A simple and delicious recipe for making pickled butter for the winter at home
A considerable number of housewives love to pickle mushrooms in jars for the winter. In this case, blanks are made from various varieties. Quite often, people harvest pickled butter for the winter. They are very nutritious, tasty and healthy. With their help, you can even completely replace meat, since they contain the same amount of protein. Pickled mushrooms are low in calories, so many people include them in their diet.
It is not so easy to prepare such a blank. People who have not done this before should familiarize themselves in advance with how to pickle boletus for the winter.
Cooking features
Before you marinate fried boletus for the winter, you need to familiarize yourself with the main features of this process. First, you should carefully sort out all the mushrooms to make sure they are all edible. All oil on the cap has a small film. It is from such mushrooms that boletus, pickled for the winter, should be prepared. Further preparation for conservation should be carried out taking into account the following features:
- It is not recommended to harvest butter oil at home, which were collected near the highway and other contaminated areas. They accumulate most of the toxic substances and are therefore not recommended for consumption.
- To create delicious preserves, only small mushrooms are suitable, since you can not cut them, but marinate the whole butter for the winter. They should be sorted in advance from larger mushrooms and rolled up in separate jars. All other mushrooms are cut into several small pieces and also preserved.
- Before studying this or that recipe for pickled butter, you should prepare them. First, each oiler is washed and cleaned. The most suitable tool for this is a small knife. With its help, you can easily pry off the film and remove it. For easier peeling, it is necessary to dry the mushrooms a little in advance and grease the knife with oil.
- Cleaning oils at home is carried out in special gloves that protect your hands from the appearance of dark spots. If the spots have already appeared, then you can get rid of them with vinegar and lemon juice.
- Boletus mushrooms cannot be soaked for a long time, as they swell quickly because of this.
Classic recipe
There are quite a few pickled butter recipes for the winter. However, there is one simple recipe that is popular with housewives. Almost all cooking recipes begin by listing the required ingredients. In this case, you will need the following products:
- 3 kg of mushrooms;
- 2 liters of water;
- 30 ml vinegar;
- 100 g of salt;
- 80 g sugar;
- one onion;
- five bay leaves;
- 25 g coriander.
Marinating butter begins with the preliminary preparation of all ingredients. First, fresh or frozen mushrooms are carefully sorted out and cleaned of the film. Then each oiler must be washed and cut into pieces. Then they are poured into a small pot of water and cooked over low heat for 10 minutes.
The liquid in which the mushrooms were prepared is drained and cold water is poured into the pan. It is from it that the marinade for butter will be prepared. It is cooked over low heat for 20 minutes. We recommend making a vinegar marinade, so add 30 ml of vinegar solution to the pot. You also need to add sugar and salt.
After that, you need to prepare the container. If you do not want to waste time on this, then you should prepare the mushrooms for the winter without sterilization. However, many housewives prefer to sterilize the cans beforehand. To do this, you can place them in a preheated oven for 15 minutes. Then spices and bay leaves are placed on the bottom of each container.
During this time, the mushrooms in the pans should sink to the bottom and can be placed in a container. Having placed all the boletus in jars, pickle and preserve them. To do this, the filled containers are covered with lids and placed in a large pot of water, which is boiled on the stove. The procedure should last at least 20 minutes, after which the cans are removed and rolled up. Pickled mushrooms can be transferred to the cellar or frozen in the refrigerator for storage.
Without sterilization
There are also other ways to cook mushrooms. Some housewives do not want to sterilize containers and use a recipe without sterilization to create preserves. Using this recipe for pickling butter, you can speed up their preparation several times. For this you will need:
- a kilogram of mushrooms;
- 50 g sugar;
- 30 g of salt;
- 20 ml vinegar;
- two heads of garlic;
- two bay leaves;
- 55 ml of oil;
- litere of water.
To preserve delicious butter with this recipe, you should follow some recommendations. The peeled mushrooms are dipped in a pot of water and boiled until it boils. In this case, you need to add vinegar and a little salt to the water.
When the mushrooms settle to the bottom, they will have to be removed with a colander and cooled. Then you should start preparing the marinade. For this, the pot is filled with water and sugar, salt and bay leaves are added to it. The liquid is brought to a boil, after which previously boiled mushrooms are added to the container. After 15 minutes, the marinade with oils is poured into a container. A little vegetable oil is added to the filled jars. After that, the containers are rolled up and transferred to the cellar until the beginning of spring.
Korean way
There are other recipes for pickled butter. For example, some housewives roll up boletus in Korean. To make this dish tasty, you need to add the following ingredients:
- a kilogram of mushrooms;
- litere of water;
- 20 g of Korean spices;
- 200 ml of oil;
- 15 g salt;
- 10 g sugar;
- two heads of garlic and onion;
- 10 g paprika.
Before preparing the twist, you need to peel and cut the mushrooms into small pieces. Then they are filled with water, to which salt and sugar are added. The oil is brought to a boil, taken out with a colander and cooled for several minutes. After that, you should fry the onions. To do this, it is thoroughly peeled from the husk, cut into small cubes and fried in a small frying pan.
Then you need to start preparing the marinade. A little water with spices, vinegar, salt and sugar is added to the saucepan. All this is boiled for half an hour, after which fried onions and mushrooms are added to the marinade. The resulting mixture is distributed among the banks. It can be stored until spring by freezing it in the refrigerator.
With green onions
Mushroom stock can be made with a variety of ingredients. Quite often, green onions and other greens are added to such preservation. The following products are also added:
- a kilogram of butter or mushrooms;
- litere of water;
- 450 g green onions;
- two heads of garlic;
- three umbrellas of dill;
- 25 g horseradish;
- 65 ml vinegar;
- 70 g salt;
- 30 g sugar.
First, you need to properly boil the washed and peeled mushrooms. After that, onions and other herbs are prepared. It is washed out and cut into small strips. Having prepared the greens, you can start preparing the marinade. To do this, several liters of water mixed with sugar, salt and bay leaf are poured into a saucepan. After the liquid boils, garlic with dill, mushrooms and horseradish is added to it. All this is boiled for another 15 minutes and distributed to the banks. The rolled up conservation cools down within 10 hours, after which it should be moved to the basement.
Conclusion
Canning butter is a rather complicated process for which you have to prepare in advance. To do this, you should choose the most suitable step-by-step recipe for pickled butter with pictures. It is the recipes with the photo that will help in preparing the most delicious dish from butter.
