Basically, boletus is pickled using vinegar, then it can be preserved for a long time and there is no fear of the development of botulism. But you can pickle mushrooms without using this ingredient, replacing it with citric acid. An acidic environment is a prerequisite for the safe preservation of mushrooms!
Marinated boletus without vinegar
This is the simplest and fastest way to preserve butter without using table or other types of vinegar. Mushrooms prepared according to this recipe are well stored in the cellar or in the refrigerator. The main thing is to properly sterilize jars for preservation.
Ingredients:
- 1 kg butter;
- 70 g sugar;
- 50 g salt;
- 6 pcs. peppercorns;
- bay leaf;
- 100 ml citric acid.
How to pickle boletus without vinegar?
The mushrooms are thoroughly washed to remove debris and sand, and the film is removed from the top of the cap and under it. Next, the boletus is boiled in salted water for about 20 minutes, after which it is thrown onto a sieve. When excess water has drained, the mushrooms are placed in jars.
Now it's time for the marinade. Pour water into a saucepan, dissolve sugar and salt in it, add bay leaf and pepper. Allow the liquid to boil, then remove the pan from the heat and add citric acid. Hot marinade pour into jars with mushrooms and immediately close them with lids. All that remains is to cover the jars with a blanket and wait for them to cool completely.
Butter marinated without table vinegar
Ingredients:
- 1.2 kg of young boletus;
- 4 buds of cloves;
- 2 bay leaves;
- 50 g sugar;
- 4 peas of allspice;
- a spoonful of salt (with a large slide);
- 0.5 tsp. citric acid.
How to pickle boletus for the winter without vinegar?
Fresh young boletus is sorted, removing forest debris and film from the cap and stem. To be sure of the purity of the mushroom, you can cut it lengthwise.
A small amount of water, about half a liter, is poured into the bottom of the pan, after which the butter is transferred. Cook the mushrooms over medium heat, skimming off any foam that forms. The cooked boletus is placed in a colander, rinsed under running water and left to allow excess water to drain from the mushrooms.
Next, pour 0.7 liters of water into the pan, dissolve salt and sugar in it, and add the rest of the spices. The marinade should boil, after which boiled butter is transferred into it. After boiling, boil the mushrooms in the marinade for 15 minutes. Lastly, add citric acid, immediately turn off the heat and place the mushrooms in jars with a lid. When the preservation has cooled, it is transferred to cold storage.
Butterflies are those mushrooms that become incredibly tasty after marinating. Every housewife has her own favorite recipe for pickled butter. But what should beginners do? Choose a recipe that will become your favorite and signature and will help you properly marinate mushrooms at home.
Boletus are those mushrooms that become incredibly tasty after marinating.
Before closing the boletus mushrooms for the winter, you need to sort them out to separate the good mushrooms from the false ones.
It is forbidden to collect these mushrooms in environmentally unsafe places, including near highways, since they are like a sponge saturated with harmful substances, and their preparation can lead to poisoning.
Always separate mushrooms by size. For pickling, it is better to prepare small mushrooms. Larger ones can also be closed, but in a separate container, or prepared according to a different recipe, after cutting them into 4 parts.
The most difficult and time-consuming thing to clean is boletus, and this must be done before washing and cutting them. Using a small knife, pry the film off the hat and remove it.
You should not clean without gloves, otherwise you risk getting dark stains on your hands, which are quite difficult to remove.
Due to the spongy structure of the mushroom, it absolutely cannot be washed for a long time, much less soaked, as mucus appears on it and it quickly deteriorates.
As you know, boletus, unlike the rest forest mushrooms, are best suited for pickling. They have earned their popularity for their excellent taste, delicate body texture, and real mushroom aroma. There are many in various ways picklings are oily, and housewives use them with pleasure.
A very important factor in pickling mushrooms for the winter is preliminary preparation for canning: cleaning and mandatory heat treatment. Boil the butter in salted water for 20-25 minutes.
Butterfly is a type of mushroom that has a sticky, slippery film on its surface, on which all forest debris collects: sand, remnants of grass and leaves. This skin must be removed from the cap, because if this is not done, the marinade will turn out to be bitter. It is better to marinate small mushrooms whole in one jar, and cut large ones into several parts.
The most in a simple way Marinating boletus is considered a classic recipe.
To prepare it, the following ingredients are taken:
- 3 kg butter;
- 2.5 liters of water;
- 100 g granulated sugar;
- 120 g salt;
- 30 g of vinegar essence;
- 30 g coriander;
- 10 pcs. carnations;
- 10 pcs. allspice peas;
- 7 pcs. bay leaf.
Cut the pre-boiled butter into small pieces, add water and let it boil.
Add salt and sugar, stir until dissolved and let simmer for 20 minutes.
During boiling, foam forms on the surface of the brine, which must be removed from time to time.
Place bay leaf, coriander, cloves and allspice into sterilized jars.
Place the finished mushrooms in jars without marinade.
Pour vinegar essence into the brine, stir well and fill the jars with mushrooms.
Cover up metal lids, place in a saucepan and sterilize in boiling water for 20 minutes.
Roll up, turn over and cover with a blanket until completely cool.
This simple method of pickling butter for the winter will help preserve the preparation throughout the winter.
Marinating butter for the winter with garlic and mustard seeds
Another way to marinate butter for the winter is to use a variation of the preparation with garlic and mustard seeds.
The following products and spices are offered for her:
- 2 kg butter;
- 1 liter of water;
- 40 g sugar;
- 50 g salt;
- 50 ml vinegar (9%);
- 10 cloves of garlic;
- 1 tbsp. l. mustard seeds;
- 10 pcs. bay leaf;
- 8-10 grains of allspice.
Boil the butter in advance in water with salt and vinegar for 15 minutes, drain in a colander.
Add sugar, salt, bay leaf, allspice, mustard seeds to 1 liter of water and let the liquid boil.
Peel the garlic cloves, cut them in half and add them to the marinade, pour in the vinegar.
Chop the mushrooms as desired, add them to water with spices and cook for 10 minutes.
Distribute the butter into jars along with the marinade, cover with metal lids and sterilize for 15 minutes.
Roll up the jars, turn them upside down and cover with a blanket on top. In this state, the butter should cool completely.
Take the mushrooms to the basement or put them in the refrigerator.
According to this marinating recipe, butternuts are crispy with a spicy taste.
A quick way to marinate butter with Korean seasoning
How else can you marinate boletus in a simple way so that it turns out to be very tasty? It must be said that mushrooms, as a nutritious product, are well suited for all types of salads, which are considered a delicious snack on the holiday table. And pickled boletus is the best mushroom suitable for this role. So, in this case, you can use a quick method of marinating butter with Korean seasoning and hot pepper.
For this winter harvesting the following ingredients are needed:
- 2 kg butter;
- 500 g carrots;
- 500 ml water;
- 2 pcs. chili pepper;
- 12 garlic cloves;
- 150 ml vegetable oil;
- 1 pack of Korean seasoning;
- 5-7 tbsp. l. 9% vinegar;
- 7 tsp. granulated sugar;
- Salt to taste.
Cut the onion into half rings, place in a frying pan heated with oil and fry until soft.
Peel the carrots and grate them into long strips, combine with the onion and fry for 10 minutes.
Cut the pre-boiled mushrooms into slices, add to the carrots and onions and let simmer for 15 minutes.
Add sugar, salt, vinegar, thinly sliced chili peppers into the water. Korean seasoning and chopped garlic cloves.
Let it boil for 5 minutes and pour out the contents of the pan.
Let simmer for 10 minutes, remove from heat and pour into sterilized jars.
Cover with lids and sterilize in boiling water over medium heat for 20 minutes.
Roll up the jars and leave them in a warm place until they cool completely (you don’t need to wrap them).
Hot marinating: a simple recipe
By next recipe By marinating butter in a hot way, you can also prepare an excellent preparation for the winter.
We will need the following ingredients:
- 2 kg butter;
- 800 ml water;
- 7 peas each of black and allspice;
- 5 pcs. bay leaves;
- 5 garlic cloves;
- 2.5 tbsp. l. Sahara;
- 4 tbsp. l. 9% vinegar;
- 1.5 tbsp. l. salt.
Cut the pre-boiled mushrooms into pieces in any shape.
Dissolve sugar, salt in hot water, throw in bay leaves, a mixture of peppercorns, let it boil and add butter.
Boil for 15 minutes, pour in vinegar and add finely chopped garlic.
Let it boil for another 5 minutes, remove from heat and put into jars.
Roll up the lids, turn over, cover with a warm blanket and let cool completely.
Using a simple method of pickling butter, each housewife, choosing her own bouquet of herbs and spices, will be able to create her own unique recipe.
Cold marinating oil in an easy way
Another simple option is to pickle butter in a cold way, which allows you to very quickly prepare it for the winter.
For this you will need the following products and spices:
- 2 kg butter;
- 1 liter of water;
- 7 tbsp. l. refined oils;
- 3 tbsp. l. Sahara;
- 1.5 tbsp. l. salt;
- 5 tbsp. l. vinegar;
- 7 cloves of garlic;
- 4 bay leaves;
- 5 grains of allspice.
Boil the mushrooms in advance for 20 minutes in salty-sour water, place on a sieve and let drain well.
Prepare the marinade: mix sugar and salt in water until completely dissolved, pour in vinegar, add chopped garlic, bay leaf and allspice.
Bring to a boil and add chopped butter into the marinade.
Pour everything into sterilized jars along with the liquid.
In a clean frying pan, heat refined vegetable oil and 2-3 tbsp. l. pour pickled mushrooms into each jar. This is done to prevent the workpiece from becoming moldy.
Close the jars with airtight lids, wrap them up and let cool under a blanket.
Take it to the basement or put it in the refrigerator for storage.
This easy method of marinating butter will allow every cook to get an excellent-tasting snack that can be eaten within 3-4 days. This product can be stored for about 6 months.
Important to remember that based on a simple and quick method of pickling butter, you can experiment and come up with your own original variations. Winter preparation may include the addition of celery, dried dill, curry, onions, garlic and much more. Show your imagination and create your own masterpieces canned mushrooms. These pickled boletus will look great on festive feast and will definitely please all your guests.
Good day everyone! Today we will cook amazing food with you delicious snack For potatoes and any feast - pickled boletus. This dish will especially appeal to those who love mushrooms as much as I do. And there is nothing complicated in the cooking technology. Moreover, we have already studied with you recently.
True, some housewives like to complicate their lives by peeling the skin off each oiler cap. They say that if this is not done, the mushrooms will become bitter. However, by nature I am not so hardworking as to spend so much time peeling the butter, so I cook them directly with the skin. And, I must say, I never felt any bitterness.
So you can take my experience into your arsenal and don’t waste your time. Although in the article you will find recipes with different cooking technologies - both with and without cleaning the caps. As they say, it depends on the taste and color... We are still preparing one dish, so we won’t argue.
When cooking butter, experienced mushroom lovers advise adding a teaspoon of citric acid to a pan of salted water so that the mushrooms do not darken. This rule is also optional and is intended for aesthetes. But unlike cleaning the caps, adding citric acid to the pan is not that difficult. So let's get started.
Even an inexperienced housewife can prepare mushrooms using this technology. The main advantage of this recipe: a minimum of effort, accessible ingredients and no need for sterilization. So cook for your health!
Ingredients:
- Butter
- Citric acid
- Sugar
- Vinegar 9%
- Garlic
- Peppercorns
- Bay leaf
- Dill (fennel) seeds
We clean the butter, wash it and boil it in lightly salted water for 15-20 minutes after boiling. To prevent the mushrooms from darkening, add a teaspoon of citric acid to the pan.
Drain the water through a colander and rinse the butter under running water.
Prepare the marinade: put 2 tablespoons of salt, 3 tablespoons of sugar, 80 ml of vinegar 9% per liter of water. We put it on the stove.
After boiling, add mushrooms and seasonings (garlic, peppercorns, bay leaf, dill seeds) to the marinade. Boil for 15-20 minutes.
Remove from the stove and place the butter and brine in jars.
Marinate boletus with citric acid without vinegar
What not to cook from mushrooms! But they are especially good in marinades. Preparation delicious butter, without a doubt, a very creative process. So let's do this.
Take:
- Butter
- Citric acid
- Sugar
- Bay leaf
- Allspice
- Carnation
- Cinnamon
Cooking method in stages:
We clean and wash the butter.
Coarsely chop the mushrooms into a saucepan. Fill with water, add some salt and put on fire for 30 minutes.
While the boletus is boiling, prepare the marinade: for a liter of water, take 2 tablespoons of sugar, 4 teaspoons of salt, 3 bay leaves, 6 allspice peas, 3 cloves and 3 pieces of cinnamon.
Place the mushrooms in a colander and rinse with running water.
Place the butter in a saucepan with the marinade and add 2 teaspoons of citric acid. Cook for another 5 minutes. Roll mushrooms with brine into jars.
How to prepare pickled boletus mushrooms for the winter?
This wonderful recipe Reader Marina from Krasnodar shared with me. She wrote to me that even though their winter is not as severe as in other regions of Russia, she likes to pickle mushrooms every year. This is a great appetizer for any meal!
Prepare per liter of marinade:
- 2 kg butter
- 2 tablespoons coarse salt
- 3 tablespoons sugar
- 3 allspice peas
- 9 black peppercorns
- 2 bay leaves
- 1 piece of clove
- 1 clove garlic finely chopped
- vinegar essence 70%
Cooking method in stages:
To prevent pickled butter from becoming bitter, we remove the skin on the cap. There is no need to pre-wash the mushrooms!
We wash the peeled boletus under running cold water.
Bring a liter of water to a boil and add 1 teaspoon of salt and citric acid on the tip of a knife.
Place the mushrooms in the pan.
After boiling, remove the foam.
Boil the mushrooms until tender for 20 minutes.
Place the butter in a colander.
Prepare the marinade: add salt, sugar, allspice and black pepper, bay leaf, cloves and a clove of garlic to the water. Bring to a boil and keep on fire for another 5 minutes.
Fill the sterilized jars with mushrooms to 2/3 of the volume.
Pour in the prepared marinade and add 70% vinegar essence at the rate of 1 teaspoon per 1.5 liter jar.
Cover with a boiled lid and leave to cool. Then we put it in the cellar or refrigerator. After 10 days, the mushrooms are ready!
We marinate boletus with 9% vinegar in jars not for the winter
This recipe includes sterilization of the preparations. However, if you are not preparing boletus for the winter, then you can do without sterility. So cook for yourself and have fun!
For 1 liter of boiled butter we will need:
- 2 teaspoons salt (heaped)
- 2 teaspoons sugar
- 4 tablespoons vinegar 9%
- 2 glasses of water
- Black and allspice peas
- Carnation
- Bay leaf
Cooking method in stages:
We sort out the butter, clean it, fill it with water and put it on the fire. Boil for 15-20 minutes after boiling.
Drain the water through a colander and wash the mushrooms thoroughly.
We transfer the butter into a clean pan, pour sugar and salt into it, pour in water and put it on the stove.
While the mushrooms are boiling, put in each 0.5 liter jar: 2 pieces of black and allspice peas, 2 pieces of cloves, 1 bay leaf.
As soon as the butter boils, add vinegar to the pan and cook for another 15 minutes.
Divide the mushrooms with brine into jars and close them.
Place a cloth at the bottom of the pan and heat the water.
We put our preparations there, pour in water about 2/3 full. Sterilize jars of butter 15 minutes after boiling.
We roll up the jars, cool them for a day and put them in a cool place for 10-15 days. After this time, the mushrooms are ready to eat, bon appetit!
How to pickle boletus mushrooms in jars - a simple recipe for 2 liters of water
My mother uses this technology to tighten jars. She is very meticulous about this process, so she peels each mushroom cap. But you don't have to. Despite the simplicity of the recipe, the boletus turns out very tasty.
Ingredients for 1 bucket of mushrooms:
- 2 liters of water
- 2 bay leaves
- 15-20 black peppercorns
- 1.5 tablespoons salt
- 1.5 tablespoons 70% vinegar essence
- 1 onion
Cooking method in stages:
We sort out the butter, peel and cut.
Pour water into a saucepan and put it on fire. As soon as it boils, place the mushrooms in it and boil them for 20 minutes, remembering to skim off the foam.
Wash the boiled boletus under cold water. Place them on the stove again and cook for another 10 minutes.
After cooking, rinse the mushrooms again with cold water. Now put a pan of water on the stove and, after boiling, add the twice-boiled butter. Then add seasonings and cook for 40 minutes. 5 minutes before the end of cooking, add 1.5 tablespoons of vinegar essence 70%.
Place the mushrooms and brine in jars and close them.
Delicious pickled butter for the winter - you'll lick your fingers!
The secret of awesome mushrooms is in a properly prepared marinade. You can add your favorite spices to it when cooking, or you can use this reliable recipe.
Take for 2 kg butter:
- liter of water
- 2 tablespoons vinegar 9%
- 2-3 bay leaves
- 8-10 pieces black peppercorns
- 4-5 pieces of cloves
Cooking method in stages:
We clean the butter and place it in a saucepan with boiling salted water. Boil for 20 minutes, periodically removing the foam.
Drain the water through a colander and rinse the mushrooms under running water.
Put them in the pan again, pour boiling water from the kettle, add seasonings and spices in the specified quantity and boil the butter in the marinade for 40-45 minutes. Add vinegar 5 minutes before it’s ready!
Distribute the mushrooms with the brine into the jars and close them.
Recipe for making pickled butter in jars with iron lids
My grandmother taught me this technology. Her boletus always flew off the table at high speed, because she cooked them tastiest of all.
Prepare for 0.5 kg of mushrooms:
- 300 gr. water
- 1.5 tablespoons sugar
- 1 tablespoon salt
- 5-6 black peppercorns
- 2 pieces of cloves
- 1 clove of garlic
- coriander
- 1 teaspoon vinegar essence 70%
Cooking method in stages:
We clean and sort the boletus, removing the wormy ones.
We thoroughly wash each mushroom.
Cut large boletus into slices.
Fill the pan with mushrooms with water and put on fire. After boiling, cook for 15 minutes, then drain the water and boil the butter again for 15 minutes in clean water.
Prepare the marinade in another saucepan while the mushrooms cook. Add sugar, salt, pepper, cloves, garlic and coriander, bring to a boil.
Transfer the mushrooms to the brine and continue boiling for another 10 minutes.
Remove the saucepan from the heat and add vinegar essence.
Place butter into jars.
We close the blanks with iron lids.
Turn the jars over, cover them with a warm blanket and leave to cool for a day.
We prepare marinated butter for the winter in jars under nylon lids (without sealing)
And this recipe is especially for those who do not like to tinker with preparations for a long time. But at the same time, by the way, the mushrooms turn out to be incomparable. Try it, you won't regret it!
We need per liter of water:
- 1.5 kg butter
- 2 tablespoons salt
- 1 tablespoon sugar
- 3-4 pieces bay leaves
- ½ teaspoon pepper mixture
- 20 black peppercorns
- 1 pistil of cloves
- 2 tablespoons 9% vinegar
- half a lemon
- 3 cloves garlic
Cooking method in stages:
We sort out the butter and rinse it in a basin. Boil for 15 minutes after boiling. Place in a colander and rinse the mushrooms under running cold water.
Let them boil again for 15 minutes, after adding half a lemon to the pan.
Place chopped garlic cloves on the bottom of the jar.
We put the boletus.
Pour boiling marinade over them, add vinegar and close the jars with nylon lids.
Recipe for crispy butter with vinegar for a liter jar
Using this technology, you can also pickle other mushrooms: porcini, redheads, saffron milk caps. They turn out very crispy and delicious!
Ingredients:
- boletus
- garlic
- peppercorns
- bay leaf
- vinegar 9%
- sugar
Cooking method in stages:
We clean the butter, sort it out and, if necessary, cut it into slices. Let it boil for 15 minutes after boiling.
Place in a colander, put the mushrooms back into the pan, fill them with water and boil again.
Place garlic, pepper, and bay leaf in sterilized jars.
Then lay out the butter.
Pour boiling marinade prepared at the rate of 2 tablespoons of salt and 1 tablespoon of sugar per liter of water.
Add 0.5 teaspoon of vinegar 9% to each jar of mushrooms.
Roll up and leave to cool.
Marinating butter at home to eat quickly
We all love to eat delicious food, especially when it comes to mushrooms. Pickled boletus turns out very fragrant if you add a few oak leaves to it.
Take:
- boletus
- vinegar 9%
- sugar
- bay leaf
- black or allspice peas
- oak leaves
Cooking method in stages:
We clean and cut the dry butter. Then we wash the mushrooms and place them in acidified boiling water (add one teaspoon of 9% vinegar and salt per liter of water).
Cook for 10 minutes over medium heat. We wash the butterfish again and let them cook until they all sink to the bottom.
Separately prepare the marinade. For 250 ml of water, take 0.5 teaspoon of salt, 1 teaspoon of sugar and 1.5 tablespoons of vinegar.
Place a bay leaf, pepper and 2-3 oak leaves on the bottom of the jar, place the mushrooms and pour in the marinade.
We roll up the jars.
Classic recipe for pickled butter for 1 liter of water
If you are a lover of classics in all its forms, then you will like these mushrooms. For your convenience, the recipe is written per liter of water.
Prepare for 1 liter of water:
- 2 kg butter
- 1 teaspoon citric acid
- 2 tablespoons salt
- 3 tablespoons sugar
- 1.5-2 teaspoons vinegar essence 70%
- 3 bay leaves
- 7-8 black peppercorns
- 3-4 cloves of garlic
Cooking method in stages:
We clean the butter, put it on the fire in salted water, add a teaspoon of citric acid. Cook for 20 minutes after boiling.
During the cooking process, remove the foam from the pan.
Place the mushrooms in a colander and rinse them under running cold water.
Add salt, sugar, bay leaf, black peppercorns, crushed garlic cloves to a saucepan with water. After boiling, place the butter in a container with brine and cook for another 15 minutes.
Add 70% vinegar essence.
Place the mushrooms in jars.
Add marinade.
Screw the jars tightly.
Making canned butter at home - a simple recipe with butter
Admit it, who loves pickled mushrooms with onions and butter? Me too! Therefore, I suggest you prepare buttermilk according to this original recipe.
For 1 liter of water we need:
- 1.5 – 2 kg butter
- 2 tablespoons salt
- 1.5 teaspoons sugar
- 1 onion
- 2 bay leaves
- 2 cloves garlic
- 4 black peppercorns
- 2 allspice peas
- 1 tablespoon vegetable oil
- 4 tablespoons vinegar 9%
Cooking method in stages:
We clean the mushrooms, rinse them and place them in a saucepan with water. Add an onion there at the rate of 1 piece per liter of water. Cook for 40 minutes.
During cooking, periodically remove the foam.
While the butter is cooking, prepare the marinade and bring it to a boil.
Place the mushrooms in a colander and pour boiling brine over them. Put it on the fire again and cook for another 5-7 minutes after boiling.
We distribute the butter with the marinade into jars and close them with sterilized nylon lids. After cooling, put it in a cool place and after 7-10 days we can use it as a tasty snack.
Video on how to prepare the most delicious marinated butter
To make high-quality mushroom preparation, you need to know a few subtleties. Firstly, after collecting butterfish or purchasing them at the market, you need to carefully sort them out, sorting them from wormy and large ones. Since it is best to marinate small and elastic mushrooms.
Secondly, this may sound a little banal, but you need to cook boletus with soul. Watch this video in which the author is very emotional about the process of preparing pickled mushrooms. Try to repeat her experience.
Recipe for marinade for butter for 1 liter of water (with vinegar)
When cooked in this brine, mushrooms are especially piquant. There will be no shame in submitting them to festive table. Moreover, I assure you, guests will also enjoy drinking the marinade for butter.
Ingredients per liter of water:
- 1 bay leaf
- 3 pcs. carnations
- 4 black peppercorns
- 4 allspice peas
- 8 tablespoons vinegar 9% or 1 tablespoon vinegar essence 70%
- 1 tablespoon (heaped) salt
- 1.5-2 tablespoons sugar
Cooking method in stages:
Place pepper, cloves, and bay leaf in a saucepan with water.
Add 9% vinegar or 70% essence.
Add salt.
Pour in sugar, stir and wait for it to boil.
Place the mushrooms in the boiling marinade and cook for 15-20 minutes.
Prepare brine for butter with garlic and citric acid (for 1.5 liters of water)
The marinade is suitable for both boletus and champignons. Mushrooms cooked in brine according to this recipe, after cooling, can be served immediately on the table or can be prepared for the winter.
Take:
- 1.5 liters of water
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon cloves
- 4 allspice peas
- 2 bay leaves
- 1 teaspoon coriander seeds
- tablespoon vinegar 9%
- 1 teaspoon citric acid
- 2-3 cloves of garlic
Cooking method in stages:
Boil 1.5 liters of water and pour sugar and salt into the pan.
Add cloves.
Add 4 peas of allspice.
Add bay leaf, citric acid, garlic and coriander seeds.
Cook over low heat for 7 minutes. When the marinade is ready, pour 9% vinegar into it and add finely chopped garlic.
Cook for another 5 minutes and add the mushrooms to the pan with the aromatic brine. Keep on medium heat for another 15 minutes. Bon appetit!
Do you like to pickle butter for the winter? Which recipe did you like best? Be sure to write in the comments! It is very important for me to receive feedback from you. In the meantime, see you again on the blog!
Preparing mushrooms for the winter
Many people love mushrooms. It’s especially nice when they are prepared with soul. Introducing step by step recipe with pictures on how to cook marinated butter!
2 h 10 min
120 kcal
4/5 (3)
Our whole family loves mushrooms. And he especially loves boletus. Every autumn we get together in a big group and go mushroom picking. Then we come home, sort through and close many jars for the winter. Of course, canning mushrooms is a hassle, but it's worth it! Opening and eating mushrooms on a winter evening is an indescribable pleasure. Of course, there is a huge selection in supermarkets now. You can buy any variety of mushrooms and not waste time. But it will be a dish without a soul. Moreover, no one can guarantee you the quality of the ingredients. And such marinades are not cheap. Mushrooms closed on their own, is a completely different matter. So we prefer to preserve mushrooms at home, ourselves, according to family recipes, thanks to which they always turn out delicious.
Today I will share with you some traditional and family recipes how to marinate boletus at home. There are no difficulties in preparing butter. Even a novice housewife can cope with such preservation. The most important thing is to choose and prepare the mushrooms correctly.
How to choose boletus
Of course, the ideal option would be to go to the autumn forest and pick up a basket of boletus. But since in the modern world not everyone has time to walk through the forests, and not many people understand mushrooms, you can just buy them. So, before purchasing you should pay attention to the following points:
- The size of the caps should not exceed in diameter 5–6 centimeters.
- If the cap of the butterdish is large, it is an old mushroom and is not suitable for pickling.
- In addition, old mushrooms may contain toxic substances.
- U good mushroom sticky and shiny hat It's like she's been lubricated with oil.
How to prepare boletus
Before you start pickling, you need to properly prepare the mushrooms. After all, the taste will depend on this.
- Soak the mushrooms for 1–2 hours in cold water.
- Drain the water and sort the mushrooms. Throw away any wormy ones.
- All types of butter are suitable for marinating, but they are especially tasty small mushrooms. Sort the mushrooms before marinating, select the smallest mushrooms.
- Cut off the root on the stem of small butterflies, but it is better to remove the stem completely from large ones.
- The cap of the butterfish is covered with a slippery film, which gives a bitter taste. That is why we need to get rid of it. To do this, pour boiling water over the mushrooms. After boiling water, the film can be easily removed with a knife.
- Place the prepared butter mushrooms in a saucepan, add water, salt and add a pinch of citric acid (to prevent the mushrooms from darkening).
- Cook mushrooms for 20 minutes, then drain and rinse them.
- Butter is ready for marinating.
Butternuts cannot be stored for a long time. If you do not have time to prepare them immediately after purchasing or collecting them, it is better to place them in a container with salt water and refrigerate them for a day.
Marinated boletus - recipes for the winter
Below I will tell you a couple of recipes on how to marinate boletus. They were passed down to me from my mother and grandmother. When prepared this way, mushrooms turn out very tasty, and they are easy and quick to prepare.
Marinated boletus with garlic
You will need:
Ingredients
What to do:
- We prepare boletus for marinating according to the above method.
- After cooking mushrooms put in a colander, leave to cool.
- Pour 1 liter of water into an enamel pan (you can use stainless steel utensils). Add sugar, salt, vinegar (9%), bay leaf. If desired, you can add black peppercorns or cloves.
- Mix everything thoroughly and put the marinade on the fire. It must be brought to a boil and boiled for half an hour.
- A couple of minutes before the marinade is ready, add garlic cut into thin slices.
- Place the butter in prepared jars.
- Remove the marinade from the heat and pour it hot into jars with mushrooms.
- Roll up the lids and turn over. The jars must be wrapped in a warm blanket and allowed to cool in this state.
Butter with onions and carrots
You will need:
- 1 kg butter;
- 5 g sugar;
- 5 g salt;
- 1 onion;
- 1 carrot;
- 45 g vinegar;
- 4 bay leaves;
- carnation;
- black peppercorns;
- 2 g citric acid.
What to do:
- Prepare boletus for marinating using the above method.
- Drain hot mushrooms in a colander, rinse with running water, and let them cool.
- At this time it is necessary prepare the marinade. For it you need to cut the onions and carrots into small pieces. They are thrown into 1 liter of boiling water for 5 minutes.
- To the vegetables you need to add cloves, pepper, citric acid, bay leaf, salt, sugar, vinegar (9%).
- Everything needs to be mixed thoroughly.
- Butter is added to the boiling marinade. After this, you immediately need to pour the mushrooms with the marinade into prepared jars.
- If the marinade turns out to be too concentrated, you can add some water to it.
- The jars are rolled up, turned over and wrapped in a warm blanket. They should remain in this state until they cool down.
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