a boil. Keep this mixture hot.
4. Simultaneously in another large pot bring about 3 quarts of water to a boil.
5. Boil the boletes for about 1 minute, skimming the foam as the mushrooms cook.
6. Drain & rinse.
7. In each pint jar place ¼-teaspoon of pickling salt,-1/4 teaspoon of whole mustard seed, 1 tablespoon of chopped onion, ¼ jalapeno pepper, 1 clove garlic.
8, Add the boletes, then top each jar with hot water & vinegar mixture leaving ½-inch at the top.
9. Seal jars finger tight.
10. In a hot water canner with a rack in the bottom, boil enough water to completely cover the jars by about 2 inches.
11. Carefully place the jars n the boiling water but do not allow them to touch each other.
12. This will cool the water somewhat, so return it to a boil & process in this bath for 20 minutes.
13. Remove the jars from the boiling water and let cool. The caps will soon "snap down" indicating a good seal.
14. Any that do not "snap down' should be refrigerated, the others may be stored in a cool place for later use.