How to prepare delicious pickled butter for the winter. Marinated butter for the winter: golden recipes with photos. Rules and conditions for storing workpieces

Thrifty housewives prepare preserves for future use, so that on a cold winter day they can please their loved ones with a variety of dishes. Butternuts have gained popularity because of their pleasant taste and long harvest season: from spring to late autumn. Replenish your stock of recipes on how to pickle mushrooms at home.

How to pickle boletus

The mushroom got its name because of the slippery oily surface of the cap. Self-collection reduces the risk of using low-quality or inedible specimens for pickling. It is better to choose those fruits whose cap is not damaged and whose diameter does not exceed 5 cm. The older and larger the butterdish, the more toxic harmful substances it has managed to absorb. The shelf life of fresh mushrooms is short; it is advisable to start processing within the first 12 hours from the moment of collection. Each mushroom intended for pickling must be carefully examined and, if there is the slightest doubt, discarded.

The lower part of the leg contaminated with soil must be cut off, and the mucous film must be carefully removed from the dense, tight cap by picking it up and pulling it by the edge. It is more convenient to clean before the cap gets wet. Mushrooms need to be poured with lightly salted water and soaked for two to three hours, changing it periodically. In clean water, to which a little salt and citric acid have been added (thanks to it, the mushrooms will not darken), boil for 10-15 minutes and strain the liquid. The preparatory stage is over, start marinating butter at home. The proposed recipes will help make dishes varied in taste.

A simple recipe for marinated butter

The simplest, but proven recipe, when the mushrooms turn out tight, tasty, and the process does not take much time. Necessary products per 3 kg of prepared boiled young mushrooms:

vinegar 6% – 150 ml or 9% – 100 ml;
salt – 70-80 g;
sugar – 115-125 g;
water – one and a half liters;
vegetable oil;
cloves, black pepper, allspice, bay leaf - to taste.

Cooking process:

Taking a deep saucepan or other suitable enamel container, pour water into it and set to heat.
Add salt, sugar, a couple of bay leaves, a few (5-8) peppercorns, 3-5 cloves. Use other favorite spices if desired.
Bring the liquid to a boil and pour in the vinegar. Boil for 3-4 minutes.
Pour mushrooms into boiling water and cook for about 22-27 minutes until the butter mushrooms sink closer to the bottom.
The resulting marinade should be transparent.
Prepare clean, warm, dry jars in advance. Place the mushrooms in them and fill them with marinade to the top. Pour a spoonful of vegetable oil into each jar.
Allow the filled jars to cool while open. Seal with plastic lids or parchment paper. The products are stored strictly in the cold.

North American recipe

The recipe, referred to as North American, is interesting for its ingredients that are added during the cooking process. Opening a jar of pickled butter prepared this way in winter is a pleasure. The proportions are indicated for three kilograms of fresh peeled mushrooms. Required Products:

water – 350 ml;
wine vinegar – 1 liter;
fresh ginger root shavings - 5 level spoons;
grated lemon zest - 1.5 tbsp. spoons;
onion – 1 large or 2 small heads (cut into half rings);
salt – 4-5 tablespoons;
pepper (black peas) – 9-15 pieces.

Cooking process:

Boil the prepared mushrooms for 15 minutes in lightly salted water, drain the water.
Place all the ingredients in an enamel-lined pan and add the required amount of water. Mix.
Place mushrooms in liquid. Bring to a boil and cook over low heat for 15 minutes.
For the winter, place the prepared pickled hot butter into prepared sterilized jars and seal hermetically with metal lids.

Eastern recipe for marinating butter for the winter

The unsurpassed aroma of exotic seasonings will make this winter pickled preparation an exquisite dish. To do this, you will need to maintain the proportions of ingredients calculated for two kilograms of prepared boiled butter. Required Products:

water for brine – 2 liters;
garlic – 5 medium-sized cloves (chopped into pieces);
onion – 1 piece (cut into half rings);
green onions - 3 tablespoons (finely chopped);
fresh ginger root - 2 tablespoons (finely grated);
chili pepper – 1 pod;
cloves – 2-4 pieces;
bay leaf – 2-4 pieces;
cardamom – 2 boxes;
salt – 50-65 g;
white wine vinegar – 250 ml;
lemon juice – 2 tablespoons;
sesame oil – 1 tablespoon.

Cooking process:

Place both types of onions, garlic, seasonings and ginger root into a deep enamel container. Pour in the required amount of water to prepare the marinade.
Let the water with added spices boil for 3 minutes.
Add lemon juice and wine vinegar.
While stirring, place the boiled butter in the same container. Boil.
Boil for about 15-20 minutes.
Turn off the heat, add sesame oil, mix thoroughly.
Place in sterilized, clean jars. It is advisable to store it in the cold until winter.

Canning mushrooms for the winter without sterilization

The minimum necessary spices will add piquancy to the taste of the winter pickled appetizer. Required Products:

butter, peeled, boiled in salted water – 1.5 kg;
water for the brine base – 750-800 ml;
sugar – 1.5 spoons;
salt – 1 spoon;
dried dill seeds - 2-3 teaspoons (1 tablespoon);
bay leaf – 2-4 pieces;
allspice and black pepper (peas) – 7-10 pieces of each type;
9% vinegar – 145-155 ml.

Cooking process:

Place all seasonings, salt, sugar in an enamel container and add water. Boil.
Carefully pour in the vinegar and stir.
Place boiled mushrooms in the liquid, bring until boiling bubbles appear, cook for 30-40 minutes.
Place into jars, fill with brine, and seal tightly with lids. Sterilization is not necessary for this recipe.

Mushroom marinade recipe

The difference in the taste of canned butter can be achieved by preparing marinades that differ in composition. Here are some recommendations for those who like variety in winter and are not afraid to experiment:

Recipe No. 1:

Products for 1 liter of water:

sugar – 2 spoons;
salt – 2 tablespoons;
garlic – 15 small cloves;
mustard beans - 2 tablespoons;
laurel leaves – 5 pieces;
allspice peas – 9-13 pieces;
vinegar 9% – 50 ml.

Preparing the marinade:

Combine the spices in a deep enamel container, fill them with water and heat until boiling, remembering to skim off the foam.
Cook for 3-6 minutes, then add vinegar and turn off.

Recipe No. 2:

Products for 1 liter of water:

sugar – 65-75 g;
salt – 45-55 g;
bay leaf – 1-2 leaves;
allspice – 5-7 peas;
ground cinnamon – 1-2 grams;
vinegar 6% – 100 grams.

Preparing the marinade:

After the water boils, add seasonings and spices, stir and cook over low heat for 2-3 minutes.
Add vinegar and place mushrooms in the boiling marinade.

Video

With the approach of autumn, mushrooms appear in the numerous stocks of housewives: pickled, frozen, salted, dried. There are cute and tasty mushrooms on a yellow stalk with a brown oily cap - boletus.

The Latin name for the oiler is Suillus luteus (late or yellow oiler), the word luteus means “yellow.” People call the mushroom differently: maslukh, chalysh, maslyuk, the British call it “Slippery Jam”. It received this name because of its oily, sticky cap, red-brown or dark brown in color. In rainy weather, more mucus is produced.

The stem is golden yellow or lemon in color. It reaches a height of 10 cm, a thickness of up to 3 cm. Adult mushrooms have a white or grayish-purple ring. Above the ring the leg is white, the lower part of the leg is brown. The color of the pulp is white or yellow, with a pleasant smell and sour taste. There is a white film on the back of the cap of young butterflies.

Boletus grows in pine forests near young pines. They love a sunny place, so they are not found in overgrown forests. It is easier to find on the edge of pine forests, on the side of roads near a pine forest, on fire pits or old fire pits. The collection lasts from June until frost. The mass harvest occurs in July.

Peculiarities

Butterfly is an edible mushroom of the 2nd category. Professional mushroom pickers believe that it is second only to boletus, and is ahead of it in terms of fat and carbohydrate content. In terms of productivity in coniferous forests, boletus has no equal; it ranks 1st.

Energy composition:

Carbohydrates – 46%
Fat – 18%
Belkov – 18%

Butter protein is absorbed by humans by 75-85%. Young mushrooms have more protein than old ones, just as there is more protein in caps than in stems.

Ingredients:

boiled butter (as much as you have);
onions 2-3 pieces;
vegetable oil – 1/3 cup (preferably refined);
salt, spices - to taste.

Preparation:

I pour the oil into a frying pan and heat it up. I lay out the butter, cover with a lid and fry over low heat until they stop “shooting” (during cooking you will understand what we are talking about).
Add the onion and continue to fry, adding a little heat.
Fry, stirring occasionally, until there is no liquid left in the pan and the mushrooms have darkened.

I prepare it for the winter in the same way, only I don’t add onions and fry it longer, about an hour. I put it in sterilized jars. I pack the mushrooms tightly, approximately up to the shoulders of the jar. To avoid molding (this happens from poor processing of cans or insufficient time for frying), pour melted lard on top.

Video recipe

I don’t roll them under iron lids, but close them tightly with nylon ones. I store it in a cool place and for quite a long time. I serve it with potatoes or buckwheat.

Marinated boletus

Marinated boletus with onions and herbs is included in the New Year's menu, becoming a traditional snack and a piece of home comfort.

Recipe No. 1

Ingredients:

for 1 liter of water 2 tablespoons of salt and 3 sugar;
10 large allspice peas;
1-2 cloves;
garlic clove;
a few pieces of bay leaf (optional);
a pinch of dry dill seeds.

Preparation:

I usually remove the skin from the cap to marinate. After cleaning, I rinse it in a large container so that the sand settles and light debris floats to the surface. I wash it in several waters.
I cut large boletus into several parts and boil it in salted water. I cook for no more than 10 minutes. I first add a few drops of vinegar or citric acid to the water on the tip of a knife so that the mushrooms do not darken.
I drain the water, add the same mixture, and cook for 15 minutes.

I pack the butter tightly into liter jars (I pre-sterilize the jars and lids), fill them with marinade, and add a tablespoon of 9% vinegar. I roll up the lids and store them in the cellar or basement.

Recipe No. 2

For the next canning option you will need:

1 kg of butter of approximately the same size;
a tablespoon of sugar;
10 large black allspice peas;
citric acid (10 g);
bay leaf – 5 pieces;

For the marinade:

a third of a glass of water;
2/3 cup 3% vinegar;
a tablespoon of salt.

I bring the marinade to a boil, add the pre-washed and cleaned butter. I remove the foam. I turn off the stove as soon as the marinade boils again. I add bay leaf, citric acid, sugar, pepper, mix and let cool. I put the mushrooms in jars, fill them with marinade and cover them with parchment (it’s better not to cover them with metal lids). I store it in the refrigerator.

Salty boletus

For pickling butter, just like milk mushrooms, I use freshly picked mushrooms, not wormy and small in size. I leave the larger ones for freezing. Some housewives salt only the caps; the stems are cut off when the mushroom is medium or large in size. Some salt the caps and legs separately. As they say, it depends on the taste and color... If the boletus is small, I don’t remove the film from the cap.

Ingredients:

1 kg butter;
2 tablespoons salt;
5 peas of black allspice;
4 pieces bay leaves;
3 cloves of garlic;
fresh dill;
black currant leaves (optional).

Preparation:

I boil the peeled and washed boletus in plenty of salted water for 20 minutes. As soon as it boils, I skim off the foam.
I rinse the boiled mushrooms in cold water and place them in a colander to drain.
Pour salt into an enamel pan or bowl and place the mushrooms with the cap down. I add bay leaf, pepper, chopped garlic and dill, sprinkle with salt. I add a layer of mushrooms and spices on top, doing this several times.
When the mushrooms are laid, I put a flat dish on top and press down with pressure so that the butter mushrooms release their juice and are completely in the brine. If there is not enough brine, I add boiled salted water and leave for a day.
I place the mushrooms tightly in steamed jars so that they are completely covered with brine. To be on the safe side, I pour vegetable oil on top and leave it in the refrigerator.
The mushrooms will be salted in 3 weeks. They will turn out strong and tasty.

Butter for freezing

I clean the mushrooms from pine needles and leaves, rinse them in running water, and place them in a colander for 20 minutes to drain. I recommend dipping it with a paper towel to dry it faster.

I cut large boletus into 2-3 cm pieces and place them in plastic bags or special containers. I don’t recommend putting a lot of oil in the bag. Don’t forget to sort the mushrooms: put the chopped ones in one bag, the small ones in another. Place in the freezer. Stored for a year.

You can boil or fry before freezing, but fresh frozen mushrooms retain more nutrients than boiled or pickled ones.

How to defrost correctly

Defrosting is a long process.

Transfer the mushrooms from the freezer to the refrigerator and leave until completely defrosted. Remember, thawed mushrooms are used immediately, otherwise they will become a place for bacteria to accumulate.
There is no need to defrost quickly. After quick defrosting, they look unsightly and lose their taste.
Let the boletus get rid of the crust that formed during freezing, then you can start cooking. Cook thawed mushrooms in salted water for 15 minutes.

Butterflies rarely act as a complete and independent dish. More often than not, this is an indispensable ingredient for imparting a piquant taste. Of them

A properly prepared marinade for boletus will highlight all the advantages of this type of mushroom, add the desired flavor tones and fill the appetizer with the desired savory notes. Through numerous culinary experiments, diverse recipes have gained recognition, the best of which are presented below.

How to prepare marinade for butter?

If the ultimate goal of processing freshly collected mushrooms is marinated butter, delicious marinade recipes and accessible recommendations for its preparation and application techniques will help you cope with the task in the best possible way.

The composition of the marinade for butterfish can be laconic and include only the standard set of salt, sugar, vinegar, or multi-component and rich in taste. The marinade mixture or mushrooms in a jar can be supplemented with laurel, peppercorns, clove buds, chopped garlic, onions, herbs and other additives.
Vinegar is added before pouring mushrooms into a container with marinade or directly into jars. The additive can be used in any concentration, observing the proportions, or replaced with citric acid.
As a rule, one liter of marinade is enough to preserve two kilograms of butter for the winter.

Marinated boletus - a simple recipe

The simple marinade for butterfish proposed below will allow you to make a preparation that can be tasted within a couple of days after preparation. Dill is placed at the bottom of the jars, and vinegar is poured in at the final stage after filling the containers with marinade. Store loosely covered containers with snacks in the cold.

Ingredients:

water – 2 l;
salt – 4 tbsp. spoons;
sugar – 6 tbsp. spoon;
black and allspice peas - 10 pcs.;
garlic – 4 cloves;
laurel – 4 pcs.;
sprigs or umbrellas of dill;
vinegar - 1 tbsp. spoon for every half-liter jar.

Preparation

Salt, sugar, peppercorns and bay leaves are added to boiling water.
Throw in finely chopped garlic cloves and boil the mixture for 5 minutes.
Pre-boiled mushrooms are placed in jars with dill, poured with marinade, vinegar is added, and covered with nylon lids.
After cooling, transfer the workpiece to the cold.
After 2 days, the instant marinated butter will be ready for tasting.

Pickled boletus - a recipe for the winter with vinegar

Another simple but tasty marinade for winter butter can be prepared using the proportions from the following recipe. In this case, the mushrooms are boiled in salted water for 15 minutes, and then in the marinade for another 7 minutes, adding vinegar at the end of cooking. In this case, garlic, peppercorns and bay are placed directly into the jars.

Ingredients:

water – 2 l;
salt – 3 tbsp. spoons;
sugar – 4 tbsp. spoons;
allspice and black pepper - to taste;
garlic – 4 cloves;
laurel – 4 pcs.;
vinegar - 3 tbsp. spoons.

Preparation

Water is boiled with the addition of salt and sugar.
Add boiled mushrooms to the marinade for butter.
After 7 minutes from the moment of re-boiling, pour in vinegar and place the mushroom mass in sterile jars.

Marinated boletus with citric acid

Many believe that the most delicious marinade for butter is the one prepared without any form of vinegar. In the following recipe, citric acid will play the role of a preservative and acid-containing component. Spices added to jars along with will give the snack additional piquancy.

Ingredients:

water – 1.5 l;
salt – 4 tbsp. spoons;
sugar – 6 tbsp. spoon;
allspice and black pepper, herbs - to taste;
garlic – 4 cloves;
laurel – 8 pcs.;
citric acid – 2 teaspoons.

Preparation

Greens, garlic, bay and peppercorns are placed at the bottom of the jars.
Fill the containers with boiled mushrooms.
Boil water with salt, sugar and citric acid, pour the marinade into the contents of the containers, which are then sterilized for 20 minutes.
Hermetically sealed boletus, marinated for the winter with citric acid, is placed under a warm blanket until it cools.

Marinated boletus in oil

Marinated boletus with vegetable oil is excellently stored and at the same time incredibly tasty. A savory and aromatic appetizer will take pride of place on the holiday table, or will make any everyday meal unforgettable. The number of ingredients is calculated for one kilogram of mushrooms.

Ingredients:

water – 50 ml;
vegetable oil – 150 ml;
salt – 1 tbsp. spoon or to taste;
sugar – 1 tbsp. spoon;
parsley and dill - 1 bunch;
garlic – 1.5 heads;
vinegar - 5 tbsp. spoons

Preparation

Prepared peeled boletus is fried in oil and placed in jars, sprinkling the layers with garlic and herbs.
Add salt, sugar, water and vinegar to a frying pan with the remaining oil, heat until the crystals dissolve and boil, pour the marinade with butter into the container with the mushrooms.
Sterilize the vessels for 1 hour and seal.

Butter marinated with cinnamon

The marinade for butter, the recipe for which will be outlined next, is prepared with the addition of cinnamon, which enriches the taste and aroma of the preparation and makes it piquant. If you have a cellar or space in the refrigerator, containers with mushrooms can not be sterilized, but stored with loosely sealed plastic lids.

Ingredients:

water – 1 l;
salt – 2 tbsp. spoons;
sugar – 3-4 tbsp. spoons;
cinnamon – 1 stick;
allspice – 7 peas;
laurel – 1-2 pcs.;
apple cider vinegar – 200 ml.

Preparation

Water is boiled with the addition of salt, sugar and spices, vinegar and prepared fresh mushrooms are added.
After the butter settles to the bottom, place them in jars, sterilize for 20-30 minutes, and seal.

Marinated boletus in tomato sauce

Non-standard culinary solutions are increasingly being used in practice, allowing you to enjoy a new, exquisite taste of dishes and preparations. A delicious marinade for winter butter, prepared with the addition of tomato paste, will give the mushrooms original piquant notes and an unusual, but very appetizing aroma.

Ingredients:

water – 0.5 l;
tomato paste – 400 g;
vegetable oil – 150 ml;
salt – 40 g;
sugar – 100 g;
garlic – 4 cloves;
laurel – 7 pcs.;
apple cider vinegar – 80 ml.

Preparation

Prepare a tomato marinade for butter by mixing water, paste, oil, salt, and sugar in a saucepan.
Add laurel, garlic and vinegar and let the mixture boil.
Add boiled mushrooms to the sauce, simmer for 5 minutes, and place in jars.
Sterilize containers for 1 hour and seal.

Hot marinated butter

This hot marinade recipe is not the only one in the selection, but it is unique in the proportions of ingredients used and the ease of execution. If desired, the appetizer can be made more piquant and aromatic by adding clove buds, a pinch of cinnamon or sprigs of fresh herbs to the pan during cooking.

Ingredients:

water – 1 l;
vinegar – 100 ml;
salt and sugar - 2 tbsp. spoons;
garlic – 4 cloves;
laurel and allspice peas - 2 pcs.

Preparation

Boil the prepared mushrooms and wash thoroughly.
Prepare a quick marinade for butter by boiling water with salt, sugar, garlic and spices, adding vinegar.
Place the mushrooms in the pan, boil for 7 minutes, remove from the stove, and allow to cool.
Transfer the snack to jars and refrigerate.

Spicy pickled boletus

Next is how to marinate so that they turn out to be sharp in taste with bright spicy notes. Pods of hot chili peppers, heads of garlic and onions will add the necessary characteristics to the appetizer. It is not forbidden to add all kinds of spices to the marinade mixture: bay, peppercorns, cloves, nutmeg, cardamom and others.

Ingredients:

water – 0.5 l;
vegetable oil – 0.5 l;
vinegar – 40 ml;
salt – 50 g;
sugar – 20 g;
garlic – 2 heads;
onions – 3 pcs.

Preparation

Boil the mushrooms for 10 minutes, rinse under running water.
Prepare the marinade for butter by boiling water with the addition of chopped hot pepper, garlic, salt, sugar and the desired spices.
Fry the onion in oil, add it to the marinade mixture, adding vinegar and mushrooms.
After cooling, transfer the mushroom mass into jars and place in the refrigerator for infusion and storage.

Marinated boletus with mustard

You can often find recipes in which home-marinated butternuts are prepared with the addition of mustard seeds, which gives the preparation a slight piquant flavor. In this case, the appetizer is complemented with spicy mustard and is more suitable for fans of dishes with an impressive spice.

Ingredients:

water – 1 l;
mustard – 3 tbsp. spoons;
vinegar – 20 ml;
salt – 30 g;
sugar – 30 g;
garlic – 4 cloves;
laurel and pepper - to taste.

Preparation

Add salt, sugar, bay leaves, pepper to boiling water, boil for 5 minutes, pour in vinegar.
Place chopped garlic at the bottom of the jars and fill the containers with mushrooms pre-boiled until tender.
Pour boiling marinade over the butter, allow to cool, cover loosely with a lid and refrigerate.

Cold marinated boletus

The best recipe for pickled butter for the winter from a series of cold preparations is presented below. Mushrooms are not subjected to heat treatment, due to which they retain their natural taste and aroma, acquiring piquancy and pungency thanks to spices and herbs. The appetizer will be ready for tasting in about a month.

Ingredients:

boletus – 2 kg;
black peppercorns – 10 pcs.;
salt – 4 tbsp. spoons;
dill and currant leaves - to taste;
garlic – 6 cloves;
laurel – 7 pcs.;
water.

Preparation

Prepared, peeled boletus is placed in a pan with the caps down, sprinkling the layers with salt, garlic, herbs and spices.
Press the mass with a weight and leave it at room conditions for a day.
If the mushrooms have released little juice, pour in a little cold boiled salted water.
After 24 hours, transfer the mushroom mass into jars and refrigerate for a month or more.

Marinade for butter with vinegar essence

Another one will be presented later. Coriander added along with other spices will give the appetizer a special charm and aroma. The preservative component in this case is vinegar essence, which is added to the pan at the end of cooking the marinade mixture.

Ingredients:

water – 1.2 l;
vinegar essence – 2 teaspoons;
salt – 60 g;
sugar – 30 g;
coriander – 1 teaspoon;
black pepper – 7 pcs.;
cloves – 5 pcs.;
laurel – 4 pcs.

Preparation

Add salt, sugar and all the spices into the water and boil for 7 minutes.
Pour in the essence, immediately remove the container from the stove and pour the resulting marinade over the boiled mushrooms, placed in jars.
Sterilize containers for 30 minutes and seal.

Butter in sweet and sour marinade

Those who like canned snacks with a distinctly sweet note will love the most delicious marinade for winter butter, prepared taking into account the recommendations below. Carrots will add additional richness to the appetizer, and onions with garlic and spices will add piquancy and spiciness.

We will prepare them for the winter using the hot, classic method, which involves boiling them.

Still, this is additional protection against the possibility of poisoning. And in general, it is preferable to cook only those that you know for sure. If you are not sure about any of them, then it is better to throw it away and play it safe. Do you agree with me? This is not a joke.

Well, there’s no need to soak the butter dishes like milk mushrooms. They do not contain that notorious lactic acid in such quantities. Therefore, for the most part they are not bitter. However, they can spoil the taste of the entire preserve because they have caught an old fungus whose film on the cap has already gone rancid. Therefore, you can remove it. If you don’t have time for this, then remove it only from large fruits. The small ones, which are popularly called “buttons,” the main thing is to rinse them well.

We will roll them straight into jars. After all, we are making supplies for the winter, which means it is advisable to roll them up with lids and put them out of sight for two months. What is noteworthy is that canned food prepared using any of the above preparation methods can be stored in the apartment.

The ratio of ingredients is calculated for 1 kg of mushrooms. The yield of finished jars depends on the density of the fruit and its size.

Before you start cooking, follow a few important rules:

Go through your “catch”, in case you didn’t notice a toadstool somewhere. For me, in this case, it’s better to be on the safe side.
We put mushrooms only in sterile jars. We absolutely do not want the appearance of mold and other microorganisms in conservation.
The top film on the cap makes the brine thicker, but without it it turns out watery.
When cooking fruits, be sure to remove the foam. It brings up dirt and debris. We don’t need this in jars either.
If you do not want the mushrooms to darken after cooking, then add a little citric acid to them in the pan, literally on the tip of a knife.
The water in which the fruits were boiled can be frozen and used in winter to prepare milkweed. It is well saturated with mushroom smell.
You can determine the degree of readiness of the fruits by their distribution in the container. Raw fruits float on the top, and ready fruits sink to the bottom.

Marinated boletus - a classic hot recipe for preparing it for the winter

Our grandmothers prepared this classic recipe. They preferred not only to boil the fruits, but also to salt them thoroughly. So that the concentration of salt acts as a good preservative.

Compound:

boletus - 1 kg,
2.5 tbsp. cooking salts,
4 bay leaves,
6 peppercorns,
3 garlic cloves,
3 dill tops.

We thoroughly wash the mushrooms, drain all the debris and leaves. Fill the pan with water, don’t forget to add salt and pour in the butter. Boil for 18 minutes. We remove the foam.

The cooked fruits sink to the bottom. Then drain the brine again and rinse the fruits.

Take an enamel basin or any other container. Spread a layer of salt along the bottom. And place them caps down.

The next row comes from spices: bay leaf, garlic and dill. We'll put the mushrooms on top again, which we sprinkle with salt and spices.

Cover with a flat plate and place a press, such as a bottle of water.

We wait a day, then the boletus will yield good juice. Drain this brine. Boil it and skim off the foam.

Place the butter in sterile jars loosely and fill with brine to the very top. Tap the walls to release excess air.

And screw on the boiled lids. If stored in the refrigerator, they will marinate in 14 days.

The most delicious and simple recipe with citric acid (without sterilization)

I think the easiest way is to simply boil the mushrooms and combine them with the marinade. We will not even sterilize filled containers.

Compound:

1 kg butter,
salt - 25 g (+25 g will be used for marinade),
70 g granulated sugar,
lemon - 100 ml,
pepper - 6 pcs,
1 bay leaf.

Boil the peeled mushrooms in a salty solution for a quarter of an hour (20 minutes). Remove them with a slotted spoon.

And this broth can be poured into ice cube trays and frozen.

Prepare the brine. We put spices in the water and boil it all.

As soon as we remove it from heating, add lemon to them.

Fill the jars with butter and fill them with hot marinade to the very top.

We close the containers with lids and check that the brine does not leak out from under it. We send it “under a fur coat” for natural sterilization. And then to the basement or underground.

How to pickle mushrooms with vinegar in jars at home

In my opinion, the best taste is obtained with vinegar. Still, the sourness emphasizes the taste of mushrooms well.

For 0.5 l. jar:

mushrooms,
dill umbrella - 1 piece,
bay leaf - 2 pcs,
1 garlic clove,
2 pcs allspice,
4 pcs black pepper,
vinegar 9% - 1 tsp. (or for 1 liter of water 1.5 tsp of vinegar essence).

Marinade for 1 liter of water:

4 tsp salt,
2 tsp granulated sugar,
3 laurel trees,
allspice - 3 peas,
black pepper - 4 peas.

Mushroom juice strongly stains the skin, so it is better to wash them with gloves.

For large and old fruits, peel off the top skin.

Fill them with water so that it completely covers them. And we wait, the fruits should boil.

Remove the foam and reduce the heat, cook for 10 minutes. We prepare the jars.

Drain the butter into a sieve and rinse. Fill with water again and boil for half an hour.

Again we send them under running cold water.

Prepare the filling: stir salt and sugar in cold water. Place bay leaf and pepper into the boiled marinade. We lower the mushrooms and simmer for 15 minutes.

Place an umbrella of dill and allspice at the bottom of a sterile jar. 1 clove of garlic (if it is large, cut it into slices).

Fill the jars with butter, pour vinegar into each container and pour boiling marinade over it.

Screw the iron lid tightly.

That's all the preparations!

How to cook spicy butter with garlic “You’ll lick your fingers”

To make the boletus spicy, add garlic and vinegar in larger quantities than usual. For gourmets, you can add another piece of hot pepper. But I myself have never done this, because I don’t love him.

For 1 liter of water we take:

mushrooms (in our case boletus),
salt - 2 tbsp.,
sugar - 3 tbsp,
vinegar essence (70%) - 1 tbsp.,
bay leaf - 5 pcs,
7 black peppercorns
6 garlic cloves.

We wash the mushrooms without removing the top film. It gives a piquant bitterness to the mushrooms and also makes the brine thicker. Boil for 20 minutes after boiling in salted water.

We remove all the foam that appears.

We are waiting for the fruits to be distributed throughout the pan and begin to settle down. Then we take them out and cool.

If you suddenly over-salt the fruits, you can rinse them with water. But this way you wash away the aroma.

To keep the mushrooms light, you can add 1 tsp to them before cooking. lemons.

We weigh the cooled fruits.

Preparing the filling. Stir salt and sugar in regular water. Add pepper and bay leaf, chop the garlic cloves and boil.

The next step is to pour the mushrooms into the brine and let it boil. Then pour in the vinegar essence. Simmer for 15 minutes.

And put them in sterile jars.

Video recipe on how to marinate boletus with mustard quickly and tasty

Mustard adds some unusual flavor to any preserve. So, we covered the eggplants with her and... If you take its seeds, they roll beautifully in the jar, but if you take the powder, the brine turns out cloudy. But the taste will not suffer from this.

Watch a detailed step-by-step video recipe on how to prepare buttermilk with mustard.

I think this cooking option will definitely interest you.

Butter marinated with carrots, under iron lids for storage in the apartment

I know that they are prepared with Korean carrots, but this option is not very suitable for storage. This is more of an evening snack. We are interested in how else deliciously you can marinate boletus.

Therefore, I propose an idea with vegetable filling. The amount of ingredients may vary depending on your preferences.

It is better to take a salted cucumber.

Ingredients:

tomato - 3 pcs,
zucchini - 1 piece,
cucumber - 3 pcs.,
carrots - 4 pcs.,
2 onions,
1 kg butter.

Brine for 2 liters of water:

2 laurel leaves,
8 peppercorns,
5 carnation inflorescences,
2.5 tsp. salt,
3 tsp sugar,
1 tsp 70% vinegar essence.

We soak and wash the mushrooms; we do not remove the skin. We cut large hats into pieces, but do not touch small ones.
We wash the jars with soda and sterilize them.

Peel the carrots and onions and cut into large pieces. In general, carrots can be chopped directly into circles. Fry it with the onion until it changes color.

We cut young zucchini and cucumbers. We send them to stew with the carrots. The last step is to add the tomatoes.

Fry the dried mushrooms in oil and immediately, reducing the heat, simmer until tender.

Salt the prepared butter and the prepared filling and let it stand under the lid for 10 minutes. We wait until it cools down and stops burning our hands.

In order not to waste precious minutes, let's start preparing the filling. We lower the prepared spices with herbs into the water. Let it boil for a couple of minutes and turn off the heat. The next step is to pour vinegar into the aromatic broth.

Mix the mushrooms and vegetable mixture and pour in the marinade.

We fill the jars and set them to sterilize for 45 minutes.

Fill the container with warm water no higher than the shoulders of the jars.

Place the containers and screw on the lids. It remains to make sure that no air gets inside.

That's all the options. There is also the option of preserving it with horseradish, but it’s not at all difficult, just tear one leaf straight into jars, fill it with boiled fruits and pour boiling brine.

Butter is an excellent appetizer for the table. They are served in a marinade or used to prepare various salads. In this article we will look at how to pickle boletus for the winter.

In winter, boletus not only reminds you of summer days, but also acts as a healthy treat. When visiting stores, we often see ready-made pickled mushrooms on the shelves. Now everyone will agree with me that marinated butter in a factory cannot be compared with those prepared at home.

An easy way to marinate frozen boletus

Boletus is marinated not only fresh, but also frozen. They turn out slightly sour with a cinnamon flavor.

Ingredients:

Butter – 4 kg.
Water – 2 l.
Onion – 2 pcs.
Vinegar 9% – 100 ml.
Salt – 2 tablespoons.
Cinnamon – 0.5 teaspoon.
Cloves – 5 pcs.
Allspice – 5 pcs.
Bay leaf – 3 pcs.

Preparation:

Cook the peeled and washed boletus for 15 minutes. After draining the water, boil again for 20 minutes, adding the onion and a little salt. Strain and discard the onion.
To make the brine, put water on the fire. When it starts to boil, add salt, sugar and spices.
Meanwhile, place the boiled butternuts in a sterilized jar. Pour in the prepared brine. Add 2 tablespoons of vinegar and roll up.
Place the jar upside down and wrap it until it cools down.

The dish is ready to eat 2 hours after cooling. If you don't have patience, you don't have to roll it up. They go great with herbs and olive oil.

Before canning, the boletus is sorted well to make sure that everything is edible. The peculiarity of these mushrooms is a sticky film on the cap, and under it there is a spongy surface. When preparing, adhere to the following recommendations.

Collect boletus away from the highway and in environmentally friendly areas. Mushrooms growing in polluted areas accumulate toxic substances, so their consumption is hazardous to health.
Marinate small butternuts separately as they will be more tasty. Cut large ones into pieces.
To clean before cooking, take a small knife and peel off the film from the cap. To do this faster, dry the butter and grease the knife with vegetable oil.
Use gloves to avoid dark spots on your skin. If your skin becomes dirty, use it to clean your hands.